Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 ½ cups cooked shredded chicken; 8 flour tortillas; 2 cups shredded Monterey Jack cheese; 4 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles (optional); ½ teaspoon salt; ¼ teaspoon black pepper

There’s something irresistibly comforting about a dish that wraps creamy, cheesy, and savory flavors into one bite. Creamy White Chicken Enchiladas are the ultimate comfort food, merging the heartiness of tender shredded chicken with the richness of a homemade white sauce. Tucked into soft flour tortillas and smothered in a cheesy, tangy sauce, each enchilada delivers a burst of flavor with every forkful.

Whether you’re prepping for a casual family dinner or looking to impress guests at a cozy gathering, these enchiladas are your go-to. They bake to golden perfection, bubbling with creamy goodness, and they reheat beautifully—making them just as good the next day (if you’re lucky enough to have leftovers!).

Why You’ll Love This Creamy White Chicken Enchiladas

Comfort Food Classic: This recipe brings together everything you crave—melty cheese, tender meat, and a luscious white sauce.
Make-Ahead Friendly: Prep everything the night before and just bake when ready. It’s ideal for meal planning or hosting.
Crowd Pleaser: Even picky eaters fall in love with these mild, creamy flavors. No need for spice-lovers only here!
Customizable: Add green chiles for a kick or swap in rotisserie chicken for a shortcut.

Preparation Phase & Tools to Use

Before diving into the mixing and rolling, it helps to have your tools ready:

Mixing Bowls: You’ll need a few sizes for combining the chicken filling and preparing the sauce. Glass or stainless steel bowls work well.
Saucepan: Essential for making the creamy white sauce from scratch. A nonstick or heavy-bottomed pan helps prevent scorching.
9×13 Baking Dish: This size is perfect for fitting 8 enchiladas snugly. Glass or ceramic ensures even baking.
Whisk: Crucial for getting a smooth, lump-free sauce.
Measuring Cups and Spoons: Accurate measurements mean perfect seasoning and sauce consistency.
Tongs or Large Spoon: Helpful for mixing and filling tortillas without a mess.

Taking a few moments to prep your station makes assembling the enchiladas quicker and cleaner—because once you start layering that creamy sauce, you won’t want to stop!

Ingredients for the Creamy White Chicken Enchiladas

Cooked Shredded Chicken: The hearty filling base, offering protein and savory flavor. Rotisserie chicken works well for ease.
Flour Tortillas: Soft and pliable, they wrap around the creamy filling without cracking.
Monterey Jack Cheese: Mild and melty, this cheese balances beautifully with the white sauce.
Butter: The start of a creamy roux, lending richness and depth to the sauce.
All-Purpose Flour: Helps thicken the white sauce to the perfect consistency.
Chicken Broth: Adds a flavorful, savory backbone to the sauce without overpowering.
Sour Cream: Makes the sauce luxuriously smooth and tangy.
Diced Green Chiles: Optional but recommended for a mild kick and authentic Tex-Mex flavor.
Salt & Pepper: Seasoning essentials to bring balance and brightness to every bite.

How To Make the Creamy White Chicken Enchiladas

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish and set aside.

Step 2: Mix the Chicken Filling

In a large bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add a small spoonful of sour cream or green chiles if desired for extra creaminess or flavor. Mix well.

Step 3: Roll the Enchiladas

Fill each tortilla with the chicken mixture, then roll it up tightly. Place each seam-side down into the baking dish, lining them up neatly.

Step 4: Make the White Sauce

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute until bubbly. Slowly whisk in the chicken broth and continue whisking until thickened. Remove from heat and stir in the sour cream and green chiles. Season with salt and pepper.

Step 5: Assemble and Bake

Pour the sauce evenly over the enchiladas. Top with the remaining shredded cheese. Bake uncovered for 20-25 minutes or until bubbly and lightly golden.

Step 6: Serve and Enjoy

Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired for a fresh touch.

Serving and Storing Creamy White Chicken Enchiladas

These enchiladas are best served hot and fresh out of the oven when the cheese is perfectly melty and the sauce is bubbling. Garnish with chopped cilantro, a dollop of sour cream, or sliced avocado for a pop of freshness. Pair them with a crisp green salad or a side of Spanish rice for a complete meal.

For storing, place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15–20 minutes or until warmed through. You can also microwave individual portions, but the oven method helps maintain the best texture.

Freezing tip: Assemble the enchiladas without baking, cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed when ready to enjoy.

Frequently Asked Questions

What kind of chicken should I use?

Any cooked, shredded chicken works well—rotisserie chicken, poached chicken breasts, or leftovers. Just make sure it’s well seasoned.

Can I make these enchiladas ahead of time?

Yes! Assemble them and refrigerate (unbaked) for up to 24 hours. Add 5–10 minutes extra to the baking time if chilled.

How do I keep the tortillas from getting soggy?

Make sure the sauce isn’t too thin and don’t overload the tortillas with filling. Baking uncovered also helps keep the tops firm.

Can I use corn tortillas instead of flour?

You can, but they may crack more easily and offer a different texture. Warming them slightly before rolling helps prevent breaking.

Is there a gluten-free version?

Yes! Use gluten-free flour for the sauce and certified gluten-free tortillas. Double-check all ingredients for hidden gluten.

What sides go well with these enchiladas?

Try Spanish rice, refried beans, grilled corn, or a bright tomato salad to round out your meal.

Want More Chicken Dinner Ideas?

If you love these Creamy White Chicken Enchiladas, you’ll definitely want to try these satisfying dishes from my kitchen:

Golden Crispy Chicken with Parmesan Mushroom Sauce for a crispy bite with creamy depth.
Cheesy Garlic Chicken Wraps perfect for quick lunches and easy dinners.
Ultimate Cheesy Chicken Spaghetti if you’re in the mood for something cheesy and hearty.
Texas Roadhouse Style Garlic Butter Chicken Skillet for skillet-to-table ease.
One Pot Smoky Chipotle Cheesy Chicken Pasta for a smoky, spicy flavor punch.

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Let me know in the comments how yours turned out. Did you keep it classic or add a twist? Maybe a dash of cayenne or some sautéed onions?

I love seeing your variations and questions, so don’t hesitate to share. And for more comforting dishes like this, visit my Pinterest board at Kitchen By Kate on Pinterest.