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White chicken enchiladas in a blue glass baking pan.

Creamy White Chicken Enchiladas

A very creamy, very cheesy, one-dish Mexican chicken casserole that will ruin your diet!
Servings 6
Author Marie


  • Chicken breasts , 1.5 lbs
  • canola oil , 2 tablespoons
  • corn tortillas , 12
  • one small onion , finely diced
  • 3 to 4 garlic cloves , smashed and finely diced
  • small jalapeno pepper , finely diced
  • cream cheese , 8 oz
  • heavy cream , 1 cup divided
  • paprika , 1 teaspoon
  • butter , 2 tablespoons
  • flour , 2 tablespoons
  • chicken broth , 2 cups
  • Mexican cheese blend , 1.5 to 2 cups
  • salt and pepper
  • Cilantro , chopped (optional)
  • Picante sauce (optional)


  • Begin by cooking your seasoned (salt and pepper) chicken breasts in the crock pot for 3 to 4 hours on high
  • In the meantime, lightly fry your corn tortillas in about 1 tablespoon of canola oil (about 5 to 10 seconds per side), but do not allow them to become crisp
  • After the chicken is cooked, shred the breasts using two forks, set aside, and reserve any broth from the pot
  • Preheat your oven to 350 degrees and grease a 9x13 casserole dish just before you are about to begin preparing the filling
  • For the filling, using a large saute pan, heat the garlic in a tablespoon of canola oil on medium heat until fragrant, about 2 minutes
  • Add the diced onion and continue sauteing until translucent (about 3 to 4 minutes)
  • Add the diced jalapeno peppers and cook until softened, about 3 minutes
  • Add the cream cheese and continue cooking until the cheese is softened and incorporated into the vegetable mixture.
  • Add the ½ cup of the heavy cream to mixture and continue to cook for 2 to 3 minutes
  • Season the mixture with paprika and salt and pepper to taste
  • Remove the cream cheese/vegetable mixture from the stove and fold it into the shredded chicken. Check seasoning (salt and pepper)
  • Spoon the chicken mixture evenly along the center of each of the corn tortillas and top with some shredded Mexican cheese blend prior to rolling (about ½ cup for all)
  • Roll each enchilada, and place them seam side down into a prepared baking casserole.
  • To make the sauce, melt 2 tablespoons of butter in a saute pan and add 2 tablespoons of flour to make a roux
  • Add 2 cups of chicken broth gradually while whisking
  • Add ½ cup of heavy cream followed by 1 cup of shredded Mexican cheese blend and continue heating on low to medium until the cheese is melted
  • Finish the sauce by adding 1 can of diced green chilis and again checking seasonings to taste
  • Pour the sauce mixture over the enchiladas and top with ½ cup more cheese if desired
  • Bake until heated through and bubbly at 350 degrees
  • Top with chopped fresh cilantro and serve with picante sauce