Why You’ll Love Creamy White Chicken Enchiladas Recipe
With a creamy white sauce that isn’t spicy and plenty of cheesy goodness in every bite, this enchilada recipe appeals to even picky eaters. It comes together quickly, makes great leftovers, and can easily be customized with your favorite cheeses and seasonings. The tender shredded chicken and green chiles add texture and subtle flavor, making each enchilada deeply satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded, cooked chicken
1 cup shredded Monterey Jack cheese (plus extra for topping)
Salt, pepper, and Adobo seasoning, to taste
10 flour tortillas (taco size)
3 tablespoons butter
3 tablespoons all‑purpose flour
2 cups chicken broth
1 cup sour cream
1 (4‑ounce) can diced green chiles (do not drain)
Additional shredded cheese for topping
Directions
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Preheat your oven to 350°F (175°C). Spray a 9×13‑inch baking dish with nonstick cooking spray.
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In a medium bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning.
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Place a portion of the chicken mixture into each tortilla and roll them up tightly. Arrange the filled tortillas seam‑side down in the prepared baking dish.
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In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, being careful not to let it burn.
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Gradually whisk in the chicken broth until smooth.
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Stir in the sour cream and diced green chiles, making sure the mixture does not boil.
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Remove the sauce from the heat and pour it evenly over the rolled tortillas in the baking dish.
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Sprinkle additional shredded cheese on top.
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Bake in the preheated oven for about 20–25 minutes, until the cheese is melted and bubbly. For a slightly browned cheese topping, you can broil for an extra minute or two.
Servings and timing
Servings: 5
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
• Spice it up: Swap Monterey Jack for Pepper Jack cheese or add a pinch of chili powder or cayenne to the chicken mixture.
• Corn tortillas: Use warmed corn tortillas instead of flour for a more traditional texture.
• Protein swap: Substitute shredded turkey or rotisserie chicken for a time‑saving twist.
• Veggie boost: Add sautéed onions, bell peppers, or black beans to the filling for extra flavor and nutrition.
Storage/Reheating
• Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days.
• Freezer: Unbaked enchiladas can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator before baking.
• Reheating: Warm leftovers in the oven at 350°F until heated through, or microwave individual portions until hot.
FAQs
What type of chicken is best for this recipe?
Shredded cooked chicken works best; you can use roasted chicken, boiled chicken, or store‑bought rotisserie chicken.
Can I use corn tortillas instead of flour?
Yes — warm corn tortillas before filling to prevent tearing.
Is this recipe spicy?
No, the green chiles add a mild flavor, but you can omit them or add spicier ingredients if you want heat.
Can I make this ahead of time?
You can assemble enchiladas and refrigerate them before baking, though tortillas may soften further.
What cheese substitutes can I use?
You can use mozzarella, Pepper Jack, or a Mexican cheese blend in place of Monterey Jack.
Can I make this gluten‑free?
Yes, substitute gluten‑free flour tortillas and use a gluten‑free flour for the sauce.
How do I prevent soggy tortillas?
Warming tortillas before filling helps reduce sogginess; you can also slightly fry them in oil briefly.
Can leftovers be frozen after cooking?
It’s best to freeze before baking; cooked leftovers can be frozen but may change texture.
What sides go well with these enchiladas?
Serve with Mexican rice, refried beans, or a crisp salad.
Can I add vegetables to the filling?
Yes — bell peppers, onions, or beans make great additions.
Conclusion
Creamy White Chicken Enchiladas combine tender chicken, cheesy goodness, and a luscious white sauce for a family‑friendly meal that’s easy to make and full of comforting flavor. Whether you’re cooking for a weeknight dinner or serving guests, this recipe delivers delicious results with simple ingredients and minimal fuss.
Creamy White Chicken Enchiladas
These Creamy Chicken Enchiladas are packed with shredded chicken, cheese, and a creamy, flavorful sauce. A comforting and easy-to-make dinner that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (4 oz) can diced green chiles
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheddar cheese, divided
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, green chiles, onion powder, garlic powder, salt, and pepper until smooth.
- Add the shredded chicken and 1 cup of shredded cheddar cheese to the mixture and stir until well combined.
- Evenly divide the chicken mixture between the 8 tortillas. Roll each one up and place seam-side down in the prepared baking dish.
- Pour any remaining sauce over the enchiladas and spread evenly.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake uncovered for 25-30 minutes, until bubbly and the cheese is melted.
- Remove from oven and garnish with chopped parsley or cilantro, if desired. Serve warm.
Notes
- You can use rotisserie chicken to save time.
- Try Monterey Jack cheese or a Mexican blend for added flavor.
- For a spicier version, add jalapeños or use hot green chiles.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
