Creamy White Chicken Enchiladas Recipe You’ll Love

There’s something incredibly comforting about creamy white chicken enchiladas, and this recipe has been shared over a million times for good reason! You’ll love how the tender chicken and rich sauce come together to create a dish that feels both indulgent and homey. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to satisfy your cravings.

this Recipe

White chicken enchiladas are a crowd-pleaser, and with this recipe, you’ll find the perfect balance of creamy, cheesy, and flavorful. Plus, it’s simple enough to make even if you’re short on time or new to Mexican-inspired cooking. Let’s dive in and get you cooking!

Why You’ll Love This Recipe

• Rich and creamy sauce that’s packed with flavor
• Uses simple, easy-to-find ingredients
• Perfectly tender shredded chicken filling
• Great for meal prep and leftovers taste just as good
• Family-friendly and customizable with your favorite toppings

Ingredients

Gather these ingredients to make creamy white chicken enchiladas that are bursting with flavor and comfort.

• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup sour cream
• 1 cup cream cheese, softened
• 2 cups green enchilada sauce (store-bought or homemade)
• 1 cup chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 10 flour tortillas (8-inch size)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• Fresh cilantro and sliced jalapeños for garnish (optional)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 420 per serving

How to Make 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 large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook another minute until fragrant.
3. Add the shredded chicken, ground cumin, chili powder, 1/4 teaspoon salt, and black pepper to the skillet. Stir to combine and heat through for 3-4 minutes. Remove from heat.
4. In a medium bowl, mix together the cream cheese, sour cream, 1 cup of shredded Monterey Jack, chicken broth, and green enchilada sauce until smooth and creamy.
5. Spoon about 1/3 cup of the creamy sauce mixture into the bottom of the prepared baking dish to prevent sticking.
6. Warm tortillas briefly in the microwave or on a skillet to make them pliable. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and place seam-side down in the baking dish.
7. Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
8. Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and sliced jalapeños if desired before serving.

Tips for the Best Results

• Use warm tortillas to prevent cracking while rolling.
• For extra flavor, add a splash of lime juice to the chicken mixture.
• If you prefer a spicier dish, include diced green chilies or more jalapeños inside the filling.
• Make the enchiladas a day ahead and refrigerate; they taste even better the next day.
• Use a mix of Monterey Jack and mild cheddar cheese for a different cheese flavor profile.

Storage and Reheating

Store leftover creamy white chicken enchiladas in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat in the oven at 350°F for about 15-20 minutes or until warmed through to keep the sauce creamy and cheese melted.

You can also freeze the enchiladas for up to 3 months. Wrap tightly with foil and freeze. To reheat, thaw overnight in the fridge, then bake covered at 350°F until hot in the center.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas if you prefer. Just warm them well before rolling to prevent cracking, and keep in mind that corn tortillas may give a slightly different texture and flavor.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the sour cream and cream cheese with dairy-free alternatives like cashew cream or coconut-based sour cream, and use a dairy-free cheese substitute.

How can I make this recipe spicier?

Add diced jalapeños or green chilies to the chicken filling, or sprinkle cayenne pepper or hot sauce into the creamy sauce. Adjust the spice level to your taste.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the enchiladas and refrigerate them for up to 24 hours before baking. This makes it perfect for busy days or entertaining guests.