Name: Easy White Chicken Enchiladas with Creamy White Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
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)

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!

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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