Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring tender chicken wrapped in soft tortillas and smothered with a creamy, flavorful white sauce. The combination of creamy cheese, seasoned chicken, and the subtle heat of green chilies makes this dish irresistible. It’s perfect for a family dinner, meal prep, or a casual get-together.

Why You’ll Love This Recipe

These creamy white chicken enchiladas are an indulgent yet comforting meal that’s full of flavor. The creamy sauce adds richness and depth, while the tender chicken wrapped in tortillas ensures a satisfying bite every time. It’s a perfect balance of creaminess, tanginess, and just the right amount of heat. Easy to make and incredibly filling, this dish is sure to become a weeknight favorite!

Ingredients

2 cups cooked, shredded chicken (rotisserie chicken works great)
10 flour tortillas (medium size)
1 (10 oz) can diced green chilies
1 (10 oz) can cream of chicken soup
1 cup sour cream
1 cup chicken broth
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt and freshly ground black pepper, to taste
Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Enchilada Filling: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the shredded chicken, garlic powder, onion powder, cumin, and salt and pepper. Add half of the Monterey Jack cheese and half of the cheddar cheese, then mix in the diced green chilies. Set the filling aside.
Make the Creamy Sauce: In a separate bowl, combine the cream of chicken soup, sour cream, and chicken broth. Stir until smooth. Add a pinch of salt and pepper to taste.
Assemble the Enchiladas: Lightly grease a 9×13-inch baking dish. Spread a small amount of the creamy sauce on the bottom of the dish to prevent sticking. Take each tortilla and fill it with the chicken mixture. Roll it up and place it seam side down in the prepared baking dish. Repeat with all the tortillas.
Top with Sauce and Cheese: Once all the tortillas are rolled up and in the dish, pour the remaining creamy sauce over the top of the enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese over the sauce.
Bake the Enchiladas: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Garnish and Serve: Remove from the oven and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Servings and Timing

Servings: Approximately 6 servings.
Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Total Time: 40 minutes.

Variations

Spicy Version: Add a chopped jalapeño or some red pepper flakes to the chicken mixture for an extra kick of heat.
Vegetarian Version: Replace the chicken with sautéed vegetables like bell peppers, zucchini, or mushrooms for a vegetarian option.
Different Cheese: Try different cheese combinations like pepper jack or mozzarella for a unique flavor twist.
Gluten-Free Version: Use gluten-free tortillas to make this recipe gluten-free.

Storage/Reheating

Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the enchiladas before baking. Simply assemble them, cover tightly with foil, and freeze for up to 2 months. To bake from frozen, add 10-15 minutes to the baking time.
Reheating: Reheat leftover enchiladas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work great! Just cook and shred them as you would the chicken breasts.

2. Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them until you’re ready to bake them.

3. Can I use sour cream alternatives?

Yes, you can use Greek yogurt or a dairy-free sour cream substitute for a lighter or dairy-free version.

4. Can I use a different type of tortilla?

Yes, you can use corn tortillas if you prefer, though the texture will be a little different than with flour tortillas.

5. How can I make the sauce spicier?

To make the sauce spicier, add diced jalapeños, a pinch of cayenne pepper, or some hot sauce to the creamy sauce mixture.

6. Can I add more cheese?

Yes! If you’re a cheese lover, feel free to add extra cheese to the sauce or sprinkle more on top before baking.

7. Can I make these enchiladas in advance and freeze them?

Yes, you can freeze the unbaked enchiladas. Just cover them tightly with plastic wrap or foil and bake them when you’re ready. Add an extra 10-15 minutes to the baking time if baking from frozen.

8. Can I make the sauce dairy-free?

To make the sauce dairy-free, substitute the sour cream with dairy-free alternatives, such as coconut cream or a plant-based yogurt.

9. Can I use homemade cream of chicken soup?

Yes, you can use homemade cream of chicken soup instead of the canned version for a more natural flavor.

10. Can I make these enchiladas with other proteins?

Yes, you can use shredded beef or even ground turkey as an alternative to chicken for a different flavor profile.

Conclusion

Creamy White Chicken Enchiladas offer a rich, satisfying meal that’s perfect for any occasion. With its creamy sauce, tender chicken, and melty cheese, this dish is comforting and indulgent without being overly complicated. Whether you’re preparing it for a family dinner or a special occasion, these enchiladas are sure to impress!