Creamy White Chicken Enchiladas are the ultimate comfort food, combining tender shredded chicken, melty cheese, soft flour tortillas, and a rich, velvety white sauce baked to perfection. This classic baked enchilada recipe is everything you want in an easy homemade dinner: creamy, satisfying, and packed with flavor using simple ingredients.
Unlike traditional red enchiladas, Creamy White Chicken Enchiladas offer a mild yet deeply flavorful alternative that appeals to all ages. The smooth white sauce made from butter, flour, chicken broth, and sour cream coats every tortilla, creating a comforting texture that feels indulgent without being heavy. Each bite delivers creamy richness balanced by savory chicken, subtle spice from green chiles, and a hint of warmth from cumin.
Whether you are feeding a busy family, hosting a casual dinner, or preparing a make-ahead meal, Creamy White Chicken Enchiladas are a dependable, no-fail recipe that always earns compliments.
Why You’ll Love This Recipe
Creamy White Chicken Enchiladas are beginner-friendly and simple to prepare with basic pantry ingredients. The recipe is budget-friendly and ideal for feeding a crowd without stress. It is a no-fail baked dish that comes out creamy and comforting every time. This meal is family-approved, kid-friendly, and perfect for weeknight dinners. It is also easy to prepare ahead, making it great for meal prep or entertaining.
With its rich sauce, cheesy topping, and satisfying texture, this dish is a true crowd-pleaser.
About the Ingredients
Flour tortillas provide the perfect soft structure for holding the creamy chicken filling. Medium-sized tortillas roll easily and bake evenly.
Cooked shredded chicken is the heart of the recipe. Rotisserie chicken works especially well because it is flavorful, moist, and saves time.
Monterey Jack cheese melts smoothly into the sauce and adds mild creaminess, while cheddar cheese brings sharper flavor and golden color to the top.
Diced green chiles add gentle heat and depth without overpowering the dish, making them perfect for family-friendly meals.
Fresh cilantro brightens the filling with fresh herbal flavor that balances the richness of the sauce.
Onion adds savory depth and texture to the chicken mixture.
Butter and flour form the roux, which is the foundation of the white sauce. This step is key to achieving a smooth, velvety consistency.
Chicken broth adds flavor while thinning the sauce to the perfect pourable texture.
Sour cream adds tanginess and creaminess, giving the sauce its signature richness.
Cumin adds subtle warmth and enhances the overall flavor profile without dominating.
Salt and pepper bring balance and enhance every ingredient.
Tips & Tricks
Allow the sour cream to come to room temperature before adding it to the sauce to prevent curdling. Whisk the roux constantly to avoid lumps and ensure a smooth sauce. Use freshly shredded cheese for better melting and creamier texture. Spread a thin layer of sauce in the baking dish before adding the enchiladas to prevent sticking. Let the enchiladas rest after baking so the sauce sets properly before serving.
These simple baking tips help guarantee creamy, perfectly baked enchiladas every time.
Pro Tips
Warm the tortillas slightly before filling to prevent cracking. Do not overfill the tortillas to keep them from bursting during baking. For extra flavor, season the chicken lightly before mixing with the other ingredients. If the sauce thickens too much, whisk in a splash of broth before pouring. For a golden top, bake uncovered and watch closely during the final minutes.
Step-by-Step Instructions
Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly, until the mixture forms a smooth paste and turns lightly golden.
Gradually add the chicken broth while whisking continuously. Cook for three to four minutes until the sauce thickens and becomes smooth.
Remove the saucepan from heat and stir in the sour cream, cumin, salt, and pepper until fully combined and creamy.
In a large mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and one cup of the cheese mixture. Mix until evenly distributed.
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 baking dish and spread a thin layer of white sauce across the bottom.
Place about one-third cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Bake uncovered for 25 to 30 minutes until the sauce is bubbling and the cheese is melted and lightly golden.
Remove from the oven and allow the enchiladas to rest for five minutes before serving.
Variations
For a spicy version, add jalapeños or a pinch of cayenne to the filling. Swap flour tortillas for gluten-free tortillas to make this dish gluten-free. Use shredded turkey instead of chicken for a delicious leftover makeover. Add sautéed mushrooms or spinach for extra vegetables. For a lighter version, substitute Greek yogurt for part of the sour cream.
These easy variations make Creamy White Chicken Enchiladas customizable for any taste.
How to Store Creamy White Chicken Enchiladas
Store leftover Creamy White Chicken Enchiladas in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover loosely with foil to prevent drying.
For freezer-friendly meals, assemble the enchiladas without baking, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator and bake as directed.
This dish is ideal for make-ahead dinners and meal prep.
Frequently Asked Questions
Can I make Creamy White Chicken Enchiladas ahead of time?
Yes, you can assemble them up to 24 hours in advance and refrigerate before baking.
Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent cracking.
What can I serve with this dish?
Rice, refried beans, or a simple green salad pair well.
Can I make this recipe healthier?
Use reduced-fat cheese and light sour cream for a lighter option.
Why is my sauce too thick?
Whisk in additional chicken broth until the desired consistency is reached.
Creamy White Chicken Enchiladas
Ingredients
Method
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
- Gradually whisk in chicken broth. Cook 3–4 minutes until thickened and smooth.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined.
- In a bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup of the shredded cheese.
- Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a greased 9×13-inch baking dish.
- Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in dish.
- Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheeses.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Rest 5 minutes before serving for best texture.
