Easy Creamy White Chicken Enchiladas Recipe You’ll Love

There’s something so comforting about a plate of warm, cheesy white chicken enchiladas. Whether you’re cooking for family or meal prepping for the week, this easy creamy white chicken enchiladas recipe is sure to become one of your favorites. With its rich sauce and tender chicken, it’s a dish that hits all the right notes without complicated steps.

this Recipe

Perfectly balanced with savory flavors, this recipe is over 1 million shares for a reason. You’ll love how simple it is to throw together and how quickly it fills your kitchen with appetizing aromas. Let’s dive right into making these cheesy, creamy enchiladas that everyone will rave about.

Why You’ll Love This Recipe

• Quick and easy to prepare, under one hour total time.
• Rich, creamy white sauce packed with flavor and cheese.
• Uses simple pantry staples and shredded rotisserie chicken for convenience.
• Perfectly balanced textures with tender chicken and soft tortillas.
• Great for family dinners, meal prep, or entertaining guests.

Ingredients

Gather these ingredients to make the creamy white chicken enchiladas that are bursting with delicious flavor.

• 3 cups shredded cooked chicken (rotisserie or poached)
• 8 flour tortillas (8-inch size)
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup sour cream
• 1 cup chicken broth
• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• Optional: sliced jalapeños or diced green chiles for added heat

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 450 per serving

How to Make Easy Creamy White Chicken Enchiladas (Over 1 Million Shares!)

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
3. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture, whisking constantly for 1 minute to form a roux.
4. Slowly pour in the chicken broth while whisking to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
5. Reduce heat to low, then whisk in the cream cheese, sour cream, cumin, chili powder, salt, and pepper until smooth and creamy. Remove from heat and stir in 1 cup of the shredded cheese and cilantro.
6. Warm the tortillas briefly in the microwave or on a skillet to make them pliable. Spoon about 1/3 cup of shredded chicken and 2 tablespoons of sauce onto each tortilla, then roll tightly.
7. Place the rolled enchiladas seam side down in the prepared baking dish. Pour the remaining sauce evenly over the top, then sprinkle with the remaining shredded cheese.
8. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.
9. Remove from oven and let cool for 5 minutes. Garnish with extra chopped cilantro and serve with lime wedges or sour cream if desired.

Tips for the Best Results

• Use rotisserie chicken to save time and add juicy flavor without extra effort.
• Don’t skip softening your tortillas; this prevents cracking when rolling.
• For a lighter version, substitute half-and-half or milk for the cream cheese and sour cream.
• Add diced green chiles or jalapeños into the sauce for a spicy kick.
• Cover the enchiladas with foil while baking if you want a softer tortilla texture.

Storage and Reheating

Store leftover white chicken enchiladas in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled enchiladas in a freezer-safe container and freeze for up to 3 months.

Reheat refrigerated enchiladas in a 350°F oven covered with foil for 15-20 minutes or until warmed through. For frozen enchiladas, thaw overnight in the fridge before reheating using the same method.

Frequently Asked Questions

Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas if you prefer, but warm them well before rolling to prevent cracking. Keep in mind that corn tortillas have a different texture and flavor that will slightly change the dish.

Is this recipe spicy?

The base recipe is mild, but you can easily add heat by including diced jalapeños, green chiles, or a pinch of cayenne pepper in the sauce.

Can I make this recipe vegetarian?

To make it vegetarian, substitute the chicken with beans, sautéed mushrooms, or a vegetable medley. Use vegetable broth instead of chicken broth for the sauce.

How do I know when the enchiladas are done baking?

They’re ready when the cheese on top is melted and bubbly, and the edges of the tortillas start to get lightly golden. The sauce should be hot and slightly thickened as well.