These Chicken Enchiladas with White Sauce are the best! It’s easy to make and a meal the whole family will enjoy. The creamy white sauce is heavenly. The enchilada filling has just the right amount of spice and flavor. This dinner will become a regular menu item and a new family favorite!
Creamy White Chicken Enchiladas
*Previously known as my Creamy Chicken Blanco Enchiladas.
These chicken enchiladas with white sauce get their name because the white sauce makes this recipe delicious. They are also known as white chicken enchiladas.
I love making these enchiladas for dinner because it’s a recipe that everyone loves! This recipe makes 12 enchiladas, but I like ensuring each person gets two in their serving.
I love serving these Creamy Chicken Enchiladas with rice and beans, fresh cilantro, and a little sour cream. Yum!
What You’ll Need
- olive oil
- white onion, diced
- garlic cloves, diced
- Rotel mild diced tomatoes and green chilies
- diced green chilies
- salt & pepper
- cream cheese
- shredded or cubed cooked chicken
- heavy cream
- chicken bouillon paste or 2 bouillon cubes
- tortillas, corn, or flour
- shredded Monterey jack cheese
How to Make The Creamy White Chicken Enchiladas
- Preheat oven to 350°F.
- Grease a 9×13 baking dish and set it aside. In a pan over medium heat, add the olive oil, onion, and garlic and cook until soft and fragrant. Add the tomatoes, green chilies, chicken, and salt & pepper and mix until combined.
- Add the cream cheese and stir until the cheese has melted. Reduce heat to simmer and simmer for 10 minutes. In another small pan over medium heat, heat the heavy cream. Stir in the chicken bouillon.
- Dip each tortilla in the cream, then fill with chicken filling and a sprinkle of cheese and roll. Place in the baking sheet and repeat with all the tortillas. Sprinkle the rest of the grated cheese on top of all the enchiladas, then cover with any remaining cream over the top.
- Bake for 30 minutes, and enjoy!
Other Recipes To Try
- Sour Cream Chicken Enchilada Bake
- Beef and Bean Enchiladas
- Honey Lime Chicken Enchiladas
- Black Bean and Sweet Potato Enchiladas
- Ground Turkey Enchiladas
- Spaghetti Squash Enchilada Casserole
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Chicken Enchiladas with White Sauce
These creamy Chicken Enchiladas with White Sauce are the best! It's easy to make and a meal the whole family will enjoy!
Ingredients
- 2 Tablespoons olive oil
- 1 white onion, diced
- 2 cloves garlic, diced
- 10 ounce can Rotel mild diced tomatoes and green chilies
- 2 4 ounce cans diced green chilies
- 1 teaspoon salt & pepper
- 8 ounces cream cheese
- 2 cups shredded or cubed cooked chicken
- 2 cups heavy cream
- 2 teaspoons chicken bouillon paste or 2 bouillon cubes
- 12 tortillas, corn, or flour
- 4 cups shredded Monterey jack cheese
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish and set it aside.
- In a pan over medium heat, add the olive oil, onion, and garlic and cook until soft and fragrant.
- Add the tomatoes, green chilies, chicken, and salt & pepper and mix until combine.
- Add the cream cheese and stir until the cheese has melted. Reduce heat to simmer and simmer for 10 minutes.
- In another small pan over medium heat, heat the heavy cream. Stir in the chicken bouillon.
- Dip each tortilla in the cream, then fill with chicken filling and a sprinkle of cheese and roll. Place in the baking sheet and repeat with all the tortillas.
- Sprinkle the rest of the grated cheese on top of all the enchiladas, then cover with any remaining cream over the top.
- Bake for 30 minutes and enjoy!
