When it comes to reliable, family-friendly comfort food, white chicken enchiladas with creamy white sauce deserve a permanent spot in the dinner rotation. Rich without being overwhelming, comforting yet simple, this dish delivers bold flavor using familiar ingredients and approachable techniques.

Unlike traditional red enchiladas, creamy white enchiladas rely on a smooth, savory sauce made from butter, flour, broth, and dairy. The result is a velvety texture that coats each tortilla and locks in moisture, keeping the chicken tender and flavorful. This makes them especially popular for picky eaters, potlucks, and busy weeknights.

This recipe focuses on balance. The filling is creamy but structured, the sauce is rich yet not heavy, and the cheese adds just the right amount of indulgence. Best of all, these easy chicken enchiladas with white sauce can be assembled ahead of time, baked fresh, and served with minimal stress.

Whether you’re feeding a crowd, prepping meals for the week, or just craving something cozy, this recipe checks every box.

Why White Chicken Enchiladas Are So Popular

White enchiladas are a variation inspired by Tex-Mex and American comfort food traditions. Instead of chili-based sauces, they highlight dairy-forward richness paired with mild green chilies and tender shredded chicken.

Their popularity comes from their versatility and wide appeal. They’re less spicy than traditional enchiladas, making them ideal for families, while still delivering deep savory flavor. They also pair well with countless sides, from rice and beans to fresh salads.

Ingredients

For the Enchilada Filling:

3 cups cooked chicken, shredded
8 small flour tortillas
1 cup shredded Monterey Jack cheese
½ cup shredded mozzarella cheese
4 oz cream cheese, softened
1 (4 oz) can diced green chilies
½ teaspoon salt
¼ teaspoon black pepper

For the Creamy White Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
½ teaspoon garlic powder
¼ teaspoon onion powder

For Topping:

½ cup shredded Monterey Jack cheese
Fresh cilantro, chopped (optional)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, cream cheese, green chilies, Monterey Jack, mozzarella, salt, and pepper. Mix until evenly combined.
Spoon filling evenly into tortillas, roll tightly, and place seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in chicken broth, stirring constantly until smooth and thickened.
Remove from heat and whisk in sour cream, garlic powder, and onion powder.
Pour creamy white sauce evenly over enchiladas.
Sprinkle remaining cheese over the top.
Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
Garnish with chopped cilantro and serve warm.

Tips for Perfect White Enchiladas

Use warm tortillas: This prevents cracking during rolling.
Do not boil the sauce after adding sour cream: Gentle heat keeps it smooth.
Rotisserie chicken works best: It adds flavor and saves time.
Let rest 5 minutes before serving: The sauce thickens slightly and sets beautifully.

Variations and Customizations

Spicy Version: Add diced jalapeños or a pinch of cayenne to the sauce.
Extra Creamy: Add ¼ cup heavy cream to the sauce.
Low-Carb Option: Use low-carb tortillas or serve filling over cauliflower rice.
Green Sauce Twist: Mix in mild green enchilada sauce with the white sauce.
Cheese Swap: Pepper Jack adds heat; Colby Jack adds sweetness.

Serving Suggestions

White chicken enchiladas pair well with:

Mexican rice or cilantro-lime rice
Black beans or refried beans
Simple avocado salad
Corn salsa or roasted vegetables

They’re ideal for potlucks, meal prep, and freezer meals.

Make-Ahead, Storage, and Freezing

Assemble up to 24 hours ahead and refrigerate unbaked.
Store leftovers in the refrigerator for up to 4 days.
Freeze baked or unbaked enchiladas for up to 2 months.
Thaw overnight and bake until heated through.

Fun Fact: Why White Sauce Stays Creamy

The flour-butter base stabilizes dairy proteins, preventing separation when baked. This is why properly made white enchilada sauce remains smooth even after reheating.

Easy White Chicken Enchiladas with Creamy White Sauce

Creamy white chicken enchiladas filled with tender chicken and baked in a rich white sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American, Tex-Mex

Calories: 460