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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Can you use corn tortillas?
Sure. Corn tortillas should be fine
Are they too spicy with the green chiles?
NO. It really needs a little more spice. Next time I think I will add taco seasoning or cumin, salt, pepper, and maybe a little hot sauce.
These were awesome! I followed the recipe exactly and they turned out better than I imagined.
My husband and I both loved it!!! Thanks again for a wonderful recipe share.
I like flour tortillas way better but for enchiladas u have to use corn tortillas!!
These are great! I read a few reviews that said they were bland, so I added some salt and pepper to the sauce and they were really flavorful! I've made them twice in the last two weeks! Thanks for a great recipe! 🙂
My recipe also called for I can cream of chicken soup and chopped green onions…it's amazing ☆
This looks wonderful; thanks for sharing. I also wanted to express my condolences for your loss. Our fur-babies are just that…our babies. My heart was so grieved for you.
I made these tonight using leftover chicken from your Cool Ranch Chicken Tacos. Hubby and I both thought they were great! Recipe is a keeper!!
GREAT idea to use the Cool Ranch Chicken Taco meat! I will give that a try next time.
The only thing I did different was cook my chicken in the crock pot with Chipotle seasoning. So yummy!
Amazing dish. Fantastic sour cream sauce. Loved it. Will be making this on a regular basis. Thanks for sharing
This is one of my favorite meals to make…when i put the chicken and cheese in tortilla i also put some mild la Victoria's taco sauce to add flavor.
Yum, yum! I make these, but I add corn and onions to the chicken. Sooooo, so, so yummy.
I actually got this recipe from a little Mexican lady when we lived in Galveston Texas. Have made it for 30 years & still get raves on it!
I use corn tortillas & dip them in small amt of grease in a skillet.
delicious!!!!!!
Made these tonight and they were so good…did add a little onion powder to the chicken but followed the recipe otherwise and it is super. Thanks.
I made these last week and was a huge success!! I will say I did add something, I never follow recipe rules!! For serving, I added a small dipping bowl of taco sauce. I dipped my bites in the sauce, my husband just poured it over his and it really added an extra pop to the flavor. But I love how it was super easy, super delicious, and a just a bit different! Even my two year old ate it up!! Thanks again—so glad I found this site!!!