Description
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.
Ingredients
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
Instructions
Preheat your oven to 350°F.
Lightly grease a 9×13 baking dish — this is where the magic will happen.
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.
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).
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.
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.
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.
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).
Notes
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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~38g
- Protein: ~28g