Easy Creamy White Chicken Enchiladas invite you in with warm, cheesy comfort right away. This cozy dish fills the kitchen with a gentle aroma of garlic, melted cheese, and a hint of lime — perfect for busy weeknights or slow Sunday dinners. If you love quick, comforting meals, try a similar quick pasta idea like this 30-minute creamy chicken pasta for another family hit.
Why Make This Recipe
- Quick & Easy: Most steps are simple and it bakes in under 30 minutes.
- Family Favorite: Mild, creamy flavors please kids and adults alike.
- Budget-Friendly: Uses pantry staples and leftover chicken well.
- Make-Ahead Friendly: Assemble ahead and bake when ready.
What makes these enchiladas stand out is the silky white sauce instead of the usual red. The sauce coats each tortilla and keeps the filling juicy and warm — it feels like a homemade hug on a plate. This dish brings comfort and a bit of nostalgia, like a family meal you’ll want to repeat.
In case you like a bold fruit-and-chicken pairing for a different night, try the apple cranberry raspberry chicken for a bright contrast.
Ingredients
For the filling:
- 3 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded Monterey Jack or mild cheddar
- 1/2 cup chopped onion (about 1 small onion)
- 1 (4 oz) can diced green chiles, drained
- 1 garlic clove, minced
- Salt and pepper to taste
For the creamy white sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2% for best texture)
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon salt, more to taste
- Fresh lime juice (1 tsp) or to taste
For assembly and topping:
- 8 flour tortillas (6-8 inch), warmed so they roll easily
- 1/2 cup extra shredded cheese for the top
- Chopped cilantro and sliced green onions for garnish
- Cooking spray or a little oil for the baking dish
Notes: If you prefer a lighter sauce, use plain Greek yogurt instead of sour cream. For a touch of heat, add a pinch of cayenne.
How to Make Easy Creamy White Chicken Enchiladas
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. (Preheating ensures even baking and a bubbly top.)
- Warm the tortillas wrapped in a damp towel in the microwave for 30–40 seconds so they don’t crack when rolled.
- Make the sauce: melt butter in a medium saucepan over medium heat. Add flour and whisk 1 minute to cook the raw flour taste.
- Mini-tip: whisk constantly so the roux stays smooth.
- Slowly whisk in the milk and chicken broth. Cook, whisking often, until the sauce thickens and coats the back of a spoon (about 4–5 minutes).
- Why this matters: a thicker sauce clings to the chicken and keeps enchiladas creamy, not watery.
- Remove from heat and stir in sour cream, cumin, lime juice, and 1/4 cup of the shredded cheese. Taste and add salt and pepper.
- Combine filling: in a bowl, mix shredded chicken, diced onion, green chiles, minced garlic, and 1/2 cup of the prepared sauce. Stir to coat. (This keeps the filling moist and flavorful.)
- Spoon about 1/3 to 1/2 cup of the filling down the center of each warmed tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
- Bake 18–22 minutes, until sauce bubbles and cheese melts and starts to brown lightly. Let rest 5 minutes before serving to set the filling.
- Mini-tip: broil 1–2 minutes at the end for a golden top, watching closely so it doesn’t burn.
How to Serve Easy Creamy White Chicken Enchiladas
- Plate with a sprinkle of chopped cilantro and sliced green onions for fresh color and bright flavor.
- Serve with lime wedges and a side of Spanish rice or a simple green salad for balance.
- Offer toppings like diced avocado, sour cream, or a mild salsa so everyone can customize their plate.
How to Store Easy Creamy White Chicken Enchiladas
- Fridge: Cool completely, then store in an airtight container for up to 3 days. Cover with foil if storing in the baking dish.
- Freezer: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Bake covered at 350°F (175°C) until warmed through (about 15–20 minutes from chilled). For single portions, microwave 1–2 minutes until hot.
Tips to Make Easy Creamy White Chicken Enchiladas
- Warm tortillas before rolling to prevent cracks and torn seams.
- Use shredded rotisserie chicken to save time and add flavor.
- Don’t over-thin the sauce — it should coat the spoon. A thin sauce makes enchiladas soggy.
- Taste the sauce before pouring so you can adjust salt and lime for brightness.
Variation
- Gluten-free: Use gluten-free flour and corn tortillas (softened) and gluten-free broth to make the sauce.
- Vegetarian: Swap chicken for sautéed mushrooms, black beans, and roasted peppers; use vegetable broth in the sauce.
FAQs
Can I use rotisserie chicken or leftover chicken?
Yes. Rotisserie or leftover chicken works perfectly and saves time. Just shred it and mix with the sauce so it stays moist.
Can I assemble these ahead of time?
Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze assembled enchiladas and bake from thawed.
How do I make the sauce less rich?
Swap half the sour cream for plain Greek yogurt and use low-fat milk. Reduce the butter by 1 tablespoon to lighten the sauce.
Conclusion
I hope these Easy Creamy White Chicken Enchiladas bring warm, cheesy comfort to your table. If you’d like another take on creamy chicken meals, check this Creamy White Chicken Enchiladas – The Country Cook for extra ideas and tips from another kitchen. Please leave a comment and a star rating to tell us how it went — your notes help other home cooks. Pin or share this on Pinterest or Facebook if you enjoyed it. What twist did you try? Let us know below!
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Easy Creamy White Chicken Enchiladas
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
These enchiladas feature a silky white sauce that keeps the filling juicy and warm, perfect for busy weeknights or slow Sunday dinners.
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack or mild cheddar
- 1/2 cup chopped onion
- 1 (4 oz) can diced green chiles, drained
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon salt, more to taste
- Fresh lime juice (1 tsp) or to taste
- 8 flour tortillas (6–8 inch), warmed
- 1/2 cup extra shredded cheese for topping
- Chopped cilantro and sliced green onions for garnish
- Cooking spray or a little oil for the baking dish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Warm tortillas in a damp towel in the microwave for 30–40 seconds.
- In a medium saucepan, melt butter over medium heat, add flour and whisk for 1 minute.
- Slowly whisk in milk and chicken broth, cooking until thickened (about 4–5 minutes).
- Remove from heat, stir in sour cream, cumin, lime juice, and 1/4 cup shredded cheese. Season with salt and pepper.
- In a bowl, mix shredded chicken, diced onion, green chiles, minced garlic, and 1/2 cup of the sauce.
- Spoon filling into warmed tortillas, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle with shredded cheese.
- Bake for 18–22 minutes until bubbly and cheese is lightly browned. Let rest for 5 minutes before serving.
Notes
For a lighter sauce, use plain Greek yogurt instead of sour cream. For heat, add a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg