I still remember the first time I made these Creamy White Chicken Enchiladas for dinner. It was a hectic weeknight, and I wanted something comforting but fuss-free. Pulling a rotisserie chicken from the fridge, I shredded it while the oven preheated, and within minutes, I had a melty, saucy casserole ready to pop in the oven. The creamy white sauce—rich with butter, sour cream, and green chiles—smothered each tortilla roll in pure goodness. My family gathered around the table, forks at the ready, and the room filled with “Mmm!” and “Can I have seconds?” faster than I could set down the baking dish.
If you’re craving a crowd-pleasing meal that feels special yet comes together in under an hour, these enchiladas are for you. They strike the perfect balance between cheesy comfort food and bright, tangy flavor from the green chiles and sour cream. Whether you’re feeding a hungry family on Taco Tuesday or hosting a casual gathering with friends, this recipe delivers every time.
In this three-part article, I’ll walk you through everything you need to know:
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Part 1 covers gathering ingredients and rolling up your tortillas.
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Part 2 dives into making the velvety white sauce and baking tips that guarantee ooey-gooey perfection.
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Part 3 wraps up with FAQs—everything from make-ahead strategies to storage hacks—and a heartfelt send-off encouraging you to make the recipe your own.
Let’s get started!
Steps
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Preheat and Prep Your Dish
Preheat your oven to 350 °F. Lightly coat a 9×13″ baking dish with nonstick cooking spray. This ensures the enchiladas won’t stick, and cleanup is a breeze. -
Combine Chicken and Cheese
In a medium bowl, toss together 2 cups of shredded, cooked chicken (rotisserie works great for shortcuts) with ½ cup of shredded Monterey Jack cheese. Season generously with salt, freshly ground black pepper, and a pinch of Adobo seasoning. Give it a good stir so every chicken strand is lightly coated in seasoning and cheese. -
Assemble the Enchiladas
Lay out 10 taco-size flour tortillas on your countertop. Divide the chicken-and-cheese mixture evenly—about ⅕ of the filling per tortilla—placing it down the center of each. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish, snugly tucked side by side. -
Start the White Sauce
Place a medium saucepan over medium heat and melt 3 tablespoons of unsalted butter. Once foamy, whisk in 3 tablespoons of all-purpose flour. Stir constantly for about 1 minute—this cooks out the raw flour taste without letting the roux brown. You want a pale, sandy texture.
Pro Tip: If your roux starts to brown too quickly, lower the heat. A perfectly cooked roux sets the foundation for a silky sauce.
Now that your tortillas are snug in the baking dish, it’s time to bring these enchiladas to life with that signature creamy white sauce. This is where the magic happens—transforming simple ingredients into a luxuriously smooth, tangy topping that ties everything together. Follow these steps, and I promise you’ll be rewarded with a casserole that’s bubbling, golden, and impossible to resist.
STEPS
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Whisk in the Broth
With your roux ready (3 tablespoons each of butter and flour cooked for about a minute), gradually pour in 2 cups of chicken broth. Whisk continuously to break up any lumps—aim for a silky, pourable sauce. If you see any little flour clumps, just whisk a bit longer. -
Finish the Sauce Off Heat
Once the broth is fully incorporated and the sauce has thickened to a smooth consistency, remove the pan from the heat. This will prevent your sour cream from curdling in the next step. -
Fold in Sour Cream and Chiles
Stir in 1 cup of sour cream until the sauce regains its sheen. Then, add the entire 4-ounce can of undrained diced green chiles. The little green flecks bring brightness and a gentle kick of heat—if you like it spicier, feel free to add extra chopped jalapeños here. -
Coat the Enchiladas
Carefully pour the white sauce evenly over the rolled tortillas. Use a spatula or the back of a spoon to make sure each enchilada is completely covered—no tortilla should peek through. This guarantees every bite is as saucy as the last. -
Top with Cheese
Sprinkle the remaining ½ cup of shredded Monterey Jack cheese over the top. This final layer melts into a gooey blanket and browns beautifully under the broiler. -
Bake Until Bubbly
Place the dish in your preheated 350 °F oven and bake for 20–25 minutes. You’re looking for the sauce to be bubbly around the edges and the cheese to melt fully. -
Optional Broil for Color
For a lightly caramelized top, switch your oven to High Broil for 1–2 minutes after baking. Keep a close eye on it—once you see golden spots forming, it’s time to pull it out.
Helpful Tips & Variations
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Adjust the Heat Level: If you prefer a mild sauce, drain the green chiles before stirring them in. For more kick, add a few dashes of your favorite hot sauce or a handful of chopped pickled jalapeños to the filling.
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Make It Ahead: Assemble the enchiladas in the baking dish, cover tightly with foil, and refrigerate up to 24 hours. When you’re ready to bake, just add 5–7 minutes to the baking time if they’re straight from the fridge.
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Cheese Swaps: Monterey Jack brings a mellow creaminess, but feel free to blend in Pepper Jack or Chihuahua cheese for extra flavor complexity. A little sharp cheddar sprinkled on top also adds a pleasant tang.
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Bright Finishes: After baking, garnish with fresh cilantro sprigs, thinly sliced green onions, or a squeeze of lime juice. These bright elements cut through the richness and add visual appeal.
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Serving Suggestions: Pair your enchiladas with a simple green salad dressed in lime vinaigrette, Spanish rice, or black beans. A side of guacamole or pico de gallo never hurts, either.
1. Can I use corn tortillas instead of flour?
Absolutely—you can swap in taco-size corn tortillas if you prefer. Corn tortillas are more delicate, so warm them briefly in a damp towel or lightly oil the pan before rolling to prevent tearing. You may want to reduce the bake time by a few minutes to avoid over-crisping the edges.
2. How spicy are these enchiladas?
As written, the recipe has a gentle heat from the diced green chiles. If you like things mild, drain the chiles before adding them. To ramp up the spice, stir in extra diced jalapeños, a few dashes of hot sauce, or swap half the sour cream for a spicy Mexican crema.
3. What’s the best way to reheat leftovers?
Store any uneaten enchiladas in an airtight container in the fridge for up to three days. To reheat, place them in a 350 °F oven—covered with foil—to warm through in 10–15 minutes. If you’d like the cheese to refresh its brown, remove the foil for the last 2–3 minutes of baking.
4. Can I freeze these enchiladas?
Yes! Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to one month. When you’re ready to bake, thaw overnight in the refrigerator, then add 5–10 minutes to the bake time at 350 °F (still covered) before broiling to finish.
5. What protein substitutions work well?
Rotisserie chicken is my go-to for ease, but shredded turkey (great for post-holiday meals), pulled pork, or even black beans for a vegetarian twist all shine in this recipe. Just adjust the seasoning—add cumin or chili powder for pork, or a pinch of garlic powder and oregano for beans.
6. How can I lighten up the sauce?
To reduce fat, swap half the sour cream for plain Greek yogurt (full-fat works best to prevent curdling). You can also use low-sodium chicken broth and trim the butter by one tablespoon—just be gentle when whisking in yogurt so the sauce stays smooth.
7. Any tips for extra-creamy sauce?
For an ultra-silky finish, replace half the sour cream with Mexican crema and stir in 2 oz of softened cream cheese before adding the green chiles. The result is decadently rich, almost velvety, and truly indulgent.
Conclusion
There you have it—my tried-and-true method for Creamy White Chicken Enchiladas that come together with minimal fuss and maximum flavor. From the moment you whisk that buttery roux into broth, to the first scoop of tender chicken wrapped in melty cheese, this dish brings comfort straight to your dinner table. It’s perfect for weeknight meals, potlucks, or whenever you need a little culinary hug.
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Creamy White Chicken Enchiladas
Description
Tender shredded chicken and melty Monterey Jack are rolled in soft flour tortillas, then bathed in a rich, velvety white sauce made with butter, flour, chicken broth, sour cream, and green chiles. Baked until bubbly and golden, these enchiladas are comforting, crowd-pleasing, and perfect for an easy weeknight meal or casual gathering.
Ingredients
2 cups shredded, cooked chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese, divided
Salt, pepper, and Adobo seasoning, to taste
10 taco-size flour tortillas
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
4 oz can diced green chiles (undrained)
Nonstick cooking spray
Instructions
1️⃣ Preheat the oven to 350 °F. Spray a 9×13″ baking dish lightly with cooking spray.
2️⃣ In a medium bowl, combine the shredded chicken with ½ cup of the Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste.
3️⃣ Divide the chicken mixture evenly among the 10 tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
4️⃣ In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture bubbles and thickens slightly (but does not brown).
5️⃣ Gradually whisk in the chicken broth until smooth. Remove the pan from the heat and stir in the sour cream and diced green chiles, taking care not to let the sauce boil.
6️⃣ Pour the white sauce evenly over the rolled enchiladas, making sure each tortilla is coated.
7️⃣ Sprinkle the remaining ½ cup Monterey Jack cheese over the top.
8️⃣ Bake for 20–25 minutes, until the sauce is bubbly and the cheese is melted. For a lightly browned top, switch the oven to high broil for 1–2 minutes—watch closely to prevent burning.
Notes
Make-ahead: Assemble the enchiladas in the baking dish, cover, and refrigerate up to 24 hours before baking. You may need to add an extra 5 minutes of bake time if cooking from cold.
Flavor tweaks: Stir in chopped cilantro or sliced jalapeños to the chicken filling for a fresh, spicy kick. Swap half the sour cream for Mexican crema for an even silkier sauce.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350 °F oven until warmed through, about 10–15 minutes.
Serving suggestion: Garnish with chopped green onions, cilantro, or a drizzle of hot sauce, and serve alongside a simple salad or Spanish rice.
