Cream Cheese Chicken Enchiladas

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There are dinners that feel like a reward, even on a regular weeknight. White chicken enchiladas are exactly that.

Warm tortillas wrapped around tender chicken and melty cheese, tucked into a pan, then covered in a creamy white enchilada sauce that turns bubbly and golden in the oven. The edges get a little toasty. The middle stays soft and rich. And when you cut into the pan with a spoon, the sauce pools in the corners like it was meant to be there.

This isn’t the sharp, red-sauce enchilada kind of night. This is the creamy, cozy version. The one that tastes mellow and savory, with a little zip from green chiles, a gentle warmth from cumin, and just enough tang from sour cream to keep it from feeling heavy.

It’s also one of those recipes that makes you look organized. You can use rotisserie chicken. You can prep it ahead. You can even freeze it for later. But when it hits the table, it feels like you did something special.

Let’s make a pan that gets scraped clean.

Why You’ll Love This Recipe

• Creamy white sauce that stays smooth. No grainy texture, no separating—just a silky finish.

• Super forgiving. Use leftover chicken, rotisserie chicken, or freshly cooked. It all works.

• Great for family dinners and guests. Mild, comforting flavors with plenty of options to add heat on top.

• Make-ahead friendly. Assemble earlier, bake later. Or freeze for a future night.

• One pan, big payoff. A full dinner that feels generous and cozy.

Frequently Asked Questions (FAQs)

1) Can I use flour tortillas or corn tortillas?
Yes. Flour tortillas are the most common for creamy chicken enchiladas because they roll easily and bake up soft. Corn tortillas work too, but they’re more delicate—warm them first so they don’t crack, and keep the sauce slightly thinner so it seeps in nicely.

2) How do I keep the enchiladas from getting soggy?
Two things help most: don’t drown the tortillas in sauce before baking, and bake uncovered so the top can bubble and set. Also, warming the tortillas before rolling prevents tearing and helps them hold their shape without soaking too quickly.

3) Can I make these ahead of time?
Absolutely. Assemble the pan, cover, and refrigerate up to 24 hours. When it’s time to bake, give it a few extra minutes since it’s starting cold. If you’re adding cheese on top, you can sprinkle it on right before baking.

4) Can I freeze white chicken enchiladas?
Yes, with one small note: dairy sauces can change texture slightly after freezing. It still tastes great. For the best result, freeze the enchiladas tightly covered before baking, then thaw overnight in the fridge and bake as directed.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

For the enchiladas

Cooked shredded chicken
This is a perfect place for rotisserie chicken. You can also use leftover grilled chicken, baked chicken breasts, or poached chicken.

• Breast meat: lean, mild, shreds nicely.

• Thigh meat: slightly richer, stays extra tender.

Tortillas
Flour tortillas roll the easiest and give you that soft, creamy casserole-style enchilada. Corn tortillas bring more classic corn flavor, but they need gentle handling.

Shredded cheese
Monterey Jack melts smoothly and tastes mild. Pepper jack adds a little heat. A cheddar blend works too, especially if you want a sharper finish.

Green chiles (canned, diced)
These add flavor without making the dish aggressively spicy. They’re one of the signature notes in creamy enchiladas.

Seasonings
Cumin, garlic powder, onion powder, salt, black pepper—simple and steady. Enough to wake the chicken up without overpowering the sauce.

Optional add-ins (choose one or two)

• frozen corn (thawed)

• black beans (rinsed and drained)

• chopped spinach (wilted and squeezed dry)

• sautéed onions

• diced jalapeños (for more heat)

For the creamy white enchilada sauce

Butter
This starts the sauce and gives it richness. It also helps the flour cook smoothly.

All-purpose flour
Flour thickens the sauce so it coats the enchiladas instead of running straight to the bottom.

Chicken broth
Adds real savory flavor and keeps the sauce from tasting flat.

Sour cream
The creamy tang that makes white enchilada sauce taste like itself. Use full-fat for the smoothest texture.

Green chiles
A second hit of flavor here gives the sauce that classic “creamy chile” vibe.

Seasonings
Cumin, garlic powder, onion powder, salt, pepper. Optional pinch of cayenne if you want gentle heat.

Best Chicken to Use

This recipe doesn’t demand a specific method. That’s part of why it’s such a go-to.

Rotisserie chicken

Fast, flavorful, and already tender. Pull the meat while it’s warm—it shreds easier. Use a mix of light and dark meat for the best texture.

Leftover cooked chicken

Grilled, roasted, baked—anything works. Chop or shred it into bite-sized pieces so every enchilada slices clean.

Quick-poached chicken (easy and moist)

If you’re starting from raw chicken, poaching is simple:

• place chicken breasts in a pot

• cover with broth or salted water

• simmer gently until cooked through

• rest a few minutes, then shred

Gentle heat keeps it juicy. Dry chicken turns stringy in a creamy enchilada, so moisture matters.

Tortilla Choices

Flour tortillas

• easiest to roll

• bake soft and tender

• great for creamy sauces

Tip: Warm them for 10–15 seconds in the microwave (covered with a damp paper towel). Warm tortillas roll without cracking.

Corn tortillas

• classic corn flavor

• slightly sturdier taste

• more traditional enchilada vibe

Tip: Warm corn tortillas in a skillet for a few seconds per side to make them flexible. If they’re cold, they’ll split the moment you roll.

If you’re feeding a crowd that prefers mild comfort, flour tortillas are the easy win. If you love that corn flavor and don’t mind a little extra care, corn is worth it.

Cheese Options

Cheese does two jobs here: it melts into the filling and it finishes the top.

• Monterey Jack: smooth melt, mild flavor

• Pepper jack: same melt, little heat

• Cheddar: stronger flavor, deeper color

• Mozzarella: very melty, mild (best mixed with another cheese)

Quick cheese tip: freshly shredded melts better than bagged pre-shredded. Bagged cheese is convenient, but it can melt a little less smoothly because of added starches.

How to Make White Enchilada Sauce

This sauce is simple, but the texture depends on two habits: moderate heat and adding sour cream at the right time.

Step 1: Make a quick roux

Melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk.

Cook for about 1–2 minutes. You’re not trying to brown it deeply. You just want the raw flour taste gone.

Step 2: Add broth slowly

Pour in the chicken broth in a steady stream while whisking.

Keep whisking until the sauce looks smooth, then let it simmer for 3–4 minutes. It will thicken as it cooks.

Step 3: Season the sauce

Stir in cumin, garlic powder, onion powder, salt, pepper, and the green chiles.

Taste it. This is your chance to adjust salt before dairy goes in.

Step 4: Add sour cream off the heat

Turn the heat to low or remove the pan from the heat for a moment.

Whisk in the sour cream until smooth.

This is the move that keeps the sauce creamy instead of grainy. High heat can make sour cream separate. Low and slow keeps it silky.

How to Assemble White Chicken Enchiladas

This is where everything comes together.

Step 1: Prep the filling

In a bowl, mix shredded chicken with:

• a portion of the shredded cheese

• a small amount of green chiles

• seasonings (cumin, garlic powder, onion powder, pepper)

You’re not making it wet. You’re just flavoring it.

Step 2: Spread sauce in the bottom

Spoon a thin layer of sauce into the bottom of the baking dish.

This keeps the tortillas from sticking and helps the enchiladas heat evenly.

Step 3: Fill and roll

Warm tortillas briefly so they’re flexible.

Add chicken filling, roll snugly, and place seam-side down in the dish.

Repeat until the pan is full.

Step 4: Sauce and cheese

Pour the remaining white sauce over the top.

Sprinkle the rest of the cheese across the surface.

If you like a little more color, add a small handful of cheddar on top. It browns nicely.

Bake Time and Doneness

Bake at 350°F (175°C) until:

• the sauce is bubbling at the edges

• the cheese is melted and lightly golden

• the enchiladas are heated through

Typical bake time is 20–25 minutes.

If your enchiladas were assembled cold from the fridge, plan on 30–35 minutes.

Let the pan rest for 10 minutes before serving. The sauce thickens slightly, and the enchiladas hold together better when you scoop.

Recipe Tips

Keep the sauce smooth

Low heat when adding sour cream. That’s it. That’s the whole secret.

Don’t overfill the tortillas

A little filling goes a long way. Overstuffed enchiladas split open and spill.

Warm tortillas before rolling

Cold tortillas crack. Warm tortillas behave.

Want extra saucy enchiladas?

Double the sauce. Pour most on top, then serve extra on the side. It’s a great move for people who like a spoonful of sauce in every bite.

Add freshness at the end

Cilantro, green onion, diced tomato, or a squeeze of lime over the plated enchiladas makes everything taste brighter.

Easy Variations

Creamy spinach chicken enchiladas

Stir 2 cups wilted, squeezed-dry spinach into the chicken filling. It adds color and a mild earthy flavor.

White chicken enchiladas with corn and black beans

Add 1 cup corn and 1 cup black beans to the filling. More texture, more hearty, still very comforting.

Green chile version

Use extra green chiles and add a small spoon of salsa verde to the sauce. It leans tangier and slightly brighter.

Spicier version

Use pepper jack cheese, add diced jalapeños, and finish with hot sauce at the table. Keeps the base creamy, lets each person control the heat.

Lighter swap ideas

• Use Greek yogurt in place of some sour cream (start with half and half).

• Use reduced-fat cheese if you like.
  The texture changes slightly, but it still bakes up creamy.

What to Serve With White Chicken Enchiladas

These enchiladas are rich and creamy, so sides that add crunch or freshness work best.

Easy side ideas

• simple shredded lettuce salad with lime and salt

• sliced avocado or guacamole

• pico-style tomato topping

• roasted corn

• sautéed peppers and onions

More filling sides

• cilantro-lime rice

• refried beans or black beans

• Mexican-style roasted potatoes

• a warm bowl of tortilla soup on the side

If you want a plate that feels balanced, add one fresh side (salad, avocado, tomatoes) and one hearty side (rice or beans).

Make-Ahead Instructions

This recipe is built for planning ahead.

Assemble ahead

• Assemble the enchiladas in the dish.

• Cover tightly and refrigerate up to 24 hours.

• Bake as directed, adding extra time since it’s cold.

Make the sauce ahead

You can make the sauce up to 2 days ahead.

Reheat gently on low and whisk until smooth. If it thickened in the fridge, add a small splash of broth and whisk again.

Prep the chicken ahead

Shred chicken and store it in the fridge for up to 3 days. When you’re ready, mix with cheese and seasonings and assemble.

Storage and Reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Reheating (best methods)

• Oven: 350°F, covered with foil, 15–20 minutes

• Microwave: individual portions, 1–2 minutes, then rest 30 seconds

If the sauce looks thick after reheating, a small splash of broth on the plate helps loosen it back up.

Freezing Tips

White enchiladas freeze well, especially if you freeze them before baking.

Freeze before baking (best texture)

• assemble in a freezer-safe dish

• cover tightly with plastic wrap + foil

• freeze up to 2 months

• thaw overnight in the fridge

• bake as directed (add 5–10 minutes if needed)

Freeze after baking

You can freeze leftovers too. The sauce may look slightly different after thawing, but it still tastes good.

Reheat gently, covered, so the cheese doesn’t dry out.

Troubleshooting

My sauce looks grainy.
The heat was too high when sour cream went in. Next time, lower the heat first. If it happens, whisking on very low heat can sometimes smooth it out.

My tortillas cracked when rolling.
They weren’t warm enough. Warm tortillas roll cleanly and stay intact.

My enchiladas are watery.
This can happen if the chicken was very wet or if the filling had too many watery add-ins. Drain canned chiles well and avoid adding juicy salsa inside the tortillas (save it for the top).

The top browned too fast.
Cover loosely with foil for the last 10 minutes. Cheese can brown faster than the center heats.

The dish tastes flat.
Add a little more salt to the sauce and finish with lime juice. A tiny bit of acid brings the whole pan to life.

Recipe Notes

• Flour tortillas roll easiest and bake soft in creamy sauce.

• Add sour cream to the sauce on low heat to keep it smooth.

• Rest the pan 10 minutes before serving so the sauce thickens slightly.

• For clean slices, don’t overfill the tortillas and roll them snugly.

• If you want more heat, keep the base mild and add spicy toppings at the table.

White Chicken Enchiladas

White Chicken Enchiladas are the answer to your dinner rut. Using rotisserie chicken makes this recipe incredibly fast, perfect for a busy weeknight. The homemade white enchilada sauce combines chicken broth, sour cream, and green chiles for a savory flavor that isn't too spicy. It's a simple chicken dinner that tastes like you spent hours in the kitchen.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine MEXICAN-AMERICAN

Servings 8 ENCHILADAS

Ingredients

  

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For the enchiladas

• 3 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese or a blend
• 1 can 4 oz diced green chiles, drained (divided)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 8 flour tortillas 8-inch

For the white enchilada sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth low-sodium if possible
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt adjust to taste
• ½ teaspoon black pepper
• ½ cup sour cream full-fat, room temperature
• ½ can about 2 oz diced green chiles, drained

Optional toppings

• chopped cilantro sliced green onions, diced tomatoes, avocado, lime wedges

Instructions

 

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in chicken broth. Simmer 3–4 minutes until slightly thickened. Stir in cumin, garlic powder, onion powder, salt, pepper, and green chiles. Reduce heat to low and whisk in sour cream until smooth.
• Make the filling: In a bowl, mix chicken with 1 ½ cups cheese, remaining green chiles, cumin, garlic powder, onion powder, and black pepper.
• Spread a thin layer of sauce in the bottom of the baking dish.
• Warm tortillas briefly so they’re flexible. Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
• Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
• Bake 20–25 minutes until bubbly and melted. Rest 10 minutes before serving.
• Add toppings and serve warm.

Notes

For corn tortillas, warm them first so they don’t crack.

If assembling ahead from the fridge, bake 30–35 minutes.

For extra saucy enchiladas, double the sauce and serve extra on the side.

Tried this recipe?Let us know how it was!

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