Creamy White Chicken Enchiladas

Dish Snapshot

Introduction

There’s something deeply comforting about a tray of creamy white chicken enchiladas sliding out of the oven — the steam rises in soft, fragrant waves of garlic and cumin, the melted cheese stretches in golden ribbons, and the first bite offers a velvet-smooth filling with tender shredded chicken wrapped in a warm tortilla. The contrast between the lush, tangy cream sauce and the lightly toasted edges of the tortillas creates a texture that’s both indulgent and homey.

This recipe is perfect for weeknight family dinners, potlucks, or anytime you want a crowd-pleasing dish that feels like a warm hug. Make them for cozy Sunday meals, bring them to festive gatherings, or assemble ahead for an easy reheat-and-serve dinner. If you like to tinker with flavors, you’ll also enjoy the flexible framework this recipe provides — see a few ideas in the Creative Twists section. For a similar creamy approach with a different profile, check out this comforting creamy white chicken enchiladas variation.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 6
• Difficulty Level: Easy / Home-cook friendly

Nutrition Highlights

Estimated nutrition per serving (1 of 6 servings)

• Calories: ~605 kcal
• Protein: ~29 g
• Carbohydrates: ~34 g
• Fat: ~36 g
• Sodium: varies by product (see note below)
• Fiber: ~2–3 g

Nutrition notes
These values are estimated using USDA FoodData Central values for common ingredients (cooked chicken breast, cream cheese, sour cream, cheddar cheese, whole milk, flour tortillas) and typical product nutrition for condensed cream of chicken soup. Actual values will vary based on brands and whether you choose low-fat or full-fat ingredients. For reliable data on specific products, consult USDA FoodData Central and product nutrition labels. (Sources: USDA FoodData Central; product labels such as Campbell’s for condensed soups.)

Why You’ll Love It

• Comfort & Flavor: The creamy sauce is rich without being heavy, with warm savory notes from garlic, onion, and cumin that make each bite deeply satisfying.
• Family-Friendly: Mild, familiar flavors please picky eaters while the melted cheese and soft tortillas are almost universally adored.
• Quick & Reliable: With mostly assembly and one pan in the oven, it’s a straightforward dinner that feels special but doesn’t demand hours in the kitchen.
• Make-Ahead Friendly: Assemble the enchiladas and refrigerate before baking, or freeze portions for future quick meals — great for busy weeks or potlucks.

How to Make Creamy White Chicken Enchiladas

Ingredients

• 2 cups cooked shredded chicken (about 280 g)
• 1 cup cream cheese, softened (about 226 g)
• 1 cup sour cream (about 240 g)
• 1 cup shredded cheese (Monterey Jack or Cheddar), divided (about 113 g)
• 1 can (10 oz / 283 g) cream of chicken soup
• 1/2 cup milk (120 ml)
• 8–10 corn or flour tortillas (I used 8 medium flour tortillas)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Optional ingredients and substitutions

• Use Greek yogurt in place of sour cream for a tangier, higher-protein option.
• Swap low-fat cream cheese and reduced-fat sour cream to lower calories and fat.
• Use corn tortillas for a gluten-free version (see Creative Twists).
• Add a can of green chiles or 1/2 cup salsa verde for a bright, tangy lift.
• For a smoky touch, mix in 1/2 teaspoon smoked paprika.

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined. Tip: let the cream cheese sit at room temperature so it blends smoothly.

3. In a separate bowl, combine the cream of chicken soup and milk, mixing until smooth.

4. Fill each tortilla with roughly 1/3 to 1/2 cup of the chicken mixture and roll them up. Place the rolled tortillas seam-side down in the greased baking dish. (If using corn tortillas, briefly warm them to make rolling easier.)

5. Pour the cream of chicken soup and milk mixture over the top of the enchiladas, spreading it evenly.

6. Sprinkle the shredded cheese on top, reserving a small handful if you like extra browning.

7. Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden and the sauce is heated through.

8. Garnish with chopped cilantro if desired and serve hot.

Practical tips

• Avoid overmixing the chicken filling; a lightly combined texture has more pleasant bites of chicken.
• If the sauce seems thin, reduce milk slightly or add 2–3 tablespoons of extra cream cheese to thicken.
• Test doneness by ensuring the internal temperature reaches at least 165°F (74°C) for reheated chicken and that cheese is bubbling and lightly golden.
• If tortillas become soggy, warm them briefly before assembling and bake uncovered to allow edges to toast.

Best Pairings

• Fresh sides: A simple cabbage slaw dressed with lime and cilantro cuts through the richness.
• Beans & Rice: Mexican-style rice and black beans or refried beans make the meal more filling and festive.
• Light salads: An arugula salad with citrus vinaigrette balances the creaminess.
• Drinks: A crisp, citrusy beer or a light, unoaked white wine (like Sauvignon Blanc) pairs nicely; for non-alcoholic options, sparkling water with lime is refreshing.
• Toppings: Offer chopped avocado, pickled jalapeños, diced tomatoes, or a squeeze of lime to let guests customize.

Storing Leftovers

• Room temperature: Do not leave assembled or cooked enchiladas at room temperature for more than 2 hours (food safety).
• Refrigeration: Store in an airtight container or cover tightly with foil/plastic wrap; consume within 3–4 days.
• Freezer: Wrap tightly or freeze in an airtight container for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat single portions in the microwave until hot, or bake covered at 350°F (175°C) for 15–20 minutes. For crispier edges, remove the cover for the last 5 minutes.

Chef’s Advice

• Texture balance: Use a mix of shredded chicken sizes — some small, some slightly larger — to give a more interesting texture in each bite.
• Cheese strategy: Reserve a bit of cheese to sprinkle on in the last 5 minutes of baking so you get a fresh golden crust.
• Sauce consistency: If aiming for creamier, richer results, use full-fat dairy; for lighter results, substitute low-fat cream cheese and use plain Greek yogurt in place of some sour cream.
• Try rotisserie chicken for a flavorful shortcut that also saves prep time.

Creative Twists

• Spicy Green Enchiladas: Stir in 1/2 cup canned chopped green chiles and 1 teaspoon chili powder to the filling; top with pepper jack cheese.
• Gluten-Free & Lighter: Use corn tortillas and swap full-fat cream cheese for Neufchâtel or a lower-fat cream cheese; use plain nonfat Greek yogurt instead of sour cream.
• Veggie-Packed Version (Meatless): Replace chicken with shredded jackfruit or a mix of roasted mushrooms and spinach; add 1 cup cooked quinoa for heft.
• Southwest BBQ: Mix shredded rotisserie chicken with 1/4 cup BBQ sauce and replace half the cream of chicken soup with enchilada sauce for a tangy-sweet twist.

Frequently Asked Questions

Q: Can I use leftover rotisserie chicken?
A: Absolutely — rotisserie chicken is perfect for this recipe and saves time.

Q: My enchiladas turned out soggy. How can I avoid that?
A: Warm tortillas before filling to make them pliable, don’t overfill, and bake uncovered so edges can dry and toast slightly. Corn tortillas benefit from a quick pass on a hot skillet to reduce sogginess.

Q: Can I make these ahead and refrigerate before baking?
A: Yes — assemble and cover tightly, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if cold from the fridge.

Q: How do I make this lower calorie?
A: Use low-fat cream cheese, reduced-fat sour cream, low-fat shredded cheese, and whole-grain or smaller tortillas. You can also increase chicken and vegetables while reducing cheese.

Q: Is there a dairy-free or vegan option?
A: For dairy-free, use vegan cream cheese and sour cream alternatives, dairy-free shredded cheese, and a plant-based chicken substitute like jackfruit or a seasoned soy-based chicken alternative.

Conclusion

If you love recipes that are comforting, quick to assemble, and easily scalable for a crowd, these creamy white chicken enchiladas are a go-to. Try the variations, tweak the spices to your liking, and don’t forget to share photos or notes from your kitchen — there’s nothing better than swapping tips with other home cooks.

For another take on creamy enchiladas with helpful step-by-step photos, see this Creamy White Chicken Enchiladas – The Country Cook, and for a quick & easy dinner-style version, visit Creamy White Chicken Enchiladas (Quick & Easy Dinner Recipe).

For a different creamy chicken idea that pairs well as a sauce inspiration, consider experimenting with recipes like the one here: creamy mustard chicken sauce — it can be adapted to create a tangy filling variation.