Savor the creamy goodness of a dish that hits all the right notes! There’s something about the combination of shredded chicken, zesty green chiles, and a rich, velvety sauce that makes Creamy White Chicken Enchiladas a standout. This recipe gives you all the comfort food feels without a ton of fuss. Perfect for a busy weeknight or a cozy Sunday dinner, this one-pan wonder is sure to make your taste buds sing!

Why Make This Recipe

What’s not to love about Creamy White Chicken Enchiladas? Here are a few reasons these beauties deserve a spot on your dinner table:

Easy Cleanup: Who wants to deal with a pile of dishes? This recipe keeps it simple with just one pan to wash.
Family-Friendly: Kids (and adults) can’t resist the cheesy goodness, plus you can sneak in some veggies with those green chiles!
Quick and Affordable: Using rotisserie chicken saves time, and the ingredients are budget-friendly. Your wallet will thank you!

Ingredients

You don’t need fancy stuff — just these basics!

8-10 flour tortillas (medium size)
3 cups cooked shredded chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup diced green chiles (canned or fresh)
1/4 cup chopped fresh cilantro
1 small onion (diced)
3 tablespoons butter (for white sauce)
3 tablespoons all-purpose flour (for roux)
2 cups chicken broth (for white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon cumin (ground)
to taste Salt and pepper

Directions

Melt butter in a large saucepan over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish.
Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

How to Make Creamy White Chicken Enchiladas (Overview)

Making these enchiladas is as easy as pie! Start by making the white sauce; this creamy mixture forms the base of all that deliciousness. Then, whip up the filling with chicken and cheese. Roll your tortillas around that luscious filling, pour over the rest of the sauce, and top with cheese. Pop it in the oven and let the magic happen! Pro tip: Don’t rush the sauce thickening—it’s where the good stuff happens!

How to Serve Creamy White Chicken Enchiladas

These enchiladas are a feast for the eyes and the palate! Serve them warm straight from the oven, letting that cheesy topping glisten under the light. Add a sprinkle of fresh cilantro for a burst of color, and a dollop of sour cream or guacamole on the side for extra creaminess. Pair with a side salad or some crunchy tortilla chips to complete the meal. Can you smell that delicious aroma wafting? 🍽️

How to Store Creamy White Chicken Enchiladas

Leftovers? Yes, please! You can keep these enchiladas in the fridge for up to 3-4 days. For longer storage, they freeze well—just make sure they’re in an airtight container! When reheating, simply pop them back in the oven until heated through, or microwave in short bursts. Easy peasy!

Tips to Make Creamy White Chicken Enchiladas

Use rotisserie chicken for a time-saver—trust me, you’ll thank yourself later!
Adjust the spice: Want a little kick? Throw in some diced jalapeños or hot sauce.
Cheat a little: If you’re in a rush, store-bought white sauce works too, but where’s the fun in that? 😊
Make it ahead: Assemble the enchiladas and cover in sauce, then pop them in the fridge for easy baking later.

Variation

Feeling adventurous? You can easily switch things up! Try using shredded beef or veggie chicken for a different protein. Go vegan by swapping the cheeses for dairy-free versions and using coconut milk for the sauce. A little creativity goes a long way!

FAQs

Can I make these enchiladas ahead of time? Absolutely! Assemble them and store in the fridge for up to 24 hours before baking.
What can I substitute for the sour cream? Greek yogurt works perfectly as a healthy alternative!
How do I freeze these enchiladas? Bake them as directed, cool completely, then store in an airtight container or foil. They’ll keep well for up to 3 months.

If you want a dish that’s not just easy but utterly satisfying, Creamy White Chicken Enchiladas are calling your name! So whip these up, grab a cozy blanket, and enjoy!

📌 Pin this recipe for your next cozy dinner night!