Creamy, cheesy, and full of flavor, these white chicken enchiladas are comfort food at its best. Made with tender shredded chicken, flour tortillas, and a rich sour cream and green chile sauce, this dish is quick to prepare and perfect for a family dinner or a casual gathering. Whether you’re using rotisserie chicken or cooking your own, the creamy white sauce brings everything together in the most satisfying way. This recipe is easy, filling, and sure to become a regular in your dinner rotation.
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Why You’ll Love This Recipe
These white chicken enchiladas are everything you want in a comforting dinner—creamy, cheesy, and incredibly satisfying. Here’s why this recipe is a favorite:
Rich, creamy flavor: The white enchilada sauce made with sour cream, chicken broth, and green chiles is smooth, mild, and deeply comforting.
Easy to make: With a handful of pantry staples and pre-cooked chicken, you can have this meal ready in under an hour.
Family-friendly: Kids and adults alike love the cheesy, mild flavor. It’s a great option for picky eaters.
Perfect for leftovers: These enchiladas reheat beautifully, making them ideal for meal prep or next-day lunches.
Customizable: Add spinach, black beans, or swap in corn tortillas—there’s room to make it your own.
Ingredients
To make the best-ever white chicken enchiladas, here’s everything you’ll need. These simple ingredients come together to create a creamy, comforting dish that’s always a hit.
For the Filling:
• 3 cups shredded cooked chicken (rotisserie chicken works great)
• 1 cup Monterey Jack cheese, shredded
• 1 cup sour cream
• 1 (4 oz) can diced green chiles, drained
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
For the White Enchilada Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup sour cream
• ½ cup cream cheese, softened
• 1 cup Monterey Jack cheese, shredded
• 1 (4 oz) can diced green chiles (optional, for extra flavor)
• Salt and pepper, to taste
For Assembly:
• 8 flour tortillas (6 to 8-inch size, soft and pliable)
• ½ cup shredded Monterey Jack cheese, for topping
• Fresh chopped parsley or cilantro (optional, for garnish)
Tip: If you prefer a stronger kick, use pepper jack cheese in the sauce or filling. For a lighter version, use light sour cream and reduced-fat cheese.
Instructions
Follow these easy steps to make creamy white chicken enchiladas that bake up golden, bubbly, and full of flavor.
Step 1: Prepare the Filling
In a large mixing bowl, combine:
• 3 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1 can (4 oz) diced green chiles (drained)
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp salt
Stir everything together until evenly mixed. Set aside.
Step 2: Make the White Enchilada Sauce
In a medium saucepan, melt 2 tablespoons butter over medium heat.
Whisk in 2 tablespoons flour and cook for 1 minute to form a roux.
Slowly whisk in 2 cups chicken broth, stirring constantly to avoid lumps.
Bring to a gentle simmer and let the sauce cook until it begins to thicken, about 3–4 minutes.
Lower the heat and stir in:
• ½ cup sour cream
• ½ cup softened cream cheese
• 1 cup shredded Monterey Jack cheese
• Optional: 1 can diced green chiles for extra flavor
Stir until the cheese melts and the sauce is smooth and creamy. Taste and add salt or pepper if needed.
Step 3: Assemble the Enchiladas
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spoon ⅓ to ½ cup of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
Step 4: Top and Bake
Pour the white enchilada sauce evenly over the rolled tortillas.
Sprinkle with ½ cup shredded cheese.
Cover with foil and bake for 20 minutes.
Remove the foil and bake another 10–15 minutes, or until the top is melted, bubbly, and lightly golden.
Let the enchiladas cool for 5 minutes before serving. Optional: garnish with chopped parsley or cilantro.
Pro Tips and Variations
Pro Tips:
• Shred chicken easily: Use a stand mixer with a paddle attachment or two forks while the chicken is still warm for quick, even shredding.
• Use rotisserie chicken: It saves time and adds extra flavor, especially in a creamy white chicken enchiladas recipe.
• Don’t overfill tortillas: Stick to about ⅓–½ cup of filling to prevent tearing and overflow.
• Warm tortillas before rolling: Microwave them in a damp paper towel for 20–30 seconds to make them pliable and prevent cracking.
• Keep sauce smooth: Stir constantly when making the white sauce to avoid lumps. Use room-temperature sour cream and cream cheese for easier melting.
Variations:
• Make it spicy: Add diced jalapeños to the filling or mix pepper jack into the cheese blend for heat.
• Add veggies: Mix in sautéed onions, bell peppers, spinach, or corn for extra texture and nutrition.
• Try different proteins: Swap chicken with cooked turkey, ground chicken, or even shrimp for a twist.
• Use corn tortillas: For a gluten-free version or more traditional flavor, use white corn tortillas instead of flour.
• Top with extras: After baking, garnish with chopped green onions, avocado slices, or a drizzle of hot sauce.
These tips help customize the enchiladas while keeping the texture creamy, the tortillas intact, and the final result deeply satisfying.
Serving Suggestions
These white chicken enchiladas are rich, creamy, and full of flavor—making them perfect as the star of your dinner table. Here are some delicious ways to serve and round out the meal:
Perfect Side Dishes:
• Mexican rice or cilantro-lime rice: Adds a fresh, citrusy contrast to the creamy enchiladas.
• Refried beans or black beans: A hearty and protein-packed addition that balances the meal.
• Grilled corn or elote: Sweet, smoky corn pairs wonderfully with white chicken enchiladas.
• Simple green salad: A crisp salad with lime vinaigrette offers a refreshing contrast to the rich filling.
• Guacamole and chips: A classic side that adds creamy texture and zesty flavor.
Toppings to Elevate the Dish:
• Chopped fresh cilantro
• Diced avocado or a dollop of guacamole
• Extra sour cream or crema
• Sliced jalapeños for added heat
• A squeeze of fresh lime juice for brightness
Beverage Pairings:
• Sparkling water with lime
• Iced tea or hibiscus agua fresca
• Light Mexican beer or a crisp white wine
These pairings not only complement the creamy white enchiladas but also create a well-balanced, satisfying dining experience.
Conclusion
These Best-Ever White Chicken Enchiladas Made Simple are the kind of comfort food that brings everyone to the table. With a creamy white sauce, tender shredded chicken, and melty cheese all wrapped in soft flour tortillas, this dish is flavorful, satisfying, and surprisingly easy to make. Whether you’re feeding your family on a busy weeknight or planning a cozy dinner with friends, these enchiladas are a dependable, delicious choice.
From the rich filling to the bubbling cheesy top, every bite delivers a warm, comforting taste that never disappoints. Customize them with your favorite toppings or side dishes to make them your own—and don’t forget, they’re just as good the next day.
Save this recipe, share it, and make it again and again—it’s a keeper!
White Chicken Enchiladas
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup Monterey Jack cheese shredded
- 1 can green chilies 4 oz, drained
Sauce Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup Monterey Jack cheese shredded
Assembly
- 8 flour tortillas
- 1 cup Monterey Jack cheese shredded, for topping
- fresh cilantro optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken, cheese, and green chilies. Mix well.
- In a skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in chicken broth and cook until thickened, about 4-5 minutes.
- Remove from heat, stir in sour cream and cheese until melted to make the sauce.
- Fill tortillas with chicken mixture, roll tightly, and place seam-side down in baking dish.
- Pour sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Let rest 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- Calories: 460
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 710mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 29g
- Vitamin A: 780 IU
- Vitamin C: 6mg
- Calcium: 290mg
- Iron: 2.1mg
FAQs
What is the secret to good enchiladas?
The secret is in the sauce and the filling. A rich, creamy white sauce made from chicken broth, sour cream, and Monterey Jack cheese enhances every bite. Using well-seasoned, juicy shredded chicken ensures a flavorful center.
How to stop enchiladas from going soggy?
Lightly toast or warm the tortillas before filling, and don’t over-saturate them with sauce. Bake uncovered for the final minutes to allow excess moisture to evaporate and the tops to crisp slightly.
What is the best melting cheese for enchiladas?
Monterey Jack, Pepper Jack, and Mozzarella are excellent choices. They melt beautifully and blend well with sour cream-based sauces, adding richness without overpowering the dish.
What is white enchilada sauce?
White enchilada sauce is a creamy blend of butter, flour, chicken broth, sour cream, and cheese. It’s smooth, tangy, and mild—perfect for chicken enchiladas.
Why do my enchiladas fall apart?
Enchiladas can fall apart if the tortillas are too dry, overfilled, or not softened before rolling. Warming them beforehand makes them more pliable and easier to roll without tearing.
