introduction

Creamy White Chicken Enchiladas are a comforting, crowd-pleasing twist on classic enchiladas that swap a red sauce for a lush, velvety white sauce. Filled with shredded chicken, melty Monterey Jack and cheddar cheeses, mild green chiles, and bright cilantro, these enchiladas bake up creamy, savory, and easy to serve for weeknight dinners or casual gatherings.

why make this recipe

Fast and forgiving: uses cooked shredded chicken (rotisserie works great), so prep time is short.
Comfort with a bright touch: the sour cream–based white sauce is rich but balanced by chiles and cilantro.
Crowd-friendly: makes a 9×13 pan that feeds a family or potluck crowd and reheats well.
Flexible: easy to adapt for spicier or lighter versions depending on preferences.

how to make Creamy White Chicken Enchiladas

Start by preparing the white sauce (a butter-and-flour roux whisked with chicken broth, then finished with sour cream and spices). Mix the shredded chicken with onion, green chiles, cilantro, and part of the cheeses to make a flavorful filling. Spread a thin layer of sauce in a greased baking dish, roll the filled tortillas seam-side down, top with remaining sauce and more cheese, then bake until bubbly and golden. Let the pan rest briefly so the sauce sets before serving.

Ingredients :

8-10 flour tortillas (medium size)
3 cups cooked shredded chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup diced green chiles (canned or fresh)
1/4 cup chopped fresh cilantro (chopped)
1 small onion (diced)
3 tablespoons butter (for white sauce)
3 tablespoons all-purpose flour (for roux)
2 cups chicken broth (for white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon cumin (ground)
to taste Salt and pepper

Directions :

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

how to serve Creamy White Chicken Enchiladas

Serve hot straight from the pan with fresh garnishes: chopped cilantro, a squeeze of lime, sliced green onions, or a dollop of sour cream. Pair with sides like Spanish rice, black beans, a crisp green salad, or tortilla chips and pico de gallo. For extra heat, serve with sliced jalapeños or a drizzle of hot sauce.

how to store Creamy White Chicken Enchiladas

Refrigerator: Cool completely, cover tightly with foil or an airtight lid, and store for up to 3–4 days. Reheat covered in a 325°F oven until warmed through, or microwave individual portions.
Freezer: Assemble and freeze unbaked (covered tightly) for up to 2 months. To bake from frozen, thaw overnight in the fridge then bake as directed, or bake covered at 350°F until heated through and bubbly, adding extra time as needed.

tips to make Creamy White Chicken Enchiladas

Use rotisserie chicken to save time and add rich flavor.
Warm tortillas briefly before filling (in a hot skillet or microwave wrapped in a damp towel) to prevent cracking when rolling.
If your sauce gets lumps, strain it or whisk vigorously off heat with a splash more broth.
To make the top extra bubbly, broil for 1–2 minutes at the end—watch closely to avoid burning.
Adjust the amount of chiles and cumin to your heat and flavor preference.

variation (if any)

Spicy version: Add diced jalapeños or a teaspoon of chipotle in adobo to the filling.
Green chile & poblano: Roast poblano peppers and swap or combine with canned green chiles.
Cheesy chicken enchilada casserole: Skip rolling and layer tortillas, filling, sauce, and cheese in a casserole for a quicker assembly.
Lighter option: Use Greek yogurt instead of sour cream and reduced-fat cheese.

Creamy White Chicken Enchiladas

FAQ

Q: Can I use corn tortillas instead of flour?
A: Yes—corn tortillas work, but warm and lightly fry or steam them first to prevent tearing.

Q: Can this be made ahead?
A: Yes—assemble and refrigerate for a few hours before baking, or freeze unbaked for longer storage.

Q: How can I keep the filling from getting dry?
A: Ensure the chicken is mixed with plenty of sauce/cheese and don’t overbake. A thin layer of sauce under the enchiladas helps them stay moist.

Conclusion

For a tried-and-true version of this creamy favorite, see the full recipe details and extra tips at Creamy White Chicken Enchiladas – The Country Cook.