Home » Dinner Recipes » Easy Creamy White Chicken Enchiladas

Easy Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, shredded cheese, green chiles and a delicious white cream sauce!

A DELICIOUS CHICKEN ENCHILADA RECIPE

One of my favorite Mexican meals (besides chimichangas) are enchiladas. This is one of those recipes that everyone loves – even picky eaters! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. It’s the perfect weeknight meal that can be pulled together pretty quickly!

forkful, chicken enchiladas on a plate with fresh parsley

FREQUENTLY ASKED QUESTIONS AND EXPERT TIPS:

What is the best way to prepare shredded chicken?

*You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
*Or you can boil your chicken until cooked.
*Or you could use a store bought rotisserie chicken.
*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
*Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.

Do you have a more traditional red sauce enchilada recipe?

If you are looking for a more traditional homemade red enchilada sauce, be sure to check out my recipe for Chicken Enchilada Rojas!

What can I serve with this?

Some store-bought refried beans or one of my personal favorites – my 3-Ingredient Mexican Rice! Or, if you like, just serve with a delicious, leafy green salad.

Could I use corn tortillas instead?

Absolutely! Corn tortillas need to be individually warmed up before rolling or they will tear as you roll them up keep that in mind.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • flour tortillas
  • shredded cooked chicken
  • Monterey Jack Cheese
  • butter
  • flour
  • chicken broth
  • sour cream
  • diced green chiles
  • salt & pepper
  • Adobo seasoning
flour tortillas, shredded cooked chicken, Monterey Jack cheese, butter, flour, chicken broth, sour cream, diced green chiles salt, pepper, Adobo seasoning

HOW TO MAKE WHITE CHICKEN ENCHILADAS:

Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.

shredded chicken, shredded cheese, salt, pepper, Adobo seasoning in a medium glass bowl

Place chicken mixture in each of the flour tortillas.

chicken and cheese filling placed into the center of a flour tortilla

Roll them all up and place them in your baking dish. Just squeeze them all in there.

flour tortillas filled with chicken in a baking dish.

In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn.)

flour added to melted butter in a medium sauce pan

Add chicken broth and whisk until smooth. 

whisking in chicken broth to butter, flour mixture

Stir in sour cream and chiles. Be sure not to let the mixture boil.

sour cream and green chiles added to broth mixture in a sauce pan

Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.

pouring white sauce over chicken filled flour tortillas in a dish.

Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.

FINISHED, MELTED CHEESE ON CHICKEN ENCHILADAS in a clear baking dish

CRAVING MORE RECIPES?

Originally published: April 2012
Updated and republished: May 2019

Easy Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas (+Video)

Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!
4.95 from 662 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

Instructions

  • Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
  • In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
    chicken mixture in a bowl.
  • Place chicken mixture into each of the 10 flour tortillas.
    chicken filling in tortillas.
  • Roll them all up and place them in the prepared baking dish.
  • In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
    butter and flour in a saucepan.
  • Add 2 cups chicken broth and whisk until smooth.
    chicken broth added to saucepan.
  • Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
    creamy white chicken enchilada sauce in a pan.
  • Take sauce off the heat and pour it over the enchiladas.
    white cream sauce on top of rolled up enchiladas.
  • Top with 1 cup shredded Monterey Jack Cheese.
  • Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
    fully baked creamy white chicken enchiladas.

Video

Notes

TIPS FOR COOKING AND SHREDDING CHICKEN:
  • You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
  • Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
  • Once chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
  • I have this set for five servings assuming it would be 2 enchiladas per person. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Sodium: 1044mg | Fiber: 1g | Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




348 Comments

  1. This is always a hit for friends and family. I am wanting to make this for my sister in law for once they have their baby. Can I make and bake this, then freeze ? What’s the best way to freeze this dish?

    1. I think it’s not going to be perfectly ideal either way. The tortillas will end up a little bit soggy no matter which way you go. It’s probably easier though to hook it all up but not bake first. I would allow the sauce to cool before pouring over the enchiladas. Sprinkle with cheese. Don’t bake. Wrap the uncooked enchiladas pan tightly with plastic wrap, pressing down gently to remove air. Then cover with foil. Then to bake from frozen preheat oven to 350°F. Remove foil and plastic wrap, then replace cover again with foil. Place in oven and bake, covered for 45 minutes. Remove foil and bake 10-15 minutes more until sauce is bubbly and cheese is melted on top. If desired, turn broiler on and broil 2-3 minutes until cheese is bubbly and golden brown. Remove from oven, let cool 5 minutes then serve.

  2. 5 stars
    This recipe is a godsend! It’s ridiculously easy to put together, and baked up fast to a lovely golden brown. My place smelled amazing. Just enough kick to not upset my sensitive tummy. Freezes nicely…

  3. 5 stars
    Made it tonight – really creamy and delicious! We like cheese, so I added 1/4 cup mozzarella to the chicken mix, and also a 15-ounce can of rinsed black beans (I just like black beans!). My wife likes more spice, so I added 1/4 chopped hot green chiles to the sour cream sauce. I also did broil it for about 5 minutes. Turned out amazing, and looked great! Thanks for the recipe.

  4. 5 stars
    Thanks for sharing this recipe, it’s a staple meal I’ve used for years! Only change is I prefer 5-6” tortillas as they’re easier to handle and you can fit more in the pan for smaller servings. Bonus is the sauce can surround each better where the 8” shells are packed so tightly the sides and bottom stay dry. I’m making this tonight and always forget the chilies so this recipe pops up as a favorite when I’m shopping to remind me to grab a can!

  5. 5 stars
    Best Chicken Enchiladas I have ever tasted! The recipe is fantastic. Instructions super easy to follow. An absolute hit with the whole family! This is a dish to show off with.

  6. 5 stars
    This is an awesome recipe! I had eaten something similar and wanted to find the recipe and I’ve gotta say, it did not disappoint.

    Out of necessity, I made a few minor changes but they were still delish. I used corn tortillas (quickly fried in EVOO to keep them intact), left out the can of green chiles (picky eaters at my house), and subbed primarily pepper jack cheese for Monterey Jack. Since I didn’t have adobe seasoning, the Pepper Jack added a nice kick.

    These were a huge hit! Thanks so much for posting this great recipe. =)

  7. 5 stars
    I’ve made this 3 times in the last month! Easy recipe (doubled for a crowd) and shared with neighbors.
    This one is a hit! Thanks!

  8. 5 stars
    made these tonight and they were so quick and easy to put together. My husband loved them so I will be doing them frequently. He actually has the taste buds of a cheeseburger so it’s always interesting to see what floats his boat. thank you.

  9. 5 stars
    Great recipe. I did add 1/4 tsp of cumin though. I also made my own corn tortillas to give it a little something extra as well.

  10. Hello Brandie, you’ve been so helpful throughout the year, offering your Recipes for us all to Enjoy. My Family Loved everyone I put together and wanted the Recipe for themselves. Your a Great Cook and Generously Talented in your Adventures. Best of Healty & Happiness to you and your Family in the New Year …2024

  11. 5 stars
    WOW! This was probably one of the best recipes I’ve ever tried. Everyone kept going back for seconds and even thirds.
    I cooked chicken thighs in the skillet with spices and chopped it up and instead of using shredded chicken, extremely flavorful! 10/10 recommend this recipe!!!