When I’ve been running around all day, I notice it the moment I step into the kitchen.
My body starts asking for something simple and warm.
A little tiredness is normal, but when it stays with me, I want a recipe that helps me slow down.
Something creamy, easy, and calming from start to finish.
That’s when I think of these enchiladas.
They don’t take long, and the oven does most of the work while I breathe a little.
I’m not expecting them to fix the whole day.
But they give me a meal that feels soft, steady, and comforting in the best way.
What I enjoy most is how the sauce melts into the tortillas.
It turns into a warm, creamy dish that tastes like it took more effort than it did.
Why I’m Obsessed With This Recipe
I like cooking these on days when I want dinner to feel easy from the very start.
The steps stay steady, and nothing about the process feels stressful.
I enjoy how quickly everything comes together once I gather the ingredients.
A few mixes, a few rolls, and the dish is ready for the oven without much thinking.
I also appreciate that the flavor always lands just right, creamy, gentle, and comforting.
It’s the kind of meal that softens the evening without taking too much of my energy.
And honestly, I love knowing I can rely on this recipe no matter how my day went.
It’s simple, predictable, and always gives me something warm to sit down with.
White Chicken Enchiladas Recipe
Equipment
- 9×13-inch baking dish
- Large skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
Ingredients
For the Chicken Filling
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack or mild cheddar blend
- 1 can 4 oz diced green chiles
- 3 tbsp softened cream cheese
- ½ tsp salt
- ½ tsp black pepper
For the White Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 can 4 oz diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
For Assembly
- 8 medium flour tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish optional
- Lime wedges for serving optional
Instructions
- Prep the Chicken Fillingstart by mixing the shredded chicken, Monterey Jack, cream cheese, green chiles, salt, and pepper in a bowl until everything comes together smoothly.
- Warm the TortillasWarm the tortillas in the microwave or on a dry pan so they soften and roll without tearing.
- Fill the TortillasSpoon the chicken mixture into each tortilla, keeping it toward one side, and roll them up gently but tightly.
- Arrange in the Baking DishPlace each rolled tortilla seam-side down in a greased 9×13-inch baking dish so they stay in place.
- Start the SauceIn a saucepan, melt the butter over medium heat, then whisk in the flour to make a smooth paste.
- Add BrothSlowly pour in the chicken broth while whisking, letting the sauce thicken to a light, velvety consistency.
- Finish the SauceLower the heat and stir in the sour cream, green chiles, garlic powder, onion powder, salt, and pepper. I let it warm through without boiling.
- Pour the Sauce Over the EnchiladasPour the warm white sauce evenly over the rolled tortillas, making sure each one gets covered.
- Add Cheese on TopSprinkle the remaining cheese across the top so it melts into a golden, creamy layer as it bakes.
- Bake Until Warm and BubblyBake the dish at 350°F (175°C) for 20–25 minutes, just until the sauce bubbles and the cheese melts completely. Then I let it rest a minute before serving.
- Serving StepOnce the enchiladas come out of the oven, I let them rest for a minute so the sauce settles. Then I spoon a little extra sauce from the edges over the top before serving. A sprinkle of fresh cilantro or a light squeeze of lime adds the perfect brightness.
Notes
Chef’s Notes
I always make sure the tortillas are warm before rolling, it makes a huge difference. Cold tortillas crack, warm ones bend.And if the filling seems dry before rolling, I add a spoonful of sour cream or a splash of broth to loosen it. It keeps the inside creamy after baking.
Pro Tips
• Don’t let the sauce boil after adding sour cream, it can split.• Rotisserie chicken works perfectly and saves time.
• If you like a little heat, add a pinch of cayenne or diced jalapeños to the filling.
• For softer tortillas, cover the dish with foil for the first 10 minutes of baking.
• For a golden top, broil for 1–2 minutes at the end.
| Calories | 390kcal |
| Carbohydrates | 22g |
| Fiber | 1-2g |
| Fat | 22g |
| Protein | 28g |
| Cholesterol | 85g |
The Little Secret Behind This Dish
I like how the sauce keeps everything moist while the flavors settle slowly in the oven.
The tortillas soften in the best way, turning the whole dish into a creamy bite.
The chicken absorbs the seasoning without needing long marinating or extra steps.
It blends with the sauce naturally, giving the dish an easy, comforting taste.
Even when I change the cheese or add vegetables, the recipe never loses balance.
It stays gentle, warm, and steady no matter how I adjust it.
And most of all, I trust this dish to come out right whether I’m tired or focused.
It always delivers something soft and calming at the end of the day.
What to Serve With White Chicken Enchiladas
These creamy enchiladas pair well with sides that add freshness, crunch, or a little brightness to balance the richness.
I like mixing something crisp with something warm to round out the plate.
- Mexican Rice or Tomato Rice
- Crisp Cabbage Slaw with Lime
- Roasted Corn Salad
- Black Beans with Herbs
- Simple Guacamole
- Warm Tortilla Chips with Salsa Verde
I enjoy serving these sides because they keep the meal feeling complete without making it too heavy.
They give just the right contrast to the soft, creamy enchiladas.
Conclusion
Every time I make these enchiladas, I’m reminded how comforting simple food can be.
The steps are easy, the flavors come together gently, and the dish always feels warm.
It’s the recipe I reach for when I want dinner to feel steady instead of stressful.
A creamy, calm, and familiar meal that fits almost any kind of day.
