Name: Creamy White Chicken Enchiladas Recipe
Prep time: PT-489326H4M37S
Cook time: PT-489326H4M37S
Total time: PT-489326H4M37S
Cuisine: Mexican
Ingredients: 8-10 large flour tortillas; 3 cups cooked and shredded chicken; 1 teaspoon ground cumin; 2 1/2 cups Monterey Jack cheese, grated (divided); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro leaves, finely chopped, for serving; Kosher salt, to taste; Freshly ground black pepper, to taste

If you’ve ever been on the hunt for comfort food that feels like a warm hug, look no further than this Creamy White Chicken Enchiladas Recipe. It’s one of those dishes I keep coming back to because of how wonderfully rich and satisfying it is. Filled with tender shredded chicken, gooey Monterey Jack cheese, and topped with a luscious, creamy sauce—this recipe hits all the right notes. Trust me, once you try it, you’ll find yourself adding it to your weeknight rotation faster than you’d expect!

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Why You’ll Love This Recipe

Creamy Comfort: The sauce is unbelievably smooth and rich, creating the ultimate creamy enchilada experience.
Simple Yet Flavorful: With just a handful of ingredients, you get layers of flavor that feel much more complex than they are.
Family Favorite: This recipe has become a staple in my home—my family can’t get enough of it, especially on busy nights.
Adaptable and Easy: Whether you want to tweak the spice level or sneak in extra veggies, this recipe adapts well to your preferences.

A close-up of a white rectangular baking dish filled with a layered casserole. The top layer is a melted cheese layer with a golden-brown crust and scattered bits of green herbs and diced green peppers. The casserole's surface has a soft, creamy texture with slightly browned edges. The white baking dish sits on a wooden surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Creamy White Chicken Enchiladas Recipe comes together to create the perfect blend of textures and flavors—you’ll want to pick good-quality cheese and fresh chicken to really make it shine.

Flour tortillas: Large ones work best to hold plenty of filling; fresh tortillas give a softer roll-up.
Cooked shredded chicken: Leftover chicken or rotisserie chicken makes this super quick and tasty.
Ground cumin: Adds warm, earthy undertones that balance the creaminess perfectly.
Monterey Jack cheese: Its mild, melty qualities contribute to the gooey texture everyone’s craving.
Butter: Helps build a silky base for the white sauce.
All-purpose flour: Thickens the sauce without leaving a pasty texture.
Chicken broth: Adds savory depth without overpowering the dish.
Sour cream: This is where the sauce gets luxuriously creamy and tangy.
Diced green chilies: Small bursts of gentle heat and zest—I love using the canned ones for convenience.
Fresh cilantro: Brightens with a fresh herbal pop when sprinkled on top.
Kosher salt and freshly ground black pepper: Essential for seasoning to taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to shake things up sometimes by adding different twists to this Creamy White Chicken Enchiladas Recipe. It’s fun to personalize based on what I have on hand or the season.

Spicy Kick: My family is all about a little heat, so I’ve added chopped jalapeños or a dash of cayenne pepper to the sauce to turn up the spice.
Veggie Loaded: Sometimes I toss in sautéed onions, bell peppers, or corn inside the filling for a bit more texture and nutrition.
Cheese Swap: If Monterey Jack isn’t available, mozzarella or a mild cheddar works nicely without overpowering the creamy sauce.
Gluten-Free Version: I’ve had friends use corn tortillas and gluten-free flour to keep this meal inclusive without skimping on taste.

How to Make Creamy White Chicken Enchiladas Recipe

Step 1: Season and Fill the Chicken Mixture

Start by mixing the cooked shredded chicken with salt, pepper, and cumin in a medium bowl—that simple seasoning really brings out a warm, cozy flavor. Then stir in about a third of your Monterey Jack cheese so the filling is melty from the inside out. This little pre-mixing trick helps everything bind together when you fill the tortillas.

Step 2: Roll the Enchiladas and Prepare Your Baking Dish

Lay out each large tortilla and spoon a generous amount of the chicken-cheese mixture down the center. Roll it up tightly, then place seam-side down in your greased 9×13-inch baking dish. You’ll find that rolling seam-side down keeps the enchiladas nice and neat during baking—a little kitchen hack I learned the hard way!

Step 3: Whip Up Your Creamy White Sauce

Over medium-high heat, melt butter in a saucepan, then whisk in the flour and let it cook for about 2 minutes. This cooks out the flour’s raw taste and starts building the roux, which thickens your sauce. Slowly add chicken broth while whisking constantly, then lower to a medium heat until the sauce thickens and bubbles—this usually takes 10 to 15 minutes. Finally, season with salt and pepper, remove from heat, and stir in sour cream and those flavorful diced green chilies. The creamy sauce ties everything together, making these enchiladas unforgettable.

Step 4: Assemble and Bake to Perfection

Pour that gorgeous creamy sauce evenly over the filled tortillas in the baking dish. Sprinkle the rest of your Monterey Jack cheese on top for that golden bubbly finish. Bake uncovered at 350°F for about 25 minutes, until the cheese has melted and everything is bubbly. You’ll know it’s done when the edges are lightly browned and the aroma fills your kitchen—always a good sign you’re moments away from dinner!

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Pro Tips for Making Creamy White Chicken Enchiladas Recipe

Use Warm Tortillas: Gently warm your tortillas before filling to make rolling easier and prevent cracking.
Don’t Skip the Roux: Cooking the flour with butter before adding broth ensures your sauce won’t be lumpy—trust me on this!
Customize Sauce Thickness: If your sauce feels too thick, add a splash more broth; if too thin, cook a bit longer to thicken before baking.
Cover if You Like Cheesy but Soft: Tent loosely with foil during baking if you prefer cheese melted but not browned; remove foil in last 5 minutes for bubbly edges.

How to Serve Creamy White Chicken Enchiladas Recipe

The image shows two rolled tortillas on a white plate, each filled with shredded light beige chicken. The tortillas are covered with a creamy white sauce and topped with melted cheese and small green pieces of chopped herbs and peppers, creating a slightly uneven texture on top. The plate sits on a wooden surface with a white marbled texture background, and behind the plate there is a white bowl with a silver spoon inside, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish my creamy enchiladas with a sprinkle of fresh cilantro for that pop of color and brightness—it balances the richness beautifully. Sometimes I add a spoonful of sour cream or a few slices of ripe avocado for extra indulgence. If you like a little texture, chopped green onions or diced tomatoes make great toppings, too.

Side Dishes

These enchiladas really shine with simple sides. I often serve them alongside Mexican rice or a fresh, zesty salad with lime dressing. Refried beans or black beans also pair nicely and round out the meal without making it too heavy. For a fun twist, a corn and jicama slaw adds a crunchy contrast that’s refreshing.

Creative Ways to Present

For special occasions, I sometimes bake individual enchiladas in small ramekins or line mini tortillas in a muffin tin—perfect for serving as appetizers or party bites. I’ve also layered the filling and sauce in a casserole dish, topping with extra cheese and baking until bubbly for a more rustic presentation. It’s always a hit when guests can see layers of creamy goodness poking through!

Make Ahead and Storage

Storing Leftovers

Leftover creamy white chicken enchiladas store well in an airtight container in the fridge for up to 3 days. I like to let them cool completely before covering to prevent excess moisture buildup, which keeps the tortillas from getting soggy. When it’s time to eat, the flavors meld even more beautifully after a day or two.

Freezing

I’ve frozen fully assembled enchiladas (before baking) by wrapping the dish tightly in plastic wrap and then foil. Just thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed. Freezing really comes in handy when you want to prep ahead for busy weeks or gatherings.

Reheating

To warm up leftovers, I cover the baking dish with foil to keep the moisture and bake at 325°F until heated through—usually about 20 minutes. If I’m in a hurry, microwave reheating works fine, but I recommend microwaving covered with a damp paper towel to maintain that lovely creamy texture without drying out.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap the flour tortillas for corn tortillas and use a gluten-free flour blend or cornstarch to thicken the sauce. Be sure to check your chicken broth for gluten-containing additives, too. This little switch keeps all the creamy goodness intact without compromise.
What’s the best way to shred chicken quickly?

I usually poach chicken breasts and then shred them using two forks—it’s simple and quick. Another trick I love is using a stand mixer with the paddle attachment on low speed for 30 seconds; it pulls apart the chicken effortlessly.
Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken is a great shortcut and adds extra flavor. Just make sure to remove the skin and bones, then shred the meat well before mixing with the cheese and spices.
How spicy is this creamy white sauce?

The diced green chilies give a mild kick—not too hot, but with a nice little zip. If you want more heat, you can add jalapeños or cayenne, or omit the chilies entirely for a milder dish.
Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and prepare the sauce up to a day ahead, then refrigerate covered. When ready, pour the sauce over, add cheese, and bake. This prep step makes weeknight dinners more manageable.

Final Thoughts

This Creamy White Chicken Enchiladas Recipe is genuinely one of those meals I recommend to friends over coffee because it feels both indulgent and approachable. It’s perfect for family dinners, potlucks, or whenever you need something that just hits the comfort food spot. Once you get the hang of the creamy sauce and filling combo, you might find yourself tweaking it to make it your own—like I have. Give it a try, and I’m pretty sure it’ll become a beloved recipe in your kitchen, just like it did in mine.