These creamy White Chicken Enchiladas are creamy, comforting, and simple to make. They’re packed with flavor the whole family loves for the perfect easy weeknight dinner that you can easily assemble ahead of time.
Being born and raised in Texas, my family absolutely loves Mexican food and Mexican-inspired dishes — serving them is one of the fastest ways to get everyone around the dinner table. These Creamy Chicken Enchiladas have won all of us over with their cheesy, creamy, and savory flavors and rival our favorite restaurant. Great to make in advance and super simple to assemble, this recipe is perfect for weeknight dinners, meal prep, and feeding a crowd — no hangry mouths in sight!
Packed with tender chicken, melty cheese, a creamy filling and flavorful enchilada sauce, this Creamy Chicken Enchilada recipe is the ultimate cozy comfort food dinner. Enchiladas might seem intimidating, but not this version — they’re quick and easy to make with familiar ingredients, plus they’re entirely customizable, so fill ’em with whatever you’ve got on hand…and enjoy!
If you like the Mexican-inspired flavors like we do, try some of these other favorite recipes. This Slow Cooker Chicken Enchilada Casserole is hearty and comforting and these Crockpot Southwest Chicken Bowls are great for easy family dinners.
Why You’ll Love This Recipe
- Easy Family-Friendly Dinner Recipe: With simple store-bought ingredients and pantry staples, plus an easy process, this recipe is stress-free and loved by kids and adults alike.
- Creamy, Cheesy, and Full of Flavor: Full of melty cheese, cream cheese and all of the classic Tex-Mex flavors you love, these enchiladas are the perfect balance of texture and flavor.
- Perfect Use for Leftover or Rotisserie Chicken: This recipe calls for cooked chicken, so if you’ve got leftovers or a rotisserie in the fridge, use it up!
- Great for Meal Prep: These enchiladas are great to prep ahead and make in advance to save time when it comes to dinner. They’re ideal as a freezer meal, and leftovers are delicious, too.
- Customizable: Easily customize this recipe using your favorite toppings and add-ins depending on preferences and taste. Anything goes!
Ingredients
- Chicken: Any cooked chicken will do. Rotisserie chicken is great for a shortcut, or you can roast and shred your own chicken — breasts or thighs work perfectly.
- Flour Tortillas: Chewy and tender, use the regular size (not the “taco” or “burrito” size).
- Monterey Jack cheese: For the perfect melty texture and flavor.
- Cream of Chicken Soup: Savory and creamy to create a rich, smooth filling. Use store-bought or our homemade version.
- Cream Cheese: Thick and tangy, for an extra thick filling.
- Green Chilies: For a very subtle heat.
- Sour Cream: Makes the filling extra creamy.
- Salsa: Use your favorite variety – mild or spicy.
- Salt & Pepper: Season generously, always.
How To Make White Chicken Enchiladas
1. Preheat oven to 350F degrees.
2. Spray 9 x 13 baking dish with nonstick cooking spray.
3. Cook your chicken and get it shredded.
4. Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and green chilies.
5. Place chicken mixture in each of the flour tortillas.
6. Roll them all up and place them in the baking dish.
7. In a bowl mix together sour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
8. Top with remaining shredded cheese.
9. Bake for about 20-25 minutes.
10. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve with a side of salsa and rice. Enjoy!
Expert Tips
- Warm Tortillas Before Rolling: Place a damp paper towel over them and microwave for a few seconds. Rolling while slightly warm will help to prevent cracking.
- Use Rotisserie Chicken: They’re delicious, flavor-packed and convenient for an easy shortcut.
- Don’t Overfill Tortillas: Resist the urger to overstuff them with filling. They’ll hold their shape better with less and won’t bust open.
- Use Freshly Shredded Cheese: For the best melty texture. Pre-shredded cheese has a coating that prevents it from melting properly and it can become grainy.
- Let Enchiladas Rest: Once cooked, let them rest for a few minutes before serving to set. This will give you the cleanest helpings and prevent the filling from running out.
Variations
- Add Black Beans or Corn: Add these to the filling to bulk up the enchiladas and for extra flavor.
- Make Them Spicy: Stir in sliced or diced jalapeños or a few dashes of hot sauce for some heat.
- Try Another Protein: Swap the chicken for shredded beef, ground beef or cooked turkey.
- Add Green Enchilada Sauce: For more of a chile-forward flavor.
Storage
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the oven, covered, at 350° until hot and melty.
You can freeze leftovers, too. Store them in an airtight container for up to 3 months. Thaw in the fridge overnight before baking, or bake from frozen — just be sure to add an additional 10-15 minutes to the cook time.
These enchiladas are great for meal prep. Make them ahead of time, cover and store in the fridge or freezer, then bake when you’re ready to serve.
Frequently Asked Questions
Make sure the filling is thick and creamy, not thin and watery. Additionally, you can always take the time to flash fry the tortillas before filling and rolling, if you have an extra few minutes. This crisps them up so they act as a sturdy barrier for the filling and sauce.
Absolutely — either sauce would add a ton of delicious chile flavor. Just be mindful of how much you add, so the filling or enchiladas aren’t too saucy or soggy.
Fresh toppings work best as garnishes — fresh cilantro, sour cream or Mexican crema, sliced or diced avocado, or crumbled Cotija cheese would be delicious finishing touches.
More Mexican-Inspired Recipes
White Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with nonstick cooking spray.
- Cook your chicken and get it shredded.
- Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper, cream cheese and green chilies.
- Place chicken mixture in each of the flour tortillas.
- Roll them all up and place them in the baking dish.
- In a bowl mix togethersour cream, cream of chicken soup (see recipe at bottom for homemade version) and pour over top of enchiladas.
- Top with remaining shredded cheese.
- Bake for about 20-25 minutes.
- If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve with a side of salsa and riceEnjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, covered, at 350° until hot and melty.
- Store leftovers in the freezerin an airtight container for up to 3 months. Thaw in the fridge overnight before baking, or bake from frozen — just be sure to add an additional 10-15 minutes to the cook time.
- These enchiladas are great for meal prep. Make them ahead of time, cover and store in the fridge or freezer, then bake when you’re ready to serve.