Why You'll Love These Enchiladas
- **Incredibly Creamy Sauce:** The combination of cream cheese and sour cream creates a luxuriously smooth and velvety sauce that is just irresistible. It coats every single bite with rich, tangy flavor without being too heavy. Honestly, I could just eat the sauce with a spoon.
- **So Simple to Make:** This recipe is a weeknight dream. Using a pre-cooked rotisserie chicken is my favorite shortcut, saving so much time and effort. The whole thing comes together so quickly, but it tastes like you spent hours in the kitchen.
- **A True Crowd-Pleaser:** I have yet to serve this to someone who didn't immediately ask for the recipe. It's a total hit with both kids and adults because the flavor is savory and mild, with just a hint of zest from the green chiles. It's comforting and familiar in the best way.
- **Perfectly Cozy & Comforting:** This is the definition of comfort food. That bubbling cheese, the soft tortillas, the warm and creamy filling… ugh, it's just perfect for a chilly evening, a rainy day, or anytime you need a little edible comfort in your life.
This is the recipe my family asks for again and again. It feels like a special occasion, but it's so easy to make.
Essential Ingredient Guide
- Rotisserie Chicken: Oh, the rotisserie chicken. It's my secret weapon for so many meals. It's already so juicy and flavorful, and all you have to do is shred it. I like to pull the meat off while it's still a little warm; it seems to come off the bone more easily. It makes this dish feel so wonderfully effortless.
- Cream Cheese: This is the heart of that dreamy, creamy sauce. I always use the full-fat block kind for the richest texture. The most important tip I can give you is to let it soften to room temperature before you start. It will melt into the sauce so much more smoothly, leaving you with pure, silky perfection and no little lumps.
- Canned Diced Green Chiles: Please don't be scared of these! They're not about heat; they're about flavor. They add this subtle, tangy, almost bright note that cuts through the richness of the cream sauce beautifully. I always buy the mild, diced version. They're just perfect for waking everything up.
Complete Cooking Process
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Making the Silky Sauce:
The first step is creating that gorgeous white sauce. This is my favorite part. It starts with melting butter in a saucepan over a gentle, medium heat. The kitchen begins to smell warm and comforting right away. You’ll sauté some garlic until it’s fragrant—just a minute or so—and then whisk in the flour to create a simple roux. This is what will thicken our sauce. Slowly, you’ll pour in the chicken broth, whisking the whole time to keep it smooth. It’s a quiet, rhythmic process. Then comes the magic: adding the softened cream cheese and sour cream, watching them melt and transform the broth into a velvety, opaque river of creaminess. A little salt, a little cumin, and those lovely green chiles get stirred in at the end. It's a simple process that yields the most luxurious result.
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Assembling the Enchiladas:
Once the sauce is ready, the assembly feels like a gentle, creative project. You'll take a portion of that beautiful sauce and mix it with your shredded chicken and some cheese. This ensures the filling is just as creamy and flavorful as the topping. Then, one by one, you'll spoon this delicious mixture into warm flour tortillas. Warming the tortillas first is key—it makes them soft and pliable, so they roll up without cracking. I like to line them up snugly in a baking dish, seam-side down. It’s so satisfying to see them all nestled together, ready for their cozy blanket of sauce. If you enjoy this filling, you will love my easy chicken chimichanga recipe.
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Baking to Golden Perfection:
This is the final, glorious step. You'll pour the remaining sauce all over the rolled tortillas, making sure to cover them from edge to edge. Use a spatula to spread it evenly, ensuring every nook and cranny is coated in that creamy goodness. Then, the final flourish: a generous sprinkle of Monterey Jack cheese over the entire dish. As it bakes, your home will fill with the most incredible aroma. You're looking for the sauce to be bubbly and the cheese on top to be melted into a beautiful, golden-brown crust. It's a truly beautiful sight.
- Soften your cream cheese completely to ensure the smoothest sauce.
- Warm your tortillas before rolling to prevent them from cracking.
- Don't overfill the enchiladas, or they'll be difficult to roll and might burst while baking.
Pro Tips
These little details make all the difference, turning a good dinner into a truly great one. It’s about being gentle with the ingredients and taking a moment to do it right. The result is so worth it.
Frequently Asked Questions
→ Can I make these enchiladas ahead of time?
Absolutely, which is one reason I love this recipe for gatherings. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours. When you're ready to eat, you might need to add about 10-15 minutes to the baking time since you're starting from cold. It’s a wonderful way to take the stress out of dinner.
→ Are these white chicken enchiladas spicy?
Not at all! The canned diced green chiles I recommend are the mild variety. They are there to provide a lovely, gentle tang and savory flavor that complements the creamy sauce, not to add heat. It's a very family-friendly recipe, and even my kids who are sensitive to spice adore it. If you do want a little kick, you could add a pinch of cayenne pepper to the sauce or use a hot variety of green chiles.
→ What can I use instead of a rotisserie chicken?
Of course! While a rotisserie chicken is a great shortcut, you can easily make your own shredded chicken. Just boil or bake about 1.5 pounds of boneless, skinless chicken breasts or thighs until they're cooked through. Let them cool slightly, and then shred the meat with two forks. It works just as beautifully.
→ My sauce seems a little lumpy. What went wrong?
Oh, that can happen! The most common reason for a lumpy sauce is that the cream cheese was too cold when it was added. It needs to be very soft, at room temperature, to melt in smoothly. Another tip is to whisk constantly as you add the broth to the flour mixture, and again as you melt in the cheeses. A slow, steady hand and a good whisk are your best friends for a perfectly silky sauce.
→ Can I freeze these enchiladas?
Yes, you can. For the best results, I recommend freezing them after assembly but before baking. Assemble them in a freezer-safe dish, cover tightly with a layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. When you're ready to bake, let them thaw overnight in the refrigerator and then bake as directed, possibly adding a little extra time. The sauce's texture might change slightly, but it will still be delicious.
→ What kind of tortillas are best for this recipe?
I really prefer flour tortillas for this recipe. Their softness just melts into the creamy sauce, creating a wonderful texture. Corn tortillas can also be used, but they have a sturdier texture and a more distinct corn flavor. If you use corn tortillas, I highly recommend quickly frying them in a little oil or dipping them in the warm sauce before rolling to make them pliable and prevent cracking.
→ Can I add vegetables to the filling?
That's a fantastic idea! This recipe is very adaptable. You could easily stir in a cup of steamed corn, a cup of black beans (rinsed and drained), or even some finely chopped, sautéed spinach or bell peppers into the chicken mixture. It's a wonderful way to add some extra nutrients and texture to the dish. Just be sure any vegetables you add are cooked and drained of excess moisture.
Chef's Tips
To warm your tortillas and prevent cracking, you can wrap the stack in a damp paper towel and microwave them for about 30-45 seconds. This makes them perfectly soft and pliable for rolling.,Feel free to customize the filling! Sometimes I add a cup of canned black beans (rinsed well) or some corn to the chicken mixture for extra texture and flavor. It’s a wonderful way to stretch the meal a bit further.,For the best, meltiest cheese topping, I recommend buying a block of Monterey Jack and shredding it yourself. The pre-shredded cheeses often have anti-caking agents that can prevent them from melting as smoothly. While this version is my favorite you should try my other white chicken enchiladas.
Nutrition Facts
per serving
480
Calories
28g
Protein
25g
Carbs
30g
Fat
Taste Profile
Rich, creamy, and savory with a pleasant tang from the sour cream and green chiles. Deeply comforting.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
For a similar tang with a bit more protein, you can substitute an equal amount of full-fat plain Greek yogurt for the sour cream. It works wonderfully.
Any good melting cheese will work here. Asadero cheese is beautifully authentic and melts like a dream, or a pre-made Mexican blend is a great, convenient option.
Recipe Variations
Try these delicious twists on the original
Add a Little Heat
If you prefer a spicy kick, add a finely diced jalapeño along with the garlic, or stir in a pinch of cayenne pepper or a dash of hot sauce into the cream sauce.
Make it a Casserole
For an even easier version, layer the ingredients like a lasagna: a layer of sauce, torn tortillas, the chicken filling, and cheese. Repeat the layers and bake until bubbly. It has all the same flavor with even less effort!
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold cream cheese, which can result in a lumpy sauce.
- Not warming the tortillas, which causes them to crack when rolled.
- Boiling the sauce after adding the dairy, which can cause it to separate.
- Forgetting to put the rolled tortillas seam-side down, which can cause them to unroll during baking.
Meal Prep & Storage
Make Ahead Tips
This dish is perfect for making ahead. You can fully assemble the enchiladas in the baking dish, cover tightly, and store in the refrigerator for up to 24 hours. When ready, just pop it in the oven, adding about 10-15 minutes to the baking time.
Leftover Ideas
Leftovers are fantastic! Store in an airtight container for up to 3 days. Reheat gently in the microwave or in the oven. The flavors meld and deepen overnight, making them arguably even more delicious the next day. A great meal to make once and eat twice.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, grease dish, and begin melting butter for the sauce.
Make the roux, whisk in the broth, and create the smooth, creamy sauce base.
Combine the chicken, cheese, and some of the sauce for the filling.
Fill and roll the tortillas, placing them in the baking dish.
Top with remaining sauce and cheese, and bake until hot and bubbly.
Creamy White Chicken Enchiladas: Easy Recipe
Quick creamy white chicken enchiladas recipe. Easy dinner idea with rotisserie chicken, cream cheese, and green chiles. Family favorite!
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
For the Creamy White Sauce
- 01 3 tablespoons butter
- 02 3 tablespoons all-purpose flour
- 03 2 cloves garlic, minced
- 04 2 cups chicken broth
- 05 4 ounces cream cheese, softened to room temperature
- 06 1/2 cup sour cream
- 07 1 (4-ounce) can diced green chiles, undrained
- 08 1/2 teaspoon cumin
- 09 Salt and pepper to taste
For the Enchilada Filling
- 01 3 cups shredded cooked chicken (from a rotisserie chicken is perfect)
- 02 2 cups shredded Monterey Jack cheese, divided
- 03 8 medium flour tortillas (8-inch)
- 04 Fresh cilantro, chopped (for garnish)
Instructions
First, let's get the oven preheating to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Now for the sauce, which is just so lovely to make. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and let it cook for just a minute until you can smell its wonderful aroma. Be careful not to let it brown. Whisk in the flour and let it cook for another minute, stirring constantly. This little step cooks out the raw flour taste and creates the base that will thicken our beautiful sauce.
Slowly, and I mean slowly, pour in the chicken broth while you whisk continuously. This slow addition is the key to a lump-free sauce. Keep whisking as the mixture comes to a gentle simmer. You'll see it start to thicken up beautifully. Let it bubble gently for a couple of minutes. Reduce the heat to low, and then it's time for the creamy magic. Add the softened cream cheese and sour cream, whisking until everything is completely melted and the sauce is velvety smooth. This is my favorite part, watching it all come together.
Once the sauce is perfectly smooth, turn off the heat. Stir in the can of diced green chiles (with their juices!), the cumin, and a little salt and pepper. Give it a taste and adjust if you need to. Now, let's prepare the filling. In a large bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, and about 1 cup of your freshly made white sauce. Stir it all together until the chicken is coated in that creamy, cheesy goodness. The aroma is just incredible at this point.
It's time to assemble. I like to warm my tortillas for a few seconds in the microwave to make them soft and easy to roll. Spoon about 1/3 cup of the chicken filling down the center of each tortilla. Roll it up snugly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, arranging them side-by-side. Look at that cozy little row of deliciousness! This process is so meditative and reminds me of making this crockpot enchilada casserole.
Now for the grand finale. Pour the rest of that beautiful, creamy white sauce evenly over the top of all the enchiladas. Use a spatula to gently spread it out, making sure every last bit is covered. Sprinkle the remaining 1 cup of Monterey Jack cheese all over the top. Bake, uncovered, for 20-25 minutes. You'll know it's ready when the sauce is hot and bubbly and the cheese is melted and just starting to turn golden brown in spots. Let it rest for a few minutes before serving, and then garnish with fresh cilantro. It is simply divine.
Notes & Tips
- 1 To warm your tortillas and prevent cracking, you can wrap the stack in a damp paper towel and microwave them for about 30-45 seconds. This makes them perfectly soft and pliable for rolling.
- 2 Feel free to customize the filling! Sometimes I add a cup of canned black beans (rinsed well) or some corn to the chicken mixture for extra texture and flavor. It’s a wonderful way to stretch the meal a bit further.
- 3 For the best, meltiest cheese topping, I recommend buying a block of Monterey Jack and shredding it yourself. The pre-shredded cheeses often have anti-caking agents that can prevent them from melting as smoothly. While this version is my favorite you should try my other white chicken enchiladas.
Tools You'll Need
-
9x13 Inch Baking Dish: This is the classic casserole dish, the perfect vessel to hold all your enchiladas snugly as they bake into bubbly, cheesy perfection. Glass or ceramic both work beautifully.
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Medium Saucepan: You'll need a good saucepan to build that luscious cream sauce. One with a heavy bottom is great because it distributes the heat evenly and helps prevent scorching.
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Whisk: This is your most important tool for a silky, smooth sauce. A good whisk will help you incorporate the flour and melt the cheeses without any lumps. It's like a magic wand for cream sauces.
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Large Mixing Bowl: A simple large bowl is needed for combining the shredded chicken, cheese, and a bit of the sauce to create that perfectly creamy and delicious filling.
Must-Know Tips
- **Use Room Temperature Dairy** - Letting your cream cheese and sour cream come to room temperature before adding them to the sauce is crucial. It ensures they melt evenly and seamlessly, giving you that signature velvety texture.
- **Warm the Tortillas** - Don't skip this! A quick warming makes flour tortillas soft and pliable, preventing them from cracking and breaking as you roll them. It makes the assembly process so much smoother and less frustrating.
- **Don't Boil the Sauce After Adding Dairy** - Once the sour cream and cream cheese are in, keep the heat low. Boiling can cause dairy to separate or curdle, so just heat it gently until everything is melted and smooth.
Professional Secrets
- **A Pinch of Cumin is Key** - That small amount of cumin in the sauce adds a subtle, earthy warmth that is classic in Tex-Mex cuisine. It balances the richness of the cream and adds a layer of complexity you'd miss if it were gone.
- **Let Them Rest Before Serving** - I know it's tempting to dive right in when it comes out of the oven, but letting the enchiladas rest for 5-10 minutes is a game-changer. It allows the sauce to set up slightly, so they hold their shape better when you serve them.
- **Homemade Shredded Chicken** - If you have the time, boiling chicken breasts in broth with an onion, a carrot, and a celery stalk creates incredibly flavorful and moist shredded chicken that will elevate the entire dish. But honestly, rotisserie is a beautiful shortcut.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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