I first made these creamy, cozy white chicken enchiladas on a rainy weeknight and they vanished faster than I could plate them. This dish is a simple celebration of tender shredded chicken, gooey Monterey Jack, and a silky white sauce baked until bubbling — perfect when you want comforting Mexican-inspired food without fussy prep. If you like creamy chicken recipes with a mild, family-friendly flavor profile, you might also enjoy this award-winning white chicken chili as another go-to for cool evenings.

Why you’ll love this dish

This recipe hits a sweet spot: it’s fast to assemble, uses pantry staples, and pleases kids and adults alike. Unlike red enchilada versions, white chicken enchiladas rely on a creamy sauce and Monterey Jack for richness rather than heavy chiles, so the flavors are mild, mellow, and adaptable. Make them for weeknight dinners, casual potlucks, or a cozy Sunday supper when you want something make-ahead friendly.

"The first time I served these, everyone asked for seconds — the sauce keeps them wonderfully moist and the cheese melts into the creases." — happy home cook

Reasons to try it:

Quick assembly: warmed chicken + a handful of shredded cheese = minimal hands-on time.
Flexible: use leftover rotisserie chicken or poached breasts.
Crowd-pleaser: mild, creamy, and cheesy — great for kids and mixed tastes.
Freezable: you can freeze before or after baking (see storage notes).

How this recipe comes together

Before you start, here’s a short roadmap so you know what to expect: warm the chicken briefly in a skillet, fill and roll tortillas with chicken and cheese, arrange them seam-side down, drown them gently in creamy white sauce, top with more cheese, and bake until bubbly and golden. The whole process focuses on layering textures: tender chicken, melty cheese, and a smooth sauce that keeps each enchilada moist.

If you want a spicier riff while you cook, compare technique and seasoning ideas with this tangy Cajun White Chicken Chili to borrow bold-seasoning tips.

What you’ll need

8–10 small flour tortillas or 6 large flour tortillas
3 cups shredded cooked chicken (rotisserie or poached chicken breast work well)
2 cups shredded Monterey Jack cheese, plus extra for topping
Creamy white sauce — enough to cover the pan (see notes below)
Salt and freshly ground black pepper, to taste
1–2 tablespoons olive oil

Notes and substitutions:

Tortillas: use small for classic enchilada portions; large for fewer, heftier rolls. Corn tortillas can be used but warm them first and brush lightly with oil to prevent cracking.
Cheese: Monterey Jack melts beautifully; use a mix of Jack and mild cheddar for sharper flavor.
White sauce: a simple béchamel with chicken stock and a touch of cumin or a jarred white enchilada sauce both work — see Tips for a quick homemade version.

Directions to follow

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar sized pan.
Warm a skillet over medium heat and add 1–2 tablespoons olive oil.
Add the shredded chicken, season with salt and pepper, and sauté 3–4 minutes just until heated through. Remove from heat.
Lay a tortilla flat and spoon some warm chicken into the center. Sprinkle with Monterey Jack. Roll tightly and place seam-side down in the prepared dish.
Repeat until all tortillas are filled and arranged snugly in the pan.
Pour the creamy white sauce evenly over the enchiladas, covering them so they stay moist. Sprinkle additional cheese on top.
Bake for 20–25 minutes, until cheese is bubbly and edges are golden.
Let rest 5 minutes before serving warm.

Keep action verbs up front and work steadily from prep to bake — that rhythm keeps things moving on a busy night.

Best ways to enjoy it

Serve these enchiladas straight from the oven with a few bright contrasts:

Fresh squeeze of lime and chopped cilantro for brightness.
A crisp cabbage or mixed-green salad with a tangy vinaigrette.
Creamy sides like Mexican rice, refried beans, or charred corn.
For heat, offer pickled jalapeños, hot sauce, or a roasted poblano salsa on the side.

For plating, spoon a little extra white sauce on the plate before placing an enchilada to create a restaurant-style presentation. A sprinkle of chopped green onion and a dusting of smoked paprika polish the look.

Storage and reheating tips

Cool leftovers within two hours of baking, then refrigerate in an airtight container for up to 3–4 days. To reheat:

Oven: cover with foil and bake at 325°F (160°C) for 15–20 minutes until warmed through.
Microwave: cover and heat 1–2 minutes per serving, checking to avoid overheating.

Freezing:

To freeze before baking: assemble in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw overnight in the refrigerator, then bake as directed (you may need an extra 10–15 minutes).
To freeze after baking: cool completely, wrap tightly, and freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 30–40 minutes, covered until heated through.

Food safety note: reheat leftovers to at least 165°F (74°C) for safety and best texture.

Pro chef tips

Warm tortillas: wrap a stack in a damp towel and microwave 30–45 seconds to make them pliable and less likely to crack.
Prevent sogginess: brush tortillas lightly with olive oil or briefly pan-fry each side before filling to create a slight barrier that keeps them from turning mushy.
Cheese distribution: mix some cheese with the chicken filling and keep a generous sprinkle on top for a golden crust.
Speed hack: use shredded rotisserie chicken and a jarred white enchilada sauce in a pinch — then add a pinch of cumin and garlic powder to round the flavor.
Sauce consistency: aim for a pourable but not watery white sauce — it should coat the back of a spoon.

For more bold seasoning ideas and inspiration, see how other cooks layer flavor in this Cajun white chicken chili recipe.

Creative twists

Green chile version: fold diced roasted Hatch green chiles into the filling and sauce for a smoky lift.
Tex-Mex: add black beans, corn, and a handful of cilantro to the chicken.
Low-carb: use low-carb or grain-free tortillas, or roll the filling into blanched zucchini strips for a lighter plate.
Cheesy bake: top with pepper jack for heat or cotija for a salty finish.
Vegetarian swap: replace chicken with shredded jackfruit or a mix of roasted mushrooms and black beans.

Common questions

Q: Can I make these ahead of time?
A: Yes — assemble them in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. If freezing, see the Storage section for timing and thawing instructions.

Q: What is the best white sauce to use?
A: A simple béchamel (butter + flour + milk) seasoned with a little chicken stock, garlic, and cumin makes a silky sauce. For speed, a good-quality jarred green or white enchilada sauce works; add fresh lime or spices to brighten it.

Q: Can I use corn tortillas instead of flour?
A: Yes. Warm and lightly fry or steam corn tortillas first so they’re flexible and less likely to tear. Lightly oiling them before filling helps prevent sogginess.

Q: How do I stop the tortillas from falling apart when rolling?
A: Warm tortillas, avoid overfilling, and roll tightly. Placing seam-side down in the dish helps them hold shape while baking.

Conclusion

If you want another creamy, homey chicken bake with a slightly different spin, check out this Creamy White Chicken Enchiladas – The Country Cook for comparison and serving ideas. For a popular, well-tested version with step-by-step photos and tips, see the Best White Chicken Enchiladas Recipe on The Pioneer Woman.

Plate of white chicken enchiladas topped with creamy sauce and garnished with cilantro

Creamy White Chicken Enchiladas

A cozy and creamy dish featuring tender shredded chicken, gooey Monterey Jack cheese, and a silky white sauce, perfect for comforting Mexican-inspired meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Enchiladas

8–10 small small flour tortillas Use large tortillas only if you prefer fewer, heftier rolls.
3 cups shredded cooked chicken Rotisserie or poached chicken breast work well.
2 cups shredded Monterey Jack cheese Plus extra for topping.
1–2 tablespoons olive oil For sautéing chicken.
Salt and freshly ground black pepper To taste.

For the Creamy White Sauce

Creamy white sauce — enough to cover the pan A simple béchamel with chicken stock, and a touch of cumin or a jarred white enchilada sauce.

Method

Preparation

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar sized pan.
Warm a skillet over medium heat and add 1–2 tablespoons of olive oil.
Add the shredded chicken, season with salt and pepper, and sauté for 3–4 minutes until heated through. Remove from heat.

Assembly

Lay a tortilla flat and spoon some warm chicken into the center. Sprinkle with Monterey Jack. Roll tightly and place seam-side down in the prepared dish.
Repeat until all tortillas are filled and arranged snugly in the pan.
Pour the creamy white sauce evenly over the enchiladas, covering them to keep moist. Sprinkle additional cheese on top.

Baking

Bake for 20–25 minutes, until cheese is bubbly and edges are golden.
Let rest for 5 minutes before serving warm.

Notes

For storing and reheating, cool leftovers within two hours of baking, then refrigerate in an airtight container for up to 3–4 days. Reheat in the oven at 325°F for 15–20 minutes or microwave covering for 1–2 minutes per serving. You can freeze assembled enchiladas before or after baking for up to 2 months. Tips for a perfect dish include warming tortillas before filling, preventing sogginess by brushing with olive oil, and mixing some cheese into the filling.

White Chicken Enchiladas