Creamy White Chicken Enchiladas Recipe

Introduction

White Chicken Enchiladas are a comforting and flavorful twist on the classic Mexican dish. Tender chicken wrapped in tortillas, smothered in a creamy sauce, and baked to bubbly perfection make this a family favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded cheese (such as Monterey Jack or mozzarella)
• 2 cups white cream sauce (such as sour cream-based or béchamel)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Fill each tortilla with a generous portion of shredded chicken.
2. Step 2: Roll up the tortillas and place them seam-side down in a baking dish.
3. Step 3: Pour the white cream sauce evenly over the rolled tortillas, then sprinkle the shredded cheese on top.
4. Step 4: Bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
5. Step 5: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For extra flavor, add chopped green chilies or cilantro to the filling.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Add sautéed onions or garlic to the chicken for more depth.
• Swap the plain white sauce for a spicy green chile cream sauce to add a kick.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and bubbly, about 10–15 minutes. You can also freeze before baking for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead and refrigerate them uncovered. Add sauce and cheese just before baking for best results.

What type of cheese works best for this recipe?

Monterey Jack, mozzarella, or a mild white cheddar melt well and complement the creamy sauce nicely, but feel free to use your favorite melting cheese.

Creamy White Chicken Enchiladas Recipe

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★★★★★

4.7 from 70 reviews

White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in a creamy white sauce, and topped with melted cheese. Baked until golden and bubbly, this recipe combines rich flavors and smooth textures for a satisfying meal perfect for family dinners or entertaining guests.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked, shredded chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Tortillas

• 8–10 small flour tortillas (6–8 inch size)

Cream Sauce

• 2 cups sour cream
• 1 cup chicken broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Cheese Topping

• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup shredded sharp white cheddar cheese

Instructions

1. Prepare the Cream Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the chicken broth and continue cooking until the sauce thickens. Remove from heat and stir in the sour cream, salt, pepper, and garlic powder until smooth. Set aside.
2. Mix the Chicken Filling: In a bowl, combine the shredded chicken with salt, pepper, cumin, and garlic powder. Mix well to evenly coat the chicken with the spices.
3. Fill the Tortillas: Lay a tortilla flat and spoon approximately 1/4 cup of the chicken filling in the center. Roll the tortilla tightly around the filling. Repeat with remaining tortillas and filling.
4. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a baking dish. Place the rolled tortillas seam side down in the dish in a single layer.
5. Top with Sauce and Cheese: Pour the prepared cream sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack and cheddar cheese evenly on top.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
7. Serve: Remove from oven and let cool for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.

Notes

• Shredded cooked chicken can be made ahead or substituted with rotisserie chicken for convenience.
• Flour tortillas work best as they hold the filling without breaking.
• For a spicier variation, add diced green chilies or jalapeños to the chicken filling or sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
• To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas and use a gluten-free flour for the sauce.

Keywords: white chicken enchiladas, creamy enchiladas, baked chicken enchiladas, Mexican chicken recipe