This is our family’s enchilada night hero: creamy white chicken enchiladas that are reliably loved by kids and adults alike. I first developed this version the winter we had guests staying over and needed something that felt special but was easy to scale. The rich white sauce — a gentle béchamel spun with chicken broth and Mexican crema — gives every bite a silky finish, while the filling adds color and texture: sweet corn, crisp red bell pepper, a touch of heat from jalapeño, and plenty of shredded pepper jack for stretch and flavor. It’s the kind of dish that fills the kitchen with warm, inviting aromas and always prompts my teenager to ask, ‘Are there leftovers?’

What makes this version stick in our weekly rotation is its balance of creamy sauce and straightforward assembly. The filling is forgiving: use leftover rotisserie chicken, shredded poached breasts, or dark meat for more richness. I learned early on to use flour tortillas for rolling — they bend without splitting — and to add a small amount of sauce to the filling so everything holds together while rolling. Baking until the cheese is bubbling and just turning golden creates an irresistible top. This is a recipe I make when I want fuss-free comfort food that still feels lovingly homemade.

Ingredients

• Butter and all-purpose flour: The roux anchors the sauce and gives it body. Use unsalted butter so you can control seasoning; I prefer King Arthur flour for consistent texture.
• Milk and Mexican crema (or sour cream): Milk lightens the béchamel while crema adds tang and silkiness. If crema is unavailable, full-fat sour cream works well.
• Chicken broth: Adds savory depth to the sauce. Use low-sodium broth if possible so you can adjust salt precisely.
• Cumin, coriander, and paprika: These warm spices give the white sauce a subtle Mexican profile without overwhelming the creaminess.
• Chopped jalapeños: For controlled heat. Remove seeds for milder flavor; add more if you prefer spicy.
• Cooked shredded chicken: I use about 2 1/2 cups cooked breast or rotisserie chicken for convenience and lean texture. Dark meat yields a richer result.
• Corn and red bell pepper: Fresh, frozen, or canned corn works; bell pepper adds sweetness and color. Dice the pepper finely so it cooks through evenly.
• Green onions: Add bright onion flavor to the filling and a fresh finish when sprinkled on top after baking.
• Pepper jack cheese: Provides melt and a mild chile flavor. Substitute Monterey Jack, cheddar, or a blend if preferred.
• Flour tortillas: Eight medium flour tortillas warm briefly to make rolling simple; corn tortillas can be used but are more prone to cracking.

Instructions

Make the sauce: In a medium skillet over medium heat, melt 2 1/2 tablespoons butter. Whisk in 3 tablespoons all-purpose flour and cook for about 2 minutes until the roux smells nutty and takes on a very light golden color. Gradually whisk in 1 cup chicken broth, then 1 cup 2% milk and 1/2 cup Mexican crema or sour cream. Add 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, and salt and black pepper to taste. Simmer gently for about 3 minutes, whisking until the sauce thickens to a pourable, creamy consistency. Stir in 1 tablespoon finely chopped jalapeño. Keep warm. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Lightly grease a 7x11-inch baking dish and spoon about 1/4 cup of the white sauce into the bottom to prevent sticking and to help the enchiladas nestle in. Make the filling: In a large bowl, combine 2 1/2 cups shredded cooked chicken, 1 cup frozen (thawed) or canned corn, 1/2 cup finely chopped red bell pepper, 1 tablespoon finely chopped jalapeño (optional), and 3 sliced green onions. Add 1 cup shredded pepper jack and 1/4 cup of the prepared white sauce; season with salt and pepper. The small amount of sauce keeps the filling cohesive when rolling. Assemble the rolls: Warm the 8 flour tortillas in the microwave for 20–30 seconds, wrapped in a damp towel, to make them pliable. Place about 1/4 cup of filling in the center of each tortilla, fold one edge over, and roll into a tight cylinder. Arrange the rolls seam-side down in the prepared baking dish with the sauce already spread on the bottom. Top and bake: Pour the remaining sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup shredded pepper jack on top. Bake in the preheated oven for 20–25 minutes, or until the cheese is completely melted and just starting to turn golden. Let rest 5 minutes before serving so the sauce sets slightly.

Storage Tips

Allow the dish to cool slightly before storing to avoid condensation that can make the top soggy. For refrigerator storage, transfer leftover enchiladas to an airtight container and refrigerate for up to 4 days. To freeze, place cooled enchiladas in a freezer-safe container or wrap tightly in foil and plastic wrap; they’ll keep up to 3 months. Reheat from frozen at 350°F for 30–40 minutes covered with foil, then uncover for the last 10 minutes to refresh the cheese. When reheating refrigerated leftovers, a 350°F oven for 15–20 minutes covered works well, or microwave individual portions for 2–3 minutes until heated through.

Ingredient Substitutions

Switch the chicken for shredded pork, ground turkey, or a vegetarian mix of black beans and sautéed mushrooms. Use Greek yogurt in place of Mexican crema to reduce fat while keeping tang, though the texture will be slightly thicker. Substitute Monterey Jack or a mild cheddar for pepper jack if you want less heat. If you must use corn tortillas, lightly fry or steam them briefly to prevent cracking while rolling. For dairy-free versions, omit crema and use a cashew-based white sauce with unsweetened non-dairy milk and a starch thickener.

Serving Suggestions

Serve these enchiladas with a crisp green salad dressed in lime vinaigrette, a side of cilantro-lime rice, and warm tortillas or chips. Add pickled red onions and a dollop of extra crema or sour cream for freshness. For a heartier spread, pair with Chicken Tortilla Soup or a bright Mexican street-corn salad. Garnish each plate with sliced green onions, chopped cilantro, and a squeeze of fresh lime for contrast to the rich sauce.

Cultural Background

While red and green sauces are more commonly associated with classic enchiladas, creamy white sauces like béchamel variations have long been adapted into regional Mexican-American cooking. Creamy enchiladas became popular in Tex-Mex and Californian kitchens where dairy and local ingredients were blended with traditional Mexican flavors. The use of crema, cumin, and coriander provides a nod to Mexican seasoning even as the béchamel technique originates in European cooking — a neat culinary intersection that gives these enchiladas their comforting, cross-cultural identity.

Seasonal Adaptations

In summer, use fresh grilled corn and roasted red peppers to highlight peak produce flavor; add diced summer squash for extra texture. In fall and winter, swap in roasted butternut squash and kale with a splash of chipotle for smoky warmth. Holiday-friendly versions are easy: add shredded turkey and sage to the filling for a post-Thanksgiving twist. Adjust jalapeño amounts or omit entirely for seasonal crowd-pleasing variations.

Meal Prep Tips

Prepare the white sauce and filling up to 48 hours ahead and store them separately in airtight containers. Keep the sauce slightly thinner than you think because it will thicken in the fridge — whisk in a splash of milk when reheating to loosen. Assemble the enchiladas just before baking for best texture, or fully assemble and refrigerate covered for up to 24 hours; allow an extra 10 minutes of oven time if baking cold. Use shallow, ovenproof containers to stack and transport to potlucks easily.

This dish always brings people together around the table; the combination of silky sauce, melty cheese, and flavorful filling makes it a repeat crowd-pleaser. I hope this becomes part of your family’s rotation as it did in mine — enjoy every warm, cheesy bite and make it your own with seasonal tweaks and personal touches.