These White Chicken Enchiladas with Cream Cheese is a deliciously easy and cheesy enchilada recipe with a creamy white sauce. The tortilla are wrapped around shredded chicken and then once it is all thrown together is baked to perfection.
Chicken Enchiladas are great almost anytime of the year, but this White Chicken Enchilada Recipe with Cream Cheese is definitely a comfort dish meal and is perfect during the winter months. This is also a great dish to serve when having company over.
This was inspired by my Pulled Pork Tostadas with Pickled Red Onions and Avocado Cilantro Crema on this site, and pairs well with this Guacamole Recipe. All of these recipes have a Mexican Dish flair and some even have a little twist on the classics.
This Chicken Enchilada recipe only require a few ingredients and is very simple to throw together from start to finish.
- chicken breast
- taco size tortillas
- sour cream
- cream cheese
- can of green chilis
- shredded monterrey jack cheese
- chicken broth
- cilantro to garnish
See recipe card for quantities.
Cook chicken and shred. To cook the chicken, boil for about 30 minutes or until juices run clear. Let the chicken cool and shred it.
Preheat oven to 350 degrees. In a pan, melt the butter. Add the flour and mix. Let cook about 3-5 minutes stirring the roux every 30 seconds or so.
Add in the chicken broth and mix into the roux. Add in the cream cheese. Allow the cream cheese to melt in. Add in the sour cream and mix. Add in the cumin and green chilis and mix in. Allow the sauce to simmer and thicken for about 5 minutes.
Pour about half of the white enchilada sauce into the casserole dish. Roll the chicken and about 1 tablespoon of cheese into each tortilla. Place the enchiladas into the sauce. Pour the rest of the sauce over the enchiladas.
Spread the rest of the green chilis on top of the enchilada sauce. Spread the rest of the cheese on top of the entire dish. Bake 25-27 minutes. Serve immediately.
Hint: make sure you only allow the sauce to simmer for about 5 minutes and keep an eye on how thick it is getting. You don't want the sauce to get overly thick.
This recipe can be easily altered to fit a few different diets!
- Gluten Free - use gluten free corn tortillas instead of flour tortillas. To thicken the sauce, add 1 tablespoon of cornstarch to 2 tablespoon of water and mix well. Add this in to the white sauce at the end of the cooking time and simmer about 5 minutes so the sauce can thicken. This solution is a gluten free replacement for the flour.
- Vegetarian - add fajita veggies inside of the enchiladas instead of chicken.
Even if you don't follow a specific diet, you might have some friends or family who does! This can give you a few different options to make this recipe still if you have company coming over who might not be able to indulge in the original recipe.
There are a few fun ways you can change this recipe up to add some extra pops of flavor.
- Buffalo - add ½ cup of buffalo sauce to the white cream sauce to make buffalo chicken enchiladas.
- Deluxe - add cooked steak cubes in the enchiladas instead of the chicken for a deluxe twist!
To make this recipe, you only need a few pieces of equipment. You will need a casserole dish and a boiling pot.
Store leftovers in a Tupperware or in the casserole dish covered with tin foil for up to 3 days. Make sure you reheat before serving.
When cooking the roux, assure that you cook it for at least 3-5 minutes before adding the chicken broth. This cooks the flour and makes sure that you don't have a raw flour taste in your sauce.
The roux helps thicken the sauce. You cook the roux first to make sure that the raw flour cooks so that you don't have a raw flour taste in your sauce.
You can replace it with mozzarella cheese! Both are mild cheeses, but the mozzarella will definitely be a little cheesier!
Absolutely! This is a great gluten free option to use! We prefer to use flour tortillas in our household though!
Some other Mexican recipes to try.
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White Chicken Enchiladas with Cream Cheese
- Casserole Dish
- Boiling Pot
- 1 chicken breast
- 8 tortillas taco size
- 2 cup sour cream
- 8 oz cream cheese
- 4 tablespoon butter
- ¼ cup flour
- 1 4.5 oz can of green chilis
- 2 cup monterrey jack cheese shredded, use about 1 tablespoon in each enchilada and the rest is used to melt on top
- ½ teaspoon cumin
- 2 cup chicken broth
- cilantro to garnish
- Cook chicken and shred. To cook the chicken, boil for about 30 minutes or until juices run clear. Let the chicken cool and shred it.
- Preheat oven to 350 degrees. In a pan, melt the butter. Add the flour and mix. Let cook about 3-5 minutes stirring the roux every 30 seconds or so.
- Add in the chicken broth and mix into the roux. Add in the cream cheese. Allow the cream cheese to melt in. Add in the sour cream and mix. Add in the cumin and green chilis and mix in. Allow the sauce to simmer and thicken for about 5 minutes.
- Pour about half of the white enchilada sauce into the casserole dish. Roll the chicken and about 1 tablespoon of cheese into each tortilla. Place the enchiladas into the sauce. Pour the rest of the sauce over the enchiladas.
- Spread the rest of the green chilis on top of the enchilada sauce. Spread the rest of the cheese on top of the entire dish. Bake 25-27 minutes. Serve immediately.
- store in the refrigerator for up to 3 days in a Tupperware or covered with tin foil in the casserole dish.
- always reheat before enjoying the leftovers.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Everything I make from you is perfect 🥰
Thank you so much!!!
Colleen Cain says
Can I put this together the night before my dinner party, and bake the night of?
Absolutely! This is a great make ahead meal! Just keep it refrigerated overnight!