If you’re anything like me, you have a soft spot for recipes that deliver big on flavor but don’t require you to spend your whole evening in the kitchen. That’s exactly what these White Chicken Enchiladas are all about—creamy, cheesy, and just the right amount of cozy for a weeknight dinner or weekend family get-together.
The first time I made these, it was for a potluck with friends. I didn’t even get a chance to grab seconds because the pan was completely empty before the night was over. That’s when I knew this recipe was a keeper.
What makes them stand out from traditional enchiladas? Instead of a red sauce, these are covered in a luscious white sauce made with sour cream and green chilies. It’s rich without being heavy, and the mild heat from the chilies pairs perfectly with the creamy texture. You can keep it mild for the kids or add extra spice for the grown-ups—it’s super flexible.
And let’s talk about convenience. You can prep these ahead of time, pop them in the fridge, and just bake when you’re ready. That means they’re great for busy evenings or when you want a stress-free dinner party dish.
Why You’ll Love These White Chicken Enchiladas
Creamy and Cheesy – The Monterey Jack cheese melts into gooey perfection.
Make-Ahead Friendly – Assemble earlier in the day and bake later.
Family Favorite – Mild enough for picky eaters, flavorful enough for the whole table.
Simple Ingredients – Nothing fancy, just pantry staples and easy-to-find items.
Ingredients You’ll Need
2 cups cooked chicken, shredded
1 cup shredded Monterey Jack cheese (plus extra for topping)
8 small flour tortillas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 ounces) diced green chilies
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)
Let’s Get Started
Step 1 – Preheat and Prep
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the enchiladas don’t stick.
Step 2 – Fill the Tortillas
Divide your shredded chicken and 1 cup of cheese evenly among the tortillas. Roll each one up snugly and place them seam-side down in your prepared baking dish.
Step 3 – Make the Sauce Base
In a medium saucepan, melt the butter over medium heat. Stir in the flour and let it cook for about 1 minute—this is your roux, and it helps make the sauce nice and thick.
Step 4 – Add the Broth
Slowly whisk in the chicken broth, making sure there are no lumps. Keep whisking until the sauce is smooth and just slightly thickened.
Finishing the White Chicken Enchiladas and Adding Flavor Boosts
Now that your enchiladas are neatly rolled and your sauce base is silky smooth, it’s time to bring it all together. This is where the magic happens—the sauce turns from good to amazing, the cheese gets melty, and your kitchen starts to smell like a cozy restaurant you never want to leave.
One thing I love about this step is that you can tweak the flavor to suit your taste. Want a smoky note? Add a pinch of cumin. Craving more heat? A dash of cayenne will do the trick. Cooking for kids? Keep it as is—it’s creamy and mild, and they’ll gobble it right up.
Step 5 – Add the Creamy Goodness
Once your broth and roux mixture has thickened slightly, stir in the sour cream and diced green chilies. This is where your sauce gets its dreamy, velvety texture.
Important Tip: Do not let the sauce boil after adding sour cream. Boiling can cause it to separate, and we want it silky smooth.
Step 6 – Season and Taste
Add salt and pepper to taste. This might seem like a small step, but seasoning makes all the difference in bringing out the flavors.
Step 7 – Pour and Sprinkle
Pour the sauce evenly over your enchiladas, making sure each tortilla gets its fair share. Then, sprinkle a generous handful of extra shredded Monterey Jack cheese on top.
Step 8 – Bake Until Perfect
Pop your dish into the oven and bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbly. If you like your cheese a little more golden, you can turn on the broiler for the last 1–2 minutes—just keep a close eye on it.
Extra Tips for Making the Best White Chicken Enchiladas
Prep Ahead for Busy Nights – Assemble the enchiladas earlier in the day, cover, and refrigerate. Just bake when you’re ready to eat.
Boost the Filling – Add sautéed onions, bell peppers, or even a handful of spinach to the chicken mixture for extra flavor and nutrition.
Switch Up the Cheese – Monterey Jack is perfect for meltiness, but you can mix in a bit of cheddar or pepper jack for more bite.
Make It Spicy – If you love heat, swap the mild green chilies for hot ones, or add sliced jalapeños on top before baking.
White Chicken Enchiladas FAQ
I get a lot of questions whenever I share this recipe with friends, so let’s go through some of the most common ones. These quick tips should help you make the perfect batch every time.
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can. Just keep in mind that corn tortillas tend to be smaller and can crack if not warmed first. Lightly heat them in a skillet or microwave before rolling.
2. Can I make these enchiladas ahead of time?
Absolutely. Assemble them up to 24 hours in advance, cover tightly with foil or plastic wrap, and store in the fridge. Bake when ready, adding about 5–10 extra minutes to the baking time if they’re cold from the fridge.
3. What’s the best way to cook the chicken for this recipe?
Rotisserie chicken works wonderfully and saves time. You can also poach chicken breasts in seasoned water or use leftover roasted chicken.
4. Can I freeze white chicken enchiladas?
Yes! Assemble the enchiladas, but don’t bake them. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before baking.
5. How can I make this recipe spicier?
Use hot green chilies instead of mild, add chopped jalapeños to the filling, or mix a pinch of cayenne into the sauce.
6. What can I serve with white chicken enchiladas?
Spanish rice, refried beans, corn salad, or a crisp green salad all make great sides.
7. Can I use Greek yogurt instead of sour cream?
Yes, but the flavor will be slightly tangier. Make sure to use full-fat Greek yogurt for the best texture.
Final Thoughts on White Chicken Enchiladas
If you’re looking for a recipe that’s comforting, crowd-pleasing, and totally stress-free, these White Chicken Enchiladas are it. The creamy sauce, tender chicken, and melty cheese all come together in a way that’s just irresistible.
I’ve made these for casual weeknight dinners, holiday potlucks, and even as a freezer meal for friends who just had a baby. Every single time, the pan comes back empty, and I always get asked for the recipe.
The beauty of this dish is that it’s adaptable—you can keep it mild and classic or jazz it up with extra spices and veggies. Either way, you’re going to end up with a warm, satisfying meal that makes everyone happy.
So grab your tortillas, get that sauce simmering, and let the oven do the rest. I promise, this is one of those recipes you’ll make once and then wonder how you ever lived without it.
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White Chicken Enchiladas
Description
White chicken enchiladas are a creamy, cheesy twist on the classic Mexican dish. Tender shredded chicken is wrapped in soft tortillas and smothered in a rich white sauce made with sour cream and green chilies, then baked until bubbly. This comforting recipe is perfect for family dinners or potlucks and can be prepared ahead of time for convenience.
Ingredients
2 cups cooked chicken, shredded
1 cup shredded Monterey Jack cheese (plus extra for topping)
8 small flour tortillas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 ounces) diced green chilies
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Divide the shredded chicken and 1 cup of cheese evenly among the tortillas. Roll them up and place seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the chicken broth until smooth and slightly thickened.
Stir in the sour cream and diced green chilies, then season with salt and pepper to taste. Do not let the sauce boil after adding sour cream.
Pour the sauce evenly over the enchiladas, then sprinkle with additional cheese.
Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbly.
Garnish with fresh cilantro before serving, if desired.
Notes
For added flavor, mix some sautéed onions or a pinch of cumin into the chicken filling. You can prepare these enchiladas a day ahead, store them in the refrigerator, and bake when ready. Serve with Spanish rice, refried beans, or a simple salad for a complete meal.
