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Creamy White Chicken Enchiladas – Easy Go-To Oven Chicken Dinner Thumbnail

Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are the ultimate comfort dinner for busy nights and cozy gatherings. Soft flour tortillas are filled with tender shredded chicken, green chiles, fresh cilantro, and melty cheese, then smothered in a rich homemade white sauce before baking to bubbly perfection. This oven-baked favorite delivers bold flavor with minimal effort, making it ideal for family dinners, potlucks, or meal prep. Easy to assemble and even better as leftovers, these enchiladas strike the perfect balance between hearty, creamy, and satisfying—no restaurant required.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • What You’ll Need
  • For the Enchiladas
  • 8-10 soft flour tortillas
  • 3 cups cooked chicken shredded
  • 2 cups Monterey Jack cheese grated
  • 1 cup cheddar cheese shredded
  • ½ cup chopped mild green chiles
  • ¼ cup fresh cilantro finely chopped
  • 1 small onion finely diced
  • For the Creamy White Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • ½ teaspoon ground cumin
  • Salt and freshly cracked pepper

Method
 

Start the Sauce

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook briefly—about one minute—until smooth and lightly golden. Slowly pour in the chicken broth while whisking to avoid lumps. Cook until the mixture thickens.

    Finish the Sauce

    Remove the pan from heat and gently stir in the sour cream, cumin, salt, and pepper. The sauce should be silky, rich, and spoonable.

      Mix the Filling

      In a large bowl, combine shredded chicken, onion, green chiles, cilantro, and half of the shredded cheese. Toss until evenly mixed.

        Assemble

        Lightly grease a 9×13-inch baking dish and spread a thin layer of sauce across the bottom. Fill each tortilla with the chicken mixture, roll snugly, and arrange seam-side down in the dish.

          Bake to Perfection

          Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese. Bake at 350°F (175°C) for 25–30 minutes, until bubbly and lightly golden on top.

            Rest Before Serving

            Let the dish sit for about 5 minutes after baking. This helps the sauce thicken slightly and keeps servings neat.

              Notes

              Easy Ways to Switch It Up

              • Add sautéed spinach or mushrooms for extra veggies
              • Swap in pepper jack cheese for a spicy kick
              • Skip rolling and layer everything for a quick enchilada casserole

              Storage & Freezing Tips

              Store leftovers in the refrigerator for up to 3 days. These enchiladas reheat beautifully and often taste even better the next day. For longer storage, freeze tightly wrapped portions for up to 3 months.

              Serving Ideas

              Pair with Spanish rice, refried beans, or a crisp green salad with avocado to balance the creamy sauce. A squeeze of lime on top adds a fresh finish.

              Final Thoughts

              These white chicken enchiladas deliver big comfort with minimal effort. The creamy sauce wraps every tortilla in rich flavor while the chicken filling stays tender and satisfying. Whether you’re cooking for family, guests, or just future leftovers, this dish earns a permanent spot in the dinner rotation.

              Extra Helpful FAQs

              Can I make it dairy-free?
               Yes—use plant-based sour cream and dairy-free shredded cheese.
              How do I keep tortillas from splitting?
               Warm them briefly in the microwave (10–15 seconds) before rolling.
              Can I use corn tortillas?
               Flour tortillas work best here since they’re softer and pair better with creamy sauces.
              Sauce looks grainy—what now?
               Pull it off the heat and whisk in a tablespoon of cold broth to smooth it out.