Name: Creamy Chicken Enchiladas with White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup full-fat sour cream; 1 can (4 oz) diced mild green chiles; ½ tsp kosher salt; ¼ tsp black pepper; 2 cups cooked, shredded chicken; 2 cups shredded Monterey Jack cheese; 8 (8-inch) flour tortillas

These creamy chicken enchiladas with white sauce are a weeknight staple that comes together without much fuss. The tangy, smooth sauce does the heavy lifting, turning simple ingredients into a dinner that feels special.

You get tender chicken and soft tortillas baked under a bubbly layer of cheese, and the whole dish is on the table in about 40 minutes. It’s the kind of meal everyone goes back for seconds of.

What Makes These Enchiladas So Good

The sauce is a blend of sour cream and mild green chiles, so it lands somewhere between rich and bright. It soaks into the tortillas just enough, and the chicken stays moist because it’s coated in that sauce and melted cheese.

Every bite has a little tang, a little salt, and a gentle heat that never overwhelms. I keep coming back to this one because it’s a full meal in a baking dish, and the leftovers are just as satisfying the next day.

Ingredients

3 tbsp unsalted butter: for the roux
3 tbsp all-purpose flour: thickens the sauce
2 cups low-sodium chicken broth: provides the base
1 cup full-fat sour cream: gives the sauce its tang and body
1 can (4 oz) diced mild green chiles: do not drain
½ tsp kosher salt: adjust to your broth’s saltiness
¼ tsp black pepper
2 cups cooked, shredded chicken: rotisserie chicken works well
2 cups shredded Monterey Jack cheese: divided
8 (8-inch) flour tortillas: warm before rolling to prevent cracking

Variations / Substitutions

Swap the protein: cooked shredded turkey works, just keep the total to about 2 cups.
Dial up the heat: stir a diced jalapeño into the sauce, or use pepper Jack cheese instead of Monterey Jack.
Go dairy-free: use plant-based butter, a thick unsweetened dairy-free sour cream, and a good melting non-dairy cheese.
Pick your tortilla: flour tortillas hold together best; if you prefer corn, warm them extra well and handle gently.

A soup version of this idea is just as comforting—try our Chicken Tortilla Soup when you want something in a bowl.

How to Make Creamy Chicken Enchiladas with White Sauce

Step 1: Make the White Sauce

Preheat your oven to 375°F (190°C). Melt the 3 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute until it smells nutty and looks pale gold. Slowly pour in the chicken broth while whisking, then bring it to a gentle simmer. Let it cook, whisking often, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.

Take the pan off the heat and stir in the sour cream, green chiles, salt, and pepper. You’ll get a smooth, ivory-colored sauce that’s pourable but not runny. If the sauce looks a little thin, a minute on low heat while stirring will tighten it right up.

Step 2: Mix the Filling

In a large bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, and ½ cup of the white sauce. Stir until everything is evenly coated. The mixture should be creamy and hold together when you scoop it, not dry or drippy.

Step 3: Assemble the Enchiladas

Lay out a tortilla and spoon about ¼ cup of the filling down the center. Roll it up snugly and place it seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas and filling, nestling them side by side in the dish.

Step 4: Bake Until Bubbly

Pour the remaining white sauce over the rolled enchiladas, spreading it to cover every tortilla edge. Sprinkle the reserved 1 cup of cheese over the top. Bake for 20 to 25 minutes, until the cheese is fully melted and the edges of the tortillas turn golden and crisp.

Step 5: Top with Cilantro and Serve

Scatter a handful of fresh chopped cilantro over the top and serve the enchiladas hot, straight from the baking dish. A spatula lifts them out cleanly, and the sauce will bubble around the edges as you plate.

A Few Notes Before You Start

Warm the tortillas for about 15 seconds in the microwave so they roll without tearing. This is especially important if you’re using corn tortillas.
Shred your own block of Monterey Jack; pre-shredded cheese can turn grainy in the sauce.
If the sour cream is very cold when you add it to the hot sauce, it can curdle. Let it sit on the counter for 10 minutes, or stir it into the sauce off the heat and whisk vigorously.
Taste the sauce before assembling and adjust the salt. Low-sodium broth plus the cheese will already bring some saltiness, so you may not need much.

Bake times can shift slightly depending on the size of your dish:

Baking dish	Approximate time
9×13-inch	20 to 25 minutes
8×8-inch or 9×9-inch	add 5 minutes
Individual ramekins	15 to 18 minutes

Storing Leftovers

Refrigerate: keep any extras in a covered container for up to 4 days. The tortillas will soften but the flavor deepens.
Reheating: warm in a 350°F oven, covered with foil, for 15 minutes. A microwave works in a pinch, though the cheese won’t re-crisp.
Freezing: assemble unbaked, wrap well, and freeze. Thaw overnight in the fridge, then bake as directed, adding about 10 minutes.

What to Serve with Creamy Chicken Enchiladas

A simple side of Mexican rice soaks up the extra sauce nicely. Black beans seasoned with cumin and a squeeze of lime bring a creamy contrast. For something fresh, a quick salad of romaine, avocado, and a lime vinaigrette cuts through the richness.

Frequently Asked Questions

Can I use corn tortillas?

Yes, but warm them very well first. A hot, dry skillet for 20 seconds per side makes them pliable so they don’t crack when you roll.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut, and the chicken is already flavorful and moist. Just remove the skin and shred it.

Can I make this without green chiles?

You’ll lose some of the tang and mild heat. In a pinch, you can use a small can of diced mild peppers, but the final dish will be noticeably less bright.

Can I assemble it ahead of time?

Yes. Prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Remove the chill for 15 minutes, then bake, adding about 10 minutes to the time.