Creamy White Chicken Enchiladas: A Weeknight Favorite
Delight your family with these incredibly delicious and easy-to-make Creamy White Chicken Enchiladas. Crafted with soft flour tortillas, tender shredded chicken, melted cheese, a hint of mild green chiles, and enveloped in a luscious, savory white cream sauce, this recipe is a guaranteed crowd-pleaser. It’s the perfect blend of comfort and flavor, making it an ideal choice for a quick weeknight dinner or a special family gathering. Even the pickiest eaters will ask for seconds!
“I have made this recipe so many times. I make it exactly to the recipe. It’s always a hit–even with two picky kiddos. We love it so much, we’ve eaten the leftovers for breakfast!”
– Rachel
Why You’ll Love These Creamy Chicken Enchiladas
Enchiladas are a beloved staple in Mexican cuisine, and this white chicken enchilada recipe takes a delightful twist on the classic. What makes this dish truly special is its irresistibly creamy, non-spicy sauce, which unites all the flavors into a harmonious culinary experience. Unlike traditional red sauce enchiladas, these offer a milder, richer profile that appeals to a wider audience, including those with sensitive palates or young children. It’s comfort food at its finest, easy enough for busy weeknights, yet impressive enough to serve guests.
- Family-Friendly Flavor: The mild green chiles and creamy sauce ensure a delicious taste without overwhelming heat, perfect for everyone.
- Quick & Easy Prep: With pre-cooked shredded chicken, assembly is a breeze, making it ideal for busy schedules.
- Incredibly Versatile: Customize with your favorite cheeses, spices, or even substitute the tortillas.
- Comfort Food at Its Best: Warm, cheesy, and satisfying, these enchiladas are pure culinary comfort.
Essential Ingredients for Creamy White Chicken Enchiladas
Creating the perfect creamy white chicken enchiladas starts with high-quality ingredients. Each component plays a vital role in achieving the rich flavor and satisfying texture that makes this dish so popular. Below is a detailed look at what you’ll need and some helpful tips for each.
- Flour Tortillas: While this recipe traditionally calls for soft flour tortillas (taco or burrito size work well), corn tortillas can be used for a gluten-free option or a more authentic taste. Remember to warm corn tortillas individually before rolling to prevent tearing. Larger tortillas mean fewer enchiladas but larger servings, while smaller ones yield more individual pieces.
- Shredded Cooked Chicken: The star of our filling! Pre-cooked chicken is a time-saver. You’ll need about 2 cups. See our detailed FAQ section below for the best ways to prepare your chicken, whether it’s roasting, boiling, or using a store-bought rotisserie chicken for maximum flavor and convenience.
- Monterey Jack Cheese: This cheese melts beautifully and provides a creamy, mild flavor that complements the white sauce perfectly. Feel free to experiment with other shredded cheese blends like a Mexican cheese blend, mozzarella, or even a Pepper Jack if you desire a subtle kick of spice.
- Butter and All-Purpose Flour: These two form the base of our roux, which is essential for thickening the creamy white sauce. A proper roux ensures a smooth, lump-free sauce.
- Chicken Broth: Provides the liquid base for our sauce, infusing it with savory chicken flavor. Opt for low-sodium or no-sodium broth if you’re watching your salt intake, allowing you to control the seasoning precisely.
- Sour Cream: The secret to the sauce’s signature creaminess and tangy finish. Full-fat sour cream delivers the richest texture, but you can also use light sour cream or even plain Greek yogurt for a healthier alternative. Softened cream cheese can also be a delightful substitute for an even richer sauce.
- Diced Green Chiles: These add a subtle, earthy flavor and a tiny hint of zest without making the dish spicy. Use a 4-ounce can, undrained, to incorporate their mild liquid. If you or your family are extremely sensitive to spice, you can omit them entirely.
- Seasonings (Salt, Pepper, Adobo Seasoning): A simple yet effective blend to enhance the chicken and sauce. Adobo seasoning offers a well-rounded savory flavor with garlic, oregano, and other spices. Feel free to adjust quantities to your preference or substitute with other Mexican-inspired seasonings like cumin, chili powder, or even a homemade taco seasoning blend.
Step-by-Step Guide to Creamy White Chicken Enchiladas
Follow these simple instructions to create a batch of incredibly satisfying creamy white chicken enchiladas that your whole family will adore. This recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.
1. Prepare Your Chicken
Shredded chicken is a key component, and you have several options for preparation. For maximum flavor, roasting chicken breasts with olive oil, salt, and pepper for 35-45 minutes until cooked through is highly recommended. Alternatively, you can boil chicken until tender or use the ultimate time-saver: a store-bought rotisserie chicken. Once cooked, shred the chicken using two forks or, for an even easier method, place it in a stand mixer with a paddle attachment and mix on low until perfectly shredded.
2. Mix the Filling
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, combine 2 cups of your prepared shredded chicken with 1 cup of shredded Monterey Jack cheese. Season this mixture generously with salt, pepper, and Adobo seasoning to taste. This initial seasoning layer is crucial for a flavorful enchilada.
3. Assemble the Enchiladas
Lay out your flour tortillas. Spoon an even amount of the chicken and cheese mixture into the center of each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish. Arrange them snugly next to each other to ensure they hold their shape during baking.
4. Prepare the Creamy White Sauce
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour to create a roux. Cook and whisk constantly for about 1 minute until a smooth paste forms and it starts to bubble slightly. Be careful not to let it burn, as this can affect the sauce’s flavor.
Gradually pour in 2 cups of chicken broth, whisking continuously until the mixture is smooth and free of lumps. Bring it to a gentle simmer, allowing it to thicken slightly.
Remove the saucepan from the heat and stir in 1 cup of sour cream and the 4-ounce can of diced green chiles (do not drain). It’s crucial not to let the mixture boil after adding the sour cream, as this can cause it to curdle. Stir until the sauce is smooth and creamy.
5. Bake to Perfection
Pour the freshly made creamy white sauce evenly over the rolled enchiladas in the baking dish. Ensure every enchilada is generously coated. Top with an additional 1 cup of shredded Monterey Jack cheese. This final layer of cheese will melt into a golden, bubbly crust, adding an extra layer of flavor and texture.
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. For an extra touch of golden-brown deliciousness, you can turn on the broiler for a minute or two at the end. Keep a close eye on them to prevent burning. Serve these warm, irresistible enchiladas with your favorite Mexican sides.
Frequently Asked Questions
You have several excellent options for preparing the shredded chicken for this recipe, depending on your time and desired flavor profile.
- Roast: Drizzle a couple of chicken breasts with olive oil, season with salt and pepper, and roast in the oven for about 35-45 minutes at 375°F (190°C) until cooked through. Roasting yields a rich flavor and moist chicken.
- Boil: Alternatively, you can boil chicken breasts until fully cooked. This is a simple and straightforward method, resulting in tender chicken.
- Rotisserie: For ultimate convenience and great flavor, a store-bought rotisserie chicken is an excellent choice. Simply shred the meat from the bone.
Once cooked by any method, use two forks to shred the chicken. For a hands-free approach, place the cooked chicken in a stand mixer with the paddle attachment and mix on low speed until perfectly shredded. This method is incredibly quick and efficient!
Absolutely! If you’re craving the bold, rich flavors of a more traditional homemade red enchilada sauce, be sure to check out our recipe for Chicken Enchiladas with Red Sauce. It’s a classic for a reason!
These creamy white chicken enchiladas pair wonderfully with a variety of side dishes to complete your meal. Some fantastic options include:
- Slow Cooker Refried Beans: Creamy and savory, they’re a classic complement.
- 3-Ingredient Mexican Rice: Quick, flavorful, and incredibly easy to make.
- A fresh, leafy green salad: Provides a refreshing contrast to the rich enchiladas.
- Corn or a corn salad: Adds a touch of sweetness and vibrant color.
- Guacamole and salsa: Offer fresh, zesty toppings.
Yes, you absolutely can use corn tortillas for this recipe! They offer a distinct flavor and texture that many people prefer. However, there’s one crucial step to remember: corn tortillas need to be individually warmed before rolling. If you try to roll them cold, they will likely tear and crack. Briefly warming them in a microwave or a dry skillet makes them pliable and much easier to work with.
Storing and reheating these enchiladas is simple, making them great for meal prep!
- Refrigerator: Cooked white chicken enchiladas can be covered tightly with plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days.
- Freezer (Uncooked): To freeze before cooking, assemble the enchiladas (without the sauce and final cheese topping), wrap them very well in plastic wrap and then foil to protect against freezer burn. Freeze for up to 3 months. When ready to cook, let them thaw completely in the refrigerator or at room temperature before pouring the sauce over and baking as directed.
- Freezer (Cooked Leftovers): Individual cooked portions can also be frozen. Ensure the sauce is completely cool before wrapping well and freezing. Reheat thawed portions in the microwave until warm through.
Recipe Card: Creamy White Chicken Enchiladas
White Chicken Enchiladas
This recipe for creamy White Chicken Enchiladas is made with flour tortillas, shredded chicken, cheese, green chiles, and a delicious creamy white sauce!
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Rate
15 minutes
25 minutes
40 minutes
5
Brandie Skibinski
Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
- Place the chicken mixture into each of the 10 flour tortillas.
- Roll them all up and place them seam-side down in the prepared baking dish.
- In a medium saucepan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don’t let it burn).
- Add 2 cups chicken broth and whisk until smooth.
- Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with 1 cup shredded Monterey Jack Cheese.
- Bake for about 20-25 minutes, or until the cheese is melted and bubbly. If you’d like, you can turn the broiler on high for a minute or two until cheese is slightly browned.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe is set for five servings, assuming 2 enchiladas per person.
Main Course
American
Nutrition
Calories: 502kcal |
Carbohydrates: 30g |
Protein: 25g |
Fat: 31g |
Sodium: 1044mg |
Fiber: 1g |
Sugar: 3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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More Delicious Recipes to Try
If you loved these Creamy White Chicken Enchiladas, you’re sure to enjoy these other family-favorite recipes:
- White Chicken Enchiladas (For Two)
- White Chicken Enchilada Casserole
- Cornbread Taco Bake
- Taco Bell Mexican Pizza
- Buffalo Chicken Enchiladas
- Bisquick Chicken Enchilada Bake
- Swiss Chicken Enchiladas
- Creamy Shrimp Enchiladas
- Ground Beef Enchiladas
- White Chicken Enchilada Soup
- Chicken Enchilada Casserole
Originally published: April 2012
Updated photos and republished: March 2024