Creamy Chicken Enchiladas with White Sauce

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, these Creamy Chicken Enchiladas are the answer. This is one of those recipes you’ll make on repeat.

Too tired to cook something complicated? This works perfectly for your busiest nights. You get a restaurant-quality meal without the stress or the long wait times.

Why You’ll Make This Again

These creamy chicken enchiladas are the ultimate comfort food for a chilly Fall evening. They are incredibly reliable and come together in just 45 minutes. Your family will love the rich, cheesy texture.

This recipe is a massive time-saver for any weeknight dinner. It uses simple pantry staples you likely already have. You get a satisfying meal that feels special but remains totally approachable.

How This Comes Together

The process is straightforward and beginner-friendly. You’ll start by rolling simple ingredients into tortillas. The magic happens when you whisk together the quick white sauce. It smothers everything in a rich, zesty flavor that everyone craves.

What You’ll Need

Grab these simple ingredients from your pantry and fridge. Using pre-cooked chicken makes this process even faster.

• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 10 soft flour tortillas (6-inch)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step-By-Step Directions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese.
3. Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
5. Slowly whisk in the chicken broth and continue cooking until the sauce thickens and reaches a simmer.
6. Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until smooth.
7. Pour the white sauce evenly over the rolled tortillas in the baking dish.
8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
9. Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

How To Serve It

Serve these hot right out of the oven for the best experience. The bubbling cheese and creamy sauce are visually stunning for guests. Pair them with a simple side of Mexican rice or a fresh green salad.

Add a squeeze of fresh lime to brighten the flavors. A sprinkle of fresh cilantro adds a nice pop of color. It is a guaranteed crowd-pleaser for any casual hosting night.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. Reheat individual portions in the microwave for a quick lunch the next day.

You can also freeze these before baking for an easy future meal. Just thaw them overnight in the refrigerator before putting them in the oven. Keep the sauce separate if you want to prevent sogginess when freezing.

Make It Even Better (Pro Tips)

• Use a rotisserie chicken to save massive amounts of time.
• Don’t skip the roux step to ensure your sauce is thick.
• Avoid over-filling the tortillas so they don’t burst while baking.
• Warm your tortillas briefly so they are easier to roll without tearing.
• Use freshly shredded cheese for the smoothest melt possible.
• Add extra green chiles if you want a bit more tang.
• Let the dish rest for five minutes after baking to set.

Easy Ways To Change It Up

• Swap flour for corn tortillas if you prefer that classic texture.
• Add black beans or corn to the chicken filling for extra fiber.
• Stir in some jalapeños if you want a spicy kick.
• Use pepper jack cheese to add a little more heat to the sauce.

Quick Questions

Can I make these ahead of time?

Yes, you can assemble them earlier in the day. Keep them covered in the fridge until you are ready to bake. You might need to add five minutes to the bake time.

Why is my sauce too thin?

The sauce needs to reach a simmer to thicken properly. Make sure you whisk the flour and butter well before adding liquid. It will also thicken slightly as it bakes.

I hope you love these creamy chicken enchiladas as much as my family does. They are the perfect solution for a busy night when you need comfort. Happy cooking!

— Ethan

Creamy Chicken Enchiladas with White Sauce

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 10 soft flour tortillas (6-inch)
• 3 tablespoons unsalted butter
• 3 tablespoons all -purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles
• 0.5 teaspoon sal t
• 0.25 teaspoon black pepper

Method

 

1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a medium bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese.
3. Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
5. Slowly whisk in the chicken broth and continue cooking until the sauce thickens and reaches a simmer.
6. Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until smooth.
7. Pour the white sauce evenly over the rolled tortillas in the baking dish.
8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
9. Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.