White Chicken Enchiladas Recipe – our favorite chicken enchilada recipe! SO creamy and delicious! No cream of anything soup! Tortillas stuffed with chicken and cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, and green chiles. Ready in about 30 minutes. We love these easy creamy white chicken enchiladas!
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Pin This RecipeEasy Chicken Enchiladas
These White Chicken Enchiladas are out of this world delicious! The creamy and savory filling is made with tender shredded chicken, gooey Monterey Jack cheese, and a touch of sour cream and green chilies for some added zing. And when that filling is wrapped in soft flour tortillas and smothered with a rich and flavorful white sauce, you’ve got a dish that’s simply irresistible. Every bite is bursting with flavor! These white chicken enchiladas are sure to become a new favorite in your household – trust me, you won’t be disappointed!
How to Make White Chicken Enchiladas
This dish is super easy to make with only a few simple ingredients. Preheat the oven and spray a 9×13 pan with cooking spray. In a large bowl, mix chicken and shredded cheese. Place the chicken mixture down the center of each tortilla. Roll up in tortillas and place seam-side down in the baking dish.
In a medium saucepan, melt butter. Whisk in flour over medium-high heat and cook for 1 minute. Add broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and stir in sour cream and chilies. Season with salt and black pepper.
Pour sauce over enchiladas and top with remaining cheese. Bake in a preheated oven until heated through. Pop the pan under the broiler and broil until the cheese starts to brown. Garnish with fresh cilantro.
Helpful Tips & Frequently Asked Questions
- I use a store-bought rotisserie chicken for the chicken in this recipe.
- You can use any cooked chopped chicken you have on hand.
- Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken.
- To quickly shred cooked chicken, place it in a stand mixer fitted with the paddle attachment and mix on low.
- I like to use low-carb flour tortillas.
- Can use corn tortillas.
- Variations/Additions:
- onions
- bell peppers
- jalapeños
- black beans
- cumin
- garlic powder
- chili powder
- cayenne pepper
- taco seasoning
- You can use any cheese you enjoy in this dish. Cheddar cheese, Mozzarella cheese, Pepper Jack cheese, or a Mexican-blend of cheeses all work great.
- Can I freeze White Chicken Enchiladas? The sour cream enchilada sauce doesn’t freeze well. The texture changes after being in the freezer. I suggest freezing the filled tortillas and adding the sauce before baking.
- Fill the tortillas and place in a baking dish. Cover the pan with aluminum foil and freeze for up to 4 months.
- When ready to bake, thaw the enchiladas and prepare the sauce. Bake as directed.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
What to Serve with Enchilada Casserole
These Sour Cream Chicken Enchiladas have quickly become a favorite at our house. We eat them at least once a month. Of course, the enchiladas themselves are delicious, but you can really take your meal to the next level with the right side dishes. I love serving Mexican rice and refried beans alongside my enchiladas. Another great option is our Mexican chopped salad with lots of veggies and a zesty dressing. And let’s not forget about tortilla chips and salsa or guacamole – they make for the perfect appetizer or snack while waiting for the enchiladas to bake. No matter what you choose, your taste buds are in for a treat with these delicious chicken enchiladas and sides.
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White Chicken Enchiladas
Ingredients:
- 8 flour tortillas, soft taco size
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
Instructions:
- Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
- In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
- Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Notes:
Steph
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Pin This Recipe
I just made these for dinner tonight. Super easy. I added taco seasoning to the chicken in the pan and then cooked the sauce in the chicken pan to soak up some seasoning too. DELICIOUS. I pinned the recipe too 🙂
Made these last night. My husband loved them!! He said he hoped we would be having them again. 🙂
Katie – So glad this was a success!
I made these a couple of weeks ago and they were soooo good! I was worried my husband wouldn't like them since he is strictly a taco guy – but he loved them! Thanks for the awesome recipe!
I add cream cheese, rotel,green chilies to my chicken. Lightly fry corn tortillas and fill. They are delicious. Can’t seem to add my picture. Bummer
Sounds delicious!
I made these and added green enchilada sauce and it was so good
I have made these before and they were amazing. I’m making again tomorrow, what I am wonder if I double the recipe can I freeze the left overs?
Can these made ahead of time? I’m thinking maybe 4-6 hours ahead?
I made them ahead of time and they were soggy
Jessica, I would prepare it as usual but don’t pour the cheese sauce on until you are ready to bake it. Mine came out fine this way. Good luck.
I like all kinds of enchiladas but prefer the white cream sauce varieties like yours, this looks really good.
I discovered your blog thru ZipList. I came across this recipe and since then, my family has made it three times. We are in LOVE!
These are OMG SOOOO GOOD!!!
I made these last night for dinner. The whole family loved them! Thanks for posting such wonderful recipes, you really help people like me stay motivated to cook at home more! 🙂
Made these tonight for dinner – didn't have the green chilies, so I added some Franks Hot Sauce – Yummy!
I made these last night, and my husband thought they were great. I used light sour cream, and it worked fine. Plain yogurt might also be a good substitute if you don't have sour cream on hand. Definitely adding this to our dinner rotation!
These were amazing, we loved them!!
I made them over the weekend too and thought they were amazing!! I only had light sour cream, light butter and canned chicken and still thought they came out fantastic. Next time I will definitely use some rotisserie chicken, but I didn't miss the extra fat from from the sour cream or butter.
I like your green week idea and this dish looks incredible – just as you described it.
Thinking of making for supper tonight. But for cheese all I have is cheddar and a mexican blend. Ya think Mexican blend cheese would work?
Thank you.
Sure
I can see why these caused a rage!
Gotta try this one, it looks and sounds great…
I made these from pinterest too. I think maybe I was the only one on the planet who thought they were on the bland side. I was totally bummed because I really really wanted to like them.
What method would you use to make ahead and freeze. I am preparing some dishes for a friend who is having surgery.
Could I just make the enchiladas and freeze and the do sauce after I take out of freezer?
I was also wondering how they freeze.
These are screaming to be doctored up! 1 4oz can of chilies isn’t enough. lol I also saute’ mushrooms and onions and add. Anything you like can go in these!
umh, very very good!!!
Making me drool so early in the morning!!!