Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 8 flour tortillas (soft taco size); 3 cups shredded chicken; 2 cups shredded Monterey Jack cheese; 4 ounces cream cheese; 2 teaspoons garlic powder; 3 tablespoons butter; 3 tablespoons flour; 1 tablespoon taco seasoning; 1 (14.5-ounce) can chicken broth; 3/4 cup sour cream; 1 (4-ounce) can diced green chiles

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Creamy White Chicken Enchiladas are the ultimate comfort food for busy weeknights. This simple oven-baked dinner combines tender shredded chicken, cream cheese, and a rich white sauce that melts into every bite. Because you use rotisserie chicken, you can have this family-friendly meal ready in no time. If you need a satisfying dish that picky eaters will love, these enchiladas deliver bold flavor without too much heat. Plus, the creamy sauce makes this recipe stand out from traditional red enchiladas.

Story

I first made Creamy White Chicken Enchiladas on a hectic weeknight when I needed something quick yet comforting. I had leftover rotisserie chicken in the fridge and a pack of flour tortillas waiting to be used. Instead of making tacos, I decided to create a creamy baked dish that felt hearty and filling.

Since then, Creamy White Chicken Enchiladas have become a go-to dinner in my kitchen. They taste rich, yet the steps stay simple. Unlike traditional enchiladas, this version skips red sauce and uses a creamy white base. The result feels more like a cross between cream cheese enchiladas and a comforting mexican casserole, making it perfect for families who prefer mild flavors.

Because this recipe uses cooked chicken, prep moves quickly. That makes it ideal for a fast rotisserie chicken dinner when time runs short. Even better, the creamy sauce creates a satisfying cheesy chicken bake that everyone requests again and again.

Ingredients

8 flour tortillas (soft taco size)
3 cups shredded chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (or Pepper Jack)
4 ounces cream cheese, softened
2 teaspoons garlic powder
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon taco seasoning (not the whole packet)
1 (14.5-ounce) can chicken broth (about 2 cups)
3/4 cup sour cream
1 (4-ounce) can diced green chiles

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and grease a 9×13-inch baking dish. In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and 1 cup of the shredded cheese. Mix until everything blends evenly and forms a creamy filling.

Next, spoon the mixture evenly into each flour tortilla. Roll them tightly and place them seam-side down into the prepared baking dish. Arrange them snugly so they stay in place while baking.

Cooking Instructions

In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, then cook for about one minute while whisking. Slowly pour in the chicken broth and whisk continuously until smooth. Let the mixture warm for several minutes until it thickens slightly.

Add 1/2 cup of shredded cheese and whisk until melted. Then stir in the sour cream and diced green chiles. Continue whisking briefly until the sauce becomes smooth, but do not let it boil.

Pour the creamy white sauce evenly over the enchiladas. Sprinkle the remaining cheese on top. Bake for 22–25 minutes. Then switch the oven to broil for a few minutes to brown the cheese lightly.

Tips for Perfect Results

Common Mistakes to Avoid

Do not let the sauce boil after adding the sour cream. Boiling can cause separation and change the texture. Also, avoid overfilling the tortillas, as this can make them difficult to roll and cause splitting during baking.

Another common mistake involves using too much taco seasoning. Since this recipe calls for only one tablespoon, using the entire packet can overpower the mild flavor of this dish.

Pro Tips for Better Flavor

If you enjoy a little heat, stir a pinch of cayenne pepper or a dash of hot sauce into the sauce before pouring it over the enchiladas. That small adjustment creates a flavorful boost while keeping the dish family-friendly.

You can also experiment with different cheeses. Monterey Jack melts smoothly, but mozzarella, cheddar, or a Mexican blend also work well. Additionally, these enchiladas pair wonderfully with a side of refried beans and Spanish rice for a complete meal.

Serving and Storage

How to Serve

Serve Creamy White Chicken Enchiladas hot from the oven. For adults who enjoy spice, offer hot sauce on the side. Garnish with chopped cilantro or sliced green onions if desired. This dish works perfectly as a main course and pairs well with rice, beans, or a simple salad.

How to Store Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave, or warm the entire dish in the oven at 325°F until heated through. If needed, add a splash of chicken broth before reheating to keep the sauce creamy.

Conclusion

Creamy White Chicken Enchiladas make weeknight dinners simple and satisfying. With minimal prep and rich, comforting flavor, this recipe transforms everyday ingredients into a crowd-pleasing meal. Because it uses cooked chicken and pantry staples, you can prepare it quickly without sacrificing taste. Try this recipe once, and it will quickly become part of your regular dinner rotation.

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Frequently Asked Questions

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas, but they may crack if not warmed first. To prevent breaking, heat them briefly in the microwave wrapped in a damp paper towel before filling and rolling.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas and prepare the sauce, then cover and refrigerate for up to 24 hours before baking. When ready to cook, pour the sauce over the tortillas and bake as directed.

Is this recipe spicy?

This recipe stays mild because it uses a small amount of taco seasoning and green chiles. However, you can increase the heat by adding cayenne pepper or hot sauce to the sauce mixture.