Why You’ll Love This Recipe

Easy Creamy White Chicken Enchiladas are a comforting and satisfying dish featuring tender shredded chicken wrapped in soft tortillas, smothered in a rich, creamy white sauce, and baked to perfection. This Tex-Mex classic is quick to assemble, perfect for weeknight dinners, and a hit with the whole family thanks to its mild, cheesy flavor and creamy texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chickenflour tortillassour creamcream of chicken soupdiced green chilies (mild or hot)shredded Monterey Jack cheesebutterall-purpose flourchicken brothonion powdergarlic powdersalt and pepper

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling.

Slowly whisk in the chicken broth, stirring constantly until smooth and thickened.

Stir in sour cream, cream of chicken soup, diced green chilies, onion powder, garlic powder, salt, and pepper. Simmer for 2-3 minutes and remove from heat.

In a bowl, mix the shredded chicken with 1 cup of shredded cheese.

Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.

Pour the creamy sauce evenly over the enchiladas, then sprinkle the remaining cheese on top.

Bake uncovered for 20-25 minutes, or until bubbly and lightly golden.

Allow to rest for 5 minutes before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesBaking time: 25 minutesTotal time: 45 minutes

Variations

Use rotisserie chicken for extra flavor and convenience.

Swap green chilies for jalapeños if you prefer more heat.

Add sautéed onions or spinach to the filling for extra veggies.

Top with chopped cilantro, green onions, or diced tomatoes before serving.

Make it gluten-free by using corn tortillas and a gluten-free soup.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes.Individual portions can be microwaved for 1-2 minutes, covered.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble them up to a day in advance and refrigerate. Bake when ready to serve.

Can I freeze white chicken enchiladas?

Yes, assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.

What kind of cheese works best?

Monterey Jack is ideal, but you can use a blend of cheddar and mozzarella too.

Do I have to use cream of chicken soup?

You can substitute it with a homemade roux-based sauce if preferred.

Are these spicy?

They’re mild, but you can increase heat with spicier chilies or hot sauce.

Can I use corn tortillas?

Yes, but warm them first to avoid cracking when rolling.

What can I serve with white chicken enchiladas?

Mexican rice, black beans, or a fresh green salad make great sides.

How can I make this lower in fat?

Use light sour cream and reduced-fat cheese.

Can I use leftover turkey instead of chicken?

Absolutely, it’s a great way to use up holiday leftovers.

Is this dish kid-friendly?

Yes, it’s creamy, cheesy, and not too spicy—perfect for children.

Conclusion

Easy Creamy White Chicken Enchiladas are the ultimate comfort food, bringing together simple ingredients in a rich, cheesy, and satisfying dish. Perfect for busy weeknights or sharing with friends and family, this recipe is sure to become a go-to favorite.