The first time I smelled bubbling sour cream and melty jack cheese wrapped in a tortilla, I thought: this is what happiness smells like. These easy creamy white chicken enchiladas are stealing hearts on Pinterest for a reasoncozy, quick, and yes, totally TikTok-worthy.
We’re talking shredded rotisserie chicken, sour cream, and a creamy sauce that comes together in one messy saucepan (my favorite kind). It’s like your mom’s go-to burrito night but fancier and faster. This quick easy dinner uses basic pantry items and is perfect when comfort food calls. Full details in the blog!
These were born from a Tuesday-night panic and my daughter yelling, “I’m starving!” (She was fine, don’t worry.) I’ve made this easy white chicken enchilada recipe too many times to countjust enough spice, and the sauce is the real winner. I tested it. You’ll love the secret!
Why You’ll Love It
Let me tell youthese easy creamy white chicken enchiladas are the culinary equivalent of a warm hug. They’re a delicious, cozy meal that checks all the boxes: quick, simple, and packed with flavor.
Weeknight hero: Rotisserie chicken and pantry staples make this one of the ultimate quick easy dinnersperfect for when life feels a little too busy (and dinner is “hangry” kids ASAP).
Family-friendly: The creamy, cheesy sauce tames picky eaters while still delivering enough flavor to keep the adults happy.
Customizable: You can spice it up, swap ingredients, or downsize it into white chicken enchiladas for two (perfect for date night or meal prep).
Comfort classic: This dish leans into the nostalgia of Mexican dishes with a creamy, cozy twist on basic chicken enchiladas.
Ingredients Breakdown
Here’s what you’ll need to whip up these dreamy enchiladas. The ingredients are simplebut together, they create magic:
Flour tortillas: Soft taco-sized works best, but you can use what you have on hand!
Rotisserie chicken: Save time with pre-cooked chicken, or prep your own if you have some freezer staples ready.
Monterey Jack cheese: Melty, creamy goodness. Feel free to swap with pepper jack for a kick or a Mexican cheese blend for variety.
Cream cheese: Adds that dreamy, tangy richness to the filling.
Taco seasoning + green chiles: These bring a subtle Mexican spice without overpowering the creaminess.
Butter, flour, chicken broth: When whisked together, these create the base of the smooth cheese sauce.
Sour cream: Makes the sauce impossibly creamy and just tangy enough for balance.
Pro Tip: Out of rotisserie chicken? Bake or boil about 1.5 pounds of your favorite cutshredded and seasoned chicken breasts work wonderfully here.
Simple Steps to Make It
Yes, these enchiladas sound impressive, but they come together so easilyyou don’t need to be a kitchen pro! Here’s how:
Prep the filling: Combine shredded chicken, cream cheese, garlic powder, and half the shredded cheese in a bowl. Stir until it’s all blended and creamy, then stuff your tortillas generously.
Whip up the sauce: Melt butter in a saucepan, then stir in the flour and taco seasoning until smooth. Slowly whisk in chicken broth, letting it thicken before adding more cheese, sour cream, and those diced green chiles.
Assemble and bake: Pour that luscious white sauce over your stuffed tortillas in a greased 9×13 dish, top with the rest of the shredded cheese, and bake at 350°F for 25 minutes. Finish with a quick broil for a bubbly golden top!
Shortcut: You can skip the sauce and pour over jarred enchilada or queso sauce if you’re really short on time, but trust methe homemade version is worth it!
Easy Customizations
This easy creamy white chicken enchilada recipe is flexible enough to adapt to your taste or whatever you’ve got hanging out in the fridge:
Make it spicy: Add diced jalapeños to the filling or a dash of cayenne pepper to the sauce for a fiery kick.
Cheese swaps: Use shredded mozzarella, cheddar, or a smoky gouda if you’re feeling fancy.
Low calorie tweaks: Swap out the sour cream for plain Greek yogurt or opt for reduced-fat cheese and cream cheese to make lightened-up, low calorie white chicken enchiladas.
Batch options: This dish scales easily! Halve the recipe to create white chicken enchiladas for two, or double it if you’re feeding a crowd.
Serving, Storage & Reheating
These enchiladas are best enjoyed straight out of the oven, but here’s how to handle leftovers (if you have any!):
Storage Method
What to Do
Fridge:
Store in an airtight container for up to 3 days. Keep the sauce and enchiladas together for reheating ease.
Freezer:
Lay individual enchiladas in a freezer-safe container, separated by parchment paper. Freeze for up to 2 months.
Reheat:
Warm in the oven at 350°F until heated through, or microwave in 30-second intervals until hot.
Pro Tip: Add a splash of broth or milk when reheating to keep the sauce nice and creamy!
Expert Insight: Perfecting EASY CREAMY WHITE CHICKEN ENCHILADAS
Achieving the ideal balance in easy creamy white chicken enchiladas comes down to combining tender chicken with a rich, velvety sauce. Using fresh herbs and carefully melting cheeses ensures a harmonious flavor and texture that elevates this simple, comforting dish to something truly memorable.
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Mastering Easy Creamy White Chicken Enchiladas, One Trial at a Time
This recipe for Easy Creamy White Chicken Enchiladas didn’t happen overnight. After a few spills, a sauce that was too thick, and one dinner that mysteriously vanished before it hit the table, I finally landed on a version that’s creamy, comforting, and family-approved. Today’s recipe is the result of all those messy, delicious experiments.
FAQs ( Easy Creamy White Chicken Enchiladas )
Can I make this recipe ahead of time?
Yes, this dish can be assembled a day before baking. Cover the enchiladas tightly with foil and refrigerate. When ready, bake them uncovered until hot and bubbly, which usually takes an extra 10-15 minutes.
What are the best toppings for this dish?
Sour cream, chopped cilantro, diced avocado, or a squeeze of lime juice complement the creamy texture well. You can also add sliced jalapenos or a dash of hot sauce for a spicy kick that balances the richness.
How can I make this meal lower in calories?
Use skinless chicken breast, reduce the cheese amount, and swap heavy cream for low-fat milk or plain Greek yogurt. Also, opt for whole wheat tortillas to increase fiber and reduce empty calories without sacrificing flavor.
Can I use leftover chicken for this dish?
Absolutely! Leftover chicken is perfect and saves time. Just shred it and warm slightly before folding it into the filling so the flavors meld nicely during baking.
What side dishes go well with this recipe?
Simple sides like Mexican rice, refried beans, or a fresh salad balance the richness. You can also serve with chips and salsa for a casual touch that fits the meal’s Mexican inspiration.
Conclusion
Easy creamy white chicken enchiladas are the perfect quick easy dinner when you need cozy comfort on a busy night. In under 40 minutes, you get tender, cheesy goodness with just the right balance of tangy and spice. I promise, you’ll love how the melty sauce hugs each tortillait’s like a warm hug from the inside out. This recipe feels fancy but comes together without fuss, making it a true weeknight hero.
Here’s a little kitchen wisdom: swap in some diced jalapeños if you want a sneaky kick or lighten it up with Greek yogurt instead of sour creamyour call! Leftovers? Pop them in the oven with a splash of broth to keep everything creamy and fresh. I snagged this reheating trick from my mom, and it never fails to bring back that “fresh from the oven” magic.
Did this recipe bring back any memory of your own favorite family Mexican dishes or those cozy nights when a simple meal felt like a celebration? I’d love to see your takes and hear your storiesshare your photos or drop a comment below! Don’t forget to save this one for your next easy creamy white chicken enchiladas craving. Happy cooking, friends!
Are you looking for quick and easy dinner recipes for your family These cream cheese chicken enchiladas never disappoint They are so simple to make thanks to rotisserie chicken This easy creamy white chicken enchiladas recipe is perfect for busy weeknights and picky eaters alike.
Ingredients
Scale
8 flour tortillas (soft taco size)
3 cups shredded chicken (I use Rotisserie)
2 cups shredded monterey jack cheese (or pepper jack)
4 ounces softened cream cheese
2 tsp garlic powder
3 tbsp butter
3 tbsp flour
1 tbsp taco seasoning (NOT the whole packet)
1 (14.5oz) can of chicken broth (2 cups)
3/4 cup sour cream
1 (4oz) can of diced green chiles
Instructions
Preheat oven to 350° F and grease a 9×13 baking dish.
Mix the chicken with the cream cheese, garlic powder, and half of the shredded cheese in a bowl.
Stuff the mixture into flour tortillas and place them in the baking dish.
Melt butter in a saucepan over medium heat, then stir in flour and taco seasoning.
Add chicken broth and whisk until smooth, heat until warm.
Stir in 1/2 cup shredded cheese until incorporated.
Add sour cream and diced green chiles, whisk until combined but do not boil.
Pour sauce over enchiladas and top with remaining cheese.
Bake for 22-25 minutes then broil for a few minutes to brown cheese.
Notes
I’ve found that if your flour tortillas are folded like a burrito they fit perfectly into a 9×13 baking dish with a few facing the other direction
Any kind of shredded chicken is fine for this recipe If you don’t have access to a rotisserie you can also bake or boil about 1
5lbs of chicken breasts Even lazier use canned chicken Feel free to use any shredded cheese that you’d like such as monterey jack mozzarella cheddar or a Mexican blend If you like things spicy try adding a little cayenne pepper or hot sauce to the sauce before pouring it over the enchiladas
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
