If you’ve ever ordered white chicken enchiladas and thought, “Okay wait… how are these so creamy and good?” this is that vibe—except you’re making it at home in comfy clothes. These enchiladas are rich, melty, and cozy, with a tangy white sauce that tastes like it came from a restaurant skillet, not your weeknight schedule.
They’re also sneaky-easy: rotisserie chicken does the heavy lifting, the sauce comes together fast, and everything bakes into a bubbly, golden situation you’ll want to “taste test” straight from the pan.
Why You’ll Love This
These creamy white chicken enchiladas hit that restaurant-quality sweet spot: tender chicken, gooey cheese, and a smooth, savory white sauce with just enough tang. They’re simple enough for a weeknight but impressive enough to serve when you want people to think you tried really hard.
Ingredients
- 2 1/2 to 3 cups cooked shredded chicken (rotisserie is perfect)
- 8 to 10 flour tortillas (8-inch “burrito-style” or soft taco size)
- 2 cups shredded Monterey Jack (or a Monterey Jack/cheddar blend), divided
- 4 oz cream cheese, softened
- 1 (4 oz) can diced green chiles, drained
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa verde (mild or medium)
- Optional for serving: chopped cilantro, sliced green onions, extra salsa verde, lime wedges
How to Make It
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Make the filling: In a bowl, mix shredded chicken, 1 cup shredded cheese, softened cream cheese, green chiles, cumin, garlic powder, onion powder, salt, and pepper until everything is creamy and evenly combined.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 20–30 seconds, just until flexible. This helps prevent tearing when you roll.
- Fill and roll: Spoon a generous line of filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat until the pan is full and cozy.
- Start the white sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute (you’re just knocking out that raw flour taste).
- Whisk it smooth: Slowly pour in chicken broth, whisking constantly. Simmer 2–3 minutes until thickened enough to lightly coat a spoon.
- Finish the creamy sauce: Turn heat to low. Stir in sour cream and salsa verde until smooth (don’t boil—keep it gentle so it stays silky). Taste and add a pinch more salt if needed.
- Assemble: Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup shredded cheese over the top.
- Bake: Bake uncovered for 20–25 minutes, until bubbling around the edges and the cheese is melted. If you want extra golden top action, broil for 1–2 minutes at the end—watch closely.
- Rest and serve: Let the pan sit for 5–10 minutes so the sauce thickens slightly. Top with cilantro, green onions, or a squeeze of lime if you’re feeling fancy (you are).
Tips for the Best Results
- Keep the sauce low and slow: Once sour cream goes in, avoid boiling to prevent curdling. Low heat = glossy, restaurant-style sauce.
- Use softened cream cheese: If it’s too cold, it won’t blend smoothly into the filling. Quick fix: microwave it for 10–15 seconds.
- Warm tortillas before rolling: It makes them pliable and helps your enchiladas stay rolled instead of cracking.
- Don’t skimp on seasoning: Chicken can be bland. Taste the filling before rolling—add salt, pepper, or a little extra cumin if it needs it.
- Spread sauce edge-to-edge: Dry tortilla corners are the enemy. Make sure every enchilada gets coated.
- Let it rest: A short rest after baking helps the enchiladas slice and serve without turning into a saucy landslide (still delicious, just messier).
Variations
- Spicy version: Add diced jalapeños to the filling or use hot salsa verde. You can also add a pinch of cayenne to the sauce.
- Cheese swap: Pepper Jack adds heat, while all Monterey Jack keeps it super creamy and classic.
- Add veggies: Mix in 1 cup sautéed corn, bell pepper, or spinach (squeeze spinach dry first) for extra color and texture.
- Gluten-free: Use gluten-free tortillas and thicken the sauce with a gluten-free flour blend (or cornstarch slurry). If using slurry, add at a simmer and whisk until thick.
- Turkey enchiladas: Use shredded cooked turkey (hello, leftovers) and keep everything else the same.
Storage & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the microwave for quick servings, or warm covered in a 350°F oven for 15–20 minutes until hot throughout. If the sauce thickens a lot in the fridge, add a small splash of chicken broth before reheating to bring back that creamy texture.
FAQ
Can I make creamy white chicken enchiladas ahead of time?
Yes. Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours. For best texture, store the sauce separately and pour it on right before baking. Add 5–10 minutes to the bake time if the dish is cold from the fridge.
What makes these taste “restaurant-quality”?
The combo of a roux-thickened sauce (butter + flour), chicken broth for savory depth, and sour cream + salsa verde for tangy creaminess is the secret. Keeping the sauce at low heat after adding sour cream also keeps it smooth and luxe.
Can I use corn tortillas instead of flour?
You can, but the texture will be different and they’re more likely to tear. If using corn tortillas, warm them well (or lightly fry in a bit of oil) to make them flexible, then roll. You may need a bit more sauce since corn tortillas absorb more.
How do I keep the sauce from curdling?
Use full-fat sour cream if possible, lower the heat before stirring it in, and don’t let the sauce boil after the sour cream is added. Gentle heat is the whole trick.
What’s the best chicken to use for this recipe?
Rotisserie chicken is the easiest and usually has great seasoning. You can also use shredded baked or poached chicken breasts or thighs—just make sure it’s well-seasoned before mixing into the filling.