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Creamy white chicken enchiladas topped with cheese and cilantro.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.