Name: Creamy White Chicken Enchiladas With Creamy White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups cooked shredded chicken (I used rotisserie); 2 cups shredded Monterey Jack cheese, divided; 10 small flour tortillas; 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; Salt and pepper, to taste

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This creamy white chicken chili-inspired enchilada recipe feels like the warm hug we all need after a long day. I whipped it up one rainy evening with leftover rotisserie chicken and, honestly, it turned into something far cozier than I expected. Each enchilada is stuffed with tender chicken and cheese, then covered in a rich, smooth white sauce that blends tangy sour cream with melted cheese. There’s something about how the sauce bubbles and browns slightly on top in the oven that always makes me hover nearby, impatiently waiting. If you’re a fan of white chili chicken recipes or creamy pasta recipes, this hits that sweet spot of familiar and exciting. It’s got that white chicken chili with cream cheese vibe but wrapped up like a comfort food burrito. Perfect for weeknights, gatherings, or just because your soul said ‘hey, I need something delicious tonight.’

1) Key Takeaways
2) Easy Creamy White Chicken Enchiladas Recipe
3) Ingredients for Creamy White Chicken Enchiladas
4) How to Make Creamy White Chicken Enchiladas
5) Tips for Making Creamy White Chicken Enchiladas
6) Making Creamy White Chicken Enchiladas Ahead of Time
7) Storing Leftover Creamy White Chicken Enchiladas
8) Try these Main Course recipes next!
9) Creamy White Chicken Enchiladas
10) Nutrition

1) Key Takeaways

This dish gives you that creamy white chicken chili comfort but in a baked enchilada form.
The white sauce is made from scratch using butter, flour, broth, sour cream, and green chiles.
It’s quick enough for a weeknight but satisfying enough for guests or Sunday dinner.
You can prep ahead and freeze, making it super convenient for busy families.

2) Easy Creamy White Chicken Enchiladas Recipe

This recipe started on a Tuesday evening when I had leftover rotisserie chicken and the kind of hunger that only cheesy comfort food can solve. I wasn’t craving soup, but I was definitely thinking about that creamy white chicken chili vibe. That’s when I thought, why not fold it into an enchilada?

These creamy white chicken enchiladas check all the boxes. They’re warm, gooey, and savory with just enough tang from the sour cream to keep things interesting. The green chiles add a subtle kick that doesn’t overwhelm. It’s got all the heart of white chili chicken recipes but with a tortilla-wrapped twist. This dish easily fits alongside white chicken chili with cream cheese or even creamy pasta recipes on your comfort food favorites list.

Whether you’re feeding a crew or just planning for leftovers, this easy bake works. It’s forgiving, flexible, and hits that familiar comfort note we all chase after a long day.

3) Ingredients for Creamy White Chicken Enchiladas

Shredded Chicken: I used leftover rotisserie chicken. It’s juicy, flavorful, and saves me time when I’m already juggling too much.

Shredded Monterey Jack Cheese: Mild, creamy, and melts like a dream. I use half in the filling and half on top where it gets golden and bubbly.

Flour Tortillas: Soft and flexible. The perfect wrap for that creamy chicken filling without falling apart when baked.

Butter: Real butter makes the base of the sauce rich. Melt it slowly to avoid burning and let that aroma fill the kitchen.

Flour: Just a bit, whisked into the butter to form a roux. It thickens the sauce naturally and gives that satisfying, velvety finish.

Chicken Broth: Adds depth to the sauce without overpowering it. I always use low sodium so I can control the salt better myself.

Sour Cream: This is where that creamy texture really kicks in. It brings a subtle tang that balances all the cheese and chicken richness.

Diced Green Chiles: A can of these adds just the right amount of spice and flavor. Not too hot, not too bland—just right.

Salt and Pepper: You’ll season to taste here, but I start light and build up slowly. The broth and cheese already bring a lot of flavor.

4) How to Make Creamy White Chicken Enchiladas

Step 1. Preheat the oven to 350°F. A hot oven gives you that perfect golden cheese crust.

Step 2. Mix the shredded chicken and half the cheese in a bowl. Simple and quick—the cheese melts into the chicken when baked.

Step 3. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased 9×13 dish.

Step 4. In a saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for about a minute to remove any raw flavor.

Step 5. Slowly add in the chicken broth, whisking until the sauce thickens and turns silky.

Step 6. Remove the pan from the heat. Stir in the sour cream and green chiles. Don’t let it boil, or it might separate.

Step 7. Pour the sauce evenly over the enchiladas. Top with the remaining cheese. Trust me, don’t skimp here.

Step 8. Bake uncovered for about 25 minutes. If you want that cheese to crisp a bit more, broil for 2 extra minutes at the end.

5) Tips for Making Creamy White Chicken Enchiladas

Let the sauce thicken enough before adding the sour cream. A too-thin sauce won’t hold up, and you’ll end up with soggy tortillas.

Use room temperature sour cream. Cold cream added straight to hot sauce can curdle. I let mine sit on the counter while prepping everything else.

If you like heat, add diced jalapeños or a dash of cayenne to the sauce. This gives it a nice balance with the richness of the creamy white chicken chili profile.

Make extra. Seriously. These are even better the next day, once the sauce soaks into the tortillas. It’s a meal prep miracle.

6) Making Creamy White Chicken Enchiladas Ahead of Time

These enchiladas are one of those rare dishes that actually improve after sitting. If I’m prepping them for a party or a hectic weeknight, I roll the enchiladas and make the sauce ahead. Then I store them separately and assemble just before baking.

You can freeze the rolled enchiladas in a tray wrapped tightly in foil. Just don’t pour the sauce on until you’re ready to bake or it’ll get mushy during thawing.

If storing in the fridge, I keep the sauce in a sealed jar and pour it over just before the dish goes in the oven. It saves time, keeps everything fresh, and still delivers that creamy chicken goodness when I need it most.

7) Storing Leftover Creamy White Chicken Enchiladas

Once baked, these enchiladas hold up in the fridge for about four days. I store them in an airtight container and reheat single portions in the microwave or pop the whole tray back in the oven if I’m feeding the family again.

The sauce thickens as it sits, but that’s part of the charm. Sometimes I’ll add a splash of broth or milk before reheating to loosen it back up.

They’re great for lunch the next day too. Just grab a couple, zap them for a minute or two, and you’ve got yourself a creamy white chicken chili-inspired meal without the effort.

8) Try these Main Course recipes next!

9) Creamy White Chicken Enchiladas