White Chicken Enchiladas

This creamy white chicken enchilada is made with flour tortillas, shredded chicken, green chiles, and a deliciously creamy white sauce!

Jump to Recipe

These white chicken enchiladas will surely have everyone rushing to the dinner table. The flavorful chicken wrapped in soft tortillas and smothered in a rich and spicy cream sauce tastes just like the flavors of Mexico. You don’t need to be a chef to create this amazing dish that will have everyone asking for more.

White Chicken Enchiladas Ingredients

You’ll need:

For the Filling:

• 3 cups shredded chicken, a rotisserie works perfectly
• ½ yellow onion, diced finely
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 2 cups Monterey Jack cheese, shredded
• 8 large flour tortillas

For the White Enchilada Sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 chicken bouillon cubes
• 2 cups water
• 4 ounces green chiles
• 1 cup sour cream
• ½ cup Monterey Jack cheese, shredded
• 1 cup shredded Mexican blend cheese

Substitutions and Additions 

SOUR CREAM: If you prefer, use plain Greek yogurt instead of sour cream.

ENCHILADA SAUCE: For an even easier version use store-bought enchilada sauce. In a pinch, a good chunky salsa will also do the trick.

GREEN CHILIES: This is where you can customize your dish by adding milder or hotter chilies or use other types if you prefer. For some real heat, try jalapenos!

CHEESE: Mexican blends or even Jack cheese keeps your sauce white. Use whatever you prefer, but some varieties will make the sauce orange in color.

How to Make This White Chicken Enchiladas Recipe 

STEP ONE: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.

STEP TWO: In a Pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.

STEP THREE: In a large skillet, over medium heat, add olive oil and onion. Cook for 5 to 7 minutes or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off the heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

STEP FOUR: Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

STEP FIVE: In a saucepan, over medium heat, add butter and allow to melt. Once melted, add flour and whisk together.

STEP SIX: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking, so it doesn’t burn to the bottom of the saucepan.

STEP SEVEN: Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.

PRO TIP: Use full-fat sour cream. Reduced fat versions tend to make a runnier sauce.

STEP EIGHT: Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.

PRO TIP: Shred your own cheese for a creamier, meltier result. Store-bought shredded cheese has a coating added to keep it from sticking together, which also keeps it from melting as well.

STEP NINE: Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

How To Serve 

Serve white chicken enchiladas with Mexican rice or any rice favorite, re-fried beans, or a crisp side salad.

Enchiladas are the perfect party food, game day meal, or easy, anytime dinner.

Storage 

IN THE FRIDGE: Once the enchiladas have cooled, cover them tightly and keep them in the fridge for up to 4 days.

IN THE FREEZER: Enchiladas freeze well, so make some extra to enjoy another time. Assemble your enchiladas following the instructions above up to step 8. Skip adding the cheese to the top. Add the sauce and bake the enchiladas for about 8 minutes. After they have cooled, place a piece of plastic wrap over the top and cover them with a lid or aluminum foil. When ready to bake, remove the enchiladas from the freezer, and top them with cheese. Preheat the oven and bake as directed above.

REHEATING INSTRUCTIONS: Scoop out a potion of leftover enchiladas and some of the sauce and reheat in the microwave.

Stay home and enjoy the flavors of Mexico with this creamy, cheesy chicken enchilada recipe. Spicy sauce and cheese smothers tender chicken rolled in flour tortillas and baked to perfection.

FAQ:

Q? Can I use corn tortillas instead?

A: Yes, but you may need to warm them individually before rolling them because they tear easily.

Q? Can I make these enchiladas ahead of time?

A: Make dinner time extra easy by preparing a pan of enchiladas and keeping them covered in the fridge until ready to bake. Top with the cheese and heat until bubbling hot and starting to brown.

Q? How can I keep my enchiladas from becoming soggy?

A: Pour a layer of the sauce into the bottom of the dish before adding the tortillas. Top them with just enough sauce to cover them, leaving the ends exposed so that they can brown a bit. Don’t cover them too tightly.

White Chicken Enchiladas

This creamy white chicken enchilada is made with flour tortillas, shredded chicken, green chiles, and a deliciously creamy white sauce!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 8

Ingredients

  

• 3 cups shredded chicken a rotisserie works perfectly
• ½ yellow onion diced finely
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons garlic minced
• 1 tablespoon olive oil
• 2 cups Monterey Jack cheese shredded
• 8 large flour tortillas

For The Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cubes chicken bouillon
• 2 cups water
• 1 cup sour cream
• 4 ounces green chilies
• ½ cup Monterey Jack cheese shredded
• 1 cup Mexican blend cheese shredded

Instructions

 

• Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
• In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
• In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
• Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
• In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
• Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
• Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
• Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
• Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

Notes

TIP: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.

TIP: You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.

TIP: While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.

Keyword White Chicken Enchiladas Recipe