Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded cooked chicken (rotisserie chicken works great); 1 cup shredded Monterey Jack cheese (plus 1 cup for topping); Salt, pepper, and Adobo seasoning, to taste; 10 taco-size flour tortillas; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles (undrained)

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A comforting, creamy take on a Mexican-inspired classic, these Creamy White Chicken Enchiladas are filled with tender shredded chicken and gooey cheese, then wrapped in soft flour tortillas and smothered in a luscious white sauce infused with green chiles. It’s cozy, satisfying, and always a hit at the dinner table—perfect for both busy weeknights and casual gatherings.

Creamy White Chicken Enchiladas

Ingredients

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

2 cups shredded cooked chicken (rotisserie chicken works great)

1 cup shredded Monterey Jack cheese (plus 1 cup for topping)

Salt, pepper, and Adobo seasoning, to taste

10 taco-size flour tortillas

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

4-ounce can diced green chiles (undrained)

Directions

I start by preheating the oven to 350°F (175°C) and spraying a 9×13-inch baking dish with nonstick cooking spray.

In a medium bowl, I mix the shredded chicken with 1 cup of cheese, then season with salt, pepper, and a pinch of Adobo.

I divide this mixture among the tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.

To make the sauce, I melt the butter in a medium saucepan over medium heat. I whisk in the flour and cook it for about a minute.

Slowly, I whisk in the chicken broth until the mixture is smooth, then stir in the sour cream and undrained green chiles. I make sure not to let it boil.

Once the sauce is ready, I remove it from the heat and pour it evenly over the enchiladas.

I top it all with the remaining 1 cup of cheese.

I bake it uncovered for 20–25 minutes until the cheese is melted and bubbly. For an extra golden top, I sometimes broil it for 1–2 minutes right before serving.

Servings and timing

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 5 servings

Calories: ~500 kcal per serving

Variations

I like swapping Monterey Jack with Pepper Jack for a little heat.

For a spicier version, I add jalapeños or hot green chiles to the sauce.

Sometimes I mix black beans or corn into the chicken filling for added texture.

I’ve also tried using corn tortillas for a gluten-free version—just soften them first so they don’t tear while rolling.

If I want a lighter sauce, I use Greek yogurt instead of sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the enchiladas with foil and warm them in a 350°F oven for about 15 minutes or until heated through. For quicker reheating, I microwave individual portions for 1–2 minutes. I don’t recommend freezing these, as the creamy sauce tends to separate.

FAQs

How do I keep the tortillas from getting soggy?

I make sure not to over-saturate the sauce and avoid overfilling the tortillas. Using flour tortillas also helps them hold up better than corn.

Can I make these enchiladas ahead of time?

Yes, I often assemble them earlier in the day and refrigerate until ready to bake. I just add a few extra minutes to the baking time if coming straight from the fridge.

What can I use instead of Adobo seasoning?

If I’m out of Adobo, I mix a bit of garlic powder, onion powder, paprika, and oregano—it gives a similar savory depth.

Can I use leftover turkey instead of chicken?

Absolutely! I’ve made this with leftover holiday turkey, and it turns out just as delicious.

What sides go well with white chicken enchiladas?

I usually serve them with a side of Mexican rice, refried beans, or a crisp green salad for balance.

Conclusion

These Creamy White Chicken Enchiladas are everything I want in a comfort meal—easy to prepare, full of flavor, and always satisfying. Whether I’m feeding the family or bringing a dish to share, this recipe never fails to impress. It’s a staple in my rotation for good reason.

📖 Recipe:

Creamy White Chicken Enchiladas

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Author: Cheryl
Total Time: 40 minutes
Yield: 5 servings
Diet: Halal

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Description

A comforting, creamy take on a Mexican-inspired classic, these White Chicken Enchiladas feature tender shredded chicken and gooey cheese wrapped in soft flour tortillas, smothered in a rich white sauce with green chiles. Perfect for busy weeknights or casual gatherings.

Instructions

Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
In a medium bowl, mix shredded chicken with 1 cup of cheese. Season with salt, pepper, and Adobo seasoning to taste.
Divide the chicken mixture evenly among the tortillas, roll tightly, and place seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute.
Slowly whisk in chicken broth until smooth. Stir in sour cream and undrained green chiles. Do not boil.
Remove sauce from heat and pour evenly over the enchiladas in the baking dish.
Top with the remaining 1 cup of shredded cheese.
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes before serving.