Creamy White Chicken Enchiladas Recipe

BySoha

Rich, comforting, and irresistibly creamy, these White Chicken Enchiladas elevate a classic Tex-Mex favorite to restaurant-quality perfection. With tender shredded chicken, a luscious white sauce, and a hint of spice, every bite is layered with depth and flavor. This recipe is designed for home cooks who crave sophistication without complexity.

Ingredients List

  • 2 cups cooked, shredded chicken breast
  • 8–10 small flour or corn tortillas
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup cream cheese, softened
  • 1 cup chicken stock
  • 1 cup shredded Monterey Jack cheese
  • ½ cup grated Parmesan cheese
  • 1–2 green chilies, chopped (mild or medium)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

white chicken enchiladas
Prepare the Filling

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent and fragrant. Stir in shredded chicken, green chilies, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes until well combined.

Make the Creamy Sauce

In a saucepan over medium heat, combine cream cheese, sour cream, and chicken stock. Stir continuously until smooth and slightly thickened. Season with salt and pepper to taste.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly coat a baking dish with cooking spray or a thin layer of sauce. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour the creamy sauce evenly over the rolled tortillas.

Add Cheese and Bake

Sprinkle shredded Monterey Jack and Parmesan over the top. Bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.

Garnish and Serve

Remove from oven, let rest for 5 minutes, then garnish with chopped cilantro before serving.

Cook Time

Approximately 40 minutes, including preparation and baking.

Servings

Serves 4–6

Nutritional Information (approx. per serving)

  • Calories: 420 kcal
  • Protein: 28 g
  • Fat: 25 g
  • Carbohydrates: 22 g
  • Sodium: Moderate (varies with cheese and stock)

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10–15 minutes or until warmed through.

Suggestions

Pair with a fresh avocado salad, black beans, or Mexican rice. For extra indulgence, drizzle with a mild green enchilada sauce or a squeeze of lime for brightness.

Seasonal Relevance

Perfect year-round, especially in cooler months when creamy, comforting dishes feel most satisfying. Ideal for cozy family dinners or casual gatherings.

Conclusion

These Creamy White Chicken Enchiladas strike the perfect balance between indulgence and elegance. With a rich, velvety sauce, tender chicken, and subtle spice, this recipe delivers both comfort and sophistication in every bite. A timeless dish that elevates weeknight dinners to culinary excellence.

Creamy White Chicken Enchiladas Recipe
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Creamy White Chicken Enchiladas Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

420

kcal
Total time

40

minutes

These Creamy White Chicken Enchiladas feature tender shredded chicken wrapped in soft tortillas and smothered in a luscious cream cheese and sour cream sauce. Topped with melted Monterey Jack and Parmesan cheese, they deliver rich, comforting flavors perfect for weeknight dinners or casual gatherings.

Ingredients

  • 2 cups cooked, shredded chicken breast

  • 8–10 small flour or corn tortillas

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup sour cream

  • 1 cup cream cheese, softened

  • 1 cup chicken stock

  • 1 cup shredded Monterey Jack cheese

  • ½ cup grated Parmesan cheese

  • 1–2 green chilies, chopped (mild or medium)

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • Salt and pepper, to taste

  • Fresh cilantro, chopped (for garnish)

Directions

  • Preheat oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  • Add shredded chicken, green chilies, cumin, chili powder, salt, and pepper. Cook 2–3 minutes, stirring to combine.
  • In a saucepan, combine cream cheese, sour cream, and chicken stock over medium heat. Stir until smooth and slightly thickened; season to taste.
  • Lightly coat a baking dish with sauce. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
  • Pour the creamy sauce evenly over the tortillas.
  • Sprinkle shredded Monterey Jack and Parmesan over the top.
  • Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
  • Let rest 5 minutes, then garnish with chopped cilantro and serve.

Recipe Video

Notes

  • For extra flavor, add a squeeze of fresh lime before serving.
  • Corn tortillas can be lightly warmed to make rolling easier.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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