WHITE CHICKEN ENCHILADAS
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I make these white chicken enchiladas so often they practically live in my weekly rotation — creamy, quick, and forgiving enough to pull together after a long day. This version uses shredded rotisserie chicken, a tangy cream-cheese–yogurt-style sauce, and melty Monterey Jack for a dinner the whole family asks for again and again. If you want a reliable weeknight winner that travels well to potlucks, this is it — and yes, you can shortcut almost every step without sacrificing flavor. For a different weeknight dinner idea with the same comfort-level, I sometimes pair it with a slow-cooker sandwich like the slow cooker BBQ beef sandwiches recipe when feeding a crowd.
Why you’ll love this dish
These enchiladas hit a sweet spot: fast to assemble, broadly appealing, and creamy without being cloying. They’re perfect for weeknights, easy enough for busy parents, and adaptable for picky eaters (hide extra veggies in the filling or swap cheeses). The sauce is what sets them apart — tangy cream cheese plus a bit of broth keeps it silky and scoopable so the tortillas slide easily while baking.
“We make these every week — creamy, quick, and everyone asks for seconds. The perfect weeknight comfort food.” — a regular at my dinner table
Beyond comfort, this recipe is economical (leftover chicken works great), freezer-friendly, and scalable for potlucks. If you liked the creamy Crock-Pot twists you’ve tried before, you might enjoy the similar ease of the creamy Hidden Valley ranch chicken for another hands-off meal.
How this recipe comes together
Quick overview so you know what to expect:
- Shred cooked chicken (rotisserie or poached) and season lightly.
- Make a creamy white sauce by softening aromatics, adding green chiles, chicken broth, cream cheese, and sour cream; whisk until smooth.
- Toss the sauce with the chicken, fill warmed tortillas, and roll them into a baking dish.
- Top with shredded cheese and bake until bubbly and golden.
- Rest a few minutes, then garnish and serve.
This process takes about 10–15 minutes active time and 20–25 minutes in the oven. It’s the sort of recipe where most of the work is quick blending and assembly.
What you’ll need
- 3 cups cooked shredded chicken (about 1 large rotisserie chicken) — shortcut: buy rotisserie, or poach breasts and shred.
- 8–10 (6–8 inch) flour or corn tortillas (flour gives softer, corn gives more authentic texture)
- 8 oz cream cheese, softened
- 1 cup sour cream (or Greek yogurt for tang)
- 1 cup chicken broth (low-sodium preferred)
- 1 (4 oz) can diced green chiles
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack or pepper jack cheese, divided
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and black pepper to taste
- Fresh cilantro, lime wedges, and sliced avocado for serving (optional)
Ingredient notes and substitutions:
- Swap sour cream for plain Greek yogurt to cut a little fat and add protein.
- For dairy-free, use a dairy-free cream cheese and yogurt alternative and a dairy-free shredded cheese.
- If you prefer a milder or spicier dish, adjust the chili powder and use mild or hot green chiles.
For another comforting, family-friendly casserole idea that’s easy to scale, try this family-favorite comfort recipe.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Warm the tortillas briefly in a dry skillet or microwave (20–30 seconds wrapped in a damp towel) to make them pliable.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in green chiles, cumin, and chili powder; cook 1 minute to bloom the spices.
- Add chicken broth and bring to a simmer. Reduce heat to low, add cream cheese in chunks and sour cream, whisking until smooth. Season with salt and pepper. If sauce is too thick, add a splash more broth.
- Toss the shredded chicken with about 1 to 1 1/2 cups of the sauce (reserve remaining sauce for topping).
- Spoon ~1/3 cup of the chicken mixture onto each tortilla, roll up, and place seam-side down in the prepared dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and edges are lightly browned.
- Let rest 5 minutes before serving. Garnish with cilantro, lime wedges, avocado, and a dollop of sour cream if desired.
Quick safety note: if you used freshly cooked chicken, make sure it reached an internal temperature of 165°F (74°C) before shredding. Reheat leftovers to 165°F when serving.
Best ways to enjoy it
These enchiladas pair beautifully with bright, crunchy sides to cut the richness:
- Mexican-style rice or cilantro-lime rice
- Black beans or charred corn salad
- Simple green salad with lime vinaigrette
- Chips and pico de gallo or a quick avocado salsa
For drinks, a crisp lager or a zesty Sauvignon Blanc balances the creaminess. Plate them with a lime wedge and chopped cilantro for color and acidity. For a family-style spread, bake in a larger dish and let everyone help themselves.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep garnishes separate to maintain freshness.
- Freezing: Assemble in a freezer-safe dish (don’t bake). Cover tightly and freeze up to 3 months. Thaw overnight in the fridge before baking. You can also freeze fully baked enchiladas; reheat covered.
- Reheating: Oven method is best — cover with foil and bake at 350°F (175°C) until heated through (about 15–20 minutes from refrigerated). For single servings, microwave on medium power in 45–60 second bursts until hot, or use an air fryer at 350°F for 6–8 minutes.
- Food safety: Always cool leftovers quickly (within 2 hours) and refrigerate.
Pro chef tips
- Warm the tortillas: Softening tortillas before rolling prevents cracks and soggy edges. A quick flip in a hot skillet or a 20-second microwave wrap works wonders.
- Cream-sauce smoothness: Cut the cream cheese into cubes and add off the heat or over low heat, whisking until melted to avoid lumps.
- Prevent soggy enchiladas: Use flour tortillas for the softest result; for corn tortillas, lightly fry or steam them briefly, then pat dry to avoid tearing and sogginess.
- Make it faster: Use pre-shredded rotisserie chicken and pre-shredded cheese. You can also swap out the onion for 1 tsp onion powder in a pinch.
- For extra flavor, stir a tablespoon of chopped pickled jalapeños or a squeeze of lime into the filling.
If you enjoy tweaking family recipes, you might also want to check out this another nostalgic casserole for inspiration.
Creative twists
- Crock-Pot version: Combine shredded chicken, sauce ingredients (except some cheese) in the slow cooker, cook on low 2–3 hours, assemble in a dish, and broil cheese at the end for a bubbly top.
- Green chile & poblano: Roast poblano peppers and blend into the sauce for a smoky depth.
- Spicy variation: Add a diced jalapeño or chipotle in adobo to the sauce.
- Vegetarian: Replace chicken with roasted cauliflower and black beans, and use vegetable broth.
- Low-carb: Use large low-carb tortillas or serve the filling over cauliflower rice.
Your questions answered
Q: How long does this take from start to table? A: About 35–45 minutes total: 10–15 minutes active prep (if using rotisserie chicken) and 20–25 minutes baking.
Q: Can I make these ahead for a party? A: Yes — assemble them in the baking dish, cover, and refrigerate overnight. Bake 25–30 minutes at 375°F before serving. For longer storage, freeze assembled (unbaked) for up to 3 months.
Q: Can I use corn tortillas? A: Yes. Soften them by lightly frying or warming wrapped in a damp towel, then pat dry; corn tortillas can tear easily if cold.
Q: Is this recipe kid-friendly? A: Absolutely. Keep the heat mild, use mild chiles, and serve with familiar sides like rice and beans.
Q: How can I make it dairy-free? A: Use dairy-free cream cheese and sour cream alternatives and a plant-based shredded cheese. The texture will be slightly different but still satisfying.
Conclusion
If you want more variations on creamy white enchilada-style casseroles, check out this White Chicken Enchilada Casserole – The Country Cook for another take on the classic. For a slow-cooker approach, here’s a great option: Crock-Pot Chicken Enchilada Casserole | Mary’s Whole Life. And if you like extra-creamy versions, read through this Creamy White Chicken Enchiladas – The Country Cook for tips and tweaks others swear by.
Enjoy — and remember: the easiest, most-loved recipes are the ones you adjust to your family’s taste.
Creamy White Chicken Enchiladas
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Warm the tortillas briefly in a dry skillet or microwave (20–30 seconds wrapped in a damp towel) to make them pliable.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook for an additional 30 seconds.
- Stir in the diced green chiles, cumin, and optional chili powder; cook for 1 minute to bloom the spices.
- Add the chicken broth and bring to a simmer. Reduce heat to low, add cream cheese in chunks, and sour cream, whisking until smooth. Season with salt and pepper. If the sauce is too thick, add a splash more broth.
- Toss the shredded chicken with about 1 to 1 1/2 cups of the sauce (reserve remaining sauce for topping).
- Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll up, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the edges are lightly browned.
- Let rest for 5 minutes before serving. Garnish with cilantro, lime wedges, avocado, and a dollop of sour cream if desired.
