I can never resist these Creamy White Sauce Chicken Enchiladas, with tender chicken tucked under a rich, velvety sauce and plenty of melty cheese. One bite and dinner suddenly feels like the best decision I made all day.
I’m obsessed with Creamy White Sauce Chicken Enchiladas because they hit that rich, saucy craving without feeling fussy. I love the way shredded chicken gets tucked into soft tortillas, then buried under a creamy white sauce that turns every bite into something I keep chasing with my fork.
And the flavor? Tangy, savory, a little bold, with just enough bite to keep things interesting.
But what really gets me is that melty, messy, scrape-the-pan situation at the edges. So good.
This is the Mexican-inspired dinner I want when I’m hungry, picky, and absolutely not in the mood to settle again.
Ingredients
- Shredded chicken makes it hearty, cozy, and perfect for using up leftovers.
- Flour tortillas stay soft and wrap everything up without falling apart.
- Butter gives the white sauce that rich, homemade comfort food feel.
- Onion and garlic bring the savory base, so it doesn’t taste flat.
- Flour thickens the sauce into that creamy, clingy goodness you want.
- Milk and broth keep the sauce smooth, creamy, and not too heavy.
- Cream cheese and sour cream make it tangy, lush, and a little addictive.
- Green chiles add gentle heat without scaring off picky eaters.
- Cheese melts into every bite, because obviously that’s the best part.
- Cumin and chili powder give it that warm, Tex-Mex flavor.
- Salt and pepper wake everything up.
Basically, don’t skip them.
- Cilantro, green onions, and lime keep it fresh.
Plus, they look pretty.
Ingredient Quantities
- 2 cups cooked shredded chicken (rotisserie or poached)
- 10 to 12 flour tortillas, 8 inch
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup low sodium chicken broth
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 (4 ounce) can diced green chiles, drained
- 2 cups shredded Monterey Jack or Mexican cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for cooking chicken or onions)
- Cooking spray or extra butter for lightly coating tortillas
- 1/4 cup chopped fresh cilantro, for garnish
- 2 green onions, thinly sliced, for garnish
- Optional: lime wedges for serving
How to Make this
1. Preheat oven to 375°F. Lightly coat a 9×13 inch baking dish with cooking spray or a little butter.
2. If your chicken is not cooked, heat 1 tablespoon olive oil in a skillet over medium heat and cook seasoned chicken until done, then shred. If using rotisserie or poached chicken, skip to step
3.
3. In the same skillet melt 4 tablespoons unsalted butter over medium heat. Add finely diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic and cook 30 seconds more.
4. Sprinkle 4 tablespoons all purpose flour into the onion and garlic and cook, stirring, 1 to 2 minutes to make a roux.
5. Gradually whisk in 2 cups whole milk and 1 cup low sodium chicken broth until smooth. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 3 to 5 minutes.
6. Stir in 4 ounces softened cream cheese, 1 cup sour cream, 1 can drained diced green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until fully combined and smooth. Fold in 1 cup of the shredded Monterey Jack or Mexican cheese blend until melted.
7. Lightly warm each of the 8 inch flour tortillas so they are pliable, then lightly coat with cooking spray or a little butter. Spoon about 1/4 cup shredded chicken and 1 to 2 tablespoons of the white sauce down the center of each tortilla, roll up, and place seam side down in the prepared baking dish.
8. Pour the remaining white sauce evenly over the enchiladas and sprinkle the top with the remaining 1 cup shredded cheese.
9. Bake uncovered in the preheated oven until sauce is bubbly and cheese is melted and lightly golden, about 18 to 22 minutes.
10. Remove from oven and let rest 5 minutes. Garnish with 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions. Serve with optional lime wedges.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Mixing bowl (medium)
5. Whisk
6. Measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. Cutting board and chef s knife
FAQ
Creamy White Sauce Chicken Enchiladas Recipe Substitutions and Variations
- Cooked shredded chicken: shredded rotisserie turkey, canned low-sodium chicken, shredded roasted pork, or seasoned firm tofu for a vegetarian option
- Flour tortillas: corn tortillas (softened and lightly fried to prevent tearing), whole wheat tortillas, or large low-carb tortillas
- Whole milk: 2% milk, half-and-half thinned with a little water for similar richness, or unsweetened almond milk for a lighter option (may slightly alter thickness)
- Cream cheese: mascarpone for a silkier texture, full-fat Greek yogurt thinned with a little cream for tang, or a mild goat cheese for a tangy twist
Pro Tips
– Make the sauce ahead and cool slightly before filling. It will thicken as it rests, so if it seems too thick to spoon, whisk in a tablespoon or two of milk to loosen it. If it separates a bit after cooling, a quick reheating and vigorous whisk will bring it back together.
– Warm tortillas briefly in a damp towel or a hot, dry skillet until pliable. Cold tortillas crack and leak; warming prevents splits and helps them hug the filling so the enchiladas hold their shape during baking.
– Keep some sauce reserved to pour over the rolled enchiladas rather than using everything in the filling. That top layer seals the seams, prevents drying, and creates the creamy bake you want.
– For contrast in texture and brightness, top with crisp elements after baking: finely chopped romaine or shredded cabbage, pickled red onion, or a squeeze of lime and a scattering of fresh cilantro and scallions. This keeps the dish from feeling one note.
Creamy White Sauce Chicken Enchiladas Recipe
I can never resist these Creamy White Sauce Chicken Enchiladas, with tender chicken tucked under a rich, velvety sauce and plenty of melty cheese. One bite and dinner suddenly feels like the best decision I made all day.
10
servings
430
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Mixing bowl (medium)
5. Whisk
6. Measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. Cutting board and chef s knife
Ingredients
-
2 cups cooked shredded chicken (rotisserie or poached)
-
10 to 12 flour tortillas, 8 inch
-
4 tablespoons unsalted butter
-
1 medium yellow onion, finely diced
-
3 cloves garlic, minced
-
4 tablespoons all purpose flour
-
2 cups whole milk
-
1 cup low sodium chicken broth
-
4 ounces cream cheese, softened
-
1 cup sour cream
-
1 (4 ounce) can diced green chiles, drained
-
2 cups shredded Monterey Jack or Mexican cheese blend
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon olive oil (for cooking chicken or onions)
-
Cooking spray or extra butter for lightly coating tortillas
-
1/4 cup chopped fresh cilantro, for garnish
-
2 green onions, thinly sliced, for garnish
-
Optional: lime wedges for serving
Directions
- Preheat oven to 375°F. Lightly coat a 9×13 inch baking dish with cooking spray or a little butter.
- If your chicken is not cooked, heat 1 tablespoon olive oil in a skillet over medium heat and cook seasoned chicken until done, then shred. If using rotisserie or poached chicken, skip to step
- In the same skillet melt 4 tablespoons unsalted butter over medium heat. Add finely diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic and cook 30 seconds more.
- Sprinkle 4 tablespoons all purpose flour into the onion and garlic and cook, stirring, 1 to 2 minutes to make a roux.
- Gradually whisk in 2 cups whole milk and 1 cup low sodium chicken broth until smooth. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 3 to 5 minutes.
- Stir in 4 ounces softened cream cheese, 1 cup sour cream, 1 can drained diced green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until fully combined and smooth. Fold in 1 cup of the shredded Monterey Jack or Mexican cheese blend until melted.
- Lightly warm each of the 8 inch flour tortillas so they are pliable, then lightly coat with cooking spray or a little butter. Spoon about 1/4 cup shredded chicken and 1 to 2 tablespoons of the white sauce down the center of each tortilla, roll up, and place seam side down in the prepared baking dish.
- Pour the remaining white sauce evenly over the enchiladas and sprinkle the top with the remaining 1 cup shredded cheese.
- Bake uncovered in the preheated oven until sauce is bubbly and cheese is melted and lightly golden, about 18 to 22 minutes.
- Remove from oven and let rest 5 minutes. Garnish with 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions. Serve with optional lime wedges.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 239g
- Total number of serves: 10
- Calories: 430kcal
- Fat: 28.6g
- Saturated Fat: 12g
- Trans Fat: 0.2g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 89mg
- Sodium: 800mg
- Potassium: 250mg
- Carbohydrates: 37g
- Fiber: 3g
- Sugar: 4g
- Protein: 21g
- Vitamin A: 600IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg
