I enjoy this recipe because it feels cozy and special without being complicated. I like how the creamy sauce keeps everything moist and flavorful, while the chicken and rice filling makes the dish hearty and satisfying. It is perfect for family dinners, relaxed gatherings, or nights when I just want something comforting and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the enchiladas 2 cups cooked chicken breast, shredded 2 cups cooked white rice 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 cups shredded mozzarella or Monterey Jack cheese, divided 8 large flour tortillas
For the white cream sauce 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 1/2 cup heavy cream 1 cup shredded mozzarella cheese 1/2 teaspoon garlic powder Salt and white pepper, to taste
Optional garnish Diced tomatoes Fresh parsley or cilantro, finely chopped
Directions
I start by making the filling. In a large bowl, I combine the shredded chicken and cooked rice. I add the garlic powder, onion powder, paprika, salt, and black pepper, then mix in 1 cup of the shredded cheese until everything is well combined.
I lay out the tortillas and divide the filling evenly between them. I roll each tortilla up snugly and place them seam-side down in a lightly greased baking dish.
To make the sauce, I melt the butter in a saucepan over medium heat. I whisk in the flour and let it cook for about 1 minute until lightly golden. I slowly pour in the milk and heavy cream, whisking constantly so the sauce stays smooth. I keep stirring until it thickens and coats the back of a spoon.
I season the sauce with garlic powder, salt, and white pepper, then stir in the mozzarella cheese until it melts into a smooth, creamy sauce.
I pour the warm sauce generously over the enchiladas, making sure they are fully covered. I bake them in a preheated oven at 375°F (190°C) for 25 to 30 minutes, until the sauce is bubbling and the top is lightly golden.
Servings and Timing
This recipe makes about 4 servings. The total time is around 50 minutes, including about 20 minutes of prep time and 30 minutes of baking.
Variations
I sometimes add cooked vegetables like corn or sautéed bell peppers to the filling for extra texture. When I want a little heat, I mix in diced green chilies or a pinch of cayenne pepper. I also like swapping the mozzarella for pepper jack cheese when I want more flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven until heated through. I like covering it loosely with foil so the sauce stays creamy.
FAQs
Can I make these enchiladas ahead of time?
I often assemble them ahead of time, cover the dish, and refrigerate it until ready to bake.
Can I use rotisserie chicken?
I use rotisserie chicken frequently because it saves time and adds great flavor.
Can I freeze these enchiladas?
I freeze them before baking, tightly covered, and bake them after thawing overnight in the refrigerator.
What tortillas work best?
I prefer large flour tortillas because they hold the filling well and stay soft with the sauce.
How do I keep the sauce from getting lumpy?
I whisk constantly while adding the milk and cream slowly, which keeps the sauce smooth.
Conclusion
I keep coming back to these creamy white sauce chicken enchiladas because they are comforting, rich, and incredibly satisfying. Whenever I want a cozy, crowd-pleasing meal that feels like a warm hug, this is a recipe I always trust.
These creamy white sauce chicken enchiladas are the ultimate comfort food—stuffed with tender chicken and rice, wrapped in soft tortillas, and smothered in rich homemade sauce.
Author:Sarah
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mexican-American Fusion
Ingredients
For the Enchiladas:
2 cups cooked chicken breast, shredded
2 cups cooked white rice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
2 cups shredded mozzarella or Monterey Jack cheese, divided
8 large flour tortillas
For the White Cream Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
Salt and white pepper, to taste
Optional Garnish:
Diced tomatoes
Fresh parsley or cilantro, finely chopped
Instructions
Make Filling:
In a large bowl, combine shredded chicken, cooked rice, garlic powder, onion powder, paprika, salt, pepper, and 1 cup cheese. Mix well.
Assemble Enchiladas:
Lay tortillas flat, spoon filling evenly across each, roll tightly, and place seam-side down in a greased baking dish.
Make White Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly until thickened.
Add Cheese & Seasoning:
Stir in garlic powder, salt, white pepper, and 1 cup shredded cheese until melted and smooth.
Bake:
Pour sauce generously over enchiladas. Bake at 375°F (190°C) for 25–30 minutes, until bubbling and lightly golden on top.
Serve:
Garnish with diced tomatoes and chopped parsley or cilantro. Serve hot.
Notes
Rotisserie chicken works well as a shortcut.
You can substitute mozzarella with Monterey Jack or a Mexican cheese blend.
Add a pinch of cayenne or green chiles for a spicy twist.
