Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas are a comforting twist on a classic favorite, combining tender shredded chicken with a rich, cheesy sauce. These enchiladas are perfect for a cozy dinner that’s both satisfying and easy to prepare.

Ingredients

• 3-4 boneless, skinless chicken breasts (about 1 lb)
• 2 cloves fresh garlic, minced
• 1 medium onion, chopped
• 8 large flour tortillas
• 1 cup sour cream
• 2 cups low-sodium chicken broth
• 8 oz cream cheese, softened
• 2 cups shredded cheese (Monterey Jack or cheddar)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cook the chicken in a pot over medium heat until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken using two forks.
3. Step 3: In the same pot, sauté the chopped onion and minced garlic until translucent, about 5 minutes.
4. Step 4: In a bowl, mix the softened cream cheese with sour cream and half of the shredded cheese until smooth. Gradually stir in the chicken broth until well combined.
5. Step 5: Spread some of the sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken, roll them up tightly, and place seam-side down in the dish. Pour the remaining sauce over the enchiladas, then sprinkle the remaining cheese on top.
6. Step 6: Bake for 20-25 minutes until the sauce is bubbly and the cheese is golden brown. Garnish with fresh cilantro or sliced jalapeños if desired before serving.

Tips & Variations

• For extra flavor, add a pinch of cumin or chili powder to the sauce mixture.
• Substitute cooked shredded rotisserie chicken for a quicker prep time.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Add chopped green chilies or diced tomatoes to the filling for a spicy kick.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes, or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours before baking and keep them covered in the refrigerator. Bake just before serving for the best texture and flavor.

What cheese works best for this recipe?

Monterey Jack and cheddar are excellent choices due to their meltability and flavor, but you can also use a Mexican cheese blend or mozzarella if preferred.

Creamy White Chicken Enchiladas Recipe

---

★★★★★

4.7 from 97 reviews

• Author: Marina
• Total Time: 50 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Creamy White Chicken Enchiladas are a comforting and delicious Mexican-inspired dish featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich and creamy cheese sauce, then baked to bubbly, golden perfection. This recipe blends the creaminess of sour cream and cream cheese with savory chicken broth and melty shredded cheese to create an indulgent meal that’s perfect for a family dinner or special occasion.

---

Ingredients

Scale 1x2x3x

Chicken and Filling

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cloves fresh garlic, minced
• 1 medium onion, chopped

Sauce and Assembly

• 8 large flour tortillas
• 1 cup sour cream
• 2 cups low-sodium chicken broth
• 8 oz cream cheese, softened
• 2 cups shredded cheese (Monterey Jack or cheddar)

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
2. Cook Chicken: Place the chicken breasts in a pot over medium heat and cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked. Once done, shred the chicken using two forks or your hands.
3. Sauté Aromatics: In the same pot, sauté the chopped onion and minced garlic until translucent and fragrant, about 5 minutes. This builds the flavor base for the sauce.
4. Prepare Sauce: In a mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheese. Mix until smooth and creamy. Gradually stir in the low-sodium chicken broth until fully blended into a smooth sauce.
5. Assemble Enchiladas: Spread a thin layer of the prepared sauce on the bottom of a baking dish to prevent sticking. Fill each flour tortilla with a generous amount of shredded chicken, roll them up tightly, and place them seam side down in the dish.
6. Add Sauce and Cheese: Pour the remaining sauce evenly over the rolled tortillas, making sure they are well coated. Sprinkle the top with the remaining half of shredded cheese.
7. Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top is golden brown. This baking step melts the cheese and infuses all the flavors.
8. Garnish and Serve: Optionally garnish with fresh cilantro leaves or sliced jalapeños for a fresh and slightly spicy touch before serving.

Notes

• Use low-sodium chicken broth to control the salt content in the dish.
• Shredded chicken can be substituted with leftover rotisserie chicken to save time.
• Monterey Jack cheese offers a creamy melt, but cheddar cheese adds a sharper flavor; feel free to mix or use your preference.
• For a spicier version, add chopped green chilies or jalapeños inside the filling.
• To make this dish gluten-free, substitute flour tortillas with corn tortillas if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: Creamy chicken enchiladas, white sauce enchiladas, baked enchiladas, Mexican chicken recipe, easy enchiladas