Easy Creamy White Chicken Enchiladas

I still make these creamy white chicken enchiladas whenever I want something comforting, cheesy, and faster than takeout. Tender shredded rotisserie chicken gets folded into cream cheese and Monterey Jack, tucked into soft flour tortillas, then bathed in a silky white sauce with green chiles—baked until bubbling and lightly golden. It’s the kind of weeknight dinner that disappears fast and doubles nicely for company.

Why you’ll love this dish

This recipe delivers creamy, cheesy comfort without a lot of fuss. It’s quick because the chicken can be pre-cooked or rotisserie; it’s flexible with spices (use pepper jack for heat); and the sauce is a simple roux-and-broth base boosted with sour cream and green chiles for brightness. It’s perfect for busy weeknights, potlucks, or a low-effort dinner that still feels special.

“Perfect balance of creamy sauce and melty cheese—my family asked for seconds before I could serve them!” — a quick-home-review

If you like other one-pot or creamy Mexican-style meals, you might also enjoy this creamy white chicken chili, which shares similar flavors and comfort-factor.

The cooking process explained

Before you start: this recipe has three main stages—mix the filling, roll the enchiladas, and make the white cheese sauce to pour over before baking. The filling is cold-assembly friendly (mix ahead), the sauce cooks quickly on the stovetop, and the bake finishes everything to bubbling perfection. Plan for about 10–15 minutes of assembly and 25 minutes in the oven.

What you’ll need

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (rotisserie works great)
• 2 cups shredded Monterey Jack cheese (or pepper jack for spice)
• 4 oz cream cheese, softened
• 2 tsp garlic powder
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp taco seasoning
• 1 (14.5 oz) can chicken broth (about 2 cups)
• 3/4 cup sour cream
• 1 (4 oz) can diced green chiles

Substitutions and notes:

• Use leftover roasted chicken or shredded rotisserie for speed.
• Pepper jack adds a nice kick; swap for mild Monterey Jack for a kid-friendly version.
• Light sour cream will work, but full-fat gives a silkier sauce.

  

Step-by-step instructions

1. Preheat and prep: Heat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Make the filling: In a medium bowl, combine shredded chicken, softened cream cheese, garlic powder, and about 1 cup (half) of the shredded cheese. Stir until everything is evenly coated and spreadable.
3. Roll the tortillas: Spoon equal portions of the chicken mixture down the center of each flour tortilla. Roll each one tightly and place seam-side down in the prepared dish. Pack them snugly but avoid overfilling.
4. Start the sauce: In a saucepan over medium heat, melt butter. Whisk in flour and taco seasoning to form a roux. Cook 30–60 seconds—this removes the raw flour taste.
5. Add broth: Gradually whisk in the chicken broth until smooth. Warm the mixture until it thickens slightly.
6. Cheese and tang: Stir in 1/2 cup shredded cheese until melted and smooth.
7. Finish the sauce: Remove from direct heat and whisk in sour cream and the diced green chiles. Stir just until the sour cream is incorporated—do not boil or it may separate.
8. Assemble to bake: Pour the sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
9. Bake and brown: Bake 22–25 minutes until bubbling. For a golden top, switch the oven to broil for 1–3 minutes—watch closely to prevent burning.
10. Rest and serve: Let the pan rest about 5 minutes before serving so the sauce sets a little.

Best ways to enjoy it

Serve slices of the enchiladas on warm plates and garnish with chopped cilantro, sliced green onions, or a squeeze of lime. Great side pairings:

• Simple cilantro-lime rice or Spanish rice
• A crunchy jicama or cabbage slaw for contrast
• Refried beans, black beans, or a bright corn salad
• Pickled jalapeños or avocado slices for texture and heat

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat covered in a 350°F oven until warm (about 15–20 minutes).
• Freezing: Assemble in a freezer-safe dish but don’t bake. Cover tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350°F for about 30–35 minutes until bubbly.
• Food safety: Refrigerate within two hours of cooking and reheat to at least 165°F before eating.

Pro chef tips

• Shred chicken finely so each roll has an even filling and rolls neatly.
• Let cream cheese come to room temperature—it blends more smoothly with the chicken.
• If your sauce seems too thin, simmer a minute longer to concentrate; if too thick, whisk in a splash of broth.
• For even baking, set the dish on the middle oven rack and rotate once if your oven runs hot.
  If you like experimenting with similar creamy dinners, try this creamy white chicken lasagna soup for a spoonable variation, or check this creamy white chili with chicken for a heartier stew-style option.

Creative twists

• Add vegetables: Sautéed onions, bell peppers, or spinach folded into the filling add color and nutrition.
• Spice it up: Use chipotle in adobo or extra diced chiles for smoky heat.
• Make it healthier: Swap half the tortillas with whole wheat or use reduced-fat cheese and sour cream.
• Make it vegetarian: Substitute shredded jackfruit or cooked beans for the chicken and use vegetable broth.

Your questions answered

Q: Can I make these ahead and bake later?
A: Yes—assemble, cover, and refrigerate for up to 24 hours before baking. You can also freeze unbaked enchiladas for up to 2 months.

Q: Can I use corn tortillas instead of flour?
A: You can, but corn tortillas are more fragile. Warm them briefly in a skillet or microwave to make them pliable and prevent cracking.

Q: Is the sauce freezer-friendly?
A: The sauce works fine frozen inside the assembled dish, but dairy can sometimes change texture after freezing. If texture concerns you, prepare the sauce fresh when ready to bake.

Q: How do I prevent a soggy bottom?
A: Don’t overfill the tortillas and make sure the sauce has thickened slightly before pouring. A hot oven and resting time also help the bottom set.

Conclusion

These creamy white chicken enchiladas are an easy weeknight winner—quick to assemble, flexible in flavor, and reliably comforting. For inspiration and to compare variations, see this recipe from Creamy White Chicken Enchiladas – The Country Cook and another take at Creamy White Chicken Enchiladas (Quick & Easy Dinner Recipe).

Creamy White Chicken Enchiladas

Tender shredded chicken folded into creamy cheese and baked in a silky sauce, these enchiladas are comforting and perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the enchiladas

• 8 pieces flour tortillas (soft taco size)
• 3 cups shredded chicken (rotisserie works great) Use leftover roasted chicken or shredded rotisserie for speed.
• 4 oz cream cheese, softened Let cream cheese come to room temperature for easier blending.
• 2 cups shredded Monterey Jack cheese (or pepper jack for spice) Pepper jack adds a nice kick; swap for mild for a kid-friendly version.

For the white sauce

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp taco seasoning
• 1 14.5 oz can chicken broth (about 2 cups)
• 3/4 cup sour cream Light sour cream will work, but full-fat gives a silkier sauce.
• 1 4 oz can diced green chiles

For seasoning

• 2 tsp garlic powder

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a medium bowl, combine shredded chicken, softened cream cheese, garlic powder, and about 1 cup (half) of the shredded cheese. Stir until everything is evenly coated and spreadable.
3. Spoon equal portions of the chicken mixture down the center of each flour tortilla. Roll each one tightly and place seam-side down in the prepared dish.

Making the sauce

1. In a saucepan over medium heat, melt the butter.
2. Whisk in the flour and taco seasoning to form a roux. Cook for 30–60 seconds to remove the raw flour taste.
3. Gradually whisk in the chicken broth until smooth. Warm the mixture until it thickens slightly.
4. Stir in 1/2 cup shredded cheese until melted and smooth.
5. Remove from direct heat and whisk in sour cream and diced green chiles until well combined—do not boil.

Baking

1. Pour the sauce evenly over the rolled enchiladas and sprinkle with the remaining 1 cup of shredded cheese on top.
2. Bake for 22–25 minutes until bubbling. For a golden top, switch the oven to broil for 1–3 minutes—watch closely to prevent burning.
3. Let the pan rest about 5 minutes before serving so the sauce sets a little.

Notes

Serve with garnishes like chopped cilantro, sliced green onions, or lime. Great side pairings include cilantro-lime rice, jicama slaw, refried beans, and pickled jalapeños.