If you’re craving a cheesy, creamy, and comforting dinner that feels like a warm hug, then Creamy White Chicken Enchiladas are the perfect pick. This Tex-Mex-inspired dish combines tender shredded chicken wrapped in soft tortillas, smothered with a rich white sauce, and topped with gooey melted cheese. It’s hearty enough for family dinners, yet easy enough for busy weeknights.
🛒 Ingredients
Here’s everything you’ll need (serves 6):
- 2 cups cooked shredded chicken – rotisserie works great!
- 8–10 flour tortillas (8-inch size) – Soft Flour Tortillas
- 2 cups shredded Monterey Jack cheese – Shredded Monterey Jack Cheese
- 3 tbsp butter – Land O’Lakes Unsalted Butter
- 3 tbsp all-purpose flour – King Arthur All-Purpose Flour
- 2 cups chicken broth – Swanson Chicken Broth
- 1 cup sour cream – Daisy Sour Cream
- 1 (4 oz) can diced green chilies – Hatch Green Chiles
- 1 tsp garlic powder – McCormick Garlic Powder
- 1 tsp onion powder – McCormick Onion Powder
- ½ tsp cumin (optional, adds warmth) – Simply Organic Ground Cumin
- Salt & pepper to taste
- Fresh cilantro for garnish – Fresh Cilantro Leaves
🧰 Essential Kitchen Tools & Appliances
Get your kitchen ready with these tools:
- 9×13 Baking Dish
- Large Skillet
- Mixing Bowls
- Whisk
- Cutting Board
- Sharp Chef’s Knife
- Measuring Cups & Spoons
👩🍳 Preparation Steps
- Cook & shred chicken – If you’re not using rotisserie, boil chicken breasts in salted water for 20 minutes, then shred with two forks.
- Mix filling – In a bowl, combine shredded chicken with 1 cup shredded cheese, garlic powder, onion powder, cumin, salt, and pepper.
- Prepare sauce base – Melt butter in a skillet, whisk in flour, and cook for 1 minute to remove raw taste.
- Add broth – Slowly whisk in chicken broth until smooth and slightly thickened.
- Finish sauce – Remove from heat, stir in sour cream and diced green chilies.
🔥 Cooking/Baking Instructions
- Preheat oven to 350°F (175°C).
- Fill tortillas with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy sauce evenly over tortillas.
- Top with remaining cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Optional: Broil for 2 minutes at the end for a golden cheesy top.
Pro Tip: Don’t add sour cream while the sauce is still boiling hot—it may curdle. Always stir it in after removing from heat.
🍽️ Serving Suggestions
- Sprinkle fresh chopped cilantro or sliced green onions on top.
- Serve with Mexican rice, refried beans, or a fresh side salad.
- A squeeze of lime juice over the top brightens the flavors beautifully.
💡 Additional Tips
- Swap chicken with leftover turkey for a post-holiday meal.
- For spice lovers, add jalapeños or a dash of hot sauce.
- Make it lighter with Greek yogurt instead of sour cream.
- Gluten-free? Use corn tortillas and gluten-free flour.
📊 Nutrition Breakdown (per serving – 1 enchilada)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 20g |
| Carbohydrates | 24g |
| Fat | 15g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sodium | 600mg |
❓ FAQ Section
Q: Can I make these ahead of time?
Yes! Assemble the enchiladas, cover with foil, and refrigerate for up to 24 hours. Bake when ready.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for 3 days. Reheat in the oven at 325°F until warmed through.
Q: Can I freeze them?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.
Q: What cheese works best?
Monterey Jack melts beautifully, but you can mix in mozzarella or pepper jack for extra flavor.
🎉 Wrap-Up
Creamy White Chicken Enchiladas are the ultimate comfort food—easy to make, cheesy, and crowd-pleasing. This recipe is perfect for family dinners, potlucks, or even when you just want a cozy night in.
Fun fact: White enchiladas are often called “sour cream enchiladas” in Texas, and they’ve been a beloved Tex-Mex staple since the 1950s!
So grab your baking dish, roll up some tortillas, and let the magic happen in your kitchen. 🌮✨
