White Cream Cheese Chicken Enchiladas
Hey there?? How are you doing today?
I am here to talk to you today about this new recipe called White Cream Cheese Chicken Enchiladas and I am sure you gonna love it. You know those nights when you just want something creamy, cheesy, and all delicious?
That’s exactly why I’m sharing this White Cream Cheese Chicken Enchiladas recipe with you.
It’s one of my go-to meals when I want something comforting but still easy to put together. And trust me, once you make this, you’ll keep coming back to it again and again.
I totally get it— sometimes you’re busy, and the last thing you want is to spend hours in the kitchen.
That’s why this recipe is perfect. It’s simple, full of flavor, and has that rich, creamy sauce that makes every bite pure heaven.
On top of that, if your family is anything like mine, they’ll be asking for seconds before they even finish their first plate. I know you’re smiling????
What makes these enchiladas so special? It’s the creamy, cheesy goodness mixed with tender chicken and wrapped in soft tortillas.
Then, everything is smothered in a smooth, flavorful white sauce that ties it all together. It’s the kind of meal that makes you close your eyes after the first bite and just enjoy.
And here’s the best part of it—you don’t need to be a pro in the kitchen to pull this off. If you can shred some chicken, mix a few ingredients, and roll up tortillas, you’ve got this!
So, grab your ingredients, and let’s make a dish that’ll have everyone at the table asking, “When are we having this again?”
What Is This Recipe, and Why Is It Awesome?
White Cream Cheese Chicken Enchiladas are the perfect mix of creamy, cheesy, and packed with flavor.
Imagine tender shredded chicken wrapped in soft tortillas, smothered in a rich, velvety white sauce made with cream cheese, sour cream, and melted cheese. Every bite is, comforting, and absolutely irresistible.
So why do you need to make this recipe? Let me tell you:
- Easy to Make – No fancy skills required! If you can mix, roll, and pour, you’re good to go.
- Packed with Flavor – The creamy sauce, the cheesy goodness, and the seasoned chicken make every bite unforgettable.
- Crowd-Pleaser – Whether it’s a family dinner, a potluck, or just a cozy night in, these enchiladas impress every one.
- Quick Cooking Time – You can have this dish ready in just about 40 minutes—just 15 minutes of prep and 25 minutes in the oven.
If you love cheesy, creamy, comfort food that brings everyone to the table, this is a must-try. It’s the kind of meal that feels special but doesn’t take all day to make. Ready to get started? Let’s do this together!
Ingredients List for White Cream Cheese Chicken Enchiladas
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 flour tortillas (soft taco size)
- 1 ½ cups shredded Monterey Jack cheese (or use a mix of cheddar and mozzarella)
For the Creamy White Sauce:
- 4 oz cream cheese, softened
- 1 cup sour cream (or plain Greek yogurt as a lighter option)
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (4 oz) diced green chilies (adds mild heat—skip if you prefer it milder)
Optional Toppings:
- Chopped fresh cilantro
- Sliced jalapeños for extra spice
- Extra shredded cheese for topping
This ingredient list keeps things simple, but you can always swap in what you have—like using corn tortillas instead of flour or adding cooked veggies for extra flavor. Now, let’s get cooking!
How to Cook White Cream Cheese Chicken Enchiladas: A Step-by-Step Guide
Step 1: Preheat & Prep
- Set your oven to 350°F (175°C). Let’s give it time to warm up while we work magic in the kitchen.
- Grease a 9×13-inch baking dish so nothing sticks—because scrubbing baked-on cheese is no fun.
Step 2: Mix the Filling
- In a bowl, mix shredded chicken and 1 cup of shredded cheese. That’s it. Super simple.
- If you like a little heat, toss in some diced green chilies.
Step 3: Fill & Roll
- Take a tortilla, scoop about ¼ cup of the chicken mixture into the center, and roll it up like a burrito.
- Place seam-side down in the baking dish. Repeat until all the tortillas are snug in the pan.
Step 4: Make the Creamy White Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute (this helps thicken the sauce).
- Slowly whisk in chicken broth until smooth. Let it cook for 2-3 minutes until slightly thickened.
- Stir in cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Keep stirring until everything melts into a creamy, dreamy sauce.
Step 5: Assemble & Bake
- Pour the white sauce all over the enchiladas. Yes, cover them completely—this is where the magic happens!
- Sprinkle the remaining ½ cup of shredded cheese on top (because more cheese is always a good idea).
- Bake 25 minutes until hot and bubbly. If you like a golden, slightly crispy top, broil for the last 2-3 minutes.
Step 6: Serve & Enjoy
- Let it sit for 5 minutes before digging in (I know, it’s hard to wait).
- Sprinkle with cilantro, add jalapeños if you want extra heat, and serve!
Now, take a bite and try not to eat the whole pan in one sitting. I dare you. 😆
Calories & Nutritional Info (Per Serving)
(Based on 8 servings)
- Calories: ~400-450 per enchilada
- Protein: ~22g (thanks to the chicken and cheese!)
- Carbs: ~30g (mainly from the tortillas)
- Fat: ~22g (creamy, cheesy goodness)
- Fiber: ~2g (a little boost, but add veggies for more)
- Sodium: ~700mg (depends on broth and cheese choices)
Nutritional Notes:
✔ Want to lighten it up? Use Greek yogurt instead of sour cream, low-fat cheese, and whole wheat tortillas.
✔ Need more protein? Add extra chicken or black beans to the filling.
✔ Watching carbs? Swap flour tortillas for low-carb or almond flour versions.
✔ Want more veggies? Toss in some spinach, mushrooms, or bell peppers with the chicken mix.
This dish is creamy, filling, and packed with flavor—just balance it out with a side salad if you’re feeling extra healthy! 😆
Common Mistakes to Avoid (And How to Fix Them)
1. Skipping the Baking Dish Grease-Up
➡ Why it’s bad: Your enchiladas will stick like glue, and you’ll be scraping them out instead of serving pretty rolls.
Fix it: A quick spray or rub of oil saves you from the heartbreak of torn tortillas.
2. Overstuffing the Tortillas
➡ Why it’s bad: You roll it up, place it in the dish, and… BOOM—filling explosion.
Fix it: Stick to about ¼ cup of filling per tortilla. They need room to breathe!
3. Not Letting the Sauce Thicken
➡ Why it’s bad: Runny sauce means soggy enchiladas, and nobody likes a sad, watery mess.
Fix it: Give the sauce 2-3 minutes to thicken before pouring. Stir and be patient—your enchiladas will thank you.
4. Forgetting the Cheese on Top
➡ Why it’s bad: What’s an enchilada without that golden, bubbly cheese layer? Exactly.
Fix it: Don’t skimp! A final cheese sprinkle makes all the difference.
5. Not Letting Them Rest After Baking
➡ Why it’s bad: You cut in too soon, and hot sauce spills everywhere like lava.
Fix it: Let them sit for 5 minutes before serving. This helps everything set and saves your tongue from burns.
6. Broiling for Too Long
➡ Why it’s bad: One second, golden cheese. The next? Charcoal.
Fix it: If broiling, watch it like a hawk—2 minutes is usually plenty!
Now, go forth and make perfect enchiladas! 🎉
Variations & Customizations
1. Keto-Friendly Version
➡ Swap flour tortillas for low-carb tortillas or even thinly sliced zucchini for a lighter, carb-conscious meal.
➡ Use full-fat dairy (cream cheese, sour cream, and heavy cream) to keep it rich and satisfying.
2. Spicy Kick Version
➡ Add diced jalapeños or a spoonful of hot sauce to the creamy white sauce.
➡ Use Pepper Jack cheese instead of regular cheddar for extra heat.
➡ Top with extra hot sauce (because why not?).
3. Vegetarian Swap
➡ Replace chicken with black beans, sautéed mushrooms, or roasted sweet potatoes for a hearty, meat-free version.
➡ Add bell peppers, spinach, or corn to pack in more flavor and texture.
➡ Use vegetable broth instead of chicken broth for the sauce.
4. Protein-Packed Version
➡ Double the chicken or add black beans to increase protein.
➡ Use high-protein tortillas for an extra boost.
5. Breakfast Enchiladas
➡ Replace chicken with scrambled eggs, sausage, and bell peppers.
➡ Drizzle salsa on top before serving for a Tex-Mex morning treat.
However you tweak it, these enchiladas are still creamy, cheesy, and ridiculously delicious!
Serving & Presentation Tips
Making these enchiladas is one thing—serving them like a pro is another! Here’s how to plate them up for maximum flavor and wow factor.
1. Let Them Rest Before Serving
➡ Why? This helps the sauce thicken and keeps everything from falling apart when you cut in. Give them 5 minutes to settle.
2. Use a Spatula (Not a Spoon!)
➡ A spatula slides right under and keeps your enchiladas looking neat. A spoon? Not so much—it’ll smush them into a sad mess.
3. Plate Like a Boss
➡ Place two enchiladas on a plate, slightly overlapping.
➡ Spoon extra sauce on top (because more sauce = better life).
➡ Sprinkle with fresh cilantro or green onions for a pop of color.
4. Add the Perfect Toppings
➡ A dollop of sour cream or Greek yogurt for extra creaminess.
➡ Sliced avocado or guacamole for a buttery texture.
➡ A few slices of jalapeño for those who love heat.
5. Pair with the Right Sides
➡ Mexican Rice – Classic and perfect for soaking up extra sauce.
➡ Refried or Black Beans – A protein-packed side to balance the meal.
➡ Fresh Salad – A crisp side salad with lime vinaigrette adds a refreshing contrast.
6. Serve Hot, Enjoy Immediately
➡ These enchiladas are best fresh out of the oven while the cheese is still gooey. If making ahead, just reheat in the oven at 350°F for 15 minutes.
Now, grab your fork and dig in—you’ve earned it! 🎉
How to Serve White Cream Cheese Chicken Enchiladas
Serve these enchiladas hot and fresh straight from the oven while the cheese is still melty and the sauce is creamy.
Use a spatula to gently lift them onto plates, making sure to drizzle extra sauce on top for the ultimate bite. Garnish with fresh cilantro, green onions, or a dollop of sour cream for a little extra flair.
Pair them with classic sides like Mexican rice, black beans, or a crisp salad to round out the meal. Want a little extra heat? Add a few slices of jalapeño or a dash of hot sauce.
No matter how you serve them, one thing’s for sure—these enchiladas will be a hit!
Presentation Ideas for White Cream Cheese Chicken Enchiladas
Make your enchiladas look as amazing as they taste with these simple yet impressive presentation ideas!
1. The Classic Restaurant-Style Look
➡ Serve two enchiladas on a white or colorful plate to make the dish pop.
➡ Drizzle extra creamy sauce on top for that rich, mouthwatering effect.
➡ Sprinkle with fresh cilantro, green onions, or crumbled queso fresco for color and texture.
2. The Instagram-Worthy Plate
➡ Stack the enchiladas slightly overlapping for a stylish look.
➡ Add thin avocado slices or a lime wedge on the side for a fresh contrast.
➡ Use a small spoon to drizzle a zigzag of sour cream on top—it looks fancy but takes seconds!
3. The Party Platter Approach
➡ Arrange all the enchiladas in a large baking dish, and serve buffet-style.
➡ Add small bowls of toppings (extra cheese, jalapeños, hot sauce) for a DIY garnish station.
➡ Serve with warm tortillas on the side for anyone who wants extra dipping action!
4. The Elegant Touch
➡ Serve with a side of mixed greens drizzled with a light lime vinaigrette.
➡ Place enchiladas on a long, rectangular plate for a sleek, modern feel.
➡ Garnish with microgreens or a dusting of paprika for a chef-inspired finish.
No matter how you plate them, these enchiladas are guaranteed to steal the show!
Best Tips for Perfect White Cream Cheese Chicken Enchiladas
Want your enchiladas to turn out restaurant-level amazing? Follow these pro tips!
1. Warm Your Tortillas First
➡ Cold tortillas crack when you roll them. Heat them in a dry pan for 10 seconds per side or microwave them wrapped in a damp paper towel for 20 seconds.
2. Don’t Overfill the Tortillas
➡ It’s tempting to load them up, but too much filling makes them hard to roll (and messy!). Stick to about ⅓ cup of filling per tortilla.
3. Use Rotisserie Chicken for Speed
➡ Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own. Less work, same great flavor!
4. Make the Sauce Extra Creamy
➡ If you want a richer sauce, mix in a little extra cream cheese or sour cream before pouring it over the enchiladas.
5. Don’t Skimp on the Cheese
➡ A generous layer of cheese on top makes these enchiladas golden and gooey. Use a mix of Monterey Jack and cheddar for the best melt!
6. Bake Until the Cheese is Bubbly
➡ Watch for golden, bubbly cheese on top—that’s your cue that they’re done! Usually about 20 minutes at 375°F.
7. Let Them Rest Before Serving
➡ Give them 5 minutes to set after baking. This helps the sauce thicken and keeps everything from falling apart when you serve.
8. Store & Reheat Like a Pro
➡ Store leftovers in an airtight container in the fridge for up to 3 days.
➡ Reheat in the oven at 350°F for 15 minutes to keep them from getting soggy.
Follow these tips, and your enchiladas will be next-level delicious every single time!
Storage & Freezing Instructions for White Cream Cheese Chicken Enchiladas
Want to save leftovers or prep ahead? Here’s how to keep your enchiladas fresh and delicious!
Storing Leftovers in the Fridge
➡ Cool completely before storing to prevent sogginess.
➡ Place in an airtight container or cover the baking dish tightly with foil.
➡ Keep in the fridge for up to 3 days.
➡ Reheat: Bake at 350°F (175°C) for 15 minutes or microwave for 1-2 minutes until hot.
Freezing for Later
➡ Assemble the enchiladas but don’t bake them if freezing.
➡ Wrap the dish tightly in plastic wrap and aluminum foil to prevent freezer burn.
➡ Freeze for up to 3 months.
Reheating from Frozen
➡ Oven Method (Best): Bake from frozen at 375°F (190°C) for 30-40 minutes until heated through and bubbly.
➡ Microwave Method: Let thaw in the fridge overnight, then microwave in 1-minute bursts until hot.
These enchiladas store beautifully, so you can always have a delicious meal ready to go!
Frequently Asked Questions (FAQs) About White Cream Cheese Chicken Enchiladas
1. Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas give a more traditional enchilada feel. Just make sure to warm them first so they don’t crack when rolling.
2. What kind of chicken should I use?
Any cooked and shredded chicken works! Rotisserie chicken is a great shortcut, but you can also use baked, boiled, or grilled chicken.
3. Can I make this ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Just add 5 extra minutes to the baking time since they’ll be cold.
4. How do I make this spicier?
For more heat, try:
- Adding diced jalapeños or hot sauce to the filling
- Mixing cayenne or chili powder into the sauce
- Using spicy shredded cheese, like pepper jack
5. Can I make this recipe gluten-free?
Yes! Just swap the flour tortillas for gluten-free corn tortillas and make sure your ingredients (especially the broth) are labeled gluten-free.
6. What sides go best with these enchiladas?
Try serving them with:
- Mexican rice or cilantro-lime rice
- Refried or black beans
- A fresh side salad with avocado and lime dressing
7. How do I keep the enchiladas from getting soggy?
To prevent sogginess:
- Don’t overfill the tortillas
- Don’t pour too much sauce on top—just enough to coat
- Bake uncovered so the top gets golden and slightly crispy
Got more questions? Drop them in the comments, and I’ve got you covered! 😊
Conclusion
Well, there you have it—your ticket to creamy, cheesy enchilada heaven! These White Cream Cheese Chicken Enchiladas are the kind of meal that makes you close your eyes and savor every bite. Once you taste them, you might just swear off store-bought enchiladas forever.
Now, it’s your turn! Try the recipe, put your own twist on it, and let me know how it turns out. Did you add extra spice? Use a different cheese? Make it extra creamy? I’d love to hear about it!
You may want to try out these similar DELICIOUS:
Crockpot Chicken Spaghetti Casserole
Greek and Grilled Chicken Marinade
White Cream Cheese Chicken Enchiladas
Ingredients
Ingredients List for White Cream Cheese Chicken Enchiladas
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 flour tortillas soft taco size
- 1 ½ cups shredded Monterey Jack cheese or use a mix of cheddar and mozzarella
For the Creamy White Sauce:
- 4 oz cream cheese softened
- 1 cup sour cream or plain Greek yogurt as a lighter option
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can 4 oz diced green chilies (adds mild heat—skip if you prefer it milder)
Optional Toppings:
- Chopped fresh cilantro
- Sliced jalapeños for extra spice
- Extra shredded cheese for topping
Instructions
How to Cook White Cream Cheese Chicken Enchiladas: A Step-by-Step Guide
Step 1: Preheat & Prep
- Set your oven to 350°F (175°C). Let’s give it time to warm up while we work magic in the kitchen.
- Grease a 9x13-inch baking dish so nothing sticks—because scrubbing baked-on cheese is no fun.
Step 2: Mix the Filling
- In a bowl, mix shredded chicken and 1 cup of shredded cheese. That’s it. Super simple.
- If you like a little heat, toss in some diced green chilies.
Step 3: Fill & Roll
- Take a tortilla, scoop about ¼ cup of the chicken mixture into the center, and roll it up like a burrito.
- Place seam-side down in the baking dish. Repeat until all the tortillas are snug in the pan.
Step 4: Make the Creamy White Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute (this helps thicken the sauce).
- Slowly whisk in chicken broth until smooth. Let it cook for 2-3 minutes until slightly thickened.
- Stir in cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Keep stirring until everything melts into a creamy, dreamy sauce.
Step 5: Assemble & Bake
- Pour the white sauce all over the enchiladas. Yes, cover them completely—this is where the magic happens!
- Sprinkle the remaining ½ cup of shredded cheese on top (because more cheese is always a good idea).
- Bake 25 minutes until hot and bubbly. If you like a golden, slightly crispy top, broil for the last 2-3 minutes.
Step 6: Serve & Enjoy
- Let it sit for 5 minutes before digging in (I know, it’s hard to wait).
- Sprinkle with cilantro, add jalapeños if you want extra heat, and serve!
- Now, take a bite and try not to eat the whole pan in one sitting. I dare you. 😆
Notes
✔ Warm tortillas before rolling to prevent cracking.
✔ For a crispier top, broil for the last 2 minutes.
✔ Can be made ahead and stored for up to 24 hours before baking.
