Creamy White Chicken Enchiladas Recipe
Updated Apr 24, 2025, Published Mar 03, 2025
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Creamy, cheesy, and comforting, Grandma Rhea’s White Chicken Enchiladas are the ultimate family favorite! Tender shredded chicken is mixed with cream cheese, sour cream, and green chiles, then wrapped in soft flour tortillas, smothered in rich, heavy cream and gooey melted cheese, then baked to bubbly perfection- a warm hug from your kitchen!
Serve with refried beans, Mexican rice, chips and salsa, or Mexican fruit salad!
Why you’ll love this recipe
When my husband was growing up, these white chicken enchiladas were on rotation every month, and they were a favorite even among extended family! Why you’ll love these creamy white chicken enchiladas:
- Melty, Gooey Perfection: The combination of cream, cheese, and tortillas bakes into a bubbly, golden masterpiece with just the right amount of crisp edges.
- Balanced Flavor: The tang of sour cream, the mild heat of green chiles, and the savoriness of Adobo seasoning create layers of flavor without overpowering.
- Perfect for Sharing: Whether for a family dinner or a potluck, this dish is the ultimate crowd-pleaser and always leaves everyone asking for the recipe.
- Make-Ahead Friendly: You can assemble these enchiladas in advance, pop them in the fridge, and bake them right before serving—stress-free and delicious!
You’ll also love our pollo asado, carnitas, and Mexican chicken soup.
Table of Contents
Simple Ingredients
With simple grocery store ingredients and quick prep, you’ll have this best chicken enchilada recipe ready quickly.
- Flour Tortillas: Soft and tender wraps that hold all the delicious, creamy filling in place. I love the raw tortillas you heat in the pan, but you can use any!
- Cooked Chicken, Shredded: Tender, flavorful chicken forms the heart of this dish, creating a satisfying and protein-packed base. Use shredded rotisserie chicken or leftover baked chicken breast.
- Cream Cheese: Adds a velvety richness and tangy flavor to the filling, making it irresistibly creamy.
- Sour Cream: Brings a smooth texture and a slight tang that balances the richness of the dish.
- Salt, Black Pepper, and Garlic Powder: Simple yet essential seasonings that enhance and tie together all the flavors.
- Adobo or Taco Seasoning (optional): A touch of this savory spice blend adds a subtle, earthy depth and a hint of garlic.
- Heavy Cream: Creates a rich, luxurious sauce as it bakes, coating the enchiladas in creamy goodness.
- Mozzarella or Monterey Jack Cheese: Melts beautifully for a gooey, cheesy topping while adding creamy flavor to the filling.
- Diced Green Chiles: These mild and tangy chiles infuse the filling with a gentle warmth and zesty flavor.
- Green Onions: Fresh and vibrant, they’re the perfect garnish to brighten the dish and add a hint of crispness.
Many recipes use chicken broth and make a roux with butter and flour. We skip this and use pure heavy cream, which tastes better and is lighter!
See the recipe card for quantities.
How to Make White Chicken Enchiladas
This an easy recipe the whole family will love. See the full instructions in the recipe card at the bottom of this post.
Add all the filling ingredients to a bowl.
Stir to combine.
Fill the center of each tortilla
Place the tortillas seam-side down on the platter.
Pour the cream over the enchiladas.
Sprinkle the remaining cheese over the top before baking.
Place in the oven for about 20-25 minutes until golden and bubbly.
These are the best enchiladas and are a great recipe for feeding a crowd!
More White Chicken Recipes For You
- This white chicken lasagna with spinach is the perfect marriage of comfort and sophistication.
FAQ’s
The easiest methods for perfectly shredded chicken are:
Rotisserie Chicken: A quick, flavorful option—simply remove the skin and shred with forks or your hands. Boiled Chicken Breasts: Simmer chicken breasts in salted water or broth for about 15-20 minutes, then shred.
Slow Cooker: Cook chicken breasts with a little broth on low for 4-6 hours or high for 2-3 hours, then shred. Instant Pot: Pressure cook chicken with broth for 10 minutes, then shred easily with forks or a mixer.
These methods result in tender, juicy chicken that’s easy to incorporate into the enchiladas!
Substitutions and Variations
Substitutions:
- Chicken: Use cooked turkey, ground beef, or shredded pork.
- Flour Tortillas: Swap in corn tortillas for a gluten-free option.
- Sour Cream: Substitute plain Greek yogurt (full fat).
- Mozzarella/Monterey Jack Cheese: Try cheddar cheese, pepper jack cheese, or a Mexican blend.
- Adobo Seasoning: Replace with taco seasoning, cumin, or chili powder.
Variations:
- Spicy Kick: Add diced jalapeños or a sprinkle of crushed red pepper to the filling.
- Saucy Enchiladas: Pour green enchilada sauce or salsa verde over the tortillas before adding the cream and cheese.
How to Store, Freeze, Make Ahead, and Reheat
- Store: Cover leftovers tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days.
- Make Ahead: Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve. Freeze: Assemble them without the cream, cover them tightly, and freeze them for up to 2 months. Add the cream and bake directly from frozen, adding extra time as needed. It’s a great freezer meal to have on hand.
- Reheat: Cover with foil and bake at 350°F until heated through (about 20 minutes). For individual portions, microwave on medium power in 1-minute intervals.
These enchiladas are just as delicious the next day—perfect for meal prep or quick weeknight dinners!
My Pro Tip
Recipe Tips
- Warm tortillas to prevent tearing.
- Use freshly grated cheese for better melting.
- Don’t overfill to keep the enchiladas neat.
- Arrange snugly in the pan to hold their shape.
- Assemble ahead for a stress-free meal.
Follow these tips for perfectly creamy, cheesy enchiladas every time!
More Mexican-Inspired Recipes
Looking for other recipes like this? Try these:
Serving Suggestions
Here are some serving ideas for these easy chicken enchiladas:
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White Chicken Enchiladas Recipe
Ingredients
- 10-12 flour tortillas*
- 4 cups cooked chicken, shredded (rotisserie or cooked chicken breasts)
- 8 oz cream cheese, softened
- 1 cup sour cream
- salt and black pepper, season to taste
- ½ teaspoon garlic powder, optional
- Adobo Seasoning, a dash to taste (see notes)
- 1 ½ cups heavy cream, more if needed
- 3 cups mozzarella or Monterey Jack cheese, freshly grated (divided)
- 2 4-ounce cans diced green chiles , (not drained)
- 2-3 tablespoons green onions, sliced (for garnish)
Instructions
- Preheat the Oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Filling: In a large mixing bowl, combine the cooked chicken, cream cheese, sour cream, salt, pepper, diced green chiles, garlic powder (if using), and 1 1/4 cups of shredded cheese. Mix until well combined. Season with salt and pepper and Adobo seasoning if desired.
- Assemble the Enchiladas: Lay each tortilla flat and spoon an even portion of the chicken mixture into the center. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Add Cream and Remaining Cheese: Pour the heavy cream evenly over the rolled tortillas to cover. Sprinkle the remaining shredded cheese generously over the top.
- Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For an extra golden top, turn on the broiler for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with sliced green onions and serve hot! Enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best!!! I used zero carb flour tortillas, and they worked out perfectly! I may try with regular ones next time to see if they make a difference. Just trying to watch a few calories lol
I love the swap for the low carb tortillas- great idea! I am happy you loved it and can make these time and time again!
Made it . Thank you very much also for writing the temperature in Celsius .
Very nice dish for left over chicken
My pleasure! Happy you loved it.
What size flour tortillas?
It is the 10 inch or similar. Enjoy!
Very good, but a bit fattening!
Yes, that is the recipe. Everything in moderation with quality ingredients is good 🙂
Made these this week and they were delicious! My whole family loved them!! Thanks for sharing!
So easy and yummy! It is a good one to please a hungry family. Happy you loved them.
My family loves this recipe!!!
So happy to hear this- that is always a WIN!
My whole family loved these! Easy to make and tastes good! Will be making again.
Yes! They are so and loved by everyone. Enjoy them time and time again.
This is such an easy, quick to put together, and very delicious recipe! Thank you!
I am so happy you loved this easy family recipe. Enjoy in your monthly rotation.
A family favorite for a good reason I know you’ll love this one!