Let me tell you, this White Chicken Enchiladas Recipe has saved me more than once on a chilly Tuesday night when the kids were hangry, I was tired, and all I wanted was something warm and comforting on the table with minimal fuss.
This recipe checks every box: creamy, flavorful, crowd-pleasing, and it doesn’t take all day. It’s perfect for weeknights, casual company, or those evenings when you just want to eat something that feels like a hug.
And let’s be honest, I grew up in Texas where enchiladas weren’t just dinner—they were a celebration. But this version? It’s a creamy twist on a classic, and it’s become one of our family favorites.
Table of Contents
Why You’ll Love This White Chicken Enchiladas Recipe
- Quick prep – 15 minutes and your oven is doing the rest.
- Kid-approved – even my picky eater goes back for seconds.
- Make-ahead magic – perfect for prepping in the morning and baking after soccer practice.
- Comfort food at its finest – gooey cheese, soft tortillas, and a tangy, creamy white sauce.
Whether you’re cooking for family, feeding a crowd, or planning for leftovers (pro tip: you’ll want them), this recipe is a keeper.
What Does White Chicken Enchiladas Taste Like?
Imagine a warm, cheesy casserole layered with tender shredded chicken and wrapped in soft tortillas. Now top it off with a rich, sour cream-based white sauce infused with mild green chilies. It’s creamy, mildly tangy, just a little smoky—and totally irresistible.
It’s like your favorite chicken pot pie met Tex-Mex and they fell in love in your oven.
Ingredients You’ll Need for White Chicken Enchiladas Recipe
This recipe comes together with simple pantry and fridge staples, which is one reason it’s always on standby at my house. Here’s what you’ll need:
- 8–10 small flour tortillas – soft and rollable is key
- 3 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully)
- 3 cups shredded Monterey Jack cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies, mild or spicy depending on your taste
- 2–3 tablespoons sliced green onions, for garnish
Want to pair this with a cozy soup? Try it alongside my Healthy Chicken Broccoli Soup or Olive Garden Vegetable Soup for a warm and filling meal.
How to Make White Chicken Enchiladas Recipe (Step-by-Step)
Here’s how to bring it all together:
1. Preheat the Oven
Set your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. Prepare the Filling
In a bowl, combine 3 cups of cooked shredded chicken with 1 cup of shredded Monterey Jack cheese.
3. Roll the Enchiladas
Spoon the chicken mixture into each tortilla, roll it up, and lay them seam-side down in the baking dish.
4. Make the White Sauce
Melt butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute.
Remove from heat and slowly whisk in chicken broth. Return to heat, stir continuously until thick and bubbly (about 3–5 minutes).
Let cool slightly, then stir in sour cream and green chilies. The sauce should be creamy and smooth.
5. Assemble
Pour the sauce over your rolled enchiladas and top with the remaining 2 cups of cheese.
6. Bake
Bake uncovered for 20–25 minutes until bubbly. Want a golden top? Broil for 1–2 minutes at the end.
7. Garnish and Serve
Top with green onions and serve warm with a smile (and maybe a little Spanish rice or simple green salad).
Tips and Tricks for Perfect White Chicken Enchiladas Recipe
- Use rotisserie chicken to save time (and dishes).
- Let the white sauce cool a bit before adding sour cream to prevent curdling.
- Want more kick? Try hot green chilies or a pinch of cayenne in the sauce.
- Don’t overload the tortillas—they’ll roll easier and bake more evenly.
- Make it ahead and store covered in the fridge until ready to bake.
Storage
Leftovers? Lucky you!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight and reheat at 350°F.
- Reheat: Microwave individual portions or bake at 300°F until warmed through.
FAQs
Can I use corn tortillas instead?
Yes, but warm them up first so they don’t tear when rolling.
Can I make this gluten-free?
Absolutely—use gluten-free tortillas and swap the flour for a GF all-purpose blend.
Can I double the recipe?
Yes! Just use a second baking dish and maybe make a double batch of sauce.
What can I serve with it?
I love pairing this with a tangy green salad or a side of Mexican Picadillo for something heartier.
Conclusion
This White Chicken Enchiladas Recipe has become one of those go-to meals I pull out when I want to feed my family something satisfying without standing over the stove all night. It’s creamy, comforting, and practically guaranteed to earn you a few “mmmms” at the table.
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White Chicken Enchiladas Recipe – Easy, Creamy, Comforting Weeknight Dinner
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
These creamy White Chicken Enchiladas are filled with shredded chicken and Monterey Jack cheese, then topped with a rich sour cream and green chili sauce. Perfect for a cozy weeknight dinner or when you’re craving something cheesy and comforting!
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
1. Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
2. In a small bowl, mix together the shredded chicken and 1 cup of Monterey Jack cheese.
3. Fill each tortilla with the chicken and cheese mixture, then roll each one up and place it seam-side down in the prepared baking dish.
4. In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
5. Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3-5 minutes.
6. Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
7. Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. If you want a golden top, turn on the broiler for 1-2 minutes until the cheese is lightly browned.
9. Once baked, top the enchiladas with sliced green onions and serve warm.
Notes
You can substitute the chicken with rotisserie chicken for convenience.
If you like a little extra heat, use medium or hot green chilies or add a pinch of cayenne pepper to the sauce.
Serve with sides like Spanish rice, beans, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 3g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: chicken enchiladas, white sauce, sour cream, green chiles, cheesy, comfort food
