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A serving of creamy white chicken enchiladas on a plate, topped with melted golden cheese, creamy sauce, and fresh cilantro garnish.

creamy white chicken enchiladas

These creamy white chicken enchiladas are the ultimate comfort food—rich, cheesy, and easy to make with leftover or rotisserie chicken. They’re kid-approved, freezer-friendly, and a hit at both family dinners and potlucks. The white sauce is simple yet flavorful, and the dish can be assembled ahead of time to bake later.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Chicken Filling:
  • 3 cups Cooked chicken - Shredded rotisserie works
  • ½ cup Shredded cheese - Mexican blend or cheddar
  • 1 can Diced green chiles - Drained 4 oz
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • To taste - Salt and pepper
The Creamy White Sauce:
  • 2 tablespoon Butter
  • 2 tablespoon All-purpose flour
  • 1 cup Chicken broth - Low sodium if possible
  • 4 oz Cream cheese - Softened
  • ½ cup Sour cream - Or Greek yogurt
  • ½ teaspoon Cumin - Optional for flavor depth
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder - Optional adds richness
For Assembly:
  • 8–10 Large flour tortillas - Warmed for easier rolling
  • 1 cup Shredded cheese - For topping Mexican blend works
  • Optional Fresh cilantro - For garnish

Equipment

  • 1 9x13 inch baking dish (For assembling and baking enchiladas)
  • 1 Medium saucepan (For making the white sauce)
  • 1 Large mixing bowl (To mix the filling)
  • 1 Whisk (For smooth sauce mixing)
  • 1 set Measuring cups & spoons (For accurate measuring)

Method
 

  1. Start the sauce by melting the butter.
    A saucepan of creamy white sauce being whisked, garnished with seasonings and herbs.
  2. Add flour to create a smooth roux base.
    Rolled flour tortillas filled with chicken, placed in a baking dish, and topped with shredded cheese over a creamy white sauce.
  3. Slowly add broth while whisking continuously.
    A skillet filled with cooked chicken pieces mixed with shredded cheese and herbs, being prepared for enchilada filling.
  4. Mix in cream cheese until smooth and melted.
    A baked dish of creamy white chicken enchiladas topped with golden melted cheese and fresh cilantro in a white casserole dish.
  5. Add sour cream and spices, then simmer gently.
    A serving of creamy white chicken enchiladas on a plate, topped with melted golden cheese, creamy sauce, and fresh cilantro garnish.

Nutrition

Serving: 200gCalories: 420kcalCarbohydrates: 25gProtein: 28gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 690mgPotassium: 390mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 3mgCalcium: 180mgIron: 2.1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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