If you’re craving comfort food with a Tex-Mex twist, Creamy White Chicken Enchiladas are the answer. Unlike traditional enchiladas that use red or green sauce, this recipe is wrapped in a rich, velvety white sauce that makes every bite irresistible. Perfect for family dinners, potlucks, or meal prep, these enchiladas strike the balance between easy weeknight cooking and restaurant-quality flavor.
In this complete guide, you’ll learn not just how to make the best creamy white chicken enchiladas, but also the little pro tips and variations that most recipes leave out.
Why You’ll Love This Recipe
- Ultra-creamy sauce that’s smooth and flavorful.
- Uses simple pantry ingredients but tastes gourmet.
- Flexible: can be mild for kids or spicy for adults.
- Freezer-friendly and reheats beautifully.
- Packed with protein and satisfying for the whole family.
Ingredients Breakdown (and Why They Matter)
Here’s what you’ll need, with expert notes:
- Cooked Chicken (about 2–3 cups shredded) → Rotisserie chicken works perfectly, but poached or roasted chicken adds depth.
- Tortillas (8–10 medium flour tortillas) → Flour tortillas hold the creamy sauce better than corn, but corn can be used if lightly fried first.
- Cheese (2 cups shredded Monterey Jack or Pepper Jack) → Monterey Jack melts creamy; Pepper Jack adds a hint of spice.
- Butter (4 tbsp) → Base for the sauce; use unsalted for better control.
- All-Purpose Flour (3 tbsp) → Thickens the sauce; toast lightly in butter for flavor.
- Chicken Broth (2 cups) → Adds savory depth; low-sodium recommended.
- Sour Cream (1 cup) → Creates that signature creamy tang; Greek yogurt can be used for a lighter option.
- Green Chilies (1 can, diced) → Mild heat and flavor; roast fresh poblanos for a smoky twist.
- Seasonings → Garlic powder, cumin, chili powder, salt, pepper to enhance Tex-Mex flavor.
- Fresh Cilantro & Lime (optional) → Bright, fresh garnish that cuts through richness.
Step-by-Step Instructions
Step 1: Prep the Filling
- Shred your cooked chicken and mix with 1 cup shredded cheese.
- Warm tortillas slightly so they’re pliable (wrap in a damp towel and microwave 20–30 seconds).
Step 2: Make the Creamy White Sauce
- Melt butter in a saucepan, whisk in flour, and cook 1 minute to remove raw taste.
- Gradually whisk in chicken broth until smooth.
- Stir in sour cream, diced green chilies, and seasonings.
- Simmer gently (do not boil) until thickened.
Step 3: Assemble the Enchiladas
- Place a scoop of chicken-cheese mixture in each tortilla and roll tightly.
- Arrange seam-side down in a greased baking dish.
- Pour the creamy sauce evenly over tortillas.
- Top with remaining cheese.
Step 4: Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Optional: Broil for 2–3 minutes for a slightly browned cheesy top.
Pro Cooking Tips (Restaurant-Level)
- Prevent soggy tortillas → Lightly fry tortillas in oil or dip in broth before filling.
- Ultra-rich sauce → Add 2 oz cream cheese to the white sauce.
- Make spicy → Use Pepper Jack cheese + diced jalapeños.
- Lighter version → Swap sour cream for plain Greek yogurt.
- Gourmet twist → Mix roasted poblano peppers into the sauce.
Serving Suggestions
Pair your enchiladas with:
- Mexican rice or cilantro-lime rice
- Refried or black beans
- Fresh pico de gallo or salsa verde
- Guacamole and tortilla chips
- Pickled red onions or sliced avocado
Make-Ahead, Storage & Freezer Tips
- Make Ahead: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate.
- Storage: Leftovers keep 3–4 days in the fridge.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat at 350°F until hot.
- Reheating Tip: Add a splash of broth or cream before reheating to keep enchiladas moist.
Nutritional Information (Per Serving – 1 Enchilada)
- Calories: ~310
- Protein: 22g
- Carbohydrates: 20g
- Fat: 16g
- Fiber: 2g
(Values may vary depending on ingredients used.)
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour?
Yes, but lightly fry them in oil first to prevent tearing.
Q: Can I use leftover turkey instead of chicken?
Absolutely! Perfect way to use holiday leftovers.
Q: How do I make this recipe spicier?
Add jalapeños, cayenne pepper, or use Pepper Jack cheese.
Q: Can I freeze these enchiladas before baking?
Yes, assemble them, cover tightly, and freeze. Bake directly from frozen (add 15 minutes to bake time).
Q: How do I prevent the sour cream sauce from curdling?
Keep the sauce on low heat and never boil once sour cream is added.
Final Thoughts
These Creamy White Chicken Enchiladas are the ultimate comfort food—easy enough for weeknights, impressive enough for guests, and versatile for any taste preference. Whether you keep them mild and creamy or add bold, smoky flavors, this recipe will quickly become a family favorite.
👉 If you loved this recipe, don’t miss my [Authentic Mexican Rice] and [Easy Homemade Guacamole]—perfect sides to complete your enchilada night!
