Chicken Enchiladas With White Sauce!

You know those nights when you stare into the fridge, willing a dinner idea to magically appear? That’s exactly how this recipe was born. I had leftover rotisserie chicken, a block of cream cheese begging to be used, and a serious craving for something cheesy and comforting. Enter: these ridiculously good chicken enchiladas with white sauce.

Growing up, enchiladas always meant one thing—red sauce. My mom’s enchiladas were the kind that made your nose tingle from all the chili powder, and while they were delicious, I wanted something a little creamier. One day, at a small Mexican restaurant, I tried creamy white chicken enchiladas for the first time, and my world shifted. Rich, cheesy, and indulgent, they were everything I didn’t know I needed.

Fast forward to my kitchen experiments, and I finally nailed down the perfect version of a white chicken enchilada casserole that’s simple, quick, and just plain irresistible. The best part? Even my husband, a die-hard red sauce fan, licked his plate clean. So, if you’re looking for an easy, family-approved dinner that comes together in 20 minutes, you’re in the right place. Let’s dive in!

Why You’ll Love This Dish

1. Ultra Creamy and Cheesy – If you love rich, comforting flavors, these easy chicken enchiladas with white sauce will be your new favorite. The sour cream and cream cheese create a dreamy, velvety sauce that coats every bite.
   
2. Quick and Easy to Make – This dish is done in 20 minutes! No slaving over the stove for hours. Just mix, roll, and bake.
   
3. Great for Meal Prep – These enchiladas store beautifully. Make a batch ahead of time and pop them in the oven when you need a quick dinner.
   
4. Kid and Husband Approved – Even picky eaters can’t resist the cheesy goodness. My kids ask for these healthy white chicken enchiladas at least once a week!
   
5. Perfect for Leftover Chicken – Got rotisserie chicken? Shredded grilled chicken? This recipe is the perfect way to use it up.
   
6. Keto-Friendly Version Available – Swap out the tortillas for low-carb ones, and boom—keto white chicken enchiladas that taste just as good!
   
7. Customizable to Your Liking – You can add green chilies, jalapeños, or even spinach to make these enchiladas uniquely yours.
   

Ingredients for Chicken Enchiladas With White Sauce

For the Enchiladas:

• 2 cups cooked, shredded chicken (rotisserie works great!)
  
• 1 cup shredded Monterey Jack cheese
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon cumin
  
• 1/2 teaspoon salt
  
• 8 small flour tortillas (or low-carb tortillas for keto white chicken enchiladas)
  

For the White Sauce:

• 2 tablespoons butter
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups chicken broth
  
• 1 cup sour cream
  
• 4 ounces cream cheese, softened
  
• 1 cup shredded Monterey Jack cheese
  
• 1 small can (4 ounces) diced green chilies (optional but adds a nice kick!)
  

Cooking Equipment:

• Large mixing bowl
  
• Saucepan
  
• Whisk
  
• 9×13 baking dish
  
• Oven
  

Cooking Instructions for Chicken Enchiladas With White Sauce Recipe

1. Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish to prevent sticking.
   
2. Make the enchilada filling: In a large bowl, combine the shredded chicken, Monterey Jack cheese, garlic powder, onion powder, cumin, and salt. Mix well.
   
3. Assemble the enchiladas: Lay a tortilla flat, spoon a generous amount of the chicken mixture in the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat with all tortillas.
   
4. Prepare the white sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for 1 minute to cook out the raw flour taste.
   
5. Add the broth: Slowly whisk in the chicken broth, stirring constantly until the mixture thickens slightly (about 2 minutes).
   
6. Incorporate the creaminess: Reduce heat to low, then stir in the sour cream and cream cheese. Keep stirring until smooth. Add the shredded Monterey Jack cheese and diced green chilies. Stir until everything is melted and combined.
   
7. Pour the sauce over the enchiladas: Make sure they’re evenly coated, then sprinkle a little extra cheese on top (because why not?).
   
8. Bake for 15 minutes or until the cheese is melted and bubbly.
   
9. Serve and enjoy! Garnish with fresh cilantro, diced tomatoes, or sliced avocados if you’re feeling fancy.
   

Notes

1. Make it Spicier – Add diced jalapeños to the sauce or sprinkle some cayenne pepper into the filling if you like extra heat.
   
2. Use Corn Tortillas for a Traditional Touch – Flour tortillas make rolling easier, but if you love the classic flavor of authentic enchiladas, swap them for corn tortillas (just warm them first to prevent cracking).
   
3. For the Best Chicken Enchiladas, Use Freshly Grated Cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
   
4. Want a Chicken Enchiladas Recipe With Extra Protein? – Add black beans or even diced grilled chicken on top for extra heartiness.
   
5. Storage & Reheating – These reheat like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
   
6. Make It a Casserole – Instead of rolling, layer the tortillas, chicken mixture, and sauce in a baking dish like a lasagna. This white chicken enchilada casserole is a time-saver!
   

Macronutrients Count Per Serving

• Calories: 420 kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg

Pro Tips for the Recipe

1. Use Rotisserie Chicken for Speed – Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own. It adds flavor and cuts prep time in half.
2. Warm the Tortillas Before Rolling – A quick 10-second microwave zap will make them more pliable and prevent cracking when rolling them up.
3. Don’t Skip the Cheese on Top – A generous cheese topping creates that irresistible golden, bubbly finish that makes these enchiladas next-level delicious.
4. Make the Sauce Extra Creamy – If you want an even richer sauce, mix in a little heavy cream or an extra dollop of sour cream for a silkier texture.
5. Customize the Heat Level – Love spice? Add diced jalapeños or a dash of hot sauce to the filling or sauce to kick up the heat.
6. Let Them Rest Before Serving – Allowing the enchiladas to sit for a few minutes after baking helps the sauce thicken slightly and makes them easier to serve.

Let’s Taco ‘Bout It: Your Questions Answered!

1. What are the best sides to serve with this recipe?
These enchiladas pair beautifully with Mexican rice, refried beans, or a simple avocado salad. If you’re feeling extra indulgent, a side of chips and homemade guacamole is always a win.

2. Can I make these ahead of time?
Absolutely! Assemble the enchiladas and store them covered in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time.

3. Can I freeze these enchiladas?
Yes! Wrap them tightly in foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake as usual.

4. How can I make this recipe even easier?
Use store-bought enchilada sauce instead of making your own, and opt for pre-shredded cheese if you’re in a hurry.

5. Can I make a gluten-free version?
Yes! Swap out the flour tortillas for gluten-free ones and use a gluten-free flour alternative in the sauce.

6. What other proteins can I use?
Shredded turkey or even shrimp work well if you’re looking to switch things up!