White Chicken Enchiladas
White Chicken Enchiladas is a creamy and cheesy dinner that is sure to make everyone in your family happy—made with chicken, lots of cheese, and tortillas. This has undoubtedly become a family favorite in my home, comes together fast, and is excellent for a weeknight dinner.
Why Should I Make This Easy Chicken Enchiladas Recipe?
This is an easy chicken enchilada dish. All ingredients blend well to bake a delicious and super flavorful dinner. It’s family-friendly, and you can change up the ingredients to suit the taste of everyone.
This recipe makes thick, hearty enchiladas, so don’t skimp on the filling. Nobody likes a skinny enchilada.
What is Fantastic About this White Sauce Enchilada Dish?
*Great for a weeknight meal.
*Super tasting homemade white enchilada sauce.
*Creamy and cheesy. There is no shortage of cheese in this dish.
*The Salsa Verde gives it the right punch but mild enough for younger children.
What Ingredients Do I Need for Creamy Chicken Enchiladas with White Sauce?
- Chicken— boiled, roasted, or even a rotisserie chicken would work in this dish.
- Pepper Jack Cheese (or Monterey Jack)–Shred your own cheese for the best meltable outcome.
- Cream Cheese— a block of cream cheese adds so much flavor to the Creamy Chicken Enchiladas.
- Flour Tortillas (soft taco size)– If you don’t like flour tortillas, use corn tortillas.
- Butter–everything is better with butter.
- Garlic— Garlic adds so much flavor to any dish.
- Flour— Used as a base for thickening
- Taco Seasoning— Lots of flavor in just a teaspoon.
- Chicken Broth–Feel free to use some from your freezer (if you have some stored), or a can will do.
- Sour Cream— More creaminess
- Salsa Verde (optional)– This is an optional ingredient but flavorful. Suppose you don’t have this ingredient, no worries. You can also substitute some green chilis for salsa verde.
How to Make this Recipe
- Mix the chicken and cheese– This is the filling for the enchiladas. I used chicken tenders for this recipe but feel free to use a rotisserie chicken, thighs, breast, or a combination. The choice is yours. Make sure the cream cheese is softened before mixing with the chicken. I like to use Pepper Jack Cheese, but feel free to use your favorite such as Monterey Jack, Mozzarella, or Cheddar.
2. Make the Enchiladas-Place the mixture down the center of each tortilla. Don’t skimp.
3. Roll them up— roll and place them seam down in a baking dish.
4. Make the Creamy Sauce– I could lick the pot with this cheesy sauce; it’s that good. Melt the butter, add garlic, then add flour. Stir and cook for about a minute. Then add the chicken broth and taco seasoning and whisk until smooth. Allow the mixture to heat up for a few minutes until thickened. Add 1 cup of the shredded cheese and whisk until well incorporated.
Turn off heat and stir in the sour cream and Salsa Verde; whisk until the sour cream has completely dissolved.
5. Pour– Pour cheesy mixture over the top of prepared enchiladas. Make sure to cover the top and sides fully.
6. Bake– Bake at 350 degrees for 25 minutes. If desired, you can flip the oven to broil and brown the cheese for a minute or so. Watch closely.
What Makes This Recipe so Flavorful
This dish is so cheesy and creamy, and full of flavor. It has become a family favorite and is on our monthly rotation of dinner meals. The white sauce will have you coming back for more.
What to Serve with Sour Cream Chicken Enchiladas
I served the creamy enchiladas over white rice. White, yellow, or Spanish rice would be fantastic. Other sides might include Honey Butter Skillet Corn, Crispy Fried Okra, Coleslaw, or Deviled Eggs.
Casserole Dish- A 13″ x 9″ dish is needed.
Expert Tips and Variations
- You can speed up this dinner by using a rotisserie chicken from the grocery store.
- Put chicken in the crockpot before leaving for work. Then, it will be ready for you to shred for dinner.
- Boil chicken tenders over the weekend, shred, and freeze-thaw in the refrigerator.
- Use your favorite seasonings. Add some cayenne if so desired.
- Salsa Verde is optional but gives it flavor. Feel free to swap the salsa for a small can of green chilis.
- If you have spicy eaters, dice some jalapenos to go into the filling.
- Use freshly grated cheese. I used a whole (8oz.) block of Pepper Jack Cheese.
- Let the enchiladas sit for a few minutes after removing them from the oven. This allows the cheese and juices to set and easier to serve.
How to Store Leftover Creamy Chicken Enchiladas
Store all leftovers in an airtight container in the refrigerator. The leftovers were delicious for lunch the next day. To reheat: Pop into the microwave for a minute– or so — until heated.
If you find yourself with any leftover chicken and cream cheese filling, use it as a base for chicken salad. I did, and it was awesome. Just add some mayo, pickles, and onions, and you will have the best lunch at the table.
More Chicken Dishes you might enjoy:
French Onion Chicken— This French Onion Chicken Bake is one delicious dish! Only a few simple ingredients and a huge taste. Baked chicken covered in French onion dip, shredded cheese, and topped with crispy onions.
Chicken & Potatoes–This oven-baked chicken and potatoes is an easy and delicious meal to add to your weeknight calendar. Crispy skinned chicken and buttery potatoes. What’s not to love? There are no fancy ingredients; 15 minutes to prep and ready in about an hour.
Pepper Jack Smothered Chicken— Juicy chicken tenders smothered in a spicy sauce, covered with caramelized onions, and topped with Pepper Jack Cheese. A delicious and easy dish for your family any night of the week.
White Chicken Enchiladas
- 3 cups chicken cooked and shredded
- 3 cups Pepper Jack Cheese shredded, divided (or your favorite white cheese)
- 1 8oz. cream cheese softened
- 10 flour tortillas soft taco size
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 1 14.5 oz. can chicken broth
- 1 cup sour cream
- 3 tablespoons Salsa Verde optional
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
- Mix the chicken with cream cheese and 1 cup shredded cheese in a medium-size bowl.
- Evenly stuff the mixture down the center of each flour tortilla, roll them, and place them into your prepared pan seam side down.
- Melt the butter in a small saucepan over medium heat. Add Garlic and then whisk in the flour—Cook for 1 minute. Add the chicken broth and taco seasoning and whisk until smooth. Allow the mixture to heat up for a few minutes until thickened. Add 1 cup of the shredded cheese and whisk until well incorporated.
- Turn off heat and stir in the sour cream and Salsa Verde; whisk until the sour cream has completely dissolved.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 25 minutes and then broil for a few minutes to brown the cheese.
- Let it rest for 5 minutes before serving.
If you would like to try your hand at making homemade flour tortillas, check out this link.
My family gobbled these up. They will definitely be in the weekly rotation!
love your tips on variations on how to cook this delicious juicy chicken recipe
These White Chicken Enchiladas are perfect for meal prep. Just make a big batch and have for lunch or dinner all week long.
Excellent creamy chicken enchiladas recipe! I love the way it works with different types of cooked chicken. Using leftover turkey is also a great way to make this dish. Thanks so much for sharing!
This is sure to be a crowd favorite – we are all about the CHEESE!
Absolutely delicious and so easy to make. Thank you for the wonderful recipe for my next weekday dinner!
I love enchiladas but I’ve never tried white chicken enchiladas. These look great and I will definitely need to give them a try.
Oh I love white chicken enchiladas. Thank you for sharing this recipe.