Easy White Chicken Enchiladas with Creamy White Sauce – Ready in 30 Minutes

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These Easy White Chicken Enchiladas are the ultimate weeknight dinner, combining tender chicken, melted cheese, and a rich creamy white sauce in soft tortillas. Bursting with Mexican-inspired flavors, they are ready in just 30 minutes, making them ideal for busy evenings, family meals, or meal prep. This recipe brings the comfort of classic enchiladas without the long prep time, keeping every bite creamy, cheesy, and satisfying.

Ingredients

  • 2 cups cooked chicken, shredded
  • 8 flour or corn tortillas (6–8 inch)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Creamy White Sauce

  1. In a medium saucepan, melt butter over medium heat. Sauté onion and garlic until softened.
  2. Stir in cream cheese, sour cream, and chicken broth until smooth.
  3. Season with cumin, paprika, salt, and pepper. Simmer for 2–3 minutes until slightly thickened. Remove from heat.

2. Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of white sauce on the bottom of a baking dish.
  3. Fill each tortilla with shredded chicken, a sprinkle of cheese, and a few diced green chilies. Roll the tortilla and place seam-side down in the baking dish.
  4. Pour remaining white sauce over the enchiladas and top with remaining cheese.

3. Bake the Enchiladas

  1. Bake uncovered for 12–15 minutes until cheese is melted and bubbly.
  2. Garnish with fresh cilantro and serve immediately.

Tips for the Perfect White Chicken Enchiladas

  • Cheese Options: Use pepper jack for a spicy twist or a blend of mozzarella and cheddar for milder flavor.
  • Chicken Options: Rotisserie chicken or leftover roasted chicken works perfectly.
  • Sauce Consistency: Adjust chicken broth or cream to achieve desired sauce thickness.
  • Make Ahead: Assemble enchiladas in the morning and bake before dinner for convenience.

Variations

  • Spicy Kick: Add sliced jalapeños or hot sauce for extra heat.
  • Vegetable Addition: Include sautéed spinach, mushrooms, or bell peppers.
  • Mini Enchiladas: Make smaller tortillas for appetizers or lunchboxes.
  • Gluten-Free Option: Use corn tortillas or gluten-free flour tortillas.

Serving Suggestions

  • Serve with Mexican rice or cilantro-lime rice.
  • Add a side of black beans or refried beans for a complete meal.
  • Top with guacamole, extra sour cream, or sliced avocado for creaminess.

Fun Facts

  • White chicken enchiladas are a modern variation of traditional Mexican enchiladas, offering a creamy, rich twist on the classic tomato-based sauce.
  • Monterey Jack cheese originates from California but is widely used in Mexican-American cuisine for its mild, melty texture.
  • Enchiladas are a staple in Mexican comfort food, dating back to Aztec times, when tortillas were filled with local ingredients.

Recipe Notes

  • Store leftovers in an airtight container in the fridge for 2–3 days. Reheat covered with foil to retain moisture.
  • Freeze baked enchiladas for up to 2 months. Reheat at 350°F (175°C) until warmed through.

Nutrition (per serving)

  • Calories: 380
  • Carbohydrates: 28g
  • Protein: 25g
  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 700mg
  • Fiber: 3g
  • Sugar: 2g
  • Vitamin A: 15%
  • Vitamin C: 10%
  • Calcium: 25%
  • Iron: 10%

Easy White Chicken Enchiladas with Creamy White Sauce

Tender chicken wrapped in tortillas, topped with a creamy white sauce and melted cheese, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner
Cuisine: American, Mexican
Calories: 380

Ingredients
  

Enchiladas
  • 2 cups cooked chicken shredded
  • 8 tortillas 6–8 inch, flour or corn
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup cheddar cheese shredded
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 oz diced green chilies canned
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • cilantro chopped, for garnish

Equipment

  • Skillet
  • Baking dish
  • Whisk

Method
 

  1. Melt butter in a saucepan. Sauté onion and garlic until softened.
  2. Stir in cream cheese, sour cream, and chicken broth until smooth. Season with cumin, paprika, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a baking dish.
  4. Fill tortillas with chicken, cheese, and green chilies. Roll and place seam-side down in dish.
  5. Pour remaining white sauce over enchiladas, top with remaining cheese.
  6. Bake 12–15 minutes until cheese melts and bubbly. Garnish with cilantro and serve.

Notes

Store leftovers covered in fridge for 2–3 days. Freeze for up to 2 months.

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