Easy Creamy White Chicken Enchiladas are a rich and flavorful twist on classic enchiladas, filled with tender shredded chicken and cheese, and smothered in a creamy white sauce made with sour cream and green chiles. This comforting, family-friendly meal is perfect for weeknight dinners or casual entertaining.

ingredients

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

cooked chicken (shredded)flour tortillasshredded Monterey Jack or Mexican blend cheesesour creambutterall-purpose flourchicken brothcanned green chiles (mild or hot)salt and pepperonion powder or garlic powder (optional)fresh cilantro or green onions (optional, for garnish)

directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a bowl, mix shredded chicken with 1 cup of shredded cheese.

Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the baking dish.

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes.

Slowly whisk in chicken broth and cook until thickened, about 3–5 minutes.

Stir in sour cream and green chiles. Heat gently—do not boil—to keep the sour cream from curdling.

Season with salt, pepper, and optional spices to taste.

Pour the sauce evenly over the enchiladas and top with remaining shredded cheese.

Bake uncovered for 20–25 minutes until bubbly and cheese is melted. Broil for 2–3 minutes for a golden top if desired.

Garnish with chopped cilantro or green onions before serving.

Servings and timing

This recipe serves 6 people (makes 8 enchiladas).
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Add sautéed onions, spinach, or black beans to the filling.

Use corn tortillas for a more traditional texture.

Swap green chiles for salsa verde for a tangier flavor.

Add diced jalapeños for heat.

Top with sliced avocado or a drizzle of ranch dressing.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) or microwave until warmed through.
Freeze before or after baking for up to 2 months; thaw before reheating.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great time-saver and adds flavor.

Can I use Greek yogurt instead of sour cream?

Yes, just ensure it’s full-fat for best texture.

Can I make them ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

Will the sauce curdle?

Not if you heat it gently and avoid boiling after adding the sour cream.

Can I use different cheese?

Yes, cheddar, pepper jack, or a cheese blend all work well.

Are these spicy?

Only mildly—the green chiles add flavor, not much heat.

Can I double the recipe?

Absolutely—just use a larger dish or two pans.

What sides go well?

Serve with Mexican rice, beans, or a fresh salad.

Can I make it gluten-free?

Yes, use gluten-free flour and corn tortillas.

What’s the best chicken to use?

Poached, roasted, or rotisserie chicken all work great—just shred it finely.

Conclusion

Easy Creamy White Chicken Enchiladas are a satisfying, cheesy, and delicious dinner option that comes together quickly and pleases everyone at the table. With a creamy homemade sauce and customizable fillings, this comforting casserole is sure to become a repeat favorite.