Creamy White Chicken Enchiladas Recipe

It’s that silky, dreamy white sauce that blankets everything in gentle richness, then melts into the tortillas as they bake. Add tender chicken and mild green chiles, and suddenly dinner feels like a warm hug.

They’re balanced, cozy, and not spicy, so even picky eaters say yes. Honestly, it’s the kind of dish that disappears straight from the pan—quietly, happily.

Ingredients Needed for the Recipe ( use list and use of them)

Below is everything needed, plus how each one works its magic in the dish. Keep it simple, keep it delicious.

• Flour tortillas (taco size): Soft wraps that hold the chicken snugly and soak up sauce without falling apart.
• Shredded, cooked chicken (about 2 cups): Rotisserie, roasted, or boiled—this is the heart and protein.
• Monterey Jack cheese (about 2 cups, divided): Melts smooth inside and on top; mild, creamy, perfect pull.
• Butter (3 tablespoons): Starts the roux—the base of that luscious white sauce.
• All-purpose flour (3 tablespoons): Thickens the sauce so it clings to every tortilla fold.
• Chicken broth (2 cups): Adds savory depth and keeps the sauce light, not heavy.
• Sour cream (1 cup): Creamy tang that softens the chiles and rounds out the sauce.
• Diced green chiles (4-ounce can, undrained): Mild heat, gentle flavor, and a touch of brightness.
• Salt, pepper, Adobo seasoning: Simple seasoning that wakes up the chicken and sauce.

Optional extras: chopped cilantro, thin-sliced green onions, or a squeeze of lime—just a little, to finish.

How to make Creamy White Chicken Enchiladas?

Prep the Pan and Oven

Heat the oven to 350°F, and lightly spray a 9×13-inch baking dish. A little oil now, less sticking later.

Set the dish aside within arm’s reach—you’ll be rolling soon, and momentum matters.

Mix the Chicken Filling

In a bowl, combine the shredded chicken with 1 cup of Monterey Jack. Season with salt, pepper, and a pinch of Adobo.

Toss gently with your hands or a fork—keep the shreds fluffy, not packed. Cheese should be evenly speckled throughout.

Fill and Roll the Tortillas

Spoon the chicken mixture down the center of each tortilla, not too much—about 3-4 tablespoons per wrap.

Roll snugly and line them up in the baking dish, seam-side down, shoulder to shoulder like a little enchilada crowd.

Make the White Sauce Base

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute, just until it smells toasty.

No browning here—golden is good, brown is bitter. Keep whisking; smooth is the goal.

Whisk in the Broth

Slowly pour in chicken broth while whisking. The sauce will look thin at first, then thicken as it simmers.

Cook 2-3 minutes until silky and lightly coats the back of a spoon. Calm heat, steady stirring.

Finish with Sour Cream and Chiles

Turn heat to low. Stir in sour cream and the entire can of green chiles (juice and all). Don’t let it boil.

Taste and adjust salt and pepper. The flavor should feel mellow, warm, and a little tangy.

Sauce the Enchiladas

Remove the pan from heat, then pour the sauce evenly over the rolled tortillas. Let it cascade into the nooks.

Top with the remaining 1 cup of Monterey Jack, sprinkled edge to edge like snow.

Bake to Bubbly

Bake 20-25 minutes, until the cheese melts and the edges start to gently burble. Want a touch of caramel? Broil 1-2 minutes.

Rest 5 minutes before serving. That pause makes slicing neat, and flavors settle beautifully.

Can I Use Corn Tortillas Instead?

Yes, absolutely. Just warm each corn tortilla before rolling—on a hot pan or briefly in the microwave wrapped in a damp towel.

They’re a bit more delicate, but the taste is lovely, slightly toasty, and authentically nostalgic.

Tips

Keep these quick pointers close; they turn a good pan of enchiladas into a great one.

• Use rotisserie chicken when short on time; the seasoning adds a head start on flavor.
• Shred chicken while warm—it pulls apart more easily and stays juicier.
• Don’t boil the sauce after adding sour cream; gentle heat keeps it velvety and prevents curdling.
• Season in layers: a pinch in the filling, a pinch in the sauce—small steps, big payoff.
• Broil briefly at the end for golden, bubbly cheese—watch closely, it goes fast.
• Too thick? Whisk in a splash of broth. Too thin? Simmer 1 more minute, low and slow.
• Rolling help: tuck the tortilla edge over the filling, pull back slightly to snug, then roll forward.
• For gentle heat, add a few dashes of green hot sauce or swap in Pepper Jack for part of the cheese.
• Garnish smart: fresh cilantro, green onions, or a lime wedge brighten every creamy bite.
• Make-ahead move: assemble, cover, chill; bake the next day—add 5-10 extra minutes if cold.

What Sides Pair Best With Creamy White Chicken Enchiladas?

Think contrast: crisp and fresh next to creamy and cozy. A bright chopped salad with lime vinaigrette cuts richness beautifully.

Round it out with Mexican rice, simple seasoned black beans, or charred corn with a squeeze of lime and a dusting of cotija.

Best Time to Serve This Dish?

Weeknights when comfort is calling, but weekends love it too—movie nights, casual dinners, game day spreads. It’s flexible like that.

They travel well, so potlucks say yes. And leftovers the next morning? Don’t overthink it—warm, plate, enjoy.

A Quick Note on Ingredient Swaps

Need to tweak? Try plain Greek yogurt for sour cream (same amount), or softened cream cheese whisked in for extra richness.

Cheese options: mozzarella for milder melt, Pepper Jack for zip, or a blend if that’s what’s on hand. Use what tastes good.