Creamy Chicken Enchiladas with White Sauce: A Comfort Classic Redefined

If you’re looking for the kind of dish that satisfies a hungry family, comforts a tired soul, and impresses with minimal effort, look no further than Creamy Chicken Enchiladas with White Sauce. This cozy classic has it all: juicy seasoned chicken, soft flour tortillas, a creamy white sauce rich with sour cream and melted cheese, and just enough green chiles to make things interesting—without being spicy.

What makes this version so special? It’s beginner-friendly, easy to double, and customizable depending on what you have in the fridge. And unlike some traditional versions, this one is completely pork-free—no ham, no bacon, no pork-based broths—so it’s more inclusive and just as delicious.

Whether you use canned cream of chicken soup or make your own roux-based sauce, this dish is a family-favorite waiting to happen.

Ingredients and Preparation

You’ll need the following to create this rich, satisfying meal. Quantities listed serve about 4–6 people.

For the Chicken Filling:

• 3 cups cooked and shredded chicken
  • Rotisserie chicken is a great shortcut.
• 4 oz cream cheese, softened
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup shredded Monterey Jack cheese
  • Or use any mild melting cheese like mozzarella or cheddar.

For the Creamy White Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon taco seasoning
  • You can make your own with 1 tsp cumin, ½ tsp paprika, and ½ tsp chili powder.
• 2 cups chicken broth
• ½ cup shredded Monterey Jack cheese
• ¾ cup sour cream
• 1 can (4 oz) diced green chiles, undrained
  • For a spicier version, use medium or hot chiles.

Optional: Homemade Cream of Chicken Substitute

If you prefer not to use canned soup:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• Salt and black pepper to taste
  • Prepare it like a simple roux: melt the butter, add the flour, whisk in broth, and simmer until thick.

For Assembly:

• 10 soft taco-sized flour tortillas
• 1 cup shredded Monterey Jack cheese or Mexican cheese blend (for topping)
• Fresh chopped cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Step-by-Step Instructions

Let’s walk through this easy recipe, step by step.

1. Preheat Your Oven

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13 inch baking dish and set it aside.

2. Make the Chicken Filling

In a large mixing bowl, combine:

• Shredded chicken
• Softened cream cheese
• Garlic powder
• Onion powder
• 1 cup shredded cheese

Mix thoroughly until everything is creamy and well blended. If your cream cheese is too firm, microwave it for about 15 seconds before mixing.

3. Warm the Tortillas

• To prevent cracking while rolling, warm your tortillas:
  • Wrap them in a damp paper towel and microwave for 30 seconds.
  • Or heat them individually in a dry skillet for 10–15 seconds per side.

4. Roll the Enchiladas

• Place about ¼ cup of the chicken mixture in the center of each tortilla.
• Roll each one tightly and place it seam-side down in the greased baking dish.
• Repeat with all 10 tortillas, lining them up snugly.

5. Prepare the White Sauce

In a medium saucepan over medium heat:

• Melt 3 tablespoons of butter.
• Add 3 tablespoons of flour and the taco seasoning. Whisk continuously for 1 minute to form a roux.
• Gradually add the 2 cups of chicken broth while whisking to avoid lumps.
• Simmer for 2–3 minutes until the mixture thickens.

Then:

• Add ½ cup shredded cheese and stir until melted and smooth.
• Remove the pan from the heat. Stir in:
  • ¾ cup sour cream
  • The can of diced green chiles (with juice)

Tip: Do not return to heat after adding sour cream, as high heat may cause it to curdle.

6. Assemble the Dish

• Pour the white sauce evenly over the rolled tortillas in the baking dish.
• Spread it gently with a spatula to make sure all tortillas are covered.
• Sprinkle the remaining 1 cup of shredded cheese evenly on top.

7. Bake

• Cover the dish loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes.
• Remove the foil and continue baking for another 10–15 minutes, until the cheese on top is fully melted and bubbly.

8. Rest and Garnish

• Let the enchiladas cool for about 5 minutes.
• Sprinkle chopped cilantro on top and serve with optional lime wedges.

Beginner Tips and Notes

This recipe is extremely forgiving and adaptable, which makes it perfect for those just starting out in the kitchen.

• Use rotisserie chicken to save time and effort. Just remove the skin and shred the meat.
• Don’t overfill the tortillas. This ensures even cooking and prevents the enchiladas from unrolling.
• Make ahead tip: Assemble the entire dish and refrigerate it, unbaked, for up to 24 hours. Bake when ready.
• Freeze for later: Wrap the unbaked enchiladas tightly in foil and freeze. When ready to cook, bake straight from frozen at 350°F for about 45 minutes.
• Switch up the cheeses to match your preference—cheddar, mozzarella, or pepper jack work well.
• Add vegetables like cooked spinach, corn, or mushrooms into the filling for extra flavor and nutrition.
• Mild vs spicy: The green chiles are mild, but if you want more heat, you can use jalapeños or hot sauce in the filling.

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Serving Suggestions

These enchiladas are rich and satisfying on their own, but they’re even better when paired with the right sides and toppings.

Suggested Side Dishes:

• Cilantro-lime rice
• Black beans or refried beans
• Roasted vegetables (like zucchini, bell peppers, or corn)
• Simple green salad with lime vinaigrette
• Mexican street corn salad (esquites)

Toppings to Offer at the Table:

• Sliced avocado or homemade guacamole
• Extra sour cream or plain Greek yogurt
• Pico de gallo or fresh salsa
• Pickled red onions
• Lime wedges for added brightness

Drinks to Pair:

• Sparkling water with lime
• Fresh mango juice or pineapple agua fresca
• Unsweetened iced tea

Final Thought

Creamy Chicken Enchiladas with White Sauce are the kind of recipe you return to again and again. They’re family-friendly, easy to prepare, and full of flavor. This version skips the pork and bacon entirely, making it more versatile and suitable for a wider range of diets—without sacrificing any richness or taste.

Whether you make it with canned cream of chicken soup or take the extra few minutes to whip up your own creamy base, you’ll be rewarded with a dish that’s warm, filling, and deeply satisfying. It’s a comfort food winner that’s equally great for busy weeknights or cozy weekends.

Try it once, and these enchiladas just might become a permanent part of your recipe rotation.