Creamy White Chicken Enchiladas with Queso Sauce
You know those nights when you want something warm, cheesy, and a little extra comforting—but you also don’t want to babysit a complicated recipe? These creamy white chicken enchiladas are exactly that kind of dinner.
They’re cozy in the best way: soft flour tortillas wrapped around a creamy, seasoned chicken filling, all tucked into a baking dish and covered with a silky white queso sauce. Once it hits the oven, the whole kitchen starts smelling like melted cheese, gentle spices, and that tiny tang from the green chiles. It’s the kind of meal that feels like a hug—perfect for a family dinner, a casual get-together, or anytime you want leftovers you’ll actually be excited about.
Ingredients
For the Enchiladas
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Salt and pepper, to taste
6 large flour tortillas
For the White Queso Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk, warmed
1 1/2 cups white American cheese, shredded or cubed
1 (10 oz) can diced tomatoes with green chiles, drained
Salt, to taste
Toppings
1 cup diced fresh tomatoes
2 tablespoons chopped fresh cilantro
Optional: sliced jalapeños
Optional: green onions
Optional Sides
Mexican rice or Spanish rice
Instructions
1) Preheat and prep the pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks later (and cleanup is easier—always a win).
2) Make the creamy chicken filling
In a large bowl, add the shredded chicken, sour cream, Monterey Jack, cumin, garlic powder, chili powder, plus a good pinch of salt and pepper. Stir it all together until it looks creamy and evenly mixed.
At this point, you’ll probably want to sneak a tiny taste—just to “check the seasoning,” of course.
3) Roll the enchiladas
Spoon the chicken mixture evenly down the center of each tortilla. Roll them up snugly (not too tight, just cozy) and place them seam-side down in the baking dish. Line them up like little blankets of comfort.
4) Make the white queso sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. It’ll look like a paste—this is your roux, and it’s what makes the sauce thick and dreamy.
Slowly whisk in the warm milk. Keep whisking so it stays smooth. Let it cook for 2–3 minutes until it thickens slightly—just enough to coat the back of a spoon.
Turn the heat down to low. Add the white American cheese and stir gently until it melts into a smooth, velvety sauce. Fold in the drained tomatoes with green chiles. Give it a taste and add salt if needed.
5) Pour, bake, and let it get bubbly
Pour the queso sauce evenly over the enchiladas. Make sure every corner gets a little love.
Bake for 20–25 minutes, until everything is hot and the top is lightly bubbling. When you pull it out, you’ll hear that soft sizzle—the best sound.
6) Garnish and serve
Sprinkle with fresh diced tomatoes and cilantro. Add jalapeños or green onions if you want extra bite and color.
Serve warm, ideally with rice on the side… and maybe a spoon, because that sauce tends to end up everywhere (in the best way).
Presentation
If you want these to look extra inviting, add toppings right before serving so they stay fresh and bright against the creamy sauce. A little cilantro + tomato combo makes the whole dish pop. If you’re feeling fancy, a few jalapeño slices on top instantly give “restaurant vibes,” and a handful of green onions adds that fresh, crisp finish.
For serving, I love scooping one or two enchiladas onto a plate and spooning a little extra queso sauce from the pan over the top. It’s messy, yes—but gloriously so.
Nutritional Information:
⏰ Prep Time: 20 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 45 minutes
🍽️ Servings: 4 servings (2 enchiladas each)
⚡ Calories: ~620 kcal per serving
Conclusion
These creamy white chicken enchiladas are the kind of recipe you make once… and then suddenly you’re making them every time you need a reliable comfort meal. They’re easy, super satisfying, and that queso sauce is honestly the star of the show.
If you’ve got chicken in the fridge and tortillas in the pantry, you’re already halfway there. Make them soon—your future self (and your leftovers) will thank you.