Why You’ll Love This Recipe

Easy Creamy White Chicken Enchiladas are a delicious twist on the traditional version, featuring tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce with melted cheese. Mild, comforting, and full of flavor, these enchiladas are perfect for weeknight dinners, potlucks, or when you’re craving a cheesy, satisfying meal without the spice of red enchilada sauce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chickenflour tortillassour creamcream of chicken soupgreen chilies (mild, canned)butterflourchicken brothshredded Monterey Jack or mozzarella cheeseonion powdergarlic powdersaltpepperfresh cilantro or green onions (optional garnish)

directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

In a mixing bowl, combine shredded chicken, 1 cup of shredded cheese, a few spoonfuls of sour cream, and green chilies. Mix well.

Spoon the chicken mixture into tortillas, roll them up, and place seam-side down in the prepared baking dish.

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

Slowly whisk in chicken broth and cook until thickened, about 3-5 minutes.

Remove from heat and stir in remaining sour cream, garlic powder, onion powder, salt, and pepper until smooth.

Pour the white sauce evenly over the enchiladas. Top with remaining shredded cheese.

Bake for 25-30 minutes, or until bubbly and golden around the edges.

Garnish with chopped cilantro or green onions before serving, if desired.

Servings and timing

This recipe serves 6 people (makes about 8 enchiladas).Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add cooked spinach, corn, or black beans to the chicken mixture.

Swap sour cream for Greek yogurt for a lighter version.

Use rotisserie chicken for convenience and extra flavor.

Add a dash of hot sauce or cayenne for a bit of heat.

Use gluten-free flour and corn tortillas for a gluten-free option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven at 350°F until warmed through.To freeze, assemble enchiladas without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 35-45 minutes, covered, then uncover to finish.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, it’s a great time-saver and adds flavor.

Do I have to use green chilies?

No, but they add mild flavor without heat. You can leave them out or use a substitute.

Can I make this dish ahead of time?

Yes, assemble up to a day in advance and refrigerate before baking.

What kind of tortillas should I use?

Flour tortillas work best for rolling and texture.

Can I use a different cheese?

Yes, try mozzarella, Colby Jack, or a Mexican blend.

How do I keep the sauce from curdling?

Let the broth cool slightly before adding sour cream and don’t boil the sauce after it’s added.

Is this spicy?

No, it’s very mild—perfect for kids or those who avoid spicy foods.

Can I double the recipe?

Absolutely—just use a larger pan or two baking dishes.

What’s a good side dish?

Spanish rice, refried beans, or a fresh salad pair perfectly.

Is it freezer-friendly?

Yes, and it makes a great make-ahead freezer meal.

Conclusion

Easy Creamy White Chicken Enchiladas are a comforting, family-friendly dinner loaded with cheesy, creamy goodness and tender chicken. With simple ingredients and a quick prep, they’re a reliable go-to for any night of the week. Make a pan, serve it up, and enjoy the rich flavors of this no-fuss favorite that everyone will ask for again and again.