Creamy White Chicken Enchiladas Recipe
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Cheesy and comforting, Grandma Rhea’s Creamy 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 Red Chili Salsa, or Mexican Fruit Salad!
Quick Look: Creamy White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 people
- Dietary: Gluten-optional (depending on tortillas)
- Method: Oven-baked
- Technique: Cook and shred the chicken, then mix with a creamy sauce and seasonings. Fill tortillas with the chicken mixture, roll tightly, and place in a baking dish. Pour additional sauce over the top, sprinkle with cheese, and bake until hot, bubbly, and lightly golden.
- Flavor and Texture: Creamy and savory with a mild, comforting flavor, these enchiladas are rich and cheesy with tender shredded chicken and soft tortillas, all coated in a smooth, velvety sauce.
Why This Recipe Is So Loved
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, Pork Carnitas, and White Chicken Chili.
Made With Amore,
“Made this yummy white chicken enchiladas just the way you showed and they were fantastic .They tasted better than most Mexican restaurants I have been to. It was a hit.”
– Doris
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 whole roasted chicken or leftover baked chicken breast and baked chicken leg quarters.
- 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.
- Mozzarella or Monterey Jack Cheese: Melts beautifully for a gooey, cheesy topping while adding creamy flavor to the filling.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken: Use cooked turkey, ground beef, or shredded pork for a different protein base.
- Flour Tortillas: Swap in corn tortillas for a gluten-free option.
- Mozzarella/Monterey Jack Cheese: Try cheddar cheese, pepper jack cheese, or a Mexican blend for varied flavor and meltiness.
- Saucy Enchiladas: Pour green enchilada sauce or Salsa Verde over the tortillas before adding the cream and cheese for extra flavor and moisture. You’ll also like my Enchiladas Rojas.
How to Make Creamy White Chicken Enchiladas Recipe
This an easy recipe the whole family will love. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add all the filling ingredients to a bowl.
- Stir to combine.
- Fill the center of each tortilla
- Roll the 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.
Creamy White Chicken Enchiladas FAQs
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.
Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve. To 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.
Cover leftovers tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days. 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.
Serving Suggestions
I love serving these creamy white chicken enchiladas as a comforting main dish after enjoying appetizers like Mexican Street Corn Dip or Mexican Chicken Soup. If you’re entertaining a crowd, they pair perfectly with Shrimp Tacos With Creamy Slaw, Tacos Al Pastor, or Homemade Sweet Cornbread for a full, flavorful spread. If you want to finish the meal with something sweet, try serving them alongside Strawberry Tres Leches Cake or Mexican Fruit Salad.
My Pro Tips
Recipe Tips
- Warm the 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.
More Mexican-Inspired Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
White Chicken Enchiladas
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
- Warm the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
white chicken enchilada
made these for the first time and they were delicious we all loved them. cooked and wilted some spinach in a little butter and added that to the filling for a healthy veggie addition. the filling was even better warmed up. next time I will make the filling ahead and let it sit overnight before assembling and cooking. the filing was excellent as is but next time will add some black beans and maybe fire roasted corn to the filling and some onions cooked with the spinach.
This makes me so happy to hear, thank you!!
I love how you made it your own, the spinach is such a great addition, and I can imagine how delicious it was with that buttery flavor. And you’re absolutely right, the filling gets even better as it sits, so making it ahead is a great idea.
Your next version sounds incredible too… black beans, fire roasted corn, and onions, that’s going to be so flavorful 😊
Thank you for sharing your tips, it helps others so much!
If you loved this, you should try my chipotle chicken taco bowls next time, same fun, customizable feel and perfect for adding all those extras.
💛 Mangia!
These were outstanding. I was very hesitant about the heavy cream being the sauce, but oh boy it’s delicious. Will be making these over and over again. I did half Monterey Jack and half sharp cheddar cheese because it was all I had, and it was great. As always, Elena doesn’t miss.
This makes me so happy to hear, thank you!!
I know, the heavy cream surprises people at first, but it creates that rich, silky sauce that makes the whole dish so special. I’m so glad you trusted it!
And your cheese combo sounds perfect, I love using what you have on hand and making it your own.
Thank you for your kind words and for making the recipe, it truly means so much to me. 💛 Mangia!
Made this yummy white chicken enchiladas just the way you showed and they were fantastic .They tasted better than most Mexican restaurants I have been to. It was a hit.I paired it with the Mexican rice and refried beans. It too no time to prepare. Thanks again Elena ⭐️⭐️⭐️⭐️⭐️!!♥️
Yay! So happy you loved this one!
That sounds fabulous. Will organise for the weekend. Thanks
Yay! SO happy you will make, enjoy!
As wonderful as it looks. It’s so easy to make which is another plus going for it.
I can imagine making this for a crowd during the holidays or football season.
Yes, it is great for a crowd! I am happy you loved it. Many more yummy recipes to try!
Made it tonight. One of those recipes where you already have everything. A crowd pleaser.
Yes! SO easy and a win-win for getting everyone to the table and happy. Here’s to many more easy and yummy dinners :).
These are the BEST enchiladas!! I made them for my husband’s men’s Bible study group. (Doubled the recipe) They loved them! Highly recommend!
Yay! I am happy you loved this family favorite!
Loved this for an easy weeknight dinner! Used rotisserie chicken so it was in the oven in no time. Leftovers were great reheated the next day too. Thank you!