These enchiladas are filled with shredded chicken, cream cheese and sour cream, rolled in tortillas and baked under a layer of melted cheese. There is no stovetop sauce to make. The chicken broth is mixed with sour cream and poured over the top, and the whole dish bakes in 25 minutes after 20 minutes of prep, for 45 minutes in total.
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The filling can be made with rotisserie chicken, which saves cooking the chicken yourself. The card lists 8 servings, and a serving is two enchiladas.
What Goes Into the Filling and Sauce
Full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Cooked shredded chicken (2 cups): the main protein. Mix it evenly with the cream cheese and sour cream so every bite has the same flavor and texture. Store-bought rotisserie chicken is an easy shortcut.
- Cream cheese (1 cup, softened): it makes the filling thick and holds it together inside the tortilla.
- Sour cream (1 cup): it adds tang that balances the cream cheese, and it goes into the sauce too.
- Chicken broth (1 cup): mixed with sour cream, it becomes the sauce that soaks into the tortillas as they bake.
- Garlic powder and onion powder (1 teaspoon each): they season the filling without any chopping.
- Shredded cheese (1 cup): Monterey Jack melts into a gooey top layer.
- Tortillas (10): flour or corn both work.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the only other seasoning.
Making Them Go Smoothly
The oven goes to 350°F (175°C), and you can prep while it heats. Fill each tortilla, roll it up and set it seam-side down in a greased baking dish so it stays closed. Pour the broth and sour cream mixture over the top, add the cheese and bake for 20 to 25 minutes, until bubbly and golden.
- Sauté some onions and garlic before mixing them into the filling if you want more depth of flavor.
- Crushed tortilla chips sprinkled over the top before baking add some crunch.
- Let the dish rest for a few minutes after it comes out of the oven. The sauce thickens slightly and the enchiladas are easier to serve.
Making Them Ahead
These are good for meal prep. You can assemble the enchiladas in advance and store them in the refrigerator for a day or two, or freeze them for later. A filling that is evenly mixed and a rotisserie chicken from the store make a weeknight version quick, because the only real work is mixing, rolling and pouring.
Changes Worth Trying
- More heat: diced jalapeños or a pinch of cayenne pepper in the filling.
- Vegetables: sautéed spinach or diced bell peppers.
- Spicier cheese: a blend of Monterey Jack and pepper jack.
- Lighter filling: Greek yogurt in place of the cream cheese, which keeps it creamy with a tangier taste.
- Whole wheat tortillas in place of flour or corn.
What to Serve With Them
An avocado salad or a corn salsa gives some crunch against the creamy filling. Sliced jalapeños, fresh cilantro, a dollop of sour cream or a squeeze of lime on top brighten each plate. For a larger meal, add Mexican-style rice or black beans. If you are feeding a group, set out the toppings and let everyone add their own.
Timing and Nutrition
Prep takes 20 minutes and baking takes 25 minutes, for 45 minutes in total. You can prep the filling and sauce while the oven preheats, which helps the dinner reach the table sooner.
A serving of two enchiladas has approximately 350 calories, 20 grams of fat (10 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 25 grams of protein and 500 milligrams of sodium. The sodium is on the high side, so keep that in mind if you are watching your salt.
FAQ
How long do they take?
About 45 minutes in total: 20 minutes of prep and 25 minutes of baking.
Can I make them ahead of time?
Yes. Assemble them and keep them in the refrigerator for a day or two, or freeze them. If they come out of the freezer, adjust the baking time.
Can I serve anything alongside them?
Avocado, a fresh salad or Mexican-style rice all work, with cilantro, jalapeños or sour cream on top.
What are creamy white chicken enchiladas?
A Mexican-style dish of soft tortillas filled with shredded chicken, cream cheese and sour cream, covered in a creamy sauce and melted cheese.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy White Chicken Enchiladas
Ingredients
Instructions
Preheat oven to 350°F (175°C).
In a bowl, combine shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
Fill each tortilla with the mixture, roll them up, and place them seam-side down in a greased baking dish.
In a separate bowl, mix chicken broth with the remaining sour cream. Pour over the enchiladas.
Sprinkle shredded cheese on top.
Bake for 20-25 minutes until bubbly and golden.
Notes
Great for meal prep – can be made ahead and frozen.
Serve with a side of avocado or a fresh salad.
Nutrition
| Serving Size | 2 enchiladas |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 2g |
| Protein Content | 25g |
| Cholesterol Content | 80mg |