Creamy White Chicken Enchiladas
Come on in, I made Creamy White Chicken Enchiladas
If we were neighbors, I’d hand you a plate and tell you to sit while I top off your drink. These Creamy White Chicken Enchiladas are my Tuesday move when the day was long and the fridge stares back at me like, really. The first time I made them, I spilled a whole scoop of cheese on the floor, the dog thought it was his birthday, and somehow dinner still turned out dreamy. That’s kind of the magic here, even when you zig instead of zag, you end up with cozy, creamy, chicken goodness.
Also, quick detour, my aunt used to write recipes on index cards with tiny hearts in the corner. I found one tucked in my spice drawer last month, totally unrelated, but it made me grin and then I added a heart to this card too. Anyway, enchiladas.
Why you might love this
I make this when everyone’s a little hangry and I need a win. My family goes nuts for the melty cheese situation because it’s both comforting and just the right kind of indulgent. And when I’m tired of red sauce, this creamy white sauce is like a blanket, but the good kind, not the itchy one your cousin brings to picnics. I used to stress about the tortillas tearing, now I just warm them first and stop overthinking it. If the sauce looks a little lumpy at the start, do not panic, it settles; mine always does.
What you’ll need, with my honest swaps
- 3 cups cooked shredded chicken, rotisserie is perfect, leftover grilled chicken is lovely too. If you need guidance, this quick tutorial on how to shred chicken is helpful.
- 8 to 10 small flour tortillas, I sometimes use corn when that’s what I have, just warm them so they do not crack.
- 2 cups Monterey Jack cheese, shredded. Pepper Jack if you like a little zip, mozzarella in a pinch.
- 3 tablespoons butter
- 3 tablespoons all purpose flour, my grandmother always insisted on Brand X, but honestly any version works fine.
- 2 cups chicken broth, low sodium if you can find it.
- 1 cup sour cream, or Greek yogurt if you want it lighter. Actually, I find half sour cream and half yogurt works better if you’re nervous about tanginess.
- 1 can mild diced green chiles, drained. If you’re curious about the chiles themselves, this guide from Chili Pepper Madness is fun.
- 1 teaspoon garlic powder, or two small cloves minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- Black pepper, a few generous grinds
- A handful of chopped cilantro or scallions for topping, optional but I love the color
Let’s cook, no stress
- Heat your oven to 375 F. Lightly grease a 9 by 13 baking dish. If your dish is smaller, use two, it’s fine.
- Make the sauce. In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk for 1 to 2 minutes until it smells toasty, not raw. I once rushed this and regretted it because the sauce tasted floury, so give it that minute.
- Slowly pour in the chicken broth while whisking. This is where I usually sneak a taste, but wait until it thickens so you really know what you’re working with.
- When the mixture is gently bubbling and thick, take the heat down to low and stir in the sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Do not let it boil hard after the dairy goes in, it can split. If it does, breathe, it is still tasty.
- Warm the tortillas so they’re pliable. You can wrap them in a damp towel and microwave 30 to 45 seconds, or warm them briefly in a dry skillet. If you want a quick pro method, here’s a simple guide on warming tortillas.
- Combine 1 cup of the shredded cheese with the chicken in a bowl, plus a spoon or two of the sauce. This little bit of sauce helps the filling stay juicy.
- Fill and roll. Spoon a strip of chicken mixture down each tortilla, roll it up snug, and nestle seam side down in the dish. Do not overpack or they will pop open like a surprised burrito.
- Pour the white sauce over the top, making sure every inch gets some love. Scatter on the remaining cheese.
- Bake for 18 to 22 minutes until bubbling at the edges and the cheese is melty. If you want a little golden top, switch on the broiler for 1 to 2 minutes, watch closely. Pull form the oven and let it sit 5 minutes so it settles.
- Top with cilantro or scallions and serve. A squeeze of lime is lovely, not essential, just lovely.
Notes I scribbled in the margin
- If the sauce feels too thick, whisk in a splash of broth or even a little milk until it loosens. Too thin, set it back on low heat for a minute or two and stir patiently.
- Corn tortillas taste fantastic, but they crack unless warm and slightly flexible. I brush them with a tiny bit of oil, then warm quickly, works a treat.
- I think this tastes better the next day, the flavors chill out and marry, but honestly we rarely have leftovers long enough to test that theory properly.
Variations I tried
- Verde twist. Swap the green chiles for a half cup of salsa verde and add a handful of chopped spinach to the filling. Bright, tangy, great with chicken thighs.
- Mushroom and spinach. Skip the chicken, sauté 300 g sliced mushrooms with a pinch of salt, add spinach until wilted, then proceed. Super cozy, a bit earthy in the best way.
- Low effort freezer version. Assemble everything, freeze before baking, then bake from frozen covered until hot, uncover to brown. Takes longer but saves my bacon on busy nights.
- What did not work. I tried using only Greek yogurt, no sour cream, and it got a little sharp and grainy for me. Maybe it was my brand, but I would not do that again.
Gear I reach for, and what to do if you do not have it
- 9 by 13 baking dish. I say essential, though on second thought, two smaller pans side by side do the job just fine.
- Medium saucepan and a whisk. No whisk, no worries, shake the broth and flour together in a jar first, then pour it in and stir with a fork.
- Grater for the cheese. Pre shredded works when I am in a hurry, but freshly grated melts smoother.
Storing and reheating
Cool leftovers, then cover and refrigerate up to 3 days. Reheat covered at 325 F until warm or microwave in bursts so the sauce does not split. You can freeze baked enchiladas too, up to a month, though honestly, in my house it never lasts more than a day.
How I like to serve it
I do a simple salad with lime vinaigrette on the side, maybe some quick pickled red onions if I find them hiding in the back of the fridge. My little family tradition is a bowl of warm corn on the table, and everyone stirs some into their enchiladas at the last second. Weird, but we love it. A spoon of Mexican crema is extra lush, and if you want to try making it, this approachable guide to Mexican crema is solid.
Pro tips learned the hard way
- I once tried rushing the roux step and regretted it because the sauce tasted like paste. Two calm minutes here make the whole dish better.
- Do not add all the cheese to the sauce. Some goes in the filling, some on top. If you melt too much into the sauce, it can get stringy and split.
- Warm the tortillas. When I skipped warming, they cracked and the filling escaped, like a jailbreak situation.
- Taste your broth. If it is very salty, hold back on the added salt until the end.
FAQ, real questions I’ve gotten
Can I use corn tortillas instead of flour
Yes, absolutely. Warm them so they bend, and if they are very delicate, double them up or give them a quick dip in warm broth before rolling.
Can I make these ahead
Make and roll the enchiladas, keep the sauce separate. Refrigerate both up to 24 hours, then assemble and bake. Saucy leftovers reheat nicely, they just need gentle heat.
What cheese melts best
Monterey Jack is my favorite for smooth melt. Pepper Jack for a mild kick. Mozzarella melts well but is mild, so add a pinch of salt or a sprinkle of cumin to the filling.
How do I fix a sauce that is too thin
Simmer on low a couple minutes, stir, and if needed whisk in a teaspoon of cornstarch mixed with a teaspoon of cold water. It thickens fast, go slowly.
Is there a gluten free option
Use corn tortillas and swap the flour for a gluten free blend or thicken with cornstarch slurry. Texture is slightly different, still very tasty.
Can I use raw chicken
I prefer cooked shredded for speed. If you only have raw, poach or roast it first. Quick method, simmer gently in salted water until just cooked, about 15 minutes, then shred.
Spice level, is this mild
It is friendly mild as written. For more heat, use hot green chiles, add a pinch of cayenne, or a few dashes of your favorite hot sauce in the sauce.
Can I double the recipe for a crowd
Yes, I do it often. Bake in two pans so the middle cooks evenly. Rotate the pans halfway through if your oven has hot spots.
Why did my sauce separate
Likely it boiled after you added the dairy, or it was too hot when the sour cream went in. Next time, reduce the heat before stirring in the dairy and keep it below a simmer.
P.S. If you want to go full cozy, put on a playlist you loved in high school; for some reason, that always makes the sauce behave for me. Maybe the sauce likes nostalgia too.
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles, drained
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Make the white sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until smooth and slightly thickened, 3–4 minutes. Remove from heat and whisk in sour cream and green chiles until creamy.
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3Assemble enchiladas: In a bowl, combine shredded chicken with 1 cup Monterey Jack. Divide the mixture among tortillas, roll tightly, and place seam-side down in the prepared dish.
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4Pour the warm white sauce evenly over the rolled tortillas. Sprinkle remaining 1 cup Monterey Jack over the top.
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5Bake 20–25 minutes until bubbly and the cheese is melted and lightly golden. Let rest 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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