Creamy White Sauce Chicken Enchiladas
Some days just call for comfort food — the kind that fills your kitchen with warm, cheesy aromas and makes everyone wander in asking, “What’s cooking?” These creamy white sauce chicken enchiladas are exactly that kind of dish. They’re rich without being heavy, soft and melty inside, with that golden, bubbly top that feels like a hug on a plate. Perfect for a relaxed family dinner, a casual get-together, or one of those evenings when you want something cozy but still a little special. Every bite is creamy, savory, and deeply satisfying.
Ingredients
For the Enchiladas:
2 cups cooked chicken breast, shredded
2 cups cooked white rice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
2 cups shredded mozzarella or Monterey Jack cheese, divided
8 large flour tortillas
For the White Cream Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
Salt and white pepper, to taste
Optional Garnish:
Diced tomatoes
Fresh parsley or cilantro, finely chopped
Instructions
Start by making the filling. In a large bowl, add the shredded chicken and cooked rice. Sprinkle in the garlic powder, onion powder, paprika, salt, and pepper. Add 1 cup of the shredded cheese and mix everything together until well combined. It should already smell amazing.
Lay out your tortillas and spoon the filling evenly into each one. Roll them up snugly and place them seam-side down in a lightly greased baking dish.
Now for the magic sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and let it cook for about a minute, just until it turns lightly golden. Slowly pour in the milk and heavy cream, whisking constantly so it stays smooth. Keep stirring until the sauce thickens and coats the back of a spoon.
Season the sauce with garlic powder, salt, and white pepper. Stir in the mozzarella cheese and watch it melt into a silky, creamy dream.
Pour the warm sauce generously over the enchiladas, making sure every roll is fully covered. Don’t be shy — this is what makes them so comforting.
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until the sauce is bubbling and the top is lightly golden.
Presentation
For a fresh pop of color, sprinkle diced tomatoes over the top right before serving. A handful of finely chopped parsley or cilantro adds a bright, herby finish that balances the richness beautifully. Serve them straight from the dish while they’re hot and gooey — that first spoonful of sauce is the best part.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
🔥 Kcal: ~520 kcal per serving
🍽️ Servings: 4 servings
Conclusion
These creamy white sauce chicken enchiladas are the kind of recipe you’ll come back to again and again. They’re comforting, simple to make, and always a crowd-pleaser. Whether you’re cooking for family, friends, or just yourself on a quiet night in, this dish delivers warmth and satisfaction in every bite. If you’re craving something cozy and cheesy, this is your sign to give them a try — your oven (and your taste buds) will thank you.