These creamy white chicken enchiladas have taken over dinner rotation at our house. After trying dozens of different enchilada recipes over the years, this one finally got everyone excited about dinner again. The rich, creamy white chicken enchiladas sauce paired with tender shredded chicken wrapped in soft tortillas just works. What started as a way to use up leftover rotisserie chicken has turned into Max's favorite dinner request - he asks for these at least twice a week.
Why You'll Love These Creamy White Chicken Enchiladas
This recipe has saved us on so many busy weeknights. It's really flexible - if you mess up the sauce a bit or stuff the tortillas too full, they still taste great. The prep is simple, especially when you grab a rotisserie chicken from the store instead of cooking your own.
What I love most is how these work for our whole family. Max eats them without complaining because they're not spicy, but there's still enough flavor to keep me and my husband interested. The creamy white chicken enchiladas gets into every corner, and the cheese on top gets perfectly bubbly and golden. You can also put them together earlier in the day and just bake them when dinner time rolls around.
They don't cost much to make either. Any leftover chicken works grilled, rotisserie, even the canned stuff if that's what you have. Most of the sauce ingredients are things we usually keep in the fridge anyway. The best part? They taste just as good reheated for lunch the next day, which doesn't happen with a lot of Mexican food.
Jump to:
- Why You'll Love These Creamy White Chicken Enchiladas
- Ingredients for Creamy White Chicken Enchiladas
- How To Make Creamy White Chicken Enchiladas Step By Step
- Smart Swaps for Creamy White Chicken Enchiladas
- Creative Twists on Creamy White Chicken Enchiladas
- Equipement For Creamy White Chicken Enchiladas
- Storing Your Creamy White Chicken Enchiladas
- What to serve with white chicken enchiladas?
- Top Tip
- How My Sister's Dish Became a Family Favorite
- FAQ
- Comfort Food at Its Best!
- Related
- Pairing
- creamy white chicken enchiladas
Ingredients for Creamy White Chicken Enchiladas
The Chicken Filling:
- Cooked chicken
- Shredded cheese
- Diced green chiles
- Onion powder
- Garlic powder
- Salt and pepper
The Creamy White Sauce:
- Cream cheese
- Sour cream
- Chicken broth
- Flour
- Butter
- Cumin
- Garlic powder
For Assembly:
- Large flour tortillas
- Extra shredded cheese for topping
- Fresh cilantro
See recipe card for quantities.
How To Make Creamy White Chicken Enchiladas Step By Step
Make the White Sauce:
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook for about a minute
- Slowly add chicken broth while whisking
- Stir in softened cream cheese until smooth
- Add sour cream and seasonings
- Let it simmer until thickened
Prepare the Filling:
- Shred your cooked chicken into bite-sized pieces
- Mix with some of the white sauce
- Add diced green chiles and seasonings
- Stir in about half a cup of shredded cheese
Assembly Time:
- Warm tortillas so they're easier to roll
- Spread chicken mixture down the center of each tortilla
- Roll them up and place seam-side down in a greased baking dish
- Pour remaining white sauce over the top
- Sprinkle with extra cheese
Bake and Serve:
- Bake at 350°F for about 25-30 minutes
- Look for bubbly edges and golden cheese on top
- Let them rest for 5 minutes before serving
- Garnish with cilantro if you want
Smart Swaps for Creamy White Chicken Enchiladas
Healthier Options:
- Greek yogurt → Sour cream
- Low-fat cream cheese → Regular cream cheese
- Whole wheat tortillas → Flour tortillas
- Ground turkey → Chicken
Dairy-Free Versions:
- Cashew cream → Cream cheese
- Coconut milk → Regular milk in sauce
- Dairy-free cheese → Regular cheese
- Vegan sour cream → Regular sour cream
Sauce Shortcuts:
- Jarred alfredo sauce → Homemade white sauce (thin it with chicken broth)
- Cream of chicken soup → Part of the white sauce base
- Pre-made queso → Mix with chicken broth for sauce
Spice It Up:
- Add diced jalapeños to the filling
- Use pepper jack cheese instead of regular
- Stir in some hot sauce to the white sauce
- Top with fresh jalapeños before baking
Creative Twists on Creamy White Chicken Enchiladas
Spinach and Artichoke:
- Mix chopped spinach into the chicken filling
- Add diced artichoke hearts
- Use a bit of parmesan in the sauce
- Top with mozzarella cheese
Buffalo Style:
- Toss chicken in buffalo sauce before filling
- Add celery pieces to the filling
- Mix blue cheese crumbles into the white sauce
- Serve with ranch dressing on the side
Mushroom and Swiss:
- Sauté mushrooms and add to filling
- Use Swiss cheese instead of Mexican blend
- Add a splash of white wine to the sauce
- Top with caramelized onions
Breakfast Version:
- Use scrambled eggs instead of chicken
- Add cooked breakfast sausage
- Include hash browns in the filling
- Top with cheddar cheese
Veggie Packed:
- Add diced bell peppers and onions
- Mix in corn kernels
- Use black beans with the chicken
- Top with pepper jack cheese
Equipement For Creamy White Chicken Enchiladas
- 9x13 inch baking dish
- Medium saucepan for the white sauce
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Storing Your Creamy White Chicken Enchiladas
Refrigerator Storage (3-4 days):
- Cool completely before covering
- Wrap tightly with foil or plastic wrap
- Store in the baking dish or transfer to containers
- Reheat at 350°F for about 15-20 minutes
Freezer Storage (2-3 months):
- Cool completely first
- Wrap the whole dish in plastic wrap then foil
- Or freeze individual portions in containers
- Thaw overnight in the fridge before reheating
Make-Ahead Tips:
- Assemble everything but don't bake
- Cover and refrigerate up to 24 hours
- Add an extra 10 minutes to baking time if going straight from fridge to oven
- The flavors actually get better after sitting overnight
Reheating Tricks:
- Cover with foil to prevent the top from browning too much
- Add a splash of chicken broth if they seem dry
- Microwave individual portions for quick lunches
What to serve with white chicken enchiladas?
These creamy white chicken enchiladas work best with sides that balance their richness and add some freshness to the plate. Classic Mexican options like Spanish rice, black beans, and fresh guacamole are always winners, while lighter choices such as a simple green salad with lime vinaigrette or cucumber-tomato salad help cut through that heavy cream sauce. For families with kids, easier sides like corn on the cob, roasted vegetables, or just tortilla chips with salsa keep everyone at the table happy without much extra work.
The key is picking something with bright, acidic flavors that complement rather than compete with the rich white sauce. Lime, cilantro, and fresh vegetables all work really well here. On those busy weeknight dinners, you can keep it simple with bagged salad topped with avocado, warmed canned black beans seasoned with a little cumin, or even store-bought Spanish rice. These shortcuts still taste great with the enchiladas and won't add stress to your dinner prep when you're already juggling getting everything else ready.
Top Tip
- Max actually came up with our favorite addition to these creamy white chicken enchiladas completely by chance. Last month, he was helping me make the white sauce when he grabbed what he thought was the garlic powder from the spice rack. Turns out it was onion powder, and he dumped about twice as much as the recipe called for before I noticed.
- I figured we'd already mixed it in, so we might as well see how it turned out. The onion powder gave the sauce this deeper, richer flavor that was way better than our usual version. Now we always use both garlic powder and onion powder in the sauce about equal amounts of each.
- We also discovered that letting the assembled enchiladas sit in the fridge for about an hour before baking makes them hold together better when you cut them. Max calls this "marinating time," even though that's not really what's happening. The tortillas absorb some of the sauce and everything settles together nicely. Sometimes the best cooking tips come from eight-year-old logic and happy accidents in the kitchen.
How My Sister's Dish Became a Family Favorite
My sister first made these creamy white chicken enchiladas for a potluck at her work about three years ago. She called me that night practically bursting with excitement because everyone kept asking for the recipe, and her coworkers were already planning who would bring what to the next potluck just so she'd make them again. When she brought them to our family dinner that year, I understood why they caused such a fuss.
What made her version special wasn't just the creamy white chicken enchiladas though that was definitely part of it. She had this way of seasoning the chicken that made each bite interesting, and she always warmed the tortillas just right so they rolled perfectly without tearing. But the real magic happened when she started letting Max help her make them during our Sunday family dinners. He'd carefully spoon the filling into each tortilla while she worked on the sauce, and somehow those enchiladas always tasted better when he was involved. Now these have become our go-to dish for any family gathering, and my sister still gets requests for the recipe every time we have company over.
FAQ
What are common mistakes when making enchiladas?
The biggest mistakes are using cold tortillas (they tear easily), overfilling them, and not using enough sauce. Also, placing them seam-side up instead of down makes them fall apart. Make sure your tortillas are warm and pliable before rolling for best results.
What to have with white chicken enchiladas?
These pair well with simple sides that don't compete with the creamy sauce. Spanish rice, black beans, and a fresh salad work great. Corn on the cob, roasted vegetables, or even just tortilla chips with salsa keep things balanced without being too heavy.
What temperature do I cook my chicken enchiladas at?
Bake these creamy white chicken enchiladas at 350°F for 25-30 minutes. You want the sauce bubbling around the edges and the cheese melted and lightly golden on top. If the top browns too quickly, cover with foil for the last few minutes.
How long to let enchiladas sit before serving?
Let them rest for about 5 minutes after taking them out of the oven. This helps the sauce thicken slightly and makes them easier to cut and serve without everything falling apart. They'll still be plenty hot for eating.
Comfort Food at Its Best!
Now you have everything you need to make these creamy white chicken enchiladas from the basic recipe to Max's onion powder discovery. This dish proves that the best family meals don't need to be complicated to be absolutely delicious.
Want more comforting Mexican-inspired dishes? Try our The Best Cheesy Garlic Chicken Wraps Recipe that's perfect for quick lunches. Craving something with a kick? Our Healthy Shahi Tukda Recipe brings the heat without being too overwhelming. For another crowd-pleaser, check out our Delicious Gazpacho Recipe that lets everyone customize their own dinner!
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Pairing
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creamy white chicken enchiladas
Ingredients
Equipment
Method
- Start the sauce by melting the butter.
- Add flour to create a smooth roux base.
- Slowly add broth while whisking continuously.
- Mix in cream cheese until smooth and melted.
- Add sour cream and spices, then simmer gently.
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