These creamy white chicken enchiladas are rolled around shredded chicken, sweet corn, green onions, and cheese, then baked under a silky sauce made with milk, chicken broth, and a little sour cream.
The sauce is mild and comforting, with a hint of cumin and a little heat from chopped jalapenos or green chilies. It is a gentle alternative to red enchilada sauce, and it comes together in one saucepan while the chicken is shredded.
Table of Contents
Why This Creamy White Chicken Enchiladas Recipe Works
A classic white sauce starts with butter and flour, so it thickens into a smooth, pourable cream instead of a thin broth. Stirring in sour cream adds a gentle tang.
Poached chicken breast shreds easily and soaks up the sauce, and mixing a little sauce into the filling keeps the inside moist.
Corn and green onions give sweetness and freshness, while jalapenos or green chilies add warmth without overpowering the cheese.
Ingredients for Creamy White Chicken Enchiladas
- 2 1/2 tbsp unsalted butter, for the sauce
- 3 tbsp all purpose flour, for the sauce
- 1 cup whole milk, for the sauce
- 1/2 cup light sour cream, for the sauce
- 1 cup low sodium chicken broth, for the sauce
- 1/2 tsp ground cumin, for the sauce
- 1/4 tsp kosher salt, for the sauce
- 1/2 tsp black pepper, for the sauce
- 2 1/2 cups shredded cooked chicken breast, poached or leftover, for the filling
- 1 cup frozen corn, for the filling
- 1/2 cup sliced green onions, for the filling
- 2 tbsp finely chopped jalapenos or canned green chilies, for the filling
- 2 cups shredded Monterey Jack cheese (8 oz), divided
- 8 flour or corn tortillas (8 inch), for assembling
Butter and flour. Cook them together for a full minute to remove the raw flour taste and give the sauce body.
Milk, broth, and sour cream. The combination makes the sauce creamy without being heavy. Stir it constantly while it thickens.
Shredded chicken. Poach chicken breast gently until it reaches 165 degrees F, then shred it with two forks. Leftover or rotisserie chicken works well.
Corn and green onions. Frozen corn needs no thawing since it warms in the sauce, and green onions add a fresh bite.
Monterey Jack. It melts smoothly and keeps the flavor mild. Half goes in the filling and half goes on top.
How to Make Creamy White Chicken Enchiladas
1. Heat the oven. Heat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
2. Make the roux. Melt the butter in a saucepan over medium heat, add the flour, and whisk for about 1 minute until it looks like wet sand.
3. Thicken the sauce. Slowly whisk in the milk and broth, then add the sour cream, cumin, salt, and pepper. Stir for 4 to 5 minutes until the sauce coats a spoon.
4. Mix the filling. In a large bowl, combine the chicken, corn, green onions, jalapenos, 1 cup of the cheese, and about 1/2 cup of the sauce.
5. Fill the tortillas. Spoon some filling down the center of each tortilla and roll tightly. Place the rolls seam side down in the dish.
6. Top. Pour the remaining sauce over the rolls and sprinkle on the remaining cheese.
7. Bake. Bake for 20 to 25 minutes until bubbling and golden on top. Rest for 5 minutes before serving.
How to Serve Creamy White Chicken Enchiladas
Spoon the enchiladas onto warm plates with extra sauce from the dish. A scoop of cilantro lime rice soaks up the creamy sauce, and grilled Mexican corn brings a smoky contrast. Add a bowl of Italian house salad for something crisp, and serve a chilled strawberry pineapple mojito to finish.
How to Store and Reheat Creamy White Chicken Enchiladas
Cool the leftovers within 2 hours, then cover the dish or transfer portions to airtight containers. Refrigerate for up to 3 days. Because the sauce is made with milk, freezing is not recommended since it can separate. Reheat covered in a hot oven at 350 degrees F for 15 to 20 minutes, or in the microwave, until it reaches 165 degrees F.
Tips and Variations for Creamy White Chicken Enchiladas
Use leftover chicken. Rotisserie or leftover roast chicken saves time, so skip the poaching step.
Poach gently. Simmer chicken breast in lightly salted water for 15 to 18 minutes until it reaches 165 degrees F, then shred.
Warm the tortillas. Microwave the stack for 20 seconds so the tortillas roll without tearing.
Adjust the heat. Use mild green chilies for gentle warmth or fresh jalapenos for more kick.
Keep the sauce smooth. Add the milk slowly while whisking to avoid lumps.
Pick your cheese. Pepper jack adds heat, and a mix of Monterey Jack and white cheddar adds flavor.
Add vegetables. Diced zucchini or spinach can go into the filling for extra color.
Cook safely. Chicken should reach 165 degrees F, and leftovers should be refrigerated promptly. The University of Wisconsin Extension leftovers guidance gives practical tips for handling leftovers.
Frequently Asked Questions About Creamy White Chicken Enchiladas
Can I make creamy white chicken enchiladas ahead of time?
Yes. Assemble the pan, cover it, and refrigerate for up to a day, then bake and add 5 extra minutes.
Can I freeze creamy white chicken enchiladas?
Freezing is not recommended because the milk sauce can separate once thawed. Refrigerate leftovers for up to 3 days.
How do I thicken the sauce for creamy white chicken enchiladas?
Simmer it a few minutes longer while stirring, or whisk in a teaspoon of flour mixed with a tablespoon of cold milk.
Can I use corn tortillas?
Yes, but warm them first so they do not crack.
What can I use instead of sour cream?
Plain Greek yogurt works in the same amount.
Creamy White Chicken Enchiladas with Corn
Equipment
- 9×13 inch baking dish
- Saucepan
- Whisk
- Two forks
Ingredients
Main Ingredients
- 2 ½ tbsp unsalted butter for the sauce
- 3 tbsp all purpose flour for the sauce
- 1 cup whole milk for the sauce
- ½ cup light sour cream for the sauce
- 1 cup low sodium chicken broth for the sauce
- ½ tsp ground cumin for the sauce
- ¼ tsp kosher salt for the sauce
- ½ tsp black pepper for the sauce
- 2 ½ cup shredded cooked chicken breast poached or leftover, for the filling
- 1 cup frozen corn for the filling
- ½ cup sliced green onions for the filling
- 2 tbsp chopped jalapenos or canned green chilies for the filling
- 2 cup shredded Monterey Jack cheese 1 cup for the filling and 1 cup for the top
- 8 flour tortillas 8 inch, corn tortillas also work
Instructions
Cooking
- Make the sauce. Whisk the flour into the melted butter for 1 minute, add the milk, broth, sour cream, cumin, salt, and pepper, and stir until thick and smooth, about 5 minutes.
- Mix the filling. Combine the chicken, corn, green onions, jalapenos, half of the cheese, and 1/2 cup of the sauce in a bowl.
- Roll. Heat the oven to 350 degrees F. Fill each tortilla, roll tightly, and place seam side down in a greased 9×13 inch dish.
- Top. Pour the remaining sauce over the rolls and sprinkle with the remaining cheese.
- Bake. Bake for 20 to 25 minutes until bubbling and golden, then rest for 5 minutes.
