Finding a meal that’s quick, budget-friendly, and is something everyone will eat can feel like chasing a unicorn.
Don’t worry; I’ve got your back with these Easy Creamy White Chicken Enchiladas!
It’s rich, cheesy, and comforting — and is so simple you can pull the recipe together with ingredients you probably already have on hand.
Plus, it’s kid-approved (no “ewws” at the dinner table!) and ready in under 30 minutes.
Key Takeaways
- Cook Time: 25 minutes
- Main Ingredients: Flour tortillas, shredded chicken, shredded cheese (mozzarella, cheddar, or a blend), cream cheese, and more
- Servings: 8
- Extras: Serve with a crisp side salad, zesty cilantro-lime rice, or roasted veggies
- Tip: Use leftover shredded chicken, rotisserie chicken, or even canned chicken if you’re in a pinch.
Easy Creamy White Chicken Enchiladas Your Family Will Love
The first time I made creamy white chicken enchiladas, I was winging it with what I had in the fridge—and honestly, I didn’t know what to expect.
I remember dinner that night was chaos (think kids running everywhere). When I first pulled these out of the oven, I wasn’t sure how they’d go over, but the kids and Kelan ate them without a single complaint.
No “ew,” no side-eye—just clean plates and requests for seconds. Every time I make them, it’s the same reaction: happy bellies, happy mom.
Now, this recipe is my go-to when I need something easy and delicious. You can use whatever chicken you have on hand—rotisserie, leftovers, or even canned chicken works in a pinch.
And let me tell you, the creamy homemade sauce is what really makes these enchiladas stand out.
Prep & Get Ingredients Out
I always start by preheating the oven to 350°F so it’s ready to go when I am. While it’s heating, I grease a 9×13 baking dish lightly to keep the enchiladas from sticking.
Once that’s done, I set it aside and get the ingredients out!
Make the Filling
The filling is super simple to throw together. I mix the shredded chicken with softened cream cheese, half of the shredded cheese, onion powder, and smoked paprika in a medium bowl.
It comes out creamy and flavorful—exactly how I like it.
Roll the Enchiladas
I take one tortilla, scoop about 1/3 cup of the filling into the center, and roll it up snugly. Then, I place it seam-side down in the baking dish.
I keep going with the rest of the tortillas, lining them up so they’re all tucked in nice and neat.
Make the Sauce
The sauce is where the magic happens. I melt the butter in a saucepan over medium heat, whisk in the flour and chili powder, and cook it until it’s smooth.
Then, I slowly add in the chicken broth, whisking constantly to avoid any lumps. Once it thickens, I stir in the Greek yogurt and diced green chiles until it’s creamy and just right.
Pull It All Together and Bake
Now, it’s time to pull it all together. I pour the sauce over the enchiladas, making sure they’re completely covered, then sprinkle the rest of the cheese on top.
Into the oven they go for about 20–25 minutes until the cheese is melted and bubbly. If I’m feeling fancy, I’ll broil it for a couple of minutes at the end to get that golden top.
Serve and Enjoy
When they’re done, I let them cool for a few minutes before serving. I love pairing them with a fresh salad or some cilantro-lime rice, and if I’m in the mood, I’ll add toppings like avocado or salsa.
Meal Prep These Enchiladas- Even For Freezing!
If you’ve got a busy week coming up, prepping these enchiladas ahead of time can save you so much stress.
- Make Ahead: Assemble the enchiladas the night before, cover them tightly, and store them in the fridge. Just pop the creamy white chicken enchiladas in the oven when you’re ready to bake!
- Double the Batch: Make two pans — one for tonight and one to freeze. Future-you will thank you on those extra-busy nights.
- Shred Ahead: Cook and shred the chicken in advance, or use rotisserie chicken to save time. Store it in the fridge until you’re ready to mix the filling.
- Sauce Shortcut: Whip up the creamy sauce ahead of time and store it in an airtight container in the fridge. Reheat gently before pouring it over the enchiladas.
- Freezer Friendly: Freeze the assembled (but unbaked) enchiladas. They’ll keep in the freezer for up to three months, so when you need them, just thaw them in the fridge overnight, sprinkle on the cheese, and bake.
These tips make dinner a breeze, even when life gets hectic!
Ingredients
- 8 6 in Flour tortillas taco size, not enchilada size
- 3 cups Shredded chicken or rotisserie chicken!
- 2 cups Shredded mozzarella, cheedar, or other cheese
- 4 oz. Cream cheese softened
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 3 Tbsp Unsalted butter
- 3 Tbsp All-purpose flour
- 1 tsp Chili powder
- 2 cups Low-sodium chicken broth
- 1 cup Plain Greek yogurt or sour cream
- 1 4 oz. can Diced green chiles
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish to prevent sticking.
- In a medium bowl, combine shredded chicken, cream cheese, onion powder, smoked paprika, and HALF the shredded cheese. Mix well.
- Lay a tortilla flat, spoon about 1/3 cup of the chicken mixture into the center, and roll it up. Place it seam-side down in the prepared baking dish.
- Repeat for all tortillas.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and chili powder to form a roux.
- Gradually pour in chicken broth while whisking to avoid lumps. Let the sauce simmer for 2–3 minutes until slightly thickened.
- Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, then broil for 2–3 minutes to get that golden, bubbly cheese.
- Serve up your enchilladas with a salad, cilantro-lime rice, roasted bveggies,or whatever you like!
Nutrition
Recipe Substitutions
If you’re making Creamy White Chicken Enchiladas and need to swap out some ingredients, don’t worry—there are plenty of easy substitutions to keep the dish delicious!
- Instead of flour tortillas: Corn tortillas bring a slightly heartier texture, while whole wheat tortillas provide a lighter alternative that still holds up well for rolling.
- Chicken options: Canned chicken is a convenient pantry option, and shredded turkey works as a great leftover substitute. Just shred it finely to keep the filling smooth and consistent.
- Use different cheese: Monterey Jack, a Mexican blend, or even queso Oaxaca can replace mozzarella or cheddar. These options melt beautifully and add authentic flavor.
- Swap the cream cheese: Use queso fresco or crema Mexicana for a more authentic, creamy substitute. They’ll keep the rich texture and complement the enchilada’s flavor.
- Changing the chicken broth: Vegetable broth or water with a bouillon cube works well as a substitute, ensuring the sauce stays flavorful.
- Swap out the green chiles: If diced green chiles aren’t available, mild salsa verde or roasted poblano peppers provide a similar mild heat and tangy note.
- Vegetable Add-Ins: Sautéed spinach or roasted bell peppers add a nutritious and colorful touch to the dish.
Serving Suggestions
When I make creamy white chicken enchiladas, I like to keep it simple. Cilantro-lime rice is always a winner — it’s quick, zesty, and pairs perfectly with the creamy sauce.
Or I heat some black beans for an easy side. If we want something light, a fresh salad with a squeeze of lime totally works, too.
For toppings, I’m all about adding a little something extra. A few avocado slices, a spoonful of salsa, or a sprinkle of fresh cilantro takes these easy white creamy chicken enchiladas up a notch.
And if your kids are like mine, they’ll probably ask for an extra drizzle of sour cream.
If we have leftovers, I like to use them in a creamy white chicken enchiladas bowl the next day. Boom — lunch is ready with no extra effort.
More Kid-Approve Dinners
Looking for more easy, family-friendly recipes to keep dinner stress-free?
You’ll love this Crockpot Chicken Parmesan — a no-fuss way to enjoy a classic favorite.
And for a cozy, comforting bowl, try this hearty Chicken Tortilla Soup — it’s packed with flavor and perfect for busy nights!
Need quick inspiration? Check out these Weeknight Dinner Ideas for simple meals that come together in a flash.
FAQs
Can I use corn tortillas instead of flour?
You could use corn tortillas for enchiladas, they just aren’t as pliable as flour tortillas if they haven’t been heated up.
Corn tortillas are a great option to add more flavor to your dish, especially if you want a gluten-free twist.
Just warm them up first to make rolling easier and keep them from tearing.
What if I don’t have green chiles?
No worries! Diced jalapeños work for a spicier kick, or you can skip the chiles for milder creamy white chicken enchiladas.
If you’ve got salsa verde, that’s a tasty substitute, but it may not add any spice if you’re looking for a bit more flavor.
Can I make this gluten-free?
You sure can! Use gluten-free tortillas or corn tortillas, and swap the all-purpose flour in the sauce for a gluten-free thickener.
Just double-check your broth and seasonings to make sure they’re gluten-free, too.
Can I make these enchiladas ahead of time or freeze them?
You sure can! If you’re planning to freeze enchiladas, I’d suggest using disposable aluminum pans—it makes cleanup easy and saves your good baking dishes.
Double the recipe while you’re at it, so you have one for now and one for later!
Just assemble the enchiladas and pour the sauce over, but wait to add the cheese until you’re ready to bake.
Cover it tightly with foil, and it’ll keep in the freezer for up to three months. When you’re ready, let it thaw in the fridge overnight, sprinkle on the cheese, and pop it in the oven.
Final Thoughts
These Creamy White Chicken Enchiladas are a go-to for busy moms. They’re simple, budget-friendly, and always a hit with the family—no complaints at the table (yes, please!).
Whether it’s a weeknight dinner, meal prep, or a way to use up leftovers, this dish checks all the boxes.
Grab your favorite sides and toppings, pop them in the oven, and let that cheesy, creamy goodness do the rest.
Dinner’s ready, and you just made it happen!
