If you’re after a weeknight dinner that feels like a warm hug, these easy creamy white chicken enchiladas are exactly that. Think melty cheese, a silky white sauce, tender shredded chicken, and just enough green chiles for brightness — all baked together until bubbly. I turn to this recipe when I need something fast, satisfying, and kid-approved; it’s one of those dishes I make when the calendar is full and I still want to serve something that tastes like I put in effort even if I didn’t.
When these come out of the oven the first thing that hits you is the smell — warm butter, garlic notes from the seasoning, and the mellow tang of sour cream mingling with melted Monterey Jack. The edges of the tortillas get a little toasty, and the cheese pulls in satisfying ribbons when you scoop a portion onto a plate. I like to call this recipe the weekday magic trick: little effort, big payoff.
Ingredients You’ll Need
- Flour tortillas – soft taco-size wraps that roll easily; warm them briefly so they don’t crack when you roll.
- Shredded chicken – I use rotisserie chicken for speed and flavor; it’s the backbone of the filling.
- Monterey Jack (or pepper jack) – melts beautifully and gives the enchiladas a creamy, slightly tangy finish.
- Cream cheese – adds silkiness and body to the filling; room temperature cream cheese blends more smoothly.
- Garlic powder – keeps the filling simple but flavorful; you can swap with a mashed clove of fresh garlic if you prefer.
- Butter and flour – the start of a quick white sauce (roux) that thickens the broth into a glossy, pourable topping.
- Taco seasoning – use a little to season the sauce; it supplies a familiar warm spice without overwhelming the creaminess.
- Chicken broth – thins the roux into a sauce; low-sodium is fine so you can control the final saltiness.
- Sour cream – brightens and smooths the sauce; Greek yogurt can be used for a tangier, lighter option.
- Diced green chiles – give a gentle heat and vegetal brightness; mild or hot depending on your household.
Step-by-Step Instructions
Below is the recipe direction sequence I actually follow in my kitchen. I include the exact bake temperature and times so you don’t have to guess.
- Preheat and prep (5 minutes).Preheat your oven to 350°F and grease a 9×13 baking dish. I always give the dish a quick spray and then rub a little butter around the corners so the first enchilada won’t stick if there’s extra sauce.
- Make the filling (5–7 minutes).In a medium bowl, mix shredded chicken with softened cream cheese, garlic powder, and about half of the shredded cheese (roughly 1 cup). I usually shred the chicken with two forks while it’s still a little warm — it tears apart easier and picks up the cream cheese better. If the cream cheese feels cold and lumpy, pop the bowl in the microwave for 10 seconds and stir; you want a spreadable texture, not a cold clump.
- Assemble the enchiladas (5–8 minutes).Spoon an even amount of the chicken mixture down the center of each warmed tortilla and roll snugly. Place each seam-side down into the prepared pan. Don’t overstuff — a few tablespoons per tortilla is enough. Overfilling leads to tearing and a soggy pan.
- Make the creamy white sauce (5–8 minutes).In a saucepan over medium heat, melt butter and stir in flour and a tablespoon of taco seasoning. Cook for about 30–60 seconds to eliminate the raw flour taste, then slowly whisk in chicken broth (use the whole 14.5oz can/approximately 2 cups). Whisk until smooth and warm. Add about 1/2 cup shredded cheese and whisk until incorporated. Stir in sour cream and the can of diced green chiles; heat for just a minute until the sour cream is dissolved into the sauce — do not boil. I watch this closely because sour cream will separate if the sauce gets too hot or is left boiling.
- Top and bake (25 minutes including broiler finish).Pour the warm sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese. Bake for 22–25 minutes at 350°F until the sauce is bubbling and the cheese is melted. If you like a little color, switch the oven to broil for the last 2–3 minutes and watch carefully until the tops are golden — it happens fast.
- Rest and serve (5 minutes).Let the dish sit for 5 minutes after baking so the sauce settles. These will still be spoonable rather than crisp; that’s the texture to expect — creamy, not crunchy. Garnish as you like and serve with rice, beans, or a fresh salad.
Estimated total time: about 40 minutes from start to finish. Yield: about 8 large enchiladas.
Tips for Using Rotisserie Chicken
Rotisserie chicken is my favorite shortcut here — it keeps the prep under 15 minutes and adds a roast-chicken depth you don’t get from plain poached breasts. Here’s how to make the most of it:
- Take the skin off and pick meat from the legs and breasts. Dark meat adds moisture; a mix is ideal.
- Shred while warm — it’s easier and results in irregular pieces that hold the cream cheese better.
- If the chicken tastes a bit bland, toss it with a teaspoon of lime juice, a pinch of salt, and a sprinkle of taco seasoning before blending with the cream cheese.
- For more depth, briefly sauté the shredded chicken with a small diced onion and a clove of garlic before mixing with the cream cheese — just 2–3 minutes until fragrant.
Variations and Flavor Boosts
One of the reasons I love this enchilada base is how adaptable it is. I’ve tested several versions and keep coming back to these reliable swaps and boosts:
- Beans and corn: Stir in a handful of black beans or sweet corn for texture and fiber — drain canned beans well so you don’t water down the filling.
- Spicier heat: Swap Monterey Jack for pepper jack, add diced jalapeños, or a pinch of cayenne in the sauce.
- Green sauce swap: Replace the white sauce with a jarred or homemade green enchilada sauce for a tomatillo-forward version — the filling still works great.
- Vegetarian: Use shredded roasted cauliflower or jackfruit in place of chicken, and swap chicken broth for vegetable broth.
- Cheese variations: A mix of Monterey Jack and sharp cheddar adds punch; queso fresco crumbled on top after baking brightens the dish.
Serving Suggestions and Side Dishes
This is a comforting, fairly rich main; I like to serve it with fresh, bright sides to cut through the creaminess:
- Mexican rice or cilantro-lime rice — the acidity pairs well with the sauce.
- Refried beans or black beans — warm and seasoned beans are classic.
- A crisp green salad with a citrusy dressing — helps balance the richness.
- Pickled red onions or a simple corn salad — add brightness and texture.
Garnishes I reach for: a squeeze of lime, chopped cilantro, diced avocado or slices of pickled jalapeño, and a few dashes of your favorite hot sauce if you like heat. For kids, plain tortilla chips and a side of steamed veggies work just fine.
Freezing and Meal Prep Options
I routinely make this ahead for nights when I know I’ll be late. There are two reliable strategies that I’ve tested:
- Freeze before baking: Assemble the enchiladas in the pan, cover tightly with foil, and freeze. When ready to use, thaw overnight in the fridge and bake at 350°F for about 30–40 minutes until heated through. If you’re baking straight from frozen, add about 20 extra minutes and keep the pan covered to prevent over-browning while the center heats up.
- Freeze after baking: Bake fully, cool completely, then wrap the pan tightly with plastic and foil (or portion into airtight containers). Reheat covered at 350°F until warm. I like this method because the texture is nearly identical to freshly baked when reheated gently.
For both methods, store in the freezer up to 3 months. Thaw in the fridge overnight for best results. Leftovers in the fridge are good for about 3 days; reheat gently to avoid breaking the sauce emulsion.
Nutrition Estimates
Below are approximate nutrition estimates per serving (one enchilada), based on the standard recipe yield of 8 large enchiladas. These are estimates meant to help with planning — actual values will vary depending on exact brands and tortillas used.
- Calories: ~420 kcal
- Protein: ~28 g
- Fat: ~22 g
- Carbohydrates: ~28 g
- Fiber: ~2–3 g
If you’re looking to reduce calories or fat: swap full-fat sour cream for nonfat Greek yogurt, use Neufchâtel or a reduced-fat cream cheese, and choose lower-calorie or whole-wheat tortillas. That will lower the fat and calories but may change the mouthfeel — the dish will be tangier and slightly less silky.
FAQ
Can I make these enchiladas ahead and freeze them?
Yes — assemble the enchiladas in the pan, cover tightly with foil and freeze before baking. Thaw overnight in the fridge and bake at 350°F for about 30–40 minutes until heated through. You can also bake first, cool completely, wrap and freeze; reheat covered at 350°F until hot.
Can I use corn tortillas or make this gluten-free/dairy-free?
You can use corn or gluten-free tortillas, but warm them or lightly fry to make them pliable so they don’t crack. For dairy-free, swap cream cheese and sour cream for plant-based alternatives and use dairy-free cheese (texture and flavor will vary).
What can I substitute for cream cheese or sour cream?
Greek yogurt is a great swap for sour cream (use same amount). For cream cheese, try Neufchâtel or a plant-based cream cheese. Expect slight changes in creaminess and flavor.
How do I avoid soggy or overfilled enchiladas?
Don’t overstuff the tortillas, warm the tortillas first so they bend easily, and avoid adding too much sauce inside — pour most sauce on top. Bake until sauce thickens and finish under the broiler briefly to brown the cheese.
How can I make the dish spicier or more flavorful?
Stir in diced jalapeños, use pepper jack cheese, add a pinch of cayenne or chili powder, or serve with hot sauce. Sautéed onions and garlic or extra taco seasoning mixed into the chicken also boost flavor.
Conclusion and Final Thoughts
These easy creamy white chicken enchiladas are one of those dependable recipes I pull out when I want comfort without fuss. They’re forgiving, quick when you use rotisserie chicken, and flexible enough to please a crowd or feed a small family for a couple of nights. Expect a creamy, spoonable dish rather than something crisp — that’s by design. Try a variation or two, and you’ll find a version that becomes your household staple.
I’d love to hear how yours turns out: did you add corn or black beans? Did you swap to Greek yogurt? Leave a note with any tweaks or a photo — nothing makes me happier than seeing how a recipe lives in someone else’s kitchen.
Easy Creamy White Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350° F and grease a 9x13 baking dish.
- In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
- Serve with hot sauce, refried beans, and Spanish rice on the side.