White Chicken Enchiladas with Creamy White Sauce taste rich, cheesy, and a little tangy, with tender chicken tucked into soft tortillas. This skillet-to-oven favorite suits busy cooks and hungry families, and you can put it on the table in about 45 minutes. I tested this recipe after my kid asked for “the white cheesy ones” three nights in a row, so you know it hits.
Why You Should Try This White Chicken Enchiladas with Creamy White Sauce
White Chicken Enchiladas with Creamy White Sauce deliver cozy comfort, restaurant-level flavor, and easy weeknight timing. You get melty Monterey Jack, a silky sour cream and green chile sauce, and soft tortillas that hold it all together.
You can use rotisserie chicken and canned chiles, so prep moves fast. The sauce comes together in one saucepan, and the oven does the rest.
Silky, cheesy, and wildly satisfying, these enchiladas taste like your favorite taqueria special without the takeout wait ★★★★★
Ingredients You’ll Need
- Cooked chicken, shredded or chopped, 3 cups total
- Pantry shortcut: use rotisserie chicken. Poach or pressure-cook breasts if you prefer.
- Flour tortillas, 10 soft 8-inch
- Use gluten-free tortillas if needed. Warm corn tortillas work too but tear more easily.
- Monterey Jack cheese, 3 cups shredded
- Pre-shredded saves time; freshly shredded melts smoother. Tillamook or Cabot both melt well.
- Cream cheese, 4 ounces, softened
- Philadelphia gives a consistent, creamy texture.
- Unsalted butter, 4 tablespoons
- All-purpose flour, 4 tablespoons
- Low-sodium chicken broth, 2 cups
- Swanson or Better Than Bouillon both taste great; adjust salt to taste.
- Sour cream, 1 cup
- Full-fat gives the silkiest sauce.
- Diced green chiles, 1 can 4 ounces
- Hatch or Old El Paso work well. Choose mild or hot based on your heat level.
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
- Ground cumin, 1 teaspoon
- Kosher salt and black pepper, to taste
- Fresh lime juice, 1 tablespoon
- Fresh cilantro, chopped, for garnish
- Optional heat: sliced jalapeño, a few dashes of hot sauce
Equipment
- 9×13 baking dish
- Medium saucepan and whisk
- Large mixing bowl and spatula
- Cutting board and knife
- Measuring cups and spoons
- Foil
How to Make White Chicken Enchiladas with Creamy White Sauce
Step 1: Preheat and prep the filling, 10 minutes
- Heat the oven to 375 degrees F. Grease a 9×13 baking dish.
- Stir the chicken with 1 cup Monterey Jack, cream cheese, 2 tablespoons lime juice if you like it bright, a pinch of salt, and a few grinds of pepper. Warm the tortillas in the microwave for 30 seconds so they roll without cracking.
Step 2: Make the white sauce, 10 minutes
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute until the roux smells toasty.
- Whisk in chicken broth a splash at a time until smooth. Simmer 2 to 3 minutes until it thickens slightly.
- Reduce heat to low. Whisk in sour cream, green chiles, onion powder, garlic powder, cumin, salt, and pepper. Stir until creamy and steamy, then remove from heat. Stir in lime juice.
Step 3: Fill and roll, 10 minutes
- Spread 1 cup sauce in the bottom of the baking dish.
- Divide the chicken mixture among tortillas. Roll each one snugly and place seam side down in the dish.
Step 4: Sauce and cheese, 2 minutes
- Pour the remaining white sauce over the enchiladas. Sprinkle the top with the remaining Monterey Jack.
Step 5: Bake, 18 to 22 minutes
- Bake until the sauce bubbles at the edges and the cheese melts. If you want golden spots, switch to broil for 1 to 2 minutes. Watch closely.
Step 6: Rest and garnish, 5 minutes
- Let the pan rest for 5 minutes so everything sets up. Top with cilantro and sliced jalapeño. Add hot sauce at the table if you like extra heat.
Tips & Tricks
- Warm tortillas so they roll without tearing.
- Shred cheese from a block for the best melt.
- Keep the sauce just under a simmer after adding sour cream to avoid curdling.
- Use half Monterey Jack and half white cheddar for a sharper flavor.
- Stir a spoonful of the white sauce into the chicken filling for extra moisture.
- Add a handful of baby spinach to the filling if you want veggies.
- Use leftover turkey or pork in place of chicken.
- Bake the dish on a sheet pan to catch any bubble-over.
- Let the enchiladas rest before serving so slices hold together.
- Taste the sauce and adjust salt after using a bouillon-style broth.
What to Serve with White Chicken Enchiladas with Creamy White Sauce
I like a bright side to cut through the creamy enchilada sauce. Serve with cilantro-lime rice or simple Mexican rice, plus black beans or charro beans. A crunchy salad with romaine, avocado, and pickled red onions adds freshness. Salsa verde, pico de gallo, and a squeeze of lime wake up each bite.
Make-Ahead and Storage
- Make ahead: Assemble up to 24 hours in advance. Cover tightly and refrigerate. Add 5 to 10 minutes to the bake time since the dish starts cold.
- Fridge: Store leftovers in an airtight container for 3 days.
- Freezer: Assemble and freeze unbaked for up to 2 months. Wrap well with plastic, then foil. Thaw in the fridge overnight before baking, or bake from frozen at 350 degrees F covered for 45 to 55 minutes, then uncover to brown.
- Reheat: Warm single portions in the microwave at 70 percent power until hot, about 2 to 3 minutes, stirring sauce halfway. Reheat a full pan at 350 degrees F covered with foil until hot, about 20 minutes. If the sauce thickens in the fridge, stir in a splash of broth after reheating to loosen it.
White Chicken Enchiladas with Creamy White Sauce
White Chicken Enchiladas with Creamy White Sauce are creamy, cheesy, and comforting enchiladas filled with tender chicken and topped with a rich sour cream and green chile sauce.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a medium bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Slowly whisk in the chicken broth until smooth. Cook, stirring frequently, for 3 to 5 minutes, or until the mixture thickens slightly and begins to bubble.
- Remove the saucepan from heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper until well combined.
- Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish.
- Divide the chicken and cheese mixture evenly among the tortillas, placing the filling down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining sauce evenly over the enchiladas, making sure all tortillas are covered. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbly around the edges. For a lightly browned top, broil for 2 to 3 minutes, watching carefully.
- Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
Nutrition Information
Approximate per serving (1 of 6): 460 calories; fat 27 g; saturated fat 14 g; carbohydrates 28 g; fiber 2 g; sugars 4 g; protein 27 g; sodium 860 mg. Values will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (1 of 6): 460 calories; fat 27 g; saturated fat 14 g; carbohydrates 28 g; fiber 2 g; sugars 4 g; protein 27 g; sodium 860 mg. Values will vary based on specific ingredients, brands, and portion sizes.