Creamy White Chicken Enchiladas
A warm, cinnamon-scented breeze brushed the windows as I pulled a bubbling casserole from the oven—this is the kind of fall comfort that becomes a ritual, and Creamy White Chicken Enchiladas have been the recipe my friends ask me to bring to every seasonal potluck.
Introduction
If your kitchen is craving cozy flavors and an easy weeknight win, these Creamy White Chicken Enchiladas are a reader favorite for good reason. Rich, cheesy, and just the right mix of comforting and bright, this dish feels like a hug on a plate. Whether you’re new to baking savory casseroles or you love seasonal recipes, this step-by-step guide will walk you through everything. If you enjoy creamy chicken dinners, you might also like this creamy garlic chicken ramen for a different cozy meal idea.
Ingredients
Makes about 8 enchiladas (serves 6–8)
- 1 ½ lb cooked, shredded chicken (use halal chicken breasts or thighs)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack or mild cheddar
- 1 cup sour cream
- 1 (10 oz) can diced green chiles
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 8–10 flour or corn tortillas (use gluten-free tortillas if needed)
- Fresh cilantro and sliced green onions for garnish
- Optional: a squeeze of lime for brightness
Step-by-step Instructions
Preheat and prepare:
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
Make the creamy sauce:
- In a medium saucepan, heat olive oil over medium heat. Sauté onion until translucent, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in flour and cook 1 minute to remove the raw flavor.
- Whisk in chicken broth and heavy cream until smooth, then add sour cream and diced green chiles.
- Add cumin, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Remove from heat and stir in 1 cup of shredded cheese.
Fill the tortillas:
- Toss the shredded chicken with ½ cup of the sauce to keep it moist.
- Warm tortillas briefly in the microwave or a skillet to make them pliable.
- Spoon about ¼ to ⅓ cup of chicken mixture down the center of each tortilla. Roll tightly.
Assemble and bake:
- Pour a thin layer of sauce into the bottom of the prepared baking dish.
- Place rolled enchiladas seam-side down in the dish, snugly in rows.
- Pour remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Garnish with cilantro, green onions, and a squeeze of lime before serving.
Tips for Success
- Shredded chicken: Use rotisserie-style halal chicken for quick prep or poach breasts/thighs in broth for added flavor.
- Sauce texture: If your sauce seems too thin, simmer a few more minutes; if too thick, loosen with a splash of chicken broth.
- Tortilla choice: Warm tortillas so they don’t crack when rolling; for a lighter option use corn tortillas briefly warmed in a skillet.
- Make-ahead: Assemble in advance and refrigerate for up to 24 hours before baking.
- For an alternate weeknight idea, these flavors pair well with a corn side—try this slow-cooker street corn chicken for a matching comfort meal: slow-cooker street corn chicken creamy comfort.
Possible Variations
- Gluten-free: Swap all-purpose flour for a gluten-free 1:1 flour or cornstarch for thickening, and use gluten-free tortillas.
- Streusel topping: For a playful crunch, mix panko with a little olive oil, parmesan, and chopped nuts and sprinkle on top for the last 8 minutes of baking.
- Spicy: Add chopped jalapeños or a dash of hot sauce to the sauce.
- Crowd-pleasing swaps: Replace Monterey Jack with pepper jack for heat or add sautéed mushrooms and spinach for extra veggies.
- If you love crispy handhelds, you can turn the filling into taquitos and air fry them—see this air-fryer chicken taquito recipe for inspiration.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, to keep the texture intact.
- Freezer: Freeze assembled (unbaked) enchiladas by wrapping tightly in foil and plastic wrap for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating tip: For best texture, reheat single servings in a small oven-safe dish or in an air fryer at 300°F (150°C) for 8–10 minutes.
Conclusion
These Creamy White Chicken Enchiladas are the ultimate fall comfort food—creamy, easy to assemble, and endlessly adaptable for families and dinner parties. If you want another version with classic Southern-style flavors, check this detailed Creamy White Chicken Enchiladas recipe at The Country Cook. For a quick, shallow-bake spin on the same idea, see the easy approach demonstrated in this Easy Creamy White Chicken Enchiladas guide.
FAQs
Q: Can I make Creamy White Chicken Enchiladas ahead of time?
A: Yes—assemble them, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze assembled unbaked enchiladas for up to 3 months.
Q: What cheese works best in these enchiladas?
A: Monterey Jack and mild cheddar melt beautifully and create the right creamy texture. Pepper Jack adds heat if you prefer a spicier dish.
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is a quick, flavorful shortcut that makes prep faster and keeps the filling moist.
Q: How do I prevent tortillas from becoming soggy?
A: Lightly warm tortillas before filling to make them pliable, and pour just enough sauce to coat the bottom of the dish—too much sauce can make them soggy.
Creamy White Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Gluten-Free option available
Description
A comforting dish filled with shredded chicken, creamy sauce, and cheese, perfect for potlucks or weeknight dinners.
Ingredients
- 1 ½ lb cooked, shredded chicken
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack or mild cheddar
- 1 cup sour cream
- 1 (10 oz) can diced green chiles
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 8–10 flour or corn tortillas
- Fresh cilantro for garnish
- Sliced green onions for garnish
- Optional: a squeeze of lime
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, heat olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in flour and cook for 1 minute. Whisk in chicken broth and heavy cream until smooth, then add sour cream and diced green chiles. Add cumin, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Remove from heat and stir in 1 cup of shredded cheese.
- Toss the shredded chicken with ½ cup of the sauce. Warm tortillas briefly to make them pliable.
- Spoon about ¼ to ⅓ cup of chicken mixture down the center of each tortilla and roll tightly.
- Pour a thin layer of sauce into the bottom of the baking dish. Place rolled enchiladas seam-side down in the dish.
- Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden on top. Garnish with cilantro, green onions, and a squeeze of lime before serving.
Notes
For added flavor, use rotisserie chicken or poach chicken in broth. Adjust sauce thickness as needed. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican