Creamy White Chicken Enchiladas

By Tyla | Last modified on Sep 30, 2025

Featured in: Dinner

Y’all, let’s talk about taking enchiladas from good to absolutely life-changing. These Creamy White Chicken Enchiladas are what happens when you ditch the traditional red sauce and go full comfort food luxury with a rich, creamy white sauce that’ll make you question everything you thought you knew about Mexican food. We’re talking tender shredded chicken mixed with cream cheese and green chiles, rolled up in soft tortillas, then smothered in a velvety sour cream sauce and topped with enough cheese to make your heart sing. This isn’t just dinner — it’s a warm hug on a plate that happens to be fancy enough for company but easy enough for a Tuesday night when you need something special. Plus, they’re make-ahead friendly, so you can prep them and just pop them in the oven when you’re ready to eat.

Why You’ll Love This Recipe

Creamy, rich sauce that’s pure comfort food heaven
Way more elegant than regular enchiladas but just as easy
Perfect make-ahead meal for busy weeknights
Uses rotisserie chicken for maximum convenience
Kid-approved but sophisticated enough for entertaining
Freezes beautifully for future dinner emergencies
That white sauce is addictive — you’ll want to put it on everything

The Good Stuff You’ll Need

For the Chicken Filling:

3 cups cooked chicken, shredded (rotisserie works perfectly)
8 oz cream cheese, softened
1 can (4 oz) diced green chiles
1/2 cup sour cream
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper
1 cup Mexican cheese blend, shredded

For the White Sauce Magic:

4 tbsp butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp white pepper
Salt to taste

For Assembly:

12 corn tortillas (or flour if you prefer)
2 cups Mexican cheese blend, shredded
1/4 cup fresh cilantro, chopped
2 green onions, sliced
Extra sour cream for serving
Lime wedges

Let’s Do This

Step 1: Prep That Oven and Pan

Preheat your oven to 350°F.

Lightly grease a 9×13 baking dish — this is where the magic will happen.

Step 2: Make the Chicken Filling

In a large bowl, mix together shredded chicken, softened cream cheese, green chiles, sour cream, and all the spices.

Stir until everything’s well combined and creamy.

Fold in 1 cup of shredded cheese.

Taste and adjust seasoning — more salt? More cumin? You’re the boss.

Step 3: Create That Heavenly White Sauce

In a medium saucepan, melt butter over medium heat.

Whisk in flour and cook for 1-2 minutes to make a roux (fancy cooking term for thickener).

Gradually whisk in chicken broth, making sure no lumps form.

Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.

Remove from heat and stir in sour cream, green chiles, and all the seasonings.

Taste and adjust — this sauce should be creamy, flavorful, and make you want to drink it (don’t, though).

Step 4: Tortilla Prep Time

Warm tortillas in the microwave wrapped in damp paper towels for 1 minute, or in a dry skillet for 30 seconds per side.

This makes them pliable and less likely to crack when rolling.

Step 5: Assembly Line Magic

Spread about 1/2 cup of white sauce in the bottom of your baking dish.

Place about 1/3 cup of chicken filling down the center of each tortilla.

Roll tightly and place seam-side down in the baking dish.

Repeat until all tortillas are filled and snuggled in the dish.

Step 6: Sauce and Cheese Heaven

Pour the remaining white sauce over the enchiladas, making sure they’re all covered.

Sprinkle the remaining 2 cups of cheese over the top — don’t be shy.

Step 7: Bake to Golden Glory

Cover with foil and bake for 20 minutes.

Remove foil and bake for another 10-15 minutes until the cheese is melted and bubbly.

Let it rest for 5-10 minutes before serving (I know, the wait is torture).

Serving Suggestions

Garnish with fresh cilantro, green onions, and a dollop of sour cream.

Serve with Mexican rice, refried beans, or a simple salad.

Lime wedges on the side for that bright citrus pop.

A cold beer or margarita pairs perfectly with the creamy richness.

Switch It Up

Veggie Power: Add sautéed bell peppers, onions, or spinach to the chicken filling.

Heat It Up: Use diced jalapeños or poblano peppers for more spice.

Different Proteins: Try this with turkey, pork carnitas, or even cooked shrimp.

Cheese Variations: Mix in some pepper jack or queso fresco for different flavors.

Sauce Twist: Add a touch of ranch seasoning to the white sauce for extra flavor.

Make-Ahead Magic

Assemble completely and refrigerate for up to 2 days before baking.

Add an extra 10-15 minutes to baking time if starting from cold.

These freeze beautifully for up to 3 months — thaw overnight before baking.

Leftover sauce is amazing on grilled chicken, vegetables, or pretty much anything.

Questions People Actually Ask

Q: Can I use flour tortillas instead of corn? A: Absolutely! Flour tortillas are actually easier to work with and won’t crack as easily.

Q: What if my white sauce is too thick/thin? A: Too thick? Whisk in more broth. Too thin? Simmer longer to reduce, or mix a bit more flour with cold broth and whisk it in.

Q: Can I make these dairy-free? A: It’s tricky since the creaminess is the whole point, but you could try cashew cream and dairy-free cheese alternatives.

Q: My tortillas keep cracking — help! A: Make sure they’re warm and pliable before rolling. You can also soften them briefly in oil in a skillet.

Q: How do I reheat leftovers? A: Cover with foil and reheat in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.

Q: Can I add beans to these? A: Sure! A can of white beans or black beans mixed into the chicken filling adds extra heartiness.

Creamy White Chicken Enchiladas

Author: Tyla
Total Time: 1 hour
Yield: 6–8 servings 1x

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