Creamy White Chicken Enchiladas are the definition of cozy, oven-baked comfort food. Rich, velvety sauce, tender shredded chicken, and plenty of melted cheese come together in a dish that feels indulgent, satisfying, and perfect for sharing.
What sets these enchiladas apart is the creamy white sauce. Made with sour cream, cream of chicken soup, and green chiles, it delivers a smooth, tangy richness with just a hint of gentle heat. The sauce keeps the enchiladas moist as they bake and creates that irresistible bubbly finish.
Soft flour tortillas wrap around the savory chicken filling, soaking up flavor without becoming soggy. A generous layer of cheese melts over the top, forming a golden, gooey crust that makes every bite comforting and crave-worthy.
These enchiladas are ideal for busy weeknights, casual gatherings, or make-ahead meals. They reheat beautifully and pair well with simple sides like rice, beans, or a fresh salad.
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If you are looking for a reliable, crowd-pleasing dinner that delivers big comfort with minimal effort, these creamy white chicken enchiladas are a must-try.
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 cups cooked chicken, shredded
- 8 soft taco-size flour tortillas
- 2 cups shredded Monterey Jack or mozzarella cheese
- 1 cup sour cream
- 1 can (10 ounces) cream of chicken soup
- 1 can (4 ounces) diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional Garnish
- Chopped fresh cilantro
- Sliced jalapeños
Instructions:
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