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Creamy White Chicken Enchiladas

Category: Dinner Ideas That Actually Work

This dish features shredded cooked chicken blended with Monterey Jack cheese and seasoning, wrapped in soft flour tortillas. A creamy white sauce made from butter, flour, chicken broth, sour cream, and diced green chiles is poured generously over the rolled tortillas. The casserole is topped with additional cheese and baked until bubbly and slightly browned, creating a rich and comforting meal with layers of flavors and textures.

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Clare Recipes
Created By Lily Chen
Updated on Thu, 11 Sep 2025 02:15:41 GMT
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A plate of food with a white plate and a green vegetable. | lilicooks.com

Creamy White Chicken Enchiladas bring together tender shredded chicken, a smooth white sauce, and melty cheese wrapped in soft flour tortillas for a comforting meal that feels both cozy and special. This dish has been a favorite in my kitchen when I want something satisfying but not too heavy, and it’s always a hit whether for weeknight dinners or casual gatherings.

Ingredients

  • Shredded cooked chicken: Two cups for hearty protein. Use rotisserie chicken for a no-fuss option
  • Shredded Monterey Jack cheese: One cup for that melty mild flavor. Feel free to swap mozzarella if needed
  • Salt, pepper, and Adobo seasoning: For balanced savory notes. Adobo adds a subtle smoky depth
  • Taco-sized flour tortillas: Ten. Soft and pliable to hold the filling well
  • Butter: Three tablespoons to start the roux and add richness
  • All-purpose flour: Three tablespoons to thicken the creamy sauce
  • Chicken broth: Two cups as the savory liquid base. Choose low sodium for control
  • Sour cream: One cup for creaminess and a slight tang
  • Diced green chiles: Four ounce can undrained for a mild kick and freshness
  • Shredded Monterey Jack cheese (for topping): One cup to melt on top creating that golden crust

Step-by-Step Instructions

Sauté the Filling:
In a medium bowl, combine shredded chicken with one cup shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste. This mixture forms the flavorful filling inside each tortilla.
Wrap the Enchiladas:
Fill each flour tortilla with a generous spoonful of the chicken filling. Roll them snugly and arrange seam-side down in a sprayed 9x13 inch baking dish to keep them from unrolling.
Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour whisking constantly for about one minute until the mixture thickens slightly but does not brown this step cooks out the raw flour taste. Add the chicken broth slowly while whisking to create a smooth sauce. Lower the heat and stir in sour cream and the entire can of diced green chiles including the juices. Heat gently making sure not to boil so the sauce stays creamy and smooth.
Assemble and Bake:
Pour the creamy white sauce evenly over the rolled tortillas. Sprinkle the remaining cup of shredded Monterey Jack cheese on top for a golden topping. Bake uncovered at 350 degrees Fahrenheit for 20 to 25 minutes until cheese is melted and bubbly.
Optional Finishing Touch:
For a lightly browned cheese crust you can switch the oven to broil for 1 or 2 minutes watching closely to prevent burning.
A white plate with a chicken and cheese dish on it. Save
A white plate with a chicken and cheese dish on it. | lilicooks.com

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and warm in a 350-degree oven until heated through to keep the sauce creamy and cheese melted. These enchiladas also freeze beautifully wrapped tightly in foil for up to three months just thaw before reheating.

Ingredient Substitutions

Chicken can be swapped for turkey or even cooked white beans for a vegetarian twist. If you cannot find green chiles use mild diced poblano peppers or mild canned jalapeños drained for a similar flavor profile. Sour cream may be substituted with Greek yogurt for a lighter texture but add it off heat to prevent curdling.

A dish of food with cheese and green onions. Save
A dish of food with cheese and green onions. | lilicooks.com

Serving Suggestions

Pair this dish with a fresh green salad tossed in lime vinaigrette or classic Mexican rice and refried beans for a full meal. Garnish with fresh cilantro sliced avocado or a squeeze of lime for extra brightness.

Recipe FAQs

→ Can I use store-bought cooked chicken?

Yes, rotisserie chicken works perfectly, saving time while adding great flavor.

→ What type of cheese is best for this dish?

Monterey Jack provides meltability and mild flavor, but mozzarella is a good alternative.

→ How do I make the creamy white sauce smooth?

Whisk butter and flour thoroughly before gradually adding chicken broth; stir constantly to avoid lumps.

→ Can I adjust the heat level of the sauce?

Yes, the green chiles add mild heat. Use mild or hot diced chiles depending on your preference.

→ What's the best way to prevent tortillas from drying out?

Roll them tightly and cover with sauce and cheese to keep the tortillas moist during baking.

Creamy White Chicken Enchiladas

Flour tortillas filled with shredded chicken, cheese, green chiles and creamy white sauce, baked to perfection.

Preparation Time
15 min
Cooking Time
25 min
Overall Time
40 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: Mexican-American

Output: 10 Serves (10 enchiladas)

Dietary Options: ~

Ingredients

→ Protein

01 2 cups shredded, cooked chicken (rotisserie chicken preferred)

→ Dairy

02 1 cup shredded Monterey Jack cheese
03 1 cup shredded Monterey Jack cheese (for topping)
04 1 cup sour cream
05 3 tablespoons butter

→ Pantry

06 10 flour tortillas (taco size)
07 3 tablespoons all-purpose flour
08 2 cups chicken broth
09 4 ounce can diced green chiles (undrained)
10 Salt, pepper, and Adobo seasoning to taste

Steps

Step 01

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.

Step 02

Combine shredded chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning in a medium bowl.

Step 03

Divide the chicken mixture evenly among the 10 flour tortillas. Roll each tortilla tightly and arrange seam side down in the prepared baking dish.

Step 04

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in chicken broth until smooth.

Step 05

Remove sauce from heat, then stir in sour cream and diced green chiles, keeping the mixture warm but not boiling.

Step 06

Pour the white sauce evenly over enchiladas, then sprinkle with remaining shredded Monterey Jack cheese. Bake for 20 to 25 minutes until heated through and cheese is melted.

Step 07

If desired, broil on high for 1 to 2 minutes to brown and bubble the cheese lightly. Watch carefully to avoid burning.

Tips

  1. Avoid boiling the sauce once sour cream is added to prevent curdling.

Required Tools

  • 9x13-inch baking dish
  • Medium saucepan
  • Mixing bowl
  • Whisk

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy and gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 480
  • Fats: 22 g
  • Carbohydrates: 40 g
  • Proteins: 28 g