If you’re searching for the ultimate comfort food, look no further than these Creamy White Chicken Enchiladas. This recipe brings together tender chicken, a luscious white sauce, just the right touch of green chiles, and a blanket of gooey cheese—all wrapped in soft flour tortillas. It’s the sort of soul-warming, crowd-pleasing dish that disappears fast at family dinners or potlucks, and is seriously easy to whip up on a busy weeknight. One bite, and you’ll understand why these enchiladas might just steal the spotlight from every Tex-Mex favorite in your kitchen!
Ingredients You’ll Need
The ingredient list for Creamy White Chicken Enchiladas is wonderfully straightforward, and each item is chosen for a reason. From the juicy chicken to the tangy sour cream and that irresistible Monterey Jack cheese, every component adds flavor, texture, or color that makes these enchiladas truly special.
- Chicken breast (2 cups, cooked and shredded): Use fresh or rotisserie chicken for juicy, flavorful filling, and a huge time-saver.
- Sour cream (1 cup): Adds tanginess and contributes to the irresistibly creamy sauce that hugs every bite.
- Diced green chiles (1 can, 4 oz): Lends a gentle pop of heat and bright flavor, balancing the richness of the sauce.
- Cream of chicken soup (1 can, 10.5 oz): The base of the sauce, giving it a velvety texture and savory depth.
- Milk (1/2 cup): Helps thin out the sauce just enough so it seeps into every nook and cranny.
- Monterey Jack cheese (2 cups, shredded and divided): Melts beautifully for a creamy, stretchy, golden top.
- Garlic powder (1/2 teaspoon): Layers in subtle, aromatic warmth without overpowering the dish.
- Onion powder (1/2 teaspoon): Elevates the savory notes and brings out the chicken’s natural taste.
- Cumin (1/2 teaspoon): Adds a lightly smoky, earthy tone that gives these enchiladas their signature Mexican-American flavor.
- Salt (1/2 teaspoon): Essential for enhancing all the flavors and making every bite pop.
- Black pepper (1/4 teaspoon): A little bit for warmth and a gentle kick at the end.
- Flour tortillas (8, 8-inch): Soft, pliable, and perfect for rolling up the filling and soaking up the creamy sauce.
- Fresh cilantro, chopped (optional garnish): Sprinkling on at the end adds a burst of color and freshness.
How to Make Creamy White Chicken Enchiladas
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a bit of oil. That little step ensures nothing sticks and makes cleanup a breeze, so you can get straight to enjoying your Creamy White Chicken Enchiladas!
Step 2: Mix Up the Filling
In a large bowl, combine your cooked, shredded chicken, 1 cup of Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Stir everything together until all the ingredients are beautifully distributed. The cheese will melt into the chicken, the spices add warmth, and those little pockets of green chile will promise just the right spark of flavor in every bite.
Step 3: Fill and Roll the Tortillas
Divide the chicken mixture evenly among your tortillas (about a generous scoop in each). Roll them up tightly, and nestle each one seam-side down into your prepared baking dish. Arranging them close together keeps all the good stuff inside and lets the sauce soak in later. If your tortillas crack a bit, don’t sweat it—the sauce is forgiving and covers everything!
Step 4: Make the White Sauce
In a clean bowl, whisk together sour cream, cream of chicken soup, and milk until completely smooth. This step only takes a minute, but transforms the entire dish. You want a glossy, creamy sauce that’s pourable but not runny—the kind that will smother those rolled enchiladas in pure comfort.
Step 5: Assemble and Top with Cheese
Pour your white sauce evenly over the enchiladas, ensuring each roll is generously coated. Then, sprinkle the remaining cup of Monterey Jack cheese all across the top. The sauce will seep into the tortillas as it bakes, while the cheese forms a golden, melty blanket that everyone will fight for at the table.
Step 6: Bake to Perfection
Slide your dish into the oven and bake for 25–30 minutes, or until the sauce is bubbling at the edges and the cheese is melted and lightly golden. Let the enchiladas cool for a few minutes before serving—this gives the sauce time to thicken up just right. If you love a bit of freshness, sprinkle over chopped cilantro before serving and dig in!
How to Serve Creamy White Chicken Enchiladas
Garnishes
Garnishing these creamy enchiladas is the perfect finishing touch. A sprinkle of fresh cilantro adds a pop of bright green and a hint of herbal freshness that cuts through the richness of the sauce. For a fun twist, try topping each serving with a dollop of sour cream, sliced green onions, or even a few thin jalapeño rings for those who crave a little more heat. The garnishes let you personalize the dish for every guest.
Side Dishes
Creamy White Chicken Enchiladas pair beautifully with so many sides. Go classic with fluffy cilantro-lime rice or warm refried beans, or keep it fresh with a tossed green salad and a spritz of lime. For a Tex-Mex flair, serve with crunchy tortilla chips and salsa or a side of tangy pickled red onions. The choices are endless, so pick what makes your dinner feel complete.
Creative Ways to Present
Turn your Creamy White Chicken Enchiladas into a showstopper by baking them in individual ramekins for a personal touch, or serving family-style at the center of the table for a cozy, communal vibe. For a party or potluck, slice them crosswise and arrange on a platter with toothpicks—they’ll fly off the tray! If leftovers find their way into your lunchbox, top with a few cherry tomato halves and shredded lettuce for a colorful midday pick-me-up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply cover the baking dish with foil or transfer the enchiladas to an airtight container. They’ll keep fresh in the refrigerator for up to 3 days. The flavors only deepen as the sauce soaks into the tortillas, making for an irresistible repeat meal.
Freezing
Creamy White Chicken Enchiladas freeze like a dream! Once cooled completely, wrap the baking dish tightly in plastic wrap and foil, or transfer individual portions to freezer-safe containers. They’ll last for up to 2 months. Just remember to label with the date for best quality.
Reheating
To reheat, simply thaw your enchiladas in the fridge overnight if frozen. Bake, loosely covered, at 350°F until heated through and bubbling (about 25 minutes), or microwave individual portions in short intervals. If you notice the sauce thickening, a splash of milk before reheating will bring back the creamy goodness you love.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! While flour tortillas provide a soft, pillowy texture, corn tortillas add a toasty, slightly chewy bite. To keep the corn tortillas from cracking, soften them in the microwave wrapped in a damp paper towel before filling and rolling.
What’s the best way to shred chicken quickly?
For speedy prep, use two forks to pull apart warm, cooked chicken breast or toss cooked pieces into a stand mixer fitted with the paddle attachment for feather-light shreds in seconds. Rotisserie chicken also works perfectly and saves tons of time!
Can I make Creamy White Chicken Enchiladas ahead of time?
Yes! You can assemble the enchiladas and pour the sauce on top, then cover and refrigerate up to a day ahead. When ready to bake, just add an extra 5–10 minutes to the baking time to ensure they’re heated through.
How can I add more spice?
If you want more heat in your Creamy White Chicken Enchiladas, mix in a chopped jalapeño, a few dashes of hot sauce, or a pinch of cayenne pepper right into the chicken filling. You can also sprinkle pepper jack cheese on top for a little spice boost.
Is there a gluten-free alternative for this recipe?
Definitely! Swap in your favorite gluten-free tortillas and be sure to use a gluten-free condensed soup. Many major brands offer gluten-free options that taste wonderful and keep this dish friendly for everyone at the table.
Final Thoughts
If you’ve been craving comfort and big flavor in one easy-to-make dish, these Creamy White Chicken Enchiladas are sure to hit the spot. Whether you’re feeding a hungry family or just want leftovers to look forward to, this recipe will win hearts again and again. Gather your ingredients and give them a try—your future self will thank you!
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Creamy White Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a rich and creamy sauce that is sure to satisfy your cravings for comfort food. These easy-to-make enchiladas are perfect for a family dinner or entertaining guests.
Ingredients
For the Filling:
- 2 cups cooked and shredded chicken breast
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese (divided)
For the Sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 8 flour tortillas (8-inch)
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine shredded chicken, 1 cup of shredded cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper.
- Fill the tortillas: Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the baking dish.
- Make the sauce: In a separate bowl, mix sour cream, cream of chicken soup, and milk until smooth. Pour over the enchiladas.
- Add cheese and bake: Sprinkle remaining cheese over the top and bake for 25–30 minutes until bubbly and golden.
- Serve: Let cool slightly, garnish with cilantro, and serve.
Notes
- You can use rotisserie chicken for quicker preparation.
- For a spicier version, add hot sauce or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 3g
- Sodium: 730mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
