Quick Tex-Mex comfort, creamy, cheesy, and oven-ready in ~35 minutes
Tender shredded chicken wrapped in soft tortillas and smothered in a silky sour-cream-and-green-chile white sauce, baked until bubbly and golden.
Why you’ll love it
- Weeknight quick easy dinner with simple pantry staples
- Crowd-pleasing Mexican dishes vibe—mild, creamy, and cheesy
- Make the classic or go low calorie with smart swaps (see Variations)
- Scale down for white chicken enchiladas for two or up for a party
- Versatile base for basic chicken enchiladas or smothered burritos
Ingredients (notes only)
Chicken & tortillas: Shredded cooked chicken (rotisserie works); 8-inch flour or soft corn tortillas
White sauce: Butter + flour roux, chicken broth, sour cream (or Greek yogurt), diced green chiles; a little cream cheese for extra silkiness (optional)
Cheese: Monterey Jack or pepper jack for melt; a little cheddar for color
Seasoning: Garlic powder, onion powder, cumin, kosher salt, black pepper, lime juice
Garnish/serve: Cilantro, lime wedges, pico, sliced jalapeño; rice/beans or salad
Step-by-step (stovetop + oven)
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
- Make white sauce: Melt butter in a saucepan (med heat). Whisk in flour 1 minute. Slowly whisk in broth until smooth; simmer 2–3 minutes to thicken. Off heat, whisk in sour cream (and cream cheese if using) until silky; stir in green chiles, garlic powder, onion powder, cumin, ½ tsp salt, pepper, and a squeeze of lime. Do not boil once dairy is in.
- Make filling: In a bowl, mix chicken with ¾ cup of the sauce and 1 cup cheese.
- Fill & roll: Warm tortillas briefly (microwave 20–30 sec under a damp towel). Divide filling among 8 tortillas; roll and place seam-side down in the dish.
- Smother & bake: Pour remaining sauce over the top; sprinkle with remaining cheese. Bake 18–22 minutes until bubbling; broil 1–2 minutes for golden spots.
- Serve: Rest 5 minutes. Garnish with cilantro/lime. Internal temp of the dish should reach 165°F.
Pro tips
- Warm tortillas so they roll without cracking.
- Add dairy off the heat to keep the sauce smooth.
- Monterey Jack melts creamiest; add a little cheddar for color only.
- Sauce thickens as it cools—aim for pourable but not thin.
- Corn tortillas? Lightly toast or dip in warm sauce first to prevent tearing.
- Rotisserie chicken saves time; shred while warm for the best texture.
Variations (map to interests)
- Low Calorie White Chicken Enchiladas: Use nonfat Greek yogurt instead of sour cream, skip cream cheese, reduce cheese to 1 cup, and use extra-lean chicken + corn tortillas.
- For Two (8×8 pan): 4 tortillas, 1½ cups chicken, half the sauce, ¾–1 cup cheese; bake 15–18 minutes.
- Basic Chicken Enchiladas (Red): Use 2 cups red enchilada sauce instead of white; keep the same filling minus green chiles.
- Smothered Burritos: Roll filling in 10-inch tortillas like burritos; place in pan and cover with white sauce and cheese; bake as directed.
- Spicy Verde: Swap green chiles for 1 cup salsa verde; use pepper jack.
How to serve
With shredded lettuce, pico, avocado slices, and lime. Side ideas: Mexican rice, cilantro-lime cauliflower rice (lighter), or black beans.
Make ahead & storage
- Make ahead: Assemble up to 24 hrs ahead; cover and refrigerate. Bake covered 10 minutes, then uncover to finish.
- Fridge: 3–4 days, airtight.
- Freeze: Wrap tightly (unbaked preferred). Thaw overnight; bake as directed.
- Reheat: 325°F covered 15–20 minutes until 165°F.
FAQs
Can I use corn tortillas? Yes—soften first (quick skillet toast or dip in warm sauce).
Sauce broke/looks grainy? It overheated. Whisk in a splash of warm broth and a spoon of sour cream off heat.
Pre-cooked vs raw chicken? Use fully cooked, shredded chicken (target 165°F).
Can I add veggies? Fold in sautéed onions, spinach, or corn with the chicken.
Too thin? Too thick? Simmer sauce 1–2 minutes to thicken; thin with warm broth a tablespoon at a time.
Simple Nutrition (estimate, per 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~460 | ~34 g | ~28 g | ~24 g | ~2 g | ~940 mg |
Easy Creamy White Chicken Enchiladas
Ingredients
Equipment
Method
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
- Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour 1 minute. Slowly add warm broth, whisking smooth; simmer 2–3 minutes until lightly thick. Remove from heat; whisk in sour cream (and cream cheese if using), green chiles, garlic powder, onion powder, cumin, salt, pepper, and lime juice.
- Filling: In a bowl, combine chicken with ¾ cup sauce and 1 cup Monterey Jack.
- Assemble: Warm tortillas until pliable. Divide filling among tortillas; roll and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas; top with remaining Monterey Jack and cheddar. Bake 18–22 minutes until bubbling; broil 1–2 minutes to lightly brown. Rest 5 minutes and serve with garnishes.
Nutrition
Notes
For Two: Halve the recipe; bake in an 8×8 pan 15–18 minutes.
Gluten-free: Use GF tortillas and a 1:1 GF flour blend for the roux or thicken sauce with 1–2 tsp cornstarch slurry added to simmering broth.
Add-ins: 1 cup sautéed onions/spinach/corn in the filling.
Burrito option: Fill 4 large (10-inch) tortillas like burritos, place in dish, smother with sauce and cheese; bake as directed.
Food safety: Ensure the center of the dish reaches 165°F.