If you’re looking for a dinner that’s comforting, creamy, and guaranteed to become a family favorite, these Creamy Chicken Enchiladas with White Sauce are about to win your heart. This recipe is the perfect twist on traditional enchiladas—no spicy red sauce, no complicated prep. Instead, you get soft flour tortillas filled with juicy shredded chicken and cheese, all covered in a luxurious sour-cream white sauce that melts beautifully into the tortillas as it bakes. It’s the kind of cozy meal that makes you close your eyes after the first bite.
What makes this recipe so popular? For one, it’s extremely beginner-friendly, so even if you’re not confident in the kitchen, this dish will make you look like a pro. Two, it’s very customizable: use rotisserie chicken, leftover turkey, or freshly cooked chicken breasts. And finally, the flavor—rich, creamy, cheesy, but still light enough that you won’t feel overwhelmed.
Whether you’re planning a weeknight dinner, hosting family, or bringing a dish to a potluck, these chicken enchiladas are a guaranteed hit.
Jump to RecipeWhy People Love Creamy Chicken Enchiladas with White Sauce :
One of the biggest reasons people adore this dish is its comfort factor. The creamy white sauce coats every tortilla with the perfect balance of tangy, savory, and cheesy goodness. It’s also a crowd-pleaser for all ages—kids who don’t love spicy dishes can enjoy it, while adults appreciate the rich flavor and customizable toppings. It’s also quick to prepare, using simple, budget-friendly ingredients you probably already have at home.
Ingredients (Serves 6–8)
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (Monterey Jack or mozzarella)
- 1 can (4 oz) diced green chiles
- 8 flour tortillas (medium)
For the White Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (Monterey Jack recommended)
- Salt & pepper, to taste
- Optional: ½ tsp garlic powder
- Optional: fresh cilantro for garnish
Instructions
How to Make Creamy Chicken Enchiladas with White Sauce
1. Prepare the Oven
Start by preheating your oven to 350°F (175°C) and lightly greasing your baking dish. This prevents the tortillas from sticking and allows the sauce to glide smoothly underneath.
2. Build the Filling
In a large bowl, mix the shredded chicken, cheese, and diced green chiles. The chiles provide mild flavor without being spicy, making them perfect for this creamy recipe.
3. Roll the Enchiladas
Spoon the mixture into each tortilla, roll tightly, and arrange them seam-side down in your baking dish.
4. Make the Creamy White Sauce
This part is what sets the recipe apart.
- Melt butter in a saucepan.
- Add flour to create a quick roux.
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream and cheese until velvety.
- Season with garlic powder, salt, and pepper.
Pour this dreamy mixture evenly over the enchiladas.
5. Bake to Perfection
Bake for 22–25 minutes, then broil for 2–3 minutes to give the top a golden, bubbly finish.
Estimated Calories & Cost
- Calories: ~350–420 calories per enchilada (depends on cheese/tortilla size)
- Cost to make: Approximately $10–$14 USD (or around 100–140 MAD), depending on ingredients and brand.
Recipe Card :
Chicken enchiladas with white sauce
Ingredients
- For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese Monterey Jack or mozzarella
- 1 can 4 oz diced green chiles
- 8 flour tortillas medium
- For the White Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheese Monterey Jack recommended
- Salt & pepper to taste
- Optional: ½ tsp garlic powder
- Optional: fresh cilantro for garnish
Instructions
- Preheat & Prepare
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
- Mix the Filling
- In a bowl, combine:
- Shredded chicken
- Cheese
- Diced green chiles
- Mix well.
- Fill the Tortillas
- Spoon the chicken mixture into each tortilla, roll them tightly, and place seam-side down in the baking dish.
- Make the White Sauce
- In a saucepan:
- Melt the butter.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Remove from heat, stir in sour cream and cheese.
- Season with salt, pepper, and garlic powder.
- Assemble
- Pour the creamy white sauce evenly over the enchiladas.
- Bake
- Bake for 22–25 minutes, then broil for 2–3 minutes for a golden top.
Notes
Swap the meat: Use rotisserie chicken, turkey, or cooked shredded beef.
Healthier option: Use low-fat sour cream, whole-wheat tortillas, or reduced-fat cheese.
Extra flavor: Add sautéed onions, garlic, or corn to the filling.
More cheesy: Top with an extra ½ cup of cheese before baking.
Tips & Variations :
Cheese lovers: Add extra cheese on top before baking for a gooier finish.
Add spice: Stir in jalapeños or cayenne pepper.
Veggie boost: Corn, spinach, or sautéed onions work great.
Protein swaps: Substitute chicken with turkey, beef, or a meatless shredded chicken alternative.
Final Thoughts
These Creamy Chicken Enchiladas with White Sauce strike the perfect balance between simplicity and indulgence. They’re easy to make, packed with flavor, and totally customizable—no wonder they’ve become a top trending comfort meal. Whether for a cozy night in or a crowd-pleasing dinner, this recipe is one you’ll return to again and again.
And also here is a wheatless and gluten-free recipes if you want more glutten free recipes and you Looking for more delicious Recipes. Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist .” https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/ Millet is an ancient grain rich in protein and fiber source. Coconut flour is a popular gluten-free alternative for baking source. for more recipes : home – Delishplates.net
