Guys, these white chicken enchiladas have to be one of my all-time favorite enchilada recipes EVER! This post has been a HUGE reader favorite as well.They’re cheesy, saucy, and truly downright divine. I promise you will really love these! All that and they come together quickly enough to work for my midweek dinner rotation.
If you love this type 0f enchilada, you might want to try creamy seafood shrimp enchiladas. My shredded beef enchiladas are absolutely heavenly and have an amazing homemade red sauce that is to die for on them. I really hope you try them!!! If you’re looking for a more traditional chicken enchilada, try my cheesy chicken enchiladas. They’ve been in our families regular dinner rotation for more than a decade!
Let’s make these!
What I Love About This Recipe
- Smothered in a rich, tangy, homemade sauce
- Quick to prepare
- Loaded with cheesy goodness!
- No Canned Soup
How To Make White Chicken Enchiladas Recipe
My decadently cheesy enchiladas recipe whips up in less than 45 minutes! A double win — delicious and quick.
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In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.
- Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes.
- Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
- Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.
- Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.
White Chicken Enchiladas Recipe Notes
- Diced chiles – Our recipe calls for mild chilies. If your family likes spicy food, you can substitute hotter chilies instead. Another tasty option is fire-roasted chilies. They should be on the shelf near the other canned peppers at your grocery store.
- Chicken – You can cook the chicken according to your favorite method, such as roasting or poaching the breasts. If you’re pressed for time, using a pre-cooked rotisserie chicken from your grocer is a great time-saving shortcut. Honestly, 9 times out of 10, that’s what I use.
- Shredded cheese – We love the flavor of Monterey Jack in this dish. It also helps keep the sauce white! If you have a different cheese on hand, feel free to substitute your favorite shredded cheese in this recipe. My son loves when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. It might be too spicy for little kiddos though.
- Sour cream – We strongly recommend using full-fat sour cream in this recipe. It’s an important factor in the richness of the sauce. Also, low-fat sour cream tends to separate and get runny when heated. You might end up with gloppy enchiladas!
- Green onions – Don’t have any green onions? A sprinkle of chopped cilantro on top will add a bright flavor, too.
- Tortillas – The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas. I used fajita sized tortillas.
- Seasoning – I didn’t need to add any salt or pepper to this recipe. The chicken broth I used was very flavorful and had a lot of salt already in it. The chicken was also well seasoned and obviously, the cheese had a good amount of salt.
- Tools to Make
You’ll need a handful of standard kitchen tools for this recipe:
- A 9×13 baking pan
- A stovetop skillet
- Mixing bowls
- A whisk: The whisk is important! This helps you get the creamiest, dreamiest sauce imaginable.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? If you have leftover enchiladas, store them in an airtight container to keep them from drying out. Store in the fridge for 3-4 days for optimal freshness.
- Can You Freeze This? Sour cream can tend to get runny and/or chunky in the freezer. Freezing them will change the texture of the sauce. We suggest freezing the stuffed and rolled enchiladas without the sauce. Then make the white sauce on the day you plan to reheat and eat them.
- Make-Ahead Tips: If you meal prep at the beginning of the week, these can easily be prepared several days in advance. Store the stuffed and rolled enchiladas in a covered baking dish. Keep the white sauce separate until you plan to cook the enchiladas. This will cut down on soggy tortillas.
- If you’re making the sauce in advance, it may get a bit too thick when it’s cooled and reheated. This is easy to fix. Add whole milk or chicken stock, one tablespoon at a time, during reheating to achieve your desired thickness. Be sure to stir or whisk thoroughly to maintain the creaminess of the sauce.
Serving Recommendations
What better way to serve my chicken enchiladas than with a whole Mexican feast? My favorite things to serve with this are my Mexican Rice, jalapeno cornbread, Mexican corn salad, and my Southwest Salad (my family’s favorite salad! They always eat their veggies when I serve this). All the flavors in the dishes complement each other perfectly and I have a meal on the table that everyone is happy with.
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
More Delicious Mexican Inspired Recipes
- Chile Rellano Casserole
- Honey Lime Chicken Enchiladas.
- Burrito Bowl
- Fiesta Chicken
- Crockpot Fiesta Chicken
- Chicken Posole
- Mexican Chicken Soup
White Chicken Enchiladas
Whip up the cheesiest, dreamiest dinner you've ever had with my sensational White Chicken Enchiladas! Guaranteed to please even the pickiest eaters!
Servings: 4 -6 servings
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 flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce can) diced green chilies mild
- 2-3 tablespoons green onions sliced
Instructions
- Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
- In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.
- Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
- Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.
Fans Also Made:
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RATE THIS RECIPENutrition
Serving: 1g | Calories: 897kcal | Carbohydrates: 39g | Protein: 45g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 191mg | Sodium: 1472mg | Potassium: 495mg | Fiber: 1.5g | Sugar: 5.5g | Vitamin A: 1400IU | Vitamin C: 10.7mg | Calcium: 780mg | Iron: 4mg
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This sounds so amazingly delicious!! Could I make this with ground turkey??
Hi, Kristina! I haven’t tried that, but I think that’ll work. Let us know how it turns out!
Can I use frozen cooked shrimp instead of chicken?
Hi, Val! I haven’t tried substituting shrimp for this, but I think that’ll work. We also have Creamy Shrimp Enchiladas if you wanna try them.
Enjoy!
Hi love this recipe. The only thing different I do is, dip my tortillas in the sauce then add the chicken mixture. This really adds more flavor to the chicken mixture. The enchiladas turn out so delicious.
Hi, Pam! OMG, that’s clever! I gotta try that. Thank you for sending your version and your positive feedback 🙂
This is a go-to recipe in our house!!! We love it so much! But question! If wanting to take some for lunch the next day, without a stove available. Would it be okay to store overnight with the sauce on top? Or would it still be okay to keep separate and then just add the sauce on top and microwave for lunch?
Hi, Caitlyn! Thank you for asking. Keep the sauce separate and just add it right before cooking.
Enjoy! 🙂
sooooooooooooooooo good!
I cooked chicken tenders in crook pot which then gave me most of the chicken broth called for in recipe.
was able to control amount of salt better even better.
Absolutely delicious.
I’m so happy you enjoyed, Judy!
I use this recipe a lot. I always add some green onion in the mix with the chicken and cheese. Adds a lot of flavor. I also add some more on top after the final bake. Super delicious and a family favorite!
Yum! That’s fantastic, Sian. Thank you for sharing your feedback 🙂
I gotta leave feedback, because I rely heavily on feedback myself. I deal with a condition called Oral Allergy Syndrome, which means I’m mildly allergic to a LOT of things. It’s mostly annoying and just kind of painful. I won’t die or anything, but I’m pretty uncomfy if I eat something I shouldn’t. All of that to say, I’m a creature of habit at this point. Fine for me, albeit boring, but not fun for my absolute foodie of a husband, or our kids who inherited dad’s palette. It’s really tough finding new, fun, and exciting things I can eat. Thankfully, spices are A-OK. In comes this recipe!! First of all, easy af. Second, delicious. Third? Stunning presentation. The first time I made this recipe, I followed it exactly. Y’all, not gonna lie, it’s a bit bland. I use a basic rotisserie chicken from the store and shred it to hell. Then, I load it up. Salt and pepper of course, then cumin (which is a Mexican food MUST). I add some onion powder (don’t be afraid!), garlic powder, and some various other Mexican spices. Whatever I’m feelin at the time. Definitely 500% taste it as you go. Don’t be afraid to spice up your life. I also use salted butter when making the sauce, because I do. It’s fine. Promise. This is absolutely and completely one of my family’s favorite recipes. I get it requested all the time, and end up making it for family get togethers. It was part of our Xmas eve feast this season, too! Kathleen, thank you thank you thank you for this recipe. It’s really, really good. And honestly, I know why you plan it out without intense flavor! Because every family is different. Y’all are DEFINITELY gonna want seconds. 💜
Melody, you absolutely made my day! Thank you so much for sharing your feedback. I love that this is such a hit for your family!!!! <3
I think I made this about six times. Never left a comment. Now I’m making it again tonight. It’s always popular and my son in law is Mexican! They maybe Suegra Gringa style, but it’s always a hit. Are usually make a bit of a bigger batch, and I add some El Pato green enchilada sauce to stretch the already great sour cream sauce.. layer it if you’re lazy like me and you have a casserole that is great on a busy night.
Hi, Margie! Oh my, thank you so much for your feedback. I’m so happy you and your family love this and you made it 6 times already! 🙂
This is a wonderful recipe. My family loves it. My mom loves it ao much she tries to claim she found it first hahaha. We are not a fan of green onions, so we put diced green chiles on top. Also, being a busy soccer mom I grab a rotisserie chicken from Costco and get it done fast :).
Hey Kelli! So glad you all like this. I make it often with a rotisserie chicken!
This recipe is so simple and I’ve made with both chicken breast, chicken thighs and now leftover shredded turkey.
Delicious.
Hi, Laurie! Your version is awesome! I gotta try this with leftover turkey too. Thank you for sharing and thank you for your positive review too. 🙂
I have made this recipe many times, I absolutely love it!! Chicken in insta pot 9 minutes, 5 minute cool down, shred it in pot, add cheese, chile peppers and onions. Assemble, make sauce, top of with cheese and in the oven it goes! Couldn’t ask for any simpler, Thanks Kathleen!
I love that you make the chicken in the IP! Great idea, Linda <3
I use my IP for the chicken, too, Linda! Little bit of pepper + low sodium chicken broth for the liquid. Super tasty and makes it a breeze to make these de-lish-ous enchiladas 🌞 My family would rather have these than go out for Mexican ☮❤🤘
Hi I want to make this 2 days before and bring it with me to an event. Would it be okay to make the sauce and then keep it refrigerated in a separate container? Then have the pre wrapped enchiladas in my dish without the sauce? Then combine them all at once? These look awesome can’t wait to make. Thanks!!
That’s exactly what I would do! I think it will be awesome!!
The best. ❤️
Thank you, Hope! 🙂
2nd time making this our family loved it the 1st time so, I had to double the recipe this time!! Love simple easy recipes like this exspecially when you have a big family!! Thank you
OMG, Lacey, thank you so much! I’m happy your family loved this recipe! 🙂
We moved away from Texas and have been craving sour cream chicken enchiladas. These were absolutely AMAZING!!! Thank you!
I substituted a shredded garlic rotisserie chicken I just bought at the store for regular chicken breast, used a little bit of the liquid from the rotisserie in pace of some of the canned chicken broth, and cilantro instead of green onion. I can’t wait to make these again! It was pretty simple too-one skillet and done! Woohoo!
Woot woot! That’s fantastic! Garlic chicken is perfect! Thank you so much for sharing your review 🙂
I made these but instead of flour I have to use cornstarch than I substitute the green chilies for salsa I put a little cheese in the sauce than poured over shells so amazing these are so good and my family absolutely love these
Thank you, Christina! That sounds supper yummy!
My family loves this!! Is it easy to freeze?
Yes! Just don’t add the sauce. Make that the day you want to serve:)
Can these be made ahead of time and frozen?
Yes! Just don’t add the sauce. Make that the day you want to serve:)
I added some chili powder and cumin to my chicken, along with diced green pepper and onion and some garlic salt. The chicken i used was a whole roasted chicken leftover from the night before, and I thought a bit bland. This recipe is delicious! Oh! I have made it before, but read to fry the tortillas before stuffing and baking to deter them from being soggy. It worked! Thanks for the recipe! Sorry about the tweaks!
Hi, Karen! I’m so happy you liked this recipe. Thank you for your positive review 🙂
Thanks I was thinking of adding some tomatoes and green chillis to the chicken along with some chilli season. Can’t wait to taste it. I’m making it tonight. Thanks everyone has great suggestions.
I have tried so many recipes because I love these “white” enchiladas. This one is the best by FAR! My family loves them and so do I! Thanks for the great recipe!
Hi, Cerissa! Thank you so much, I’m happy you like this enchilada recipe! 🙂
I like to cook my chicken in my instant pot it shreds so nice! I also used fresh green chilies that I put on top of my chicken in the instant pot that diced afterwards and it was sooooo good! I’ve used this recipe so many times and my family and neighbors love it.
Yaay! That’s awesome, Holly! Thank you for your positive review 🙂