Creamy Chicken Enchiladas with White Sauce

Some meals just know how to comfort you, and these creamy chicken enchiladas with white sauce are absolutely one of them. They come out of the oven bubbling and golden, filling the kitchen with the gentle smell of garlic, butter, and warm tortillas. Inside, everything is soft and melty — tender chicken wrapped in tortillas, tucked under a rich, silky sauce that feels indulgent without being overwhelming.

This is the kind of dinner you make when you want something cozy and satisfying, whether it’s a quiet weeknight or a relaxed weekend meal with family. Every bite is creamy, cheesy, and soothing — the kind of food that makes you slow down and savor it.

Ingredients

For the Enchiladas:

2 cups cooked, shredded chicken breast
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
8 small flour tortillas

For the White Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (mild or hot, depending on preference)

Optional Garnishes:

Fresh chopped cilantro
Sliced green onions
Extra shredded cheese

Instructions

Preheat and prep.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so nothing sticks later.
Mix the filling.
In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until everything is creamy and evenly mixed.
Roll the enchiladas.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll them up snugly and place them seam-side down in the prepared baking dish.
Make the white sauce.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the chicken broth, letting the sauce thicken and smooth out — this takes about 4–5 minutes.
Remove from heat and stir in the sour cream and diced green chilies until silky and fully combined.
Pour and bake.
Pour the warm white sauce evenly over the enchiladas, making sure they’re well covered. Sprinkle a little extra cheese on top if you like.
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes, until bubbly and lightly golden.
Rest and serve.
Let the enchiladas rest for 5 minutes before serving. This helps everything settle and makes them easier to scoop.

Presentation Tips

For a fresh, inviting finish, sprinkle chopped cilantro or green onions over the top right before serving. A little extra shredded cheese never hurts either — it melts beautifully into the sauce. These enchiladas look especially lovely served straight from the baking dish, paired with fluffy rice or a crisp green salad for balance.

Conclusion

These creamy chicken enchiladas with white sauce are comfort food at its best. They’re rich, cozy, and incredibly satisfying without being complicated. Whether you’re cooking for family, friends, or just yourself, this is the kind of recipe that brings people back to the table for seconds. If you’re craving something warm, cheesy, and full of heart, this is one dish you’ll want to make again and again.