50 Amazing white chicken enchiladas Now

Oh, I hear you. That 5 PM scramble when you realize you need a real dinner on the table, and all you have is leftover chicken and sheer exhaustion? Been there a million times! It’s why I created this go-to recipe, and honestly, it saved my sanity on more than one Tuesday night. Forget complicated mole sauces; these Easy Creamy White Chicken Enchiladas are the answer to all your comfort food cravings. They deliver that incredible, cheesy, velvety goodness you want from Tex-Mex, but they come together in barely 35 minutes. I tested this recipe until it was absolutely foolproof for the busiest home cooks. Trust me, this simple joy is about to become the star of your weeknight rotation.

SAVE IT

Why This is the Best Creamy White Chicken Enchiladas Recipe

I know there are a million chicken enchilada recipes out there, but this one is different. I promise! I designed this recipe specifically because I needed something that felt luxurious and comforting but didn’t demand my entire evening. This is the one I turn to when I need a win. If you’re looking for foolproof, cheesy results fast, you’ve found your champion. It’s everything you want in white chicken enchiladas.

Quick Weeknight Mexican Dinner Ready in 30 Minutes

Seriously, we’re talking about 15 minutes of prep and about 20 minutes in the oven. That means you can have this spectacular comfort food on the table in under 35 minutes total. That quick turnaround is non-negotiable for my family on a busy night. It means less time stressing and more time eating!

Velvety Sour Cream Sauce Recipe Perfection

The secret weapon here is the sauce. We skip the heavy, thick roux sometimes found in other recipes and go straight for a lighter, creamier texture using both heavy cream and sour cream. Melting that delicious Monterey Jack cheese right into the sauce, combined with those little bits of bright green chiles? Wow. That is what makes these white chicken enchiladas taste so rich and decadent, yet they come together in a snap.

Family Friendly Enchiladas Guaranteed to Please

If you have picky eaters, this is your answer. Because the flavor is cheesy and creamy—not overwhelmingly spicy—kids absolutely devour these. It’s the ultimate crowd-pleaser for those nights when only genuine comfort food will do. You’ll feel like you spent hours cooking, not just minutes!

If you enjoyed learning about how I keep my weeknights easy, you might want to check out my Chicken Chow Mein Recipe next time you need speed!

Gathering Ingredients for Your White Chicken Enchiladas

Okay, getting the ingredients together is the easiest part! Since these are designed to be a quick weeknight Mexican dinner, I always keep the core components on hand so I can whip these up without even needing to run to the store. Remember, using good quality ingredients here really makes that white sauce sing. Ready to see what we need for this amazing comfort food?

We need to make sure we have everything laid out before we start that super-fast sauce. I highly recommend checking out my recipe for Grape Salad if you need an easy side dish to go along with this too!

Shredded Chicken and Tortilla Needs

For the meat and wrap, we’re keeping it straightforward. You’ll need:

• 2 cups cooked, shredded chicken (Rotisserie chicken is my secret weapon here—easy wins!)
• 10 flour tortillas, the 8-inch size is perfect for rolling.

Components for the Creamy Enchiladas with White Sauce

This is where the magic happens! The richness comes from these dairy items, and the flavor gets its Tex-Mex punch from the spices and chiles:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced (Don’t even *think* about using the powder here, fresh is best!)
• 1/4 cup all-purpose flour (This is for thickening our sauce.)
• 2 cups chicken broth
• 1 cup heavy cream or half-and-half (I usually use heavy cream for max creaminess.)
• 1 cup sour cream (Make sure this is room temperature so it blends smoothly!)
• 1 (4 ounce) can diced green chiles, undrained (Don’t drain these; that liquid adds essential flavor!)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Monterey Jack cheese, divided (I stress Monterey Jack because it melts incredibly well!)

Step-by-Step Instructions for Easy White Chicken Enchiladas

Alright, this is my favorite part because things start moving fast! It’s so satisfying watching this incredible dish come together quickly. For the best success with these white chicken enchiladas, make sure you have all your ingredients measured out before you turn on the heat. A little prep goes a long way when you’re making a sauce from scratch!

Preparing the Oven and Assembling the White Chicken Enchiladas Filling

First things first, let’s get the oven ready to go. Preheat that thing to 375°F (190°C). While it’s warming up, take your 9×13 inch baking dish and give it a light coating of spray or a thin layer of butter—we don’t want any sticking later! In a separate little bowl, mix about half a cup of that stunning white sauce you are about to make (don’t worry, we’ll make plenty!) with your 2 cups of shredded chicken. This step just helps moisten the chicken before rolling, ensuring every bite is tender.

Making the Velvety Enchiladas with White Sauce Base

Now, for the star of the show! Grab a medium saucepan and set the heat to medium. Drop in your butter, and let it melt gently. Toss in your minced garlic and cook it for just one minute until you can smell it—don’t let it brown! Next, whisk in the flour aggressively. This is your roux, and it needs to cook for one minute flat, stirring constantly. It’s going to look pasty, but stick with it! Then, start adding the chicken broth very gradually, whisking non-stop so no clumps form. Once it’s smooth, let it simmer and thicken slightly, maybe 3 to 5 minutes. Take it off the heat immediately! Now, whisk in the heavy cream, sour cream (room temp is key!), those diced green chiles (juice and all!), cumin, salt, and pepper. Finally, stir in 1 cup of that gorgeous Monterey Jack cheese until it’s melted right into your creamy sauce base.

Rolling, Topping, and Baking Your Cheesy Chicken Enchiladas

No one wants a tortilla that cracks when you’re rolling! To prevent that mess, quickly warm up your flour tortillas—I pop mine in the microwave for 20 seconds or heat them one by one in a dry skillet. Then, dip each tortilla briefly into the sauce you have left in the saucepan just to coat it lightly. Fill the warmed tortilla with your moistened chicken mix and roll it up nice and tight. Nestle those rolls seam-side down into your prepared dish.

Pour all the wonderful remaining white sauce evenly over the top of your rolled cheesy chicken enchiladas. I mean every last drop! Sprinkle that final cup of Monterey Jack cheese right over the top. Pop it in that 375°F oven and bake it for 18 to 20 minutes. You’re looking for bubbly sauce and cheese that’s nicely melted and maybe just starting to turn golden brown. Let them sit for just five minutes—I know it’s hard—before digging in!

SAVE IT

If you want to see how I make my super Homemade Cheese Crackers to snack on while these bake, you won’t be disappointed!

Tips for Success with Your White Chicken Enchiladas

Even though this recipe is straightforward, those little tweaks make the difference between a good dish and an *amazing* one. Since I developed this recipe for fast weeknight cooking, I’ve learned exactly where you can save time and where you absolutely shouldn’t cut corners. Follow these tips, and your white chicken enchiladas will turn out absolutely perfect every single time.

I always try to serve these alongside my Sweet Potato Fries when I want a complete meal that everyone actually eats without arguing!

Shortcut Secrets for Quick White Chicken Enchiladas

Listen, if you’re whipping this up on a Wednesday night, you do not have time to boil and season chicken. That’s why I lean hard on rotisserie chicken! For the shredded chicken requirement, grab a good quality rotisserie chicken from the store. It’s already seasoned, it’s tender, and it saves you a solid 20 minutes right off the bat. I just shred two cups worth and toss it right into my mixing bowl with a bit of sauce before rolling. Don’t tell anyone my secret!

Adjusting the Consistency of the Enchiladas with White Sauce

The sauce needs to feel luxurious, but sometimes the thickness just doesn’t cooperate, depending on the brand of sour cream or how much liquid is in your broth. If, after you’ve whisked everything off the heat, you find the sauce is too thick—almost paste-like—don’t panic! This happens. Just stir in an extra splash of chicken broth or heavy cream, maybe a tablespoon at a time, until it flows nicely when you pour it. You want it thick enough to cling to the tortillas but thin enough to coat the top of the casserole evenly.

Serving Suggestions for Your Comfort Food Dinners

You’ve got these gorgeous, cheesy, comforting white chicken enchiladas baking away, which is fantastic! But every truly great meal needs the perfect supporting cast, right? Since these are so rich and creamy, you want sides that cut through that richness a little bit, adding fresh flavor or texture contrast. I always have a few things ready to go on taco night, even if it’s just a slightly fancier Tuesday dinner!

I highly recommend making a batch of my Cilantro Lime Rice alongside these. The zesty lime brightens everything up and balances out the heavy cream beautifully. It is an absolute game-changer!

When it comes to garnishes, remember that great Tex-Mex is all about layering flavor and color. You absolutely must have:

• Fresh Cilantro: Chopping this up and sprinkling it generously over the top right before serving adds a burst of freshness and color that you just can’t skip. It makes the whole plate look instantly better.
• Sliced Avocado or Guacamole: The cool, creamy texture of avocado is the perfect counterpoint to the warm, cheesy sauce. You can slice it thinly or mash it up quickly.
• A Squeeze of Lime: Seriously, a small wedge of fresh lime juice squeezed right over the top after it comes out of the oven elevates the whole dish. It wakes up all those spices in the white sauce!
• Thinly Sliced Radishes: If you want that crunch factor, skip the basic lettuce and grab some radishes. Thinly sliced, they offer a fantastic peppery bite.

SAVE IT

Serve these cheesy chicken enchiladas piping hot, and watch them disappear! They are just so satisfying when paired with something light and zesty.

Storage and Reheating Instructions for Leftover White Chicken Enchiladas

You made a full dish of these white chicken enchiladas, which means you planned right—leftovers are just as good the next day, sometimes even better because the sauce has really soaked into everything! Nobody wants dry, sad leftovers, so here’s how I manage mine to keep that creamy texture intact.

When storing, you just need a good, tight seal. If you made these recently, make sure you check out my great tips for handling Leftover Turkey Enchiladas, because the storage method is pretty much the same!

Storing Your Creamy Chicken Enchiladas Safely

Once they’ve cooled down a little bit after coming out of the oven, you want to get these into the fridge quickly. I absolutely love using glass containers with tight-fitting lids for this. Just make sure you cover the top layer generously with any remaining sauce or cheese you might have saved.

These creamy white chicken enchiladas generally keep well for about 3 to 4 days in the refrigerator. If you think you won’t get through them in a few days, you can totally freeze them! Wrap individual portions tightly in plastic wrap first, then slide them into a freezer bag. They freeze beautifully for up to three months.

Reheating to Keep That Velvety Sauce Smooth

The key to reheating anything creamy is low and slow, or a quick, moist blast. If you are reheating one or two portions right in the microwave, you must cover them loosely with a damp paper towel. This traps the steam, reminding the sauce it’s still supposed to be moist and not turn into rubber! Microwave in short bursts until warmed through.

For the best results—the closest taste to when they first came out of the oven—I highly recommend using the oven. Pop the portion you want to eat into a small, oven-safe dish. Add just a tablespoon or two of extra chicken broth or even a splash of milk right into the bottom of the dish before covering it tightly with foil. Bake at 350°F (175°C) for about 15 to 20 minutes. That extra moisture under the foil steam-bakes them and keeps the sauce dreamy and velvety!

Frequently Asked Questions About Easy Chicken Enchiladas Recipe

It’s amazing how many questions pop up when you dive into a new dinner routine! I always get tons of emails after posting a recipe like this, especially when it comes to making substitutions or planning ahead. Don’t worry, I’ve gathered the most common ones right here to make sure your experience making these cheesy chicken enchiladas is flawless. After all, this is supposed to be a simple Tex Mex dinner idea, not a puzzle!

If you’re looking for even more cheesy inspiration, you should definitely take a peek at my main Chicken Enchiladas post for variations, too!

Can I use canned chicken instead of shredded chicken for these white chicken enchiladas?

That’s a great question about time-saving! You definitely *can* use canned chicken if you’re in a real pinch. However, I always recommend starting with roasted or freshly shredded chicken if you can manage it because canned chicken can sometimes be a little mushy and watery. If you use canned, make sure you drain it *super* well before mixing it with the sauce. You want that tender texture we talked about, so draining is the key step to getting close to the real deal!

What is the difference between these and traditional red chicken enchiladas?

The difference is all in that beautiful sauce! Traditional or authentic red chicken enchiladas use a chili pepper-based sauce—we often simmer dried chilies into a deep, earthy red sauce seasoned with different spices. These, on the other hand, are enchiladas with white sauce. We create a rich, velvety sauce using broth, cream, and sour cream, seasoned lightly with cumin and highlighted by those diced green chiles. They are both delicious comfort food dinners, but they offer completely different flavor profiles!

Can I make these enchiladas with green chiles ahead of time?

Absolutely! This might be my favorite feature of this quick weeknight Mexican dinner. You can assemble the entire dish the night before—fill the tortillas, roll them up, place them in the dish, and cover them completely with the remaining sauce and cheese. Cover the whole thing tightly with plastic wrap and foil and stick it in the fridge. When dinner time rolls around, just pull it out, let it sit on the counter for about 20 minutes while the oven preheats, and then give it that full 20-minute bake time. It might need an extra 5 minutes since it’s starting cold, but it works perfectly!

SAVE IT

Estimated Nutritional Data for These Cheesy Chicken Enchiladas

When I talk about comfort food dinners, I know some of you are thinking about the calories, and I totally get it! We want that creamy, cheesy goodness but still want to be mindful. Since every kitchen measures things slightly differently—and you might use a different fat percentage cream than I do—these numbers are always my best estimate based on standard measurements. Please see these as a guide for your tracking, not a hard and fast rule! This helps us all feel good about enjoying these cheesy chicken enchiladas.

Here is the general breakdown for a serving size of two enchiladas, based on the ingredients list:

• Serving Size: 2 enchiladas
• Calories: 550
• Fat: 35 grams
• Protein: 32 grams
• Carbohydrates: 30 grams
• Sodium: 650 mg

Remember, we use plenty of Monterey Jack cheese in this recipe, which is where a lot of that fat and flavor comes from! If you wanted to lighten these up a touch, you could substitute some of the Jack cheese with a reduced-fat variety, or maybe use half-and-half instead of heavy cream in your white sauce. But honestly? I recommend just enjoying them as written first—they are worth every single delicious bite!

Share Your Experience Making White Chicken Enchiladas

Now that you’ve made these incredibly easy and creamy white chicken enchiladas, I truly want to hear all about it! Cooking is supposed to be a joyful, shared experience in my book, and knowing how a recipe worked out for you—whether you tweaked the spice or used rotisserie chicken—is the best part of my day.

Did these become your new favorite comfort food dinner? Did your family devour them? Please, don’t be shy!

If you loved this recipe, the very best way you can support Carla’s Cooking is by leaving a quick star rating right here on the recipe card. It only takes a second, but it helps other busy home cooks like you find this reliable recipe when they need a delicious quick weeknight Mexican dinner!

And if you snapped a picture of that gorgeous, bubbly, cheesy top, please tag me on social media! I love seeing how my recipes look in *your* kitchens. I’m always lurking on Instagram and Facebook, ready to share your successes. You can always find more about my philosophy on real, soulful cooking over on my About Me page.

Thank you again for cooking with me today. Happy eating, everyone!

Easy Creamy White Chicken Enchiladas Ready in 30 Minutes

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Make these easy white chicken enchiladas featuring tender shredded chicken and a rich, velvety white sauce with green chiles. This recipe is perfect for a quick weeknight Mexican dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken
• 10 flour tortillas (8-inch)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 cup sour cream
• 1 (4 ounce) can diced green chiles, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Monterey Jack cheese, divided

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 3-5 minutes.
5. Remove the saucepan from the heat. Whisk in the heavy cream, sour cream, green chiles, cumin, salt, and pepper until the white sauce is smooth.
6. Stir 1 cup of the Monterey Jack cheese into the white sauce.
7. In a separate bowl, combine the shredded chicken with about 1/2 cup of the white sauce to moisten it.
8. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
9. Dip each tortilla briefly into the remaining white sauce to coat lightly. Fill each tortilla with a portion of the chicken mixture and roll it up tightly.
10. Place the rolled enchiladas seam-side down in the prepared baking dish.
11. Pour the remaining white sauce evenly over the top of the rolled enchiladas.
12. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
13. Bake for 18 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

• For a shortcut, use rotisserie chicken for the shredded chicken.
• If you prefer a thinner sauce, add a splash more chicken broth or cream.
• Serve these cheesy chicken enchiladas with sliced avocado or fresh cilantro.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 550
• Sugar: 4
• Sodium: 650
• Fat: 35
• Saturated Fat: 18
• Unsaturated Fat: 10
• Trans Fat: 1
• Carbohydrates: 30
• Fiber: 2
• Protein: 32
• Cholesterol: 110