Dinner

Creamy White Chicken Enchiladas Recipe

Name: Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked, shredded boneless skinless chicken breasts; Salt to taste; Black pepper to taste; 1 cup heavy cream; 1 cup low-sodium chicken broth; 1 can (4 ounces) diced green chiles; 3 cloves fresh garlic, minced; Salt to taste; Black pepper to taste; 8 large flour tortillas; 2 cups shredded Monterey Jack cheese; Nonstick cooking spray for baking dish

Byanna orden November 2, 2025November 2, 2025

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Introduction

Creamy White Chicken Enchiladas offer a delicious twist on a classic Mexican favorite. This recipe features tender shredded chicken wrapped in soft flour tortillas, smothered in a rich, flavorful white sauce, and baked until bubbly and golden. Perfect for a comforting family meal.

Two rolled tortillas filled with a creamy mixture are placed side by side on a white plate. The tortillas are covered with a light yellow, melted cheese sauce that has green herb specks and small pieces of red chili scattered throughout. The edges of the tortillas look soft and slightly browned. A sprig of fresh green cilantro rests on top, adding a fresh, bright contrast. A bit of sauce surrounds the base of the tortillas on the plate. The background is a white marbled texture, with blurred lime slices and green herbs in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked, shredded boneless skinless chicken breasts
Salt to taste
Black pepper to taste
1 cup heavy cream
1 cup low-sodium chicken broth
1 can (4 ounces) diced green chiles
3 cloves fresh garlic, minced
8 large flour tortillas
2 cups shredded Monterey Jack cheese

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with nonstick spray.
Step 2: In a skillet over medium heat, sauté the shredded chicken with salt and black pepper until it is heated through, about 7 to 10 minutes.
Step 3: In the same skillet, add the heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir the mixture and let it simmer until heated and well combined.
Step 4: Place a portion of the shredded chicken and some shredded cheese in the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
Step 5: Pour the creamy sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.
Step 6: Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is golden brown.

Tips & Variations

For extra flavor, add a pinch of cumin or smoked paprika to the sauce before simmering.
Swap Monterey Jack cheese with a blend of cheddar and mozzarella for a different cheesy taste.
Use corn tortillas instead of flour tortillas for a gluten-free option.
Add chopped cilantro or a squeeze of lime after baking for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 15 minutes. You can also microwave individual portions covered with a damp paper towel until hot.

How to Serve

Two rolled enchiladas with a light golden-brown toasted tortilla layer are placed side by side on a white plate. They are covered with a shiny, creamy white sauce speckled with green herbs, and small pieces of chunky red tomato are scattered on top. Bright green cilantro leaves garnish the enchiladas and rest around them on the plate, with a few creamy sauce drips pooling slightly underneath. In the background, two lime wedges sit on a white marbled surface, adding a fresh green contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake just before serving to keep the tortillas tender and the sauce fresh.

What can I use instead of heavy cream?

If you prefer a lighter version, you can substitute half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce, but the creaminess will be less rich.