When you’re craving comfort food with a cozy, creamy twist, nothing quite hits the mark like Creamy White Chicken Enchiladas. This dish brings together tender shredded chicken, a luscious sauce made with cream cheese and sour cream, and melty cheese all wrapped in soft flour tortillas. It’s a beautiful blend of flavors and textures that will warm your heart and quickly become one of your go-to recipes for family dinners or casual gatherings. Every bite is a perfect balance of smooth, savory, and satisfyingly rich — it’s comfort food elevated to an irresistible level!

Creamy White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays an essential role in creating the irresistible flavor and creamy texture of Creamy White Chicken Enchiladas. From the tender chicken to the tangy sour cream and gooey cheese, everything comes together to craft a dish that’s as delicious as it looks.

3–4 boneless, skinless chicken breasts (about 1 lb): The hearty protein base that shreds beautifully and soaks up all the creamy sauce.
2 cloves fresh garlic, minced: Adds a fragrant, savory punch that wakes up the filling.
1 medium onion, chopped: Provides sweetness and depth when sautéed until translucent.
8 large flour tortillas: Soft and pliable, perfect for wrapping all the creamy, cheesy goodness.
1 cup sour cream: Gives the sauce a tangy richness that balances the cream cheese perfectly.
2 cups low-sodium chicken broth: Lightens the sauce and adds subtle savory notes without overpowering.
8 oz cream cheese, softened: The star of the creamy sauce, giving body and luxury to each bite.
2 cups shredded cheese (Monterey Jack or cheddar): Melts beautifully over the top, adding gooey texture and sharp flavor.

How to Make Creamy White Chicken Enchiladas

Step 1: Cook and Shred the Chicken

Start by placing the chicken breasts in a pot over medium heat and let them cook thoroughly until the internal temperature hits 165°F (74°C). This ensures the chicken stays juicy and safe to eat. Once cooked, shred the chicken into bite-sized pieces with two forks or your hands. This shredded texture is what makes the enchiladas so hearty and satisfying.

Step 2: Sauté Onion and Garlic

Using the same pot you cooked the chicken in, sauté the chopped onion and minced garlic. Cook until the onions become translucent, about 5 minutes, releasing their natural sweetness and the garlic adds a vibrant aroma. This step builds a flavorful foundation for the creamy sauce.

Step 3: Prepare the Creamy Sauce

In a mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheese. Stir until smooth and creamy. Then, gradually whisk in the chicken broth, which helps melt the cheese mixture down into a silky sauce that perfectly coats the chicken and tortillas.

Step 4: Assemble the Enchiladas

Lightly spread some of the creamy sauce over the bottom of your baking dish to prevent sticking and add extra flavor. Fill each flour tortilla with a generous amount of shredded chicken, then roll them up tightly, placing them seam-side down in the dish. This assembly keeps everything neatly packed and ready for baking.

Step 5: Top and Bake

Pour the remaining sauce evenly over the rolled tortillas, making sure every crevice gets coated in that luscious creaminess. Sprinkle the remaining shredded cheese over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the sauce bubbles and the cheese turns a beautiful golden brown. Your Creamy White Chicken Enchiladas are ready to delight!

How to Serve Creamy White Chicken Enchiladas

Garnishes

Brighten up your creamy plate with fresh garnishes like chopped cilantro for a refreshing herbal touch or sliced jalapeños if you crave a little heat. A dollop of extra sour cream or a squeeze of fresh lime juice can also elevate the flavors and add a cool contrast to the creamy richness.

Side Dishes

These enchiladas pair wonderfully with light sides like a crisp green salad, Mexican street corn, or simple steamed vegetables. For something heartier, consider Mexican rice or refried beans, which soak up any extra sauce and bring complementary textures to the meal.

Creative Ways to Present

For a fun twist, try baking individual enchiladas in muffin tins for perfectly portioned servings. Alternatively, serve the filling as a creamy chicken dip with tortilla chips for a casual party appetizer. Whichever way you choose, your Creamy White Chicken Enchiladas will impress every single time.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy White Chicken Enchiladas keep well in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making the next day’s meal just as delicious, if not better.

Freezing

If you want to save some for later, freeze the assembled enchiladas before baking by wrapping the dish tightly with plastic wrap and foil. They’ll keep nicely for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.

Reheating

Reheat your enchiladas covered with foil in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. This method keeps the tortillas soft and the sauce creamy, avoiding drying out that luscious texture you love so much.

FAQs

Can I use rotisserie chicken for the Creamy White Chicken Enchiladas?

Absolutely! Using store-bought rotisserie chicken is a great shortcut that still delivers fantastic flavor and texture. Just shred the chicken and continue with the recipe as usual.

What if I want to make this dish spicier?

Feel free to add diced jalapeños to the sauce or sprinkle some crushed red pepper flakes inside the tortillas before rolling them. You can also use a spicy pepper jack cheese for an extra kick.

Can these enchiladas be made gluten-free?

Yes! Simply swap the flour tortillas for your favorite gluten-free tortillas, and ensure all other ingredients you use (like broth and cheese) don’t contain gluten. The creamy sauce remains just as delicious.

Is it better to use fresh or pre-shredded cheese?

Freshly shredded cheese melts more smoothly and provides better texture compared to pre-shredded, which often contains anti-caking agents. For the creamiest results, grate your own cheese if you have time.

How can I make the sauce thicker or thinner?

If you’d like a thicker sauce, reduce the amount of chicken broth slightly or add a bit more cream cheese. For a thinner sauce, simply add a splash more broth until you reach your desired consistency.

Final Thoughts

If you’re looking for a dish that feels like a warm hug on a plate, Creamy White Chicken Enchiladas are your perfect match. This recipe combines simplicity and rich flavor in a way that invites everyone to the table for seconds and smiles. Don’t hesitate to whisk up this creamy feast and share it with your loved ones—it just might become the family favorite you keep coming back to!

Creamy White Chicken Enchiladas Recipe

★★★★★

5 from 12 reviews

Author: Charlotte
Total Time: 45 minutes
Yield: 8 enchiladas (serves 4-6) 1x
Diet: Low Salt

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Description

Creamy White Chicken Enchiladas are a deliciously comforting dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and creamy sauce made from cream cheese, sour cream, and chicken broth, then baked with melted Monterey Jack or cheddar cheese for a golden, bubbly finish. Perfect for a family dinner or special occasion.

Ingredients

Scale

Protein

3–4 boneless, skinless chicken breasts (about 1 lb)

Produce

2 cloves fresh garlic, minced
1 medium onion, chopped

Dairy

1 cup sour cream
8 oz cream cheese, softened
2 cups shredded cheese (Monterey Jack or cheddar)

Pantry

8 large flour tortillas
2 cups low-sodium chicken broth

Instructions

Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the enchiladas later.
Cook the chicken: Place the chicken breasts in a pot over medium heat and cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked. Once cooked, shred the chicken using two forks or your hands.
Sauté the aromatics: In the same pot, add the chopped onion and minced garlic. Cook over medium heat until the onion becomes translucent, approximately 5 minutes, which brings out their sweet and savory flavors.
Prepare the sauce: In a bowl, combine the softened cream cheese, sour cream, and half of the shredded cheese. Mix well until smooth and creamy. Gradually whisk in the low-sodium chicken broth until the sauce is fully incorporated and creamy.
Assemble the enchiladas: Lightly spread some of the prepared creamy sauce on the bottom of a baking dish to prevent sticking. Place a portion of shredded chicken onto each flour tortilla, then roll them up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
Add sauce and cheese: Pour the remaining creamy sauce evenly over the top of the enchiladas. Sprinkle the remaining shredded cheese over the top to create a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
Garnish and serve: Optionally, garnish with fresh cilantro or sliced jalapeños for added flavor and a touch of heat. Serve warm and enjoy your creamy white chicken enchiladas!

Notes

Use low-sodium chicken broth to control the salt content in the dish.
Monterey Jack cheese offers a mild flavor and excellent melting quality, but cheddar can be used for a sharper taste.
For extra spice, add diced jalapeños inside the tortillas or on top before baking.
These enchiladas can be prepared ahead of time and refrigerated before baking for convenience.
Leftovers store well and can be reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Sautéing, Boiling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchilada
Calories: 350 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 75 mg

Keywords: creamy white chicken enchiladas, chicken enchiladas recipe, baked enchiladas, cream cheese enchiladas, easy dinner recipes, Mexican comfort food