These creamy white chicken enchiladas are the kind of comforting, crowd-pleasing dinner that feels special without being complicated. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich, mildly tangy white sauce, and baked until bubbly and irresistible. It’s a warm, satisfying meal that works just as well for busy weeknights as it does for casual family gatherings.
Why You’ll Love This Recipe
This recipe is easy to prepare, uses simple pantry-friendly ingredients, and delivers big flavor without being overly spicy or heavy. The creamy sauce keeps the enchiladas moist, the chicken makes them hearty, and the balance of cheese and green salsa adds just enough brightness. It’s also a great way to use leftover cooked chicken, saving both time and effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked chicken breast, finely shredded
10 small flour tortillas (8-inch)
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 cup mild green salsa
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
In a medium saucepan over medium heat, warm the olive oil. Whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden. Slowly pour in the chicken broth while whisking to prevent lumps. Cook for 2 to 3 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the sour cream, garlic powder, onion powder, cumin, salt, and black pepper. Mix until smooth, then remove from heat. Stir in the green salsa and ½ cup of the mozzarella cheese.
In a large bowl, combine the shredded chicken with about ½ cup of the prepared sauce, mixing until the chicken is evenly coated.
Spoon the chicken mixture evenly down the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
Pour the remaining sauce over the enchiladas, spreading it evenly. Sprinkle the remaining mozzarella and all of the Monterey Jack cheese on top.
Bake uncovered for 25 to 30 minutes, or until the cheese is melted and lightly golden. Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Servings and timing
This recipe makes 4 to 5 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
You can substitute cooked turkey for the chicken if desired. For a little heat, add finely diced green chilies or a pinch of chili powder to the sauce. If you prefer corn tortillas, lightly warm them before filling to prevent cracking. A blend of mozzarella and cheddar cheese can also be used for a slightly sharper flavor.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 to 20 minutes, or until heated through. Individual portions can also be reheated in the microwave in 60-second intervals.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble them up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
Can I freeze creamy white chicken enchiladas?
Yes, they freeze well. Assemble the dish, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
What kind of chicken works best?
Cooked chicken breast works best, but thighs can also be used for a juicier result.
Are these enchiladas spicy?
No, they are mild. You can adjust the heat by choosing a spicier green salsa if desired.
Can I use low-fat sour cream?
Yes, low-fat sour cream works, though the sauce may be slightly less rich.
What sides go well with this dish?
Rice, sautéed vegetables, or a fresh green salad pair very well with these enchiladas.
Can I use corn tortillas instead of flour?
Yes, just warm them first so they roll easily without breaking.
How do I keep enchiladas from getting soggy?
Avoid overfilling them with sauce inside the tortillas and bake uncovered.
Can I add vegetables to the filling?
Yes, finely chopped spinach, onions, or bell peppers can be mixed with the chicken.
How do I know when they’re done baking?
They’re ready when the sauce is bubbling around the edges and the cheese is fully melted.
Conclusion
Creamy white chicken enchiladas are a comforting, reliable recipe that delivers flavor, ease, and versatility all in one dish. Whether you’re cooking for family, guests, or meal prep for the week, this recipe is sure to become a favorite you’ll return to again and again.
These creamy white chicken enchiladas feature tender shredded chicken wrapped in soft tortillas, covered with a rich, tangy white sauce and baked until bubbly and golden. It’s a comforting, family-friendly meal perfect for any occasion.
Ingredients
3 cups cooked chicken breast, finely shredded
10 small flour tortillas (8-inch)
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 cup mild green salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a saucepan over medium heat, warm olive oil. Whisk in flour and cook for 1 minute until lightly golden.
Gradually add chicken broth while whisking. Simmer for 2–3 minutes until slightly thickened.
Reduce heat to low. Stir in sour cream, garlic powder, onion powder, cumin, salt, and pepper until smooth. Remove from heat and stir in green salsa and 1/2 cup mozzarella cheese.
In a bowl, combine shredded chicken with 1/2 cup of the prepared sauce.
Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in the baking dish.
Pour remaining sauce over enchiladas and spread evenly. Top with remaining mozzarella and all of the Monterey Jack cheese.
Bake uncovered for 25–30 minutes until bubbly and golden. Let rest 5 minutes. Garnish with chopped cilantro if desired.
Notes
Use leftover or rotisserie chicken to save time.
For extra flavor, add green chilies or chili powder to the sauce.
