Creamy White Chicken Enchiladas: Simple & Delicious

25 de August de 2025

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Creamy White Chicken Enchiladas have become my absolute go-to comfort food, a dish that feels like a warm hug on a chilly evening. I remember the first time I tried making them from scratch, nervous but excited to recreate that restaurant-quality flavor at home. The aroma of garlic and savory chicken filling my kitchen was just the beginning. This recipe for chicken enchiladas with white sauce is incredibly satisfying, and I’m thrilled to share exactly how to make creamy white chicken enchiladas that will impress everyone. Let’s get cooking!

Why You’ll Love These Creamy White Chicken Enchiladas

You’re going to adore this recipe for so many reasons!

Incredible flavor that’s both comforting and satisfying.
Perfectly easy creamy chicken enchiladas that come together in under an hour.
A budget-friendly meal that uses simple, accessible ingredients.

Family-approved and always a hit at dinner time.
The sauce is incredibly rich, making these truly cheesy white chicken enchiladas.
You can easily adapt it for meal prep throughout the week.

It’s a fantastic way to use up leftover cooked chicken.

Ingredients for Creamy White Chicken Enchiladas

Here’s what you’ll need to create these delightful homemade white chicken enchiladas:

2 cups cooked chicken, shredded – I love using rotisserie chicken for ease!

8 flour tortillas – warmed slightly to make rolling easier.
1 cup sour cream – this is key for that luxurious creamy texture.
1 can (10 oz) cream of chicken soup – a classic shortcut for a smooth sauce.

1 cup shredded cheddar cheese – plus more for topping, of course!
1 cup chicken broth – essential for thinning the sauce to the right consistency.
1 teaspoon garlic powder – adds a lovely savory depth.

1 teaspoon onion powder – for a foundational flavor.
1 teaspoon chili powder – just a touch for warmth.
Salt and pepper to taste

Fresh cilantro, for garnish (optional)

These ingredients come together to form the perfect chicken enchilada filling white sauce that coats everything beautifully.

How to Make Creamy White Chicken Enchiladas

Step 1: First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab a baking dish and give it a light greasing so nothing sticks.

Step 2: Time to whip up that luscious sauce! In a medium mixing bowl, combine the 1 cup sour cream, the 1 can (10 oz) cream of chicken soup, and the 1 cup chicken broth. Whisk in the 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and a good pinch of salt and pepper. Stir it all together until it’s wonderfully smooth and creamy – the base for our amazing chicken enchiladas with white sauce.
Step 3: Now for the filling! Take your 2 cups cooked chicken, shredded, and put it in a separate bowl. Spoon about half of that glorious white sauce over the chicken and toss gently until every piece of chicken is coated. This makes for truly shredded chicken enchiladas creamy.
Step 4: Grab one of your 8 flour tortillas. Warm them slightly if they’re feeling stiff; it makes rolling so much easier. Spoon about 1/4 cup of the saucy chicken mixture right into the center of each tortilla.

Step 5: Roll up those tortillas snugly, tucking in the sides if you can, and place them seam-side down in your prepared baking dish. Repeat this until all your tortillas are filled and nestled together. They look so neat before the sauce goes on!
Step 6: Pour the remaining creamy white sauce evenly over all the rolled enchiladas. Make sure every little nook and cranny gets some of that deliciousness.
Step 7: Sprinkle the 1 cup shredded cheddar cheese all over the top. I like to get good coverage so you get that nice, bubbly, golden crust.

Step 8: Pop the baking dish into your preheated oven. Bake for about 25 minutes, or until the cheese is melted, bubbly, and has those lovely golden-brown spots. The aroma will be incredible!
Step 9: Once they’re done, carefully remove the dish from the oven. Let them rest for a few minutes – this helps everything set. Garnish with fresh cilantro if you’re feeling fancy. Enjoying these homemade white chicken enchiladas is pure bliss!

Creamy White Chicken Enchiladas: Simple & Delicious - Creamy White Chicken Enchiladas - additional detail

Pro Tips for the Best Creamy White Chicken Enchiladas

Want to take your enchiladas from good to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference.

Don’t skip warming your tortillas! Slightly warmed flour tortillas are much more pliable and less likely to tear when you roll them. A quick zap in the microwave works wonders.
For an extra layer of flavor, try toasting your dried chili powder before adding it to the sauce. It really wakes up the taste buds.

If you’re using corn tortillas, I highly recommend briefly frying them in a little oil before filling. This softens them and prevents them from getting mushy in the sauce.
A touch of lime juice stirred into the sauce right before baking adds a bright, fresh note that cuts through the richness beautifully.

What’s the secret to perfect creamy white chicken enchiladas?

The magic is in creating a truly luscious chicken enchiladas sour cream sauce. Using both sour cream and cream of chicken soup creates an unbelievably smooth and rich base that coats the chicken and tortillas perfectly, ensuring every bite is creamy and delicious.

Can I make creamy white chicken enchiladas ahead of time?

Yes, you absolutely can! Assemble the enchiladas, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if they’re coming straight from the fridge.

How do I avoid common mistakes with creamy white chicken enchiladas?

A common pitfall is dry chicken, so make sure your chicken is moist before mixing with the sauce. Also, to prevent issues with why are my chicken enchiladas not creamy, don’t overbake them once the sauce and cheese are on; this can cause the sauce to break or dry out.

Best Ways to Serve Creamy White Chicken Enchiladas

These delightful enchiladas are so versatile, they pair wonderfully with a variety of sides. For a truly classic experience, I love serving them with a simple side salad dressed with a light vinaigrette. This adds a refreshing crunch that balances the richness of the enchiladas. Another fantastic option is a dollop of fresh salsa or pico de gallo, which adds a pop of color and a bit of acidity. If you’re looking for something heartier, a side of Mexican rice or black beans makes for a complete and satisfying meal. For those who prefer milder flavors, these are perfect alongside a simple green salad or steamed corn, really letting the creamy sauce shine as a mild chicken enchiladas white sauce experience.

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Nutrition Facts for Creamy White Chicken Enchiladas

Here’s a breakdown of the estimated nutritional information for one serving of these delicious enchiladas:

Calories: Approximately 350-400 kcal

Fat: Approximately 15-20g
Saturated Fat: Approximately 7-10g
Protein: Approximately 20-25g

Carbohydrates: Approximately 25-30g
Fiber: Approximately 2-3g
Sugar: Approximately 3-5g

Sodium: Approximately 700-900mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are fantastic for leftovers, making them a perfect candidate for meal prep. Once they’ve cooled down completely, I like to store any extra portions in an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to make a big batch and freeze some, that works too! Wrap individual servings tightly in plastic wrap, then in foil, and they can be frozen for up to 3 months. This makes it super easy to pull out a portion of this delicious chicken enchilada casserole white sauce whenever a craving strikes.

When you’re ready to reheat, there are a couple of easy ways. For refrigerated portions, you can pop them back into a 350°F (175°C) oven for about 10-15 minutes until heated through. If they’re frozen, thaw them overnight in the fridge first, then reheat as usual. Alternatively, you can microwave individual servings for a quick reheat, just be sure to cover them to keep them moist.

Frequently Asked Questions About Creamy White Chicken Enchiladas

What are creamy white chicken enchiladas?

Creamy white chicken enchiladas are a comforting dish featuring tender shredded chicken wrapped in soft flour tortillas, all smothered in a rich, velvety white sauce and topped with melted cheese. They’re a beloved variation on traditional enchiladas, known for their mild, savory flavor and incredibly satisfying texture.

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas give you that classic soft wrap, corn tortillas are also a great option. Just be sure to warm them slightly or quickly fry them in oil before filling to make them pliable and prevent them from cracking when you roll them up. This is a common technique for making authentic white chicken enchiladas.

Why are my chicken enchiladas not creamy?

To ensure your enchiladas are perfectly creamy, the key is in the sauce. Make sure you’re using ingredients like sour cream and cream of chicken soup, and don’t skimp on the broth when making your white sauce. Overcooking can also dry out the sauce, so bake just until the cheese is bubbly and golden. Some people find adding a bit more cheese or a touch of heavy cream can boost the creaminess too!

What makes this a chicken enchilada casserole white sauce?

This recipe transforms into a delightful casserole because all the individual enchiladas are nestled closely together in a baking dish and baked until bubbly. The creamy white sauce and cheese create a cohesive, comforting dish that’s easy to serve, much like a traditional casserole. It’s a wonderfully simple way to prepare these enchiladas.

Variations of Creamy White Chicken Enchiladas You Can Try

While this recipe is fantastic as is, I love experimenting with different flavors and methods! If you’re looking to switch things up, here are a few ideas that I’ve found work wonderfully.

Dietary Adaptations: For a gluten-free version, simply swap the flour tortillas for corn tortillas. You can also make these vegetarian by substituting the chicken with sautéed mushrooms and black beans – it’s still a wonderfully satisfying meal.
Flavor Boosts: Adding some chicken enchiladas with cream cheese to the chicken mixture before rolling makes the filling extra rich and decadent. A tablespoon or two of diced green chiles stirred into the sauce also adds a lovely mild kick.
Simpler Sauces: If you’re short on time, you can create a simple chicken enchiladas creamy sauce by combining 1 can of cream of chicken soup with 1/2 cup of milk and 1/2 cup of sour cream, seasoned with garlic and onion powder. It’s a quick shortcut that still delivers delicious results.

Cooking Methods: While baking is classic, you can also assemble these in a slow cooker on low for 2-3 hours, or even make them in an Instant Pot for a faster meal.