Hey y'all! If you’re craving something creamy, cheesy, and downright comforting, these Easy White Chicken Enchiladas with Creamy White Sauce will hit the spot. Tender chicken wrapped in soft flour tortillas, smothered in a luscious white sauce and gooey melted cheese—this is the kind of weeknight dinner everyone cheers for. Plus, they’re quick to assemble, perfect for cozy family meals, special gatherings, or just when you want a delicious break from routine. Let's get cooking!
Why You'll Love This
- Ready in under an hour, making it perfect for busy weeknights.
- Ultra-creamy white sauce adds rich flavor and a gorgeous texture.
- Simple, pantry-friendly ingredients that are easy to find.
- Family-friendly and customizable with your favorite toppings.
- Leftovers taste even better the next day!
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- ½ cup sour cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4-ounce) can diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
Directions
1. Prep the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Assemble the Filling
In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
3. Fill and Roll the Enchiladas
Divide the chicken and cheese mixture evenly among the tortillas. Roll each one up and place seam-side down in the prepared baking dish.
4. Make the Creamy White Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until bubbling but not browned.
Gradually whisk in the chicken broth, stirring constantly, until the sauce is smooth and starts to thicken, about 3-4 minutes.
Remove the saucepan from heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir until the sauce is creamy and well combined.
5. Assemble and Bake
Pour the white sauce evenly over the enchiladas in the baking dish.
Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly and the enchiladas are heated through.
6. Garnish and Serve
Let cool for 5 minutes, garnish with chopped cilantro if desired, and serve warm.
Notes
- Use pre-cooked rotisserie chicken for an easy shortcut.
- If the sauce appears too thick, add a splash of chicken broth to thin it out.
- For extra flavor, mix a handful of chopped green onions into the filling.
Variations
- Spicy Kick: Add chopped pickled jalapeños to the chicken filling for heat.
- Mushroom & Spinach: Stir in sautéed mushrooms and spinach for a veggie boost.
- Cheese Swap: Use a blend of cheddar and pepper jack in place of Monterey Jack.
Required Equipment
- 9x13-inch baking dish
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooking spoon or spatula
Storage Instructions
- Cool enchiladas completely and cover tightly or transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat portions in the microwave or oven (covered) until heated through.
- Freeze baked enchiladas for up to 2 months; thaw overnight before reheating.
Suggested Pairings & Serving Recommendations
- Serve with Mexican rice and refried beans for a classic combo.
- Add a crisp green salad dressed with lime vinaigrette on the side.
- Top with sliced avocado, extra sour cream, or hot sauce as desired.
Pro Tips
- Warm your tortillas before filling to prevent tearing and make rolling easier.
- Let the enchiladas cool for a few minutes after baking—this helps the sauce set slightly for perfect slices.
- For the creamiest sauce, stir continuously and don’t let it boil after adding the sour cream.
FAQ
- Can I use corn tortillas instead? Yes! Lightly warm them first so they roll without cracking.
- Can these be made ahead? Absolutely! Assemble ahead and refrigerate up to a day before baking. Add 5 minutes to the baking time if chilled.
- How do I keep leftovers from getting soggy? Cool enchiladas completely before storing and reheat uncovered to maintain texture.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Serves: 4-6
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- ½ cup sour cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4-ounce) can diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
-
2In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
-
3Divide the chicken and cheese mixture evenly among the tortillas. Roll each one up and place seam-side down in the prepared baking dish.
-
4In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until bubbling but not browned.
-
5Gradually whisk in the chicken broth, stirring constantly, until the sauce is smooth and starts to thicken, about 3-4 minutes.
-
6Remove the saucepan from heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir until the sauce is creamy and well combined.
-
7Pour the white sauce evenly over the enchiladas in the baking dish.
-
8Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
-
9Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly and the enchiladas are heated through.
-
10Let cool for 5 minutes, garnish with chopped cilantro if desired, and serve warm.
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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