Creamy, cheesy, and bursting with flavor, these White Chicken Enchiladas redefine comfort food. Tender chicken is enveloped in soft tortillas, smothered in a rich white sauce, and baked to golden perfection. Perfect for family dinners or special gatherings, this recipe balances indulgence with approachable technique, delivering restaurant-quality results at home.

Ingredients List

2 cups cooked shredded chicken
8–10 flour or corn tortillas
2 cups shredded Monterey Jack or white cheddar cheese
1 cup sour cream
1/2 cup cream cheese, softened
1/2 cup diced onions
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish

Step-by-Step Instructions

Step 1: Prepare the White Sauce

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes. Gradually add chicken broth, whisking continuously until smooth. Stir in cream cheese, sour cream, cumin, smoked paprika, salt, and pepper. Simmer until slightly thickened, then remove from heat.

Step 2: Cook the Filling

In a skillet, sauté onions and garlic until translucent. Add shredded chicken and 1/2 cup of the shredded cheese. Stir until combined and heated through.

Step 3: Assemble the Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly for pliability. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.

Step 4: Add Sauce and Cheese

Pour the white sauce evenly over the enchiladas. Top with the remaining shredded cheese.

Step 5: Bake

Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.

Step 6: Serve

Garnish with fresh cilantro. Serve hot with a side of rice or a light salad.

Cook Time

45 minutes

Servings

4–6 servings

Nutritional Information (approx. per serving)

Calories: 420 kcal
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 28g
Sugar: 3g
Fiber: 3g

Storage Instructions

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes. You can also freeze unbaked assembled enchiladas for up to 2 months; thaw in the refrigerator before baking.

Suggestions

Add a handful of chopped green chilies or jalapeños for a subtle kick.
Substitute chicken with turkey for a leaner option.
Top with sliced avocado or a dollop of sour cream for an elevated presentation.
Fresh lime juice over the finished dish enhances the flavor profile.

Seasonal Relevance

White Chicken Enchiladas are perfect year-round. Their rich, creamy texture makes them especially comforting in cooler months, while the light flavors complement spring and summer gatherings when paired with fresh sides.

Conclusion

This White Chicken Enchiladas recipe offers the perfect balance of creamy, cheesy, and savory flavors. Simple enough for weeknight dinners yet impressive enough for entertaining, it transforms shredded chicken and tortillas into a gourmet, crowd-pleasing dish.