After a long day at work, there’s nothing quite as comforting as a rich, creamy dish that feels like a warm hug. That’s when I turn to my favorite Creamy White Chicken Enchiladas. Imagine the enticing scent of melted cheese mingling with savory chicken and sautéed spices wafting through your kitchen. This Tex-Mex delight wraps tender tortillas around perfectly shredded chicken, all drenched in a luscious white sauce that’s sure to please even the pickiest of eaters.
What I love most about these enchiladas is how effortlessly they come together. With just 15 minutes of prep time, they’re a perfect solution for busy weeknights. Plus, they’re a one-pan wonder, making cleanup a breeze — an absolute win in my book! Whether you’re looking for something hearty to share around the dinner table or simply craving a comforting meal, these creamy enchiladas are about to become your new go-to recipe. Ready to dive in?
Why are Creamy White Chicken Enchiladas a Must-Try?
Quick preparation: With just 15 minutes of prep, this dish is perfect for any busy schedule.
One-pan convenience: Say goodbye to pile-ups in the sink; this meal is prepared and baked in just one pan!
Rich, creamy goodness: The blend of cream cheese and Mexican cheese creates a sauce that’s utterly irresistible.
Crowd pleaser: Whether it’s family dinner or a gathering with friends, these enchiladas appeal to everyone’s taste buds.
Versatile: Customize your filling with beef, veggies, or beans, making it adaptable for various dietary needs.
Comfort food classic: The balance of soft tortillas and savory chicken wrapped in creamy sauce will feel like a warm hug after a long day!
Creamy White Chicken Enchiladas Ingredients
For the Enchiladas
• Flour Tortillas – The base for these creamy white chicken enchiladas; consider whole wheat for a fiber boost.
• Cooked Shredded Chicken – The heart of the dish; rotisserie chicken is a fantastic time-saver.
• Mexican Cheese (shredded) – Adds melty goodness; swap for Monterey Jack if you prefer a milder flavor.
• Cream Cheese – Brings the creamy texture to the filling; opt for Neufchâtel cheese for a lighter take.
• Fajita or Taco Seasoning – Enhances flavor depth; homemade spice blends offer a fresh twist.
For the Sauce
• Butter – Provides richness to the sauce; olive oil can substitute for a healthier option.
• All-Purpose Flour – Thickens the sauce beautifully; use gluten-free flour if needed.
• Chicken Broth – Adds moisture and depth to the sauce; vegetable broth is great for a vegetarian alternative.
• Sour Cream – Enriches the sauce with tang; Greek yogurt can give you a lighter version.
• Green Chiles (diced and drained) – Introduces a mild heat; jalapeños can amp up the spiciness.
Discover the creamy delight of these Creamy White Chicken Enchiladas as you gather the ingredients!
How to Make Creamy White Chicken Enchiladas
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking pan to ensure your enchiladas don’t stick.
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Mix together shredded chicken, cream cheese, Fajita seasoning, and 1 cup of Mexican cheese in a mixing bowl until it’s well combined and creamy.
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Fill each flour tortilla with the chicken mixture, rolling them up tightly and placing them seam side down in the prepared baking pan.
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Melt butter in a saucepan over medium heat. Whisk in the flour and taco seasoning, stirring continuously until it’s evenly blended.
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Gradually pour in the chicken broth while whisking until smooth. Allow the sauce to simmer for approximately 3 minutes until it becomes thickened to perfection.
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Stir in sour cream and diced green chiles, and heat through for about 1 minute to infuse those flavors.
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Pour the creamy sauce evenly over the enchiladas in the baking dish, then sprinkle the remaining cheese generously on top.
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Bake for around 20 minutes or until the cheese is bubbling and golden brown.
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Cool slightly before serving to let the flavors settle, and then enjoy the warmth and comfort of your delicious enchiladas!
Optional: Garnish with fresh cilantro or avocado slices for a touch of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creamy White Chicken Enchiladas
Fridge: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezer: For longer storage, freeze the assembled, unbaked enchiladas tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until thoroughly heated, keeping the foil cover until the last few minutes to prevent drying out.
Make-Ahead Tip: These creamy white chicken enchiladas can be prepared a day ahead, stored in the fridge, and baked fresh, adding only a few more minutes to the cooking time!
What to Serve with Creamy White Chicken Enchiladas?
Elevate your dining experience with complementary dishes that enhance the comforting flavors of these creamy delights.
- Instant Pot Mexican Rice: This fluffy, seasoned rice provides a savory balance to the rich enchiladas, making for a satisfying meal.
- Refried Beans: Creamy and slightly tangy, these beans add protein and richness, perfectly pairing with the enchiladas’ creamy sauce.
- Fresh Avocado Salad: A bright, crisp salad with ripe avocados and tomatoes adds freshness and a delightful contrast to the dish’s warmth.
- Corn on the Cob: Sweet and slightly charred corn complements the enchiladas beautifully, lending a pop of sweetness and texture.
- Pico de Gallo: This fresh salsa brings a zesty punch, balancing the creaminess and enhancing each bite with its vibrant flavor.
- Chips and Guacamole: Crunchy tortilla chips with creamy guacamole make a wonderful appetizer, teasing your taste buds before the main dish.
Pair any of these delicious options with your Creamy White Chicken Enchiladas, and you’ll create a memorable feast everyone will adore!
Creamy White Chicken Enchiladas Variations
Spice up your homemade experience by exploring these delightful twists on the classic recipe!
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Mexican Cheese Blend: Swap out for a mix of pepper jack and cheddar for a zesty kick. This combo adds depth and flavor, making each bite even more exciting!
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Low-Fat Option: Use reduced-fat cream cheese and Greek yogurt instead of sour cream for a healthier rendition. You’ll still enjoy the creaminess while lightening up your dish.
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Vegetarian Option: Replace chicken with sautéed mushrooms and zucchini for a wholesome, meat-free alternative. This will not only keep that creamy texture but elevate the flavors too!
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Black Bean Boost: Add a layer of black beans between the tortillas for extra protein and fiber. The beans provide a delightful creaminess that perfectly complements the sauce.
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Spicy Upgrade: Toss in some diced jalapeños with the chicken for an extra punch. The heat will be perfectly balanced by the creamy sauce, creating a delicious surprise!
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Crispy Corn Tortillas: For a crunchier texture, use crispy corn tortillas instead of flour. This variation celebrates classic Mexican flavors while offering a delightful twist to your mouthfuls.
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Add Greens: Throw in some fresh spinach or kale to the filling for a pop of color and nutrition. It’s a fantastic way to sneak in some greens without sacrificing taste.
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Flavorful Broth: Use homemade chicken or vegetable broth for a more robust sauce. A rich broth elevates the overall flavor, taking these enchiladas to the next level of deliciousness!
Expert Tips for Creamy White Chicken Enchiladas
- Cooked Chicken: Ensure the chicken is fully cooked before shredding to avoid any food safety issues. Rotisserie chicken helps speed things up!
- Cheese Choices: For that gooey, cheesy goodness, use a blend of Mexican cheese. If you prefer milder flavors, Monterey Jack works beautifully too.
- Even Sauce Distribution: Pour the sauce evenly over the enchiladas to coat every roll, ensuring a creamy texture with each bite.
- Crispier Edges: For extra crispy edges, broil the enchiladas for the last 2-3 minutes of baking—just keep a close eye on them!
- Make-Ahead Tip: Assemble your creamy white chicken enchiladas a day in advance and store them in the fridge—just add a few extra minutes to bake time.
Make Ahead Options
These Creamy White Chicken Enchiladas are a perfect solution for busy weeknights, allowing you to enjoy a delicious meal without the last-minute rush. You can assemble the enchiladas up to 24 hours in advance. Simply prepare the filling and roll the tortillas, then place them in the baking pan and cover tightly with plastic wrap. When you’re ready to bake, remove the cover and add the sauce (which can also be made ahead and refrigerated for up to 3 days). Allow an additional 5-10 minutes of cooking time since the dish will be cold from the fridge, ensuring your enchiladas come out just as delicious as if made fresh!
Creamy White Chicken Enchiladas Recipe FAQs
How do I choose the right tortillas for my Creamy White Chicken Enchiladas?
When selecting tortillas, look for fresh flour tortillas that are soft and pliable without dark spots or cracks. You can also opt for whole wheat tortillas to add a healthy twist to your dish, which enhances both fiber content and flavor.
How should I store leftover Creamy White Chicken Enchiladas?
Place any uneaten enchiladas in an airtight container and refrigerate them for up to 3 days. Reheat in the microwave or oven until they are warmed through. To maintain the best texture, I recommend covering them with foil while reheating to retain moisture.
Can I freeze Creamy White Chicken Enchiladas?
Absolutely! To freeze, tightly wrap the unbaked enchiladas in plastic wrap and then in foil. This way, they can be stored for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge before baking as per the recipe instructions.
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What if my sauce is too thick for my Creamy White Chicken Enchiladas?
If you find your sauce thickening up more than you’d like, don’t worry! Simply whisk in a bit more chicken broth, a tablespoon at a time, until the sauce reaches your desired consistency. This will ensure a smooth, creamy coating that deliciously envelops your enchiladas.
Can I make these enchiladas gluten-free?
Yes! To adapt the Creamy White Chicken Enchiladas for a gluten-free diet, use gluten-free flour tortillas and substitute the all-purpose flour in the sauce with a gluten-free flour blend. The rest of the ingredients are naturally gluten-free, making it an easy transformation!
Are there any dietary restrictions I should consider when making Creamy White Chicken Enchiladas?
Certainly! Keep in mind that this dish contains dairy, so it’s wise to check for any lactose intolerance among your guests. If needed, you can substitute sour cream with Greek yogurt and cream cheese with Neufchâtel cheese for a lighter option without sacrificing flavor. Always be attentive to personal dietary needs for the best experience!
Creamy White Chicken Enchiladas That Will Wow Your Weeknight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 baking pan.
- Mix together shredded chicken, cream cheese, Fajita seasoning, and 1 cup of Mexican cheese in a mixing bowl until well combined.
- Fill each flour tortilla with the chicken mixture, rolling them up tightly and placing them seam side down in the prepared baking pan.
- Melt butter in a saucepan over medium heat. Whisk in the flour and taco seasoning until evenly blended.
- Gradually pour in the chicken broth while whisking until smooth. Allow the sauce to simmer for about 3 minutes until thickened.
- Stir in sour cream and diced green chiles, heating through for about 1 minute.
- Pour the creamy sauce evenly over the enchiladas in the baking dish, then sprinkle the remaining cheese on top.
- Bake for around 20 minutes or until the cheese is bubbling and golden brown.
- Cool slightly before serving.