Few comfort dishes win hearts the way creamy chicken enchiladas do. They combine all the best things in one pan—soft tortillas, juicy chicken filling, rich velvety sauce, and a generous blanket of melted cheese that turns beautifully golden in the oven. The dish in your photo looks exactly like the classic American-style White Chicken Enchiladas, a recipe known for its simplicity, creamness, and irresistible flavor. The best part is that it’s incredibly easy to prepare, uses everyday ingredients, and it feeds a crowd.
Below is a full, detailed recipe to recreate the exact look and taste of the dish.
🛒 Ingredients
For the Chicken Filling
3 cups cooked, shredded chicken
(rotisserie chicken works beautifully)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter or oil
1 cup shredded cheese
(cheddar, Monterey Jack, or a mix)
1 teaspoon paprika
½ teaspoon cumin (optional)
Salt & pepper to taste
For the Creamy White Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup heavy cream
(or milk if you want it lighter)
1 small can (4 oz / 113 g) diced green chilies
(optional for mild heat)
Salt & pepper to taste
For Assembly
10–12 medium flour tortillas
(soft taco size)
2–3 cups shredded cheese for topping
(cheddar + Monterey Jack is ideal)
Chopped cilantro, parsley, or green onions (optional)
🍳 Step-by-Step Instructions
- Prepare the Chicken Filling
Start by heating a tablespoon of butter or oil in a skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 3–4 minutes. Then add the minced garlic and sauté for another 30 seconds until fragrant.
Now add your shredded chicken to the pan. Season with paprika, cumin (if using), salt, and black pepper. Mix well to distribute the seasonings.
Sprinkle in 1 cup of shredded cheese and stir until it melts into the chicken mixture. The cheese helps bind the filling and gives the enchiladas that creamy, stretchy inside.
Turn off the heat and set the filling aside.
- Make the Creamy White Sauce
This sauce is what makes the enchiladas extra special—it’s silky, rich, and perfectly coats every tortilla.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add the flour and whisk constantly to form a smooth paste (this is your roux). Cook the roux for about 1 minute, just until it smells slightly nutty. This step removes the raw flour taste.
Slowly pour in the chicken broth while whisking continuously. Allow the mixture to thicken—it should take 2–3 minutes.
Once slightly thick, reduce the heat and add your sour cream and heavy cream. Stir until smooth and creamy. Make sure the heat is not too high (do not let it boil), or the sour cream may curdle.
Season with salt and pepper to taste.
If you enjoy a little mild heat or depth of flavor, add the can of diced green chilies. They make the sauce taste even better without making it spicy.
Simmer on low heat for 5 more minutes, then remove from heat.
- Assemble the Enchiladas
Preheat your oven to 180°C / 350°F.
Take a baking dish (glass or metal—both shown in your picture). Spread a thin layer of sauce on the bottom of each dish so the tortillas don’t stick.
Lay one tortilla flat, spoon 2–3 tablespoons of your chicken filling into the center, and roll it tightly. Place the rolled tortilla seam-side down into the baking dish.
Repeat with all tortillas until they fill the pan completely.
- Pour the Sauce & Add Cheese
Once the tortillas are arranged, pour your creamy white sauce evenly over the top. Make sure all tortillas are fully covered—this helps them stay soft and bake perfectly.
Now add the best part: cheese. Cover the enchiladas generously with shredded cheddar and Monterey Jack. The mix gives both flavor and meltability.
The trays in your photo clearly have a rich, even layer of cheese on top, creating that signature golden finish.
- Bake
Bake the enchiladas uncovered at 180°C / 350°F for 25–30 minutes or until:
the cheese is fully melted
the edges are slightly golden
the sauce bubbles around the sides
For extra browning, switch to broil for the last 2–3 minutes (optional).
🌿 Serving Suggestions
Serve warm with:
fresh chopped cilantro or parsley
sliced green onions
avocado slices
a squeeze of lime
salsa verde
Mexican rice
refried beans
This dish pairs wonderfully with salads or roasted vegetables too.
💡 Tips for Perfect Creamy Enchiladas
- Don’t overheat the sauce
High heat can curdle sour cream. Keep it on gentle heat.
- Use flour tortillas
Corn tortillas can crack easily in creamy enchiladas.
- Add more cheese inside
If you want cheesier bites, sprinkle cheese inside each tortilla before rolling.
- Make ahead
These enchiladas can be assembled 24 hours ahead and baked later.
🔥 Variations
- Green Enchiladas
Replace the white sauce with green enchilada sauce + sour cream.
- Red Enchiladas
Use red enchilada sauce and cheddar.
- Spicy Version
Add jalapeños, chili powder, or spicy cheese.
- Beef or Turkey
Swap the chicken for seasoned ground beef or turkey.
📦 Storage & Reheating
Fridge: Up to 3 days
Freezer: Up to 2 months (freeze before baking for best texture)
Reheat: Oven or air fryer for best results.