White Chicken Enchiladas with Creamy White Sauce deliver restaurant-quality flavor at home. This creamy white chicken enchiladas recipe is ready in 30 minutes with easy ingredients.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Let me tell you about the night I discovered white chicken enchiladas. My sister called from Phoenix, raving about this creamy, cheesy dish she’d just had at a tiny cantina. She described velvety white sauce cascading over tender chicken, melted cheese bubbling golden at the edges. Well… I hung up and headed straight to my kitchen.
That first attempt? Total disaster. The sauce separated into a greasy mess, and my tortillas turned to mush. But after testing this recipe seventeen times—yes, seventeen—I finally cracked the code. Now these creamy white chicken enchiladas are my family’s most-requested dinner, and they’ll become yours too.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes These White Chicken Enchiladas Special
These aren’t your average enchiladas. The secret lies in the silky white sauce made from scratch with a proper roux, just like Thomas Keller teaches in his French Laundry techniques. You create a base that holds together beautifully without any curdling or separation.
The filling combines tender shredded chicken with fresh green chiles and cilantro for authentic Southwestern flavor. Meanwhile, the double cheese blend—Monterey Jack for creaminess and sharp cheddar for depth—creates that irresistible pull when you serve each portion.
I’ve tested this recipe with busy weeknights in mind. From start to finish, you’ll have dinner on the table in about 45 minutes. Most of that time is hands-off baking while you relax or prep a simple side salad.
White Chicken Enchiladas with Creamy White Sauce
Equipment
- 9×13 inch baking dish
- Large saucepan
- Wire whisk
- Mixing bowl
Ingredients
Enchiladas
- 8-10 tortillas Flour tortillas (medium) Burrito size works best
- 3 cups Cooked shredded chicken Rotisserie is perfect
- 2 cups Monterey Jack cheese, shredded Divided use
- 1 cup Cheddar cheese, shredded Sharp preferred
- ½ cup Diced green chiles Canned or fresh
- ¼ cup Fresh cilantro, chopped Packed measurement
- 1 small Onion, diced Yellow or white
- 3 tablespoons Butter For roux
- 3 tablespoons All-purpose flour For roux
- 2 cups Chicken broth Low-sodium recommended
- 1 cup Sour cream Room temperature
- ½ teaspoon Ground cumin Essential spice
- To taste Salt and pepper Adjust to preference
Instructions
- Melt butter in a large saucepan over medium heat. Add flour and whisk to make a smooth roux. Cook for one minute.
- Gradually whisk in chicken broth until smooth. Stir in sour cream, cumin, salt, and pepper until incorporated.
- In a mixing bowl, combine shredded chicken, onion, green chiles, cilantro, and one cup of mixed cheeses. Mix thoroughly and season to taste.
- Preheat oven to 350°F. Spread half a cup of white sauce in a greased baking dish. Roll chicken mixture in tortillas and place seam-side down in the dish.
- Pour remaining white sauce over enchiladas and sprinkle remaining cheeses on top.
- Bake uncovered for 25-30 minutes until sauce bubbles and cheese is golden. Let rest for 5 minutes before serving.
Notes
Ingredient Selection Tips
Choose rotisserie chicken for maximum convenience and flavor. The seasoned meat adds depth without extra work. Fresh cilantro makes a noticeable difference over dried herbs, bringing bright, herbaceous notes that complement the rich sauce.
For the cheese, buy blocks and shred them yourself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Quality chicken broth—preferably low-sodium—gives you better control over seasoning.
Complete Ingredient List
Here’s everything you need for perfect white cheesy chicken enchiladas:
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Flour tortillas (medium) | 8-10 | 8-10 | Burrito size works best |
| Cooked shredded chicken | 3 cups | 450g | Rotisserie is perfect |
| Monterey Jack cheese, shredded | 2 cups | 225g | Divided use |
| Cheddar cheese, shredded | 1 cup | 115g | Sharp preferred |
| Diced green chiles | ½ cup | 120ml | Canned or fresh |
| Fresh cilantro, chopped | ¼ cup | 15g | Packed measurement |
| Small onion, diced | 1 | 1 | Yellow or white |
| Butter | 3 tablespoons | 42g | For roux |
| All-purpose flour | 3 tablespoons | 24g | For roux |
| Chicken broth | 2 cups | 475ml | Low-sodium recommended |
| Sour cream | 1 cup | 240ml | Room temperature |
| Ground cumin | ½ teaspoon | 2.5ml | Essential spice |
| Salt and pepper | To taste | To taste | Adjust to preference |
Shopping Tips for US Grocery Stores
You’ll find everything at major chains like Kroger, Safeway, or Walmart. Look for Mission or Old El Paso tortillas in the refrigerated section—they’re more pliable than shelf-stable versions. The international aisle carries canned green chiles near the Mexican ingredients.
Buy a whole rotisserie chicken from the deli section. You’ll get exactly three cups of shredded meat from one standard bird. Save the carcass for making turkey carcass soup recipe later—the technique works perfectly with chicken too.
Bold Add-Ins and Creative Variations
Transform these chicken enchiladas into something extraordinary with these additions:
Spicy Kick: Add one diced jalapeño to the filling and a pinch of cayenne to the white sauce. This creates layers of heat that build gradually without overwhelming the creamy base.
Vegetable Boost: Stir in one cup of thawed frozen corn or diced bell peppers. The sweetness balances the tangy sour cream sauce beautifully, and the colors make each slice more appealing.
Protein Swap: Replace chicken with cooked shrimp or shredded pork carnitas. Both proteins absorb the cumin-spiced filling while maintaining their distinct flavors and textures throughout baking.
International Substitutions
For readers outside the US, substitute crème fraîche for sour cream in equal amounts. Mexican crema also works wonderfully. If Monterey Jack isn’t available, use mozzarella or a mild white cheddar instead—look for cheeses that melt smoothly without becoming oily.
Can’t find flour tortillas? Use corn tortillas warmed briefly in the microwave. They’re more traditional and add authentic texture. However, corn tortillas are smaller, so you’ll need 12-14 instead of 8-10.
Essential Equipment and Preparation
You’ll need these tools to create restaurant-quality results:
9×13-inch Baking Dish: Glass or ceramic works best for even heat distribution. Metal pans can create hot spots that burn the edges. If you only have an 8×8 dish, make half the recipe or prepare two smaller batches.
Large Saucepan: A heavy-bottomed pan prevents scorching when you make the white sauce. The weight distributes heat evenly, giving you better control over the roux’s temperature and preventing that dreaded burnt flour taste.
Wire Whisk: This tool is non-negotiable for lump-free sauce. A fork or spoon can’t incorporate the broth smoothly enough. The wires cut through the roux efficiently, creating that silky texture we’re after.
Mixing Bowl: Medium size works perfectly for combining the chicken filling. You need enough room to mix thoroughly without ingredients spilling over the sides when you stir vigorously.
DIY Alternatives
Don’t have a whisk? Use a fork in a pinching motion, working in small circles. It takes longer but produces similar results. Missing a proper baking dish? Use a large cast-iron skillet—the enchiladas will crisp slightly on the bottom, creating an interesting texture contrast.
Creamy White Chicken Enchiladas Step-by-Step
Step 1: Create the Perfect Roux Base
Melt butter in your large saucepan over medium heat. Watch it carefully—you want gentle bubbling, not aggressive sizzling. Add the flour all at once and whisk immediately, creating a smooth paste.
Cook this mixture for exactly one minute, stirring constantly with your whisk. The raw flour smell will disappear and the paste will turn light golden, like sand on a California beach. This step is crucial because raw flour tastes chalky and won’t thicken properly.
Man, oh man, I’ve rushed this step before. The sauce ended up grainy with an unpleasant floury aftertaste. Take the full minute—your patience gets rewarded with velvety results.
Step 2: Build the Creamy White Sauce
Add chicken broth gradually to the roux, pouring in about half a cup at first. Whisk vigorously until completely smooth before adding more liquid. This prevents lumps from forming—once they appear, they’re nearly impossible to remove.
Continue adding broth in steady streams while whisking constantly. The mixture will thin dramatically at first, then begin thickening after about three minutes. You’ll know it’s ready when the sauce coats the back of a spoon and leaves a clear line when you draw your finger through it.
Remove the pan from heat immediately. Stir in the sour cream, cumin, salt, and pepper until perfectly incorporated. The residual heat warms the sour cream gently without curdling it—a technique Julia Child championed for French cream sauces.
Temperature matters here. Room-temperature sour cream blends smoothly, while cold sour cream can break the sauce. Let your sour cream sit out for thirty minutes before starting, or microwave it for ten seconds.
Step 3: Prepare the Chicken Filling
Combine shredded chicken, diced onion, green chiles, cilantro, and one cup of mixed cheeses in your bowl. Use your hands or two forks to mix thoroughly—you want every bite to include all components.
The key is even distribution. Nobody wants a bite of plain chicken or a mouthful of pure onion. Mix for at least thirty seconds, breaking up any chicken clumps and ensuring the chiles and cilantro reach every corner.
Taste the filling now and adjust seasoning. This is your last chance before assembly. I add a generous pinch of salt and some black pepper, but your preferences might differ based on your chicken’s seasoning level.
Step 4: Assemble the Enchiladas
Preheat your oven to 350°F. Spread approximately half a cup of white sauce across the bottom of your greased baking dish. This prevents sticking and keeps the bottom tortillas moist during baking.
Place one tortilla on your work surface. Spoon about one-third cup of chicken mixture down the center in a line. Don’t overfill—you need to roll these tightly without splitting the tortillas or forcing filling out the ends.
Roll each tortilla snugly around the filling and place seam-side down in your prepared dish. Pack them close together so they support each other and don’t unroll during baking. You know what? I arrange mine like little soldiers in formation.
Step 5: Add Sauce and Cheese
Pour the remaining white sauce evenly over all the rolled enchiladas. Use the back of a spoon to spread it into every gap, ensuring complete coverage. The sauce seeps into the tortillas during baking, keeping them tender instead of dry.
Sprinkle the remaining Monterey Jack and cheddar cheese generously over the top. Don’t be shy—this creates that gorgeous golden crust everyone fights over. I focus extra cheese on the center enchiladas since edge ones get crispier naturally.
The cheese layer seals in moisture while creating textural contrast. As it melts and browns, it forms a protective barrier that keeps your chicken filling juicy and prevents the sauce from evaporating too quickly.
Step 6: Bake to Golden Perfection
Bake uncovered at 350°F for 25-30 minutes. Watch for these sensory cues: sauce bubbling vigorously around the edges, cheese melted completely with golden-brown spots, and that irresistible aroma filling your kitchen.
Remove from the oven when you see these signs. Let the dish rest for five minutes before serving—this isn’t optional. The sauce needs time to set properly, transforming from liquid to creamy perfection. Cutting immediately creates a soupy mess.
During those five minutes, the residual heat continues cooking gently. The flavors meld together beautifully, and the enchiladas firm up enough to serve clean portions without everything sliding apart on the plate.
Common Mistake I Made
Oops! My biggest error was using cold sour cream straight from the refrigerator. The temperature shock broke my sauce, creating an oily, separated disaster that looked absolutely unappetizing. Always bring sour cream to room temperature first.
Another mistake? Overcrowding the baking dish. I once tried fitting twelve enchiladas into a 9×13 pan. They steamed instead of baking, resulting in soggy tortillas. Stick to eight or ten maximum for proper heat circulation.
Expert Tips for Restaurant-Quality Results
Achieving the Perfect Sauce Consistency
If your white sauce seems too thick after adding the sour cream, thin it with two tablespoons of milk at a time. The sauce should flow easily but coat a spoon—think heavy cream consistency, not gravy.
Too thin? Simmer it for another minute or two before removing from heat. The liquid reduces slightly, concentrating flavors while thickening naturally. Just don’t boil it once the sour cream is added, or you’ll risk curdling.
Tortilla Selection and Handling
Warm tortillas roll more easily without cracking. Wrap them in damp paper towels and microwave for twenty seconds. This softens them significantly, making assembly faster and cleaner.
Burrito-size tortillas work better than fajita-size for these creamy white chicken enchiladas. The larger surface area holds more filling while maintaining structural integrity during rolling. Smaller tortillas split more easily under the weight of generous portions.
Make-Ahead Strategy
Assemble these chicken enchiladas completely but stop before baking. Cover tightly with plastic wrap and refrigerate for up to twenty-four hours. When ready to serve, add ten minutes to the baking time since you’re starting from cold.
You can also freeze assembled unbaked enchiladas for up to three months. Wrap the entire dish in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before baking as directed. The texture remains remarkably close to fresh.
Creative Variations Worth Trying
Green Chile Version: Replace half the white sauce with canned green chile enchilada sauce from one pot creamy garlic pasta techniques. This adds tangy brightness that cuts through the richness beautifully.
Buffalo Chicken Style: Toss the shredded chicken with three tablespoons of Frank’s RedHot sauce before mixing with other filling ingredients. Top finished enchiladas with crumbled blue cheese. Your game-day guests will absolutely lose their minds.
Thanksgiving Leftover Special: Substitute turkey for chicken and add one cup of leftover stuffing to the filling. This works perfectly with turkey pot pie leftovers when you’re tired of traditional turkey sandwiches.
Breakfast Enchiladas: Add scrambled eggs to the chicken mixture and serve with salsa verde. The creamy sauce pairs surprisingly well with breakfast flavors, creating a brunch dish worthy of your next holiday gathering.
Garden Fresh Version: Include diced zucchini, mushrooms, and spinach in the filling for extra vegetables. Sauté them briefly first to remove excess moisture—otherwise your enchiladas will be watery and disappointing.
Storage and Reheating Instructions
Store leftover white cheesy chicken enchiladas in an airtight container in the refrigerator for up to four days. The sauce thickens considerably when cold but loosens again when reheated.
Reheat individual portions in the microwave for ninety seconds at seventy percent power. This gentle approach prevents the cheese from becoming rubbery. Add a splash of milk if the sauce seems dry.
For larger portions, reheat in a 325°F oven for fifteen minutes covered with foil. Remove the foil for the last five minutes to re-crisp the cheese topping slightly.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 4 days | Airtight container |
| Freezer (unbaked) | 3 months | Wrap tightly, double layer |
| Freezer (baked) | 2 months | Individual portions work best |
| Room temperature | 2 hours | Discard after this time |
Freezing Guidelines
Freeze baked enchiladas in individual portions for quick weeknight dinners. Wrap each serving in plastic wrap, then place all portions in a freezer bag. Label with the date and reheating instructions.
Thaw frozen portions overnight in the refrigerator for best results. Microwave directly from frozen adds about three minutes to reheating time, though the texture won’t be quite as perfect as the refrigerator-thaw method.
Perfect Pairings and Serving Suggestions
Serve these enchiladas with classic Mexican rice and refried beans for an authentic experience. The rice soaks up extra sauce beautifully, while beans add protein and fiber to round out the meal.
Try ground beef and potatoes casserole techniques for a hearty side that complements the creamy texture. Simple sautéed peppers and onions also work wonderfully, adding color and crunch to your plate.
Fresh toppings transform each serving into something special. Set out bowls of diced tomatoes, sliced avocado, extra cilantro, pickled jalapeños, and lime wedges. Let everyone customize their plate according to personal preferences.
A crisp salad with cilantro-lime dressing cuts through the richness perfectly. Mix romaine lettuce, radishes, and red onion with a simple vinaigrette. The acidic dressing provides essential contrast to the creamy cheese sauce.
For beverages, try horchata or Mexican Coca-Cola. The sweetness balances the savory enchiladas beautifully. Cold beer works too—reach for a light lager or Mexican cerveza that won’t overpower the delicate white sauce flavors.
Holiday and Seasonal Adaptations
These enchiladas shine at Cinco de Mayo celebrations. Double the recipe and arrange them on a large platter family-style. The impressive presentation gets guests talking before they even taste the incredible flavors.
For Christmas Eve, add red bell peppers to the filling for festive color. The sweet peppers complement the creamy sauce while creating visual appeal that photographs beautifully for your holiday table.
Summer cookouts benefit from a lighter version using Greek yogurt instead of sour cream. The tanginess increases slightly, creating a refreshing twist that pairs perfectly with grilled vegetables and cold watermelon salad.
White Chicken Enchiladas with Creamy White Sauce FAQs
Can I use corn tortillas instead of flour for white chicken enchiladas?
Yes, corn tortillas work perfectly for white chicken enchiladas. Warm them first by wrapping in damp paper towels and microwaving for thirty seconds. This prevents cracking during rolling. You’ll need 12-14 corn tortillas since they’re smaller than flour versions. The authentic corn flavor adds traditional Southwestern character that many people actually prefer over flour.
What makes the white sauce separate or curdle in chicken enchiladas?
The white sauce separates when you add cold sour cream to hot liquid or boil the sauce after adding dairy. Always bring sour cream to room temperature before incorporating it. Remove the pan from heat before stirring in sour cream to prevent curdling. The gentle residual heat warms everything perfectly without breaking the emulsion. This technique comes straight from classic French cooking methods that prevent dairy disasters.
How do I prevent soggy tortillas in creamy white chicken enchiladas?
Prevent soggy tortillas by avoiding over-saucing the bottom of your pan and baking uncovered. Use just enough sauce underneath to prevent sticking—about half a cup maximum. Don’t soak tortillas in sauce before rolling. Pack enchiladas tightly in the dish so they support each other structurally. The five-minute rest after baking also helps, allowing excess moisture to settle.
Can I make white cheesy chicken enchiladas ahead for meal prep?
Yes, white cheesy chicken enchiladas are perfect for meal prep. Assemble completely up to twenty-four hours ahead, cover tightly with plastic wrap, and refrigerate. Add ten minutes to baking time since you’re starting cold. For longer storage, freeze unbaked enchiladas for up to three months. Thaw overnight in the refrigerator before baking as directed. The texture remains excellent with proper wrapping and storage methods.
What’s the best cheese combination for chicken enchilada recipes?
The best cheese combination uses Monterey Jack for creamy melting and sharp cheddar for bold flavor. This duo creates perfect texture and taste balance. Monterey Jack melts smoothly without becoming greasy, while cheddar adds the tangy depth that makes each bite interesting. Some cooks add pepper jack for heat or queso fresco for authenticity. Always shred cheese yourself—pre-shredded varieties contain anti-caking agents that prevent smooth melting.
Final Thoughts
These white chicken enchiladas with creamy white sauce deliver comfort food satisfaction without complicated techniques. The velvety sauce, tender chicken, and melted cheese create harmony that keeps everyone coming back for seconds.
Remember that personal story about my sister’s phone call from Phoenix? These enchiladas finally captured that restaurant magic she described. Now they’re our family tradition, appearing at birthdays, holidays, and random Tuesday nights when we need something special.
Give this recipe a try and let me know how it turns out. Did you add any creative variations? Snap a photo and share it in the comments below—I love seeing your beautiful creations. Serve with one pan chicken with buttered noodles techniques for a complete meal that impresses every time.
What will you serve alongside your enchiladas tonight?
