Smells like Sunday dinner at Grandma’sand folks online can’t get enough. These Easy Creamy White Chicken Enchiladas have become wildly popular on Pinterest and Reddit, and for good reason: they’re comforting, crave-worthy, and incredibly easy to make. Think 15 minutes of prep, no fancy kitchen gadgets required, and melty, bubbling cheese by dinner.
This is the kind of easy dinner recipe that feels homemade in the best sense. Tender shredded chicken, mild green chiles, and a luscious sour cream-based sauce all tucked inside soft flour tortillasit’s a creamy, satisfying crowd-pleaser. Ready to impress without stress!
I first learned how to stretch a chicken on a rainy evening with my grandma. That simple act of thrift and care is a lesson I still carry into every recipe. I’ve tested and tweaked these enchiladas to creamy perfectionand there’s a little secret twist in the sauce you’re going to love!
Why You’ll Love These Easy Creamy White Chicken Enchiladas
Quick Comfort: Just 15 minutes of hands-on time means dinner is doable any night of the week.
Cozy Nostalgia: That warm-from-the-oven creaminess evokes Sunday family dinners and second helpings.
Beginner-Friendly: Clear steps make this perfect for first-time cooks or anyone short on time.
Picky Eater Approved: Even the skeptics go for seconds when cheese, chicken, and tortillas are involved.
Key Ingredients for Creamy Success
Here’s what makes these enchiladas irresistibly rich and flavorful:
Rotisserie Chicken: Pre-cooked and shredded saves time without sacrificing flavor.
Monterey Jack Cheese: Melts beautifully, but feel free to use cheddar or a Mexican blend as substitutions.
Green Chiles: These mild peppers add depth and contrast to the creamy sauce without much heat.
Homemade Creamy Sauce: A smooth blend of butter, flour, chicken broth, sour cream, and cream cheese for velvety goodness.
Ingredient
Essential Notes
Flour Tortillas
Soft taco-size tortillas are ideal; use fresh tortillas to prevent cracking.
Shredded Chicken
Rotisserie is the quickest, but boiled, baked, or canned chicken works just as well when shredded.
Sour Cream
Gives creaminess to the sauce; opt for full-fat or Greek yogurt as alternatives.
Green Chiles
Use mild, chopped canned green chiles for the perfect savory boost.
Step-by-Step: How to Make Easy Creamy White Chicken Enchiladas
Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. In a mixing bowl, combine cooked shredded chicken, softened cream cheese, garlic powder, and half the shredded cheese.
Assemble Enchiladas: Spoon 2–3 tablespoons of filling into each tortilla. Roll tightly and place seam-side down in the prepared dish.
Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and taco seasoning until smooth. Gradually add chicken broth, whisking until slightly thickened. Stir in sour cream, chopped green chiles, and a small handful of cheese.
Add Sauce & Cheese: Pour sauce evenly over the enchiladas. Sprinkle with remaining Monterey Jack cheese to cover generously.
Bake: Bake uncovered for 22–25 minutes. Then broil for 1–2 minutes for light browningkeep a close eye to avoid burning.
Troubleshooting & Tips
Sauce Too Thick? Whisk in extra chicken broth, a tablespoon at a time, until desired consistency is reached.
Tortillas Cracking? Warm them in the microwave for 10–15 seconds to make rolling easier.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best texture.
Want Extra Spice? Add diced jalapeños, hot sauce, or a pinch of cayenne pepper to the filling or sauce.
Serving & Storage Notes
Serving Ideas: Serve alongside Spanish rice, seasoned black beans, or a crisp romaine salad for a balanced meal.
Leftover Storage: Store cooled enchiladas in a sealed container in the fridge for 2–3 days. Reheat in the oven at 325°F until hot throughout or microwave covered until warmed.
Freezer-Friendly: Assemble the enchiladas and pour over the cooled sauce, then cover tightly with foil. Freeze for up to 2 months. Thaw overnight before baking as instructed.
Storage Method
Time
Reheating Tips
Fridge
Up to 3 days
Reheat in a covered dish at 325°F or microwave in short intervals
Freezer
Up to 2 months
Thaw in fridge overnight, then bake as instructed
Expert Insight: Mastering Creamy Textures in White Chicken Enchiladas
The key to dreamy Easy Creamy White Chicken Enchiladas lies in balancing rich ingredients like sour cream and cream cheese with seasoning. Whisking slowly and using freshly shredded cheese enhances richness without becoming greasy. Don’t skip the final broilthose golden cheese bubbles make all the difference in texture and taste.
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Why My Easy Creamy White Chicken Enchiladas Took Time to Perfect
These Easy Creamy White Chicken Enchiladas didn’t come together instantly. I tested different spice ratios, sauce thicknesses, and prep steps to find the right balance. What I’ve ended up withthanks to family feedback and trial runsis a go-to comfort food recipe that’s hearty yet light, creamy but not too rich. I’m thrilled to finally share my perfected version with you!
FAQs ( Easy Creamy White Chicken Enchiladas )
Can I make this recipe ahead of time?
Yes, this dish can be assembled a day before baking. Cover the enchiladas tightly with foil and refrigerate. When ready, bake them uncovered until hot and bubbly, which usually takes an extra 10–15 minutes.
What are the best toppings for this dish?
Sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice complement the creamy texture well. You can also add sliced jalapeños or a dash of hot sauce for a spicy kick that balances the richness.
How can I make this meal lower in calories?
Use skinless chicken breast, reduce the cheese amount, and swap heavy cream for low-fat milk or plain Greek yogurt. Also, opt for whole wheat tortillas to increase fiber and reduce empty calories without sacrificing flavor.
Can I use leftover chicken for this dish?
Absolutely! Leftover chicken is perfect and saves time. Just shred it and warm slightly before folding it into the filling so the flavors meld nicely during baking.
What side dishes go well with this recipe?
Simple sides like Mexican rice, refried beans, or a fresh salad balance the richness. You can also serve with chips and salsa for a casual touch that fits the meal’s Mexican inspiration.
Conclusion
These Easy Creamy White Chicken Enchiladas are a guaranteed family favorite: cozy, creamy, cheesy, and full of nostalgic charm. With just a few steps and easy-to-find ingredients, they’re perfect for busy nights, potlucks, or whenever you crave something warm and hearty.
Easy Creamy White Chicken Enchiladas Delightful Recipe
Enjoy this easy creamy white chicken enchiladas recipe, perfect for a quick easy dinner that the whole family will love. These white chicken enchiladas for two or more are made with rotisserie chicken and a creamy cheese sauce, making them a delicious and convenient Mexican dish option. Great for weeknights and picky eaters alike!
2 cups shredded monterey jack cheese (or pepper jack)
4 ounces softened cream cheese
2 tsp garlic powder
3 tbsp butter
3 tbsp flour
1 tbsp taco seasoning (NOT the whole packet)
1 (14.5oz) can of chicken broth (2 cups)
3/4 cup sour cream
1 (4oz) can of diced green chiles
Method
Preheat oven to 350° F and grease a 9×13 baking dish.
In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning.
Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm.
Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
Notes
If using folded flour tortillas like burritos, they will fit perfectly in a 9×13 baking dish with some placed in the opposite direction. Any shredded chicken works, including baked, boiled, or canned chicken. You can substitute cheese types such as mozzarella, cheddar, or a Mexican blend. Add cayenne pepper or hot sauce for extra spice. Serve with hot sauce, refried beans, and Spanish rice for a complete meal.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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