Last Tuesday, I stood in my kitchen staring at leftover rotisserie chicken and a jar of green salsa, wondering what to make for dinner. My family was tired of the usual tacos, and I needed something comforting but not too heavy. That’s when I remembered these Creamy White Chicken Enchiladas — a dish that’s become our go-to comfort food on busy weeknights.
Unlike traditional red enchiladas, this version uses a silky white sauce made with cream cheese and sour cream that creates the most luxurious texture. The green chilies add just enough kick without overwhelming the creamy base, making it perfect for families with kids or anyone who prefers milder flavors. I’ve served these enchiladas at potlucks, made them for last-minute dinner guests, and even prepared them ahead for meal prep Sundays.
What I love most is how forgiving this recipe is — you can use leftover chicken, rotisserie chicken, or even turkey. If you’re looking for more family-friendly Mexican-inspired dishes, check out my easy beef tacos recipe that pairs beautifully with these enchiladas for a complete dinner spread.
Let’s get started.
Why You’ll Love This Recipe
- Ready in 30 minutes using rotisserie chicken or leftover cooked chicken
- Crowd-pleaser with creamy, mild flavors that kids and adults both enjoy
- Make-ahead friendly — assemble the night before and bake when ready
- Uses simple ingredients you likely already have in your pantry
- Versatile protein options work with chicken, turkey, or even shredded pork
Ingredients You’ll Need
For the Enchiladas:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 8–10 flour tortillas (8-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 1 can (4 oz) diced green chilies, drained
- ½ cup chopped fresh cilantro
For the Creamy White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
Why we use cream cheese: It creates an ultra-creamy texture that doesn’t separate during baking. Best substitute: Greek yogurt mixed with a tablespoon of cornstarch for tang without the richness.
Why Monterey Jack: Its mild flavor and excellent melting properties make it ideal for enchiladas. Best substitute: A Mexican cheese blend or mild cheddar work beautifully.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Make the white sauce: Melt butter in a medium saucepan over medium heat, then whisk in flour and cook for 1 minute until golden and fragrant.
- Add the broth gradually while whisking constantly to prevent lumps. Continue cooking for 3–4 minutes until the sauce thickens slightly.
- Stir in cream cheese and sour cream until completely smooth. Add garlic powder, cumin, salt, and pepper. Remove from heat. This creates your creamy base.
- Mix the filling: In a large bowl, combine shredded chicken, 1 cup of cheese, green chilies, cilantro, and 1 cup of the white sauce.
- Assemble enchiladas: Spread ½ cup sauce on the bottom of your baking dish to prevent sticking. Fill each tortilla with about ⅓ cup filling, roll tightly, and place seam-side down.
- Pour remaining sauce over the rolled enchiladas, making sure they’re completely covered. Sprinkle with remaining 1 cup of cheese evenly across the top.
- Bake for 25–30 minutes until the cheese is melted and bubbly. If you want golden edges, broil for 2 minutes at the end.
- Rest for 5 minutes before serving. This allows the sauce to set slightly, making them easier to portion without falling apart.
Serving Suggestions
These enchiladas are incredibly versatile for different occasions. For a weeknight family dinner, serve them with Spanish rice and refried beans for a complete Mexican feast. The creamy sauce pairs beautifully with the earthiness of beans and the lightness of rice.
For casual entertaining or potlucks, set up a toppings bar with fresh pico de gallo, sliced avocado, pickled jalapeños, and extra sour cream. Guests love customizing their plates, and it takes pressure off you as the host.
During meal prep Sundays, I often make two pans — one to eat immediately and one to freeze for those hectic weeks when cooking from scratch feels impossible. They reheat beautifully and taste just as good as fresh.
Variations and Suggestions (Make it Yours)
- Vegetarian version: Replace chicken with black beans and sautéed bell peppers mixed with corn for a hearty meat-free option
- Spicier kick: Add jalapeños to the filling or use pepper jack cheese instead of Monterey Jack
- Lighter option: Use low-fat cream cheese and Greek yogurt in place of sour cream, reducing calories without sacrificing creaminess
- Gluten-free: Use corn tortillas and substitute cornstarch for flour in the sauce (use 2 tablespoons cornstarch mixed with cold water)
- Red sauce variation: Swap the white sauce for enchilada sauce if your family prefers traditional red enchiladas
Emily Dawson Tips for Recipe Success
Don’t skip warming the tortillas before rolling — cold tortillas crack easily. I microwave them wrapped in a damp paper towel for 30 seconds, making them pliable and easy to roll without tearing.
Make sure your cream cheese is fully softened before adding it to the sauce. Cold cream cheese creates lumps that are difficult to smooth out. I leave mine on the counter for 30 minutes before starting.
Don’t overfill the tortillas — use about ⅓ cup filling per tortilla. Overstuffed enchiladas are hard to roll and often burst open during baking, creating a messy dish.
Common mistake: Adding all the cheese to the filling. Always reserve some for topping — that golden, bubbly cheese layer on top is what makes enchiladas visually appealing and adds texture contrast.
Taste your sauce before assembling and adjust seasoning. The sauce should taste slightly overseasoned on its own because the tortillas and chicken will dilute the flavors once baked.
Storage and Make-Ahead
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. The creamy sauce actually improves overnight as the flavors meld together, making leftovers especially delicious.
For freezing, assemble the enchiladas completely but don’t bake them. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding an extra 10 minutes to the baking time if needed.
Best reheating method: Cover with foil and reheat in a 350°F oven for 15–20 minutes until warmed through. Microwaving works in a pinch, but the tortillas can become rubbery. If reheating individual portions, microwave on 50% power for 2–3 minutes to prevent the edges from drying out.
Enchiladas typically last 3–4 days in the fridge and maintain their creamy texture beautifully when stored properly.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work wonderfully but require a different preparation method. Lightly fry them in oil for 10–15 seconds per side to prevent cracking, or warm them directly over a gas flame. They’ll be more traditional and slightly less creamy-tasting than flour.
What’s the best way to shred rotisserie chicken?
Use two forks to pull the meat apart while it’s still warm, or use a stand mixer with the paddle attachment on low speed for 30 seconds. The mixer method is incredibly fast and creates perfectly shredded chicken texture that absorbs the sauce beautifully.
Can I make the sauce ahead of time?
Yes! Make the white sauce up to 2 days in advance and store it in the refrigerator. It will thicken when cold, so gently reheat it on the stove with a splash of milk to thin it back to the right consistency before assembling your enchiladas.
Why are my enchiladas soggy?
This usually happens when there’s too much sauce or not enough baking time. Use just enough sauce to coat the enchiladas without drowning them, and make sure to bake until bubbly. Letting them rest for 5 minutes after baking also helps the sauce set.
Can I add vegetables to the filling?
Definitely! Sautéed bell peppers, onions, spinach, or corn all work beautifully. Just make sure to cook off excess moisture from vegetables before adding them to the filling to prevent watery enchiladas.
How do I prevent the tortillas from getting hard around the edges?
Make sure every edge is covered with sauce before baking. Any exposed tortilla will dry out and become crispy. You can also tent the dish loosely with foil for the first 15 minutes of baking.
Final Thoughts
These Creamy White Chicken Enchiladas have earned their place as a regular in my dinner rotation, and I hope they become a favorite in your home too. There’s something deeply satisfying about pulling a pan of golden, bubbly enchiladas from the oven and watching your family’s faces light up.
I’d love to hear how you make this recipe your own! Did you add extra vegetables? Try a different cheese? Serve it with a unique side? Drop a comment or tag me on social media with your enchilada creations. Your modifications and feedback help inspire other home cooks in our community.
Happy cooking, and remember — the best recipes are the ones you make with love!