White Chicken Enchiladas

Why You’ll Love This Recipe

These enchiladas are packed with flavor and comfort. The creamy white sauce adds a delicious richness that pairs perfectly with the savory chicken filling and gooey melted cheese. They’re quick to assemble, perfect for weeknight dinners, and make great leftovers. Plus, you can easily adjust the spice level to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works great)
• Flour tortillas
• Butter
• All-purpose flour
• Chicken broth
• Sour cream
• Diced green chilies (mild or hot)
• Shredded Monterey Jack or mozzarella cheese
• Garlic powder
• Onion powder
• Salt and black pepper
• Fresh cilantro or green onions for garnish

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine shredded chicken, 1 cup of shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
3. Spoon some of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
4. In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute to form a roux.
5. Gradually whisk in chicken broth and cook until thickened, about 3–4 minutes.
6. Remove from heat and stir in sour cream and diced green chilies until smooth. Do not boil after adding sour cream to prevent curdling.
7. Pour the sauce evenly over the rolled tortillas.
8. Sprinkle the remaining shredded cheese on top.
9. Bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
10. Garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe serves 6 people. Preparation takes about 15 minutes, and baking takes 25 minutes, for a total of around 40 minutes.

Variations

• Spicy Version: Use hot green chilies or add diced jalapeños for extra heat.
• Cheese Blend: Try a mix of Monterey Jack, cheddar, and pepper jack for more flavor.
• Add Veggies: Mix in corn, black beans, or sautéed peppers with the chicken filling.
• Lightened-Up Option: Use Greek yogurt instead of sour cream and low-fat cheese.
• Taco Twist: Add taco seasoning to the chicken for a bolder flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1–2 minutes. To freeze, assemble the enchiladas (without baking), wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well—just warm them before rolling to prevent cracking.

Can I make the sauce ahead of time?

Absolutely. Prepare the sauce up to 2 days in advance and store it in the refrigerator until ready to use.

What kind of chicken works best?

Shredded rotisserie or leftover cooked chicken is perfect for this recipe.

Can I make this recipe spicier?

Yes, add hot green chilies, cayenne pepper, or a few dashes of hot sauce.

Can I use cream cheese in the sauce?

Yes, adding a few tablespoons of cream cheese will make the sauce extra creamy.

Can I freeze baked enchiladas?

Yes, freeze after baking and reheat covered at 350°F (175°C) until warm.

How can I prevent the tortillas from getting soggy?

Use less sauce inside the enchiladas and bake uncovered for the last 5 minutes to crisp the edges.

What can I serve with White Chicken Enchiladas?

They go great with Spanish rice, refried beans, or a fresh salad.

Can I use low-fat sour cream?

Yes, but be careful not to boil it—it may curdle more easily.

How do I make this gluten-free?

Use gluten-free flour for the sauce and gluten-free tortillas.

Conclusion

White Chicken Enchiladas are a rich, creamy, and comforting dish that combines tender chicken, soft tortillas, and a flavorful white sauce. They’re simple to prepare, easy to customize, and perfect for both family dinners and entertaining. With every bite of cheesy, saucy goodness, this recipe is sure to become a regular on your dinner rotation.

White Chicken Enchiladas

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

White Chicken Enchiladas are creamy, cheesy, and full of comforting flavor. Shredded chicken is wrapped in soft tortillas and covered in a luscious sour cream and green chili sauce, then baked until bubbly and golden. It’s an easy, family-favorite meal that’s perfect for weeknights or gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 3 cups cooked shredded chicken (rotisserie chicken works well)
• 8 flour tortillas
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies (mild or hot)
• 2 cups shredded Monterey Jack or mozzarella cheese, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• Fresh cilantro or green onions, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken, 1 cup of cheese, garlic powder, onion powder, salt, and pepper.
3. Spoon the chicken mixture into each tortilla, roll up tightly, and place seam-side down in the prepared dish.
4. In a saucepan over medium heat, melt butter. Add flour and whisk for 1 minute to make a roux.
5. Gradually whisk in chicken broth and cook until thickened, about 3–4 minutes.
6. Remove from heat and stir in sour cream and diced green chilies until smooth. Avoid boiling once sour cream is added.
7. Pour the sauce evenly over the enchiladas.
8. Top with remaining shredded cheese.
9. Bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
10. Garnish with chopped cilantro or green onions before serving.

Notes

• Use corn tortillas for a gluten-free version.
• Add black beans, corn, or sautéed peppers for more flavor and texture.
• Mix cream cheese into the sauce for extra richness.
• Greek yogurt can replace sour cream for a lighter option.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 enchilada
• Calories: 380
• Sugar: 3 g
• Sodium: 610 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 95 mg