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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Loved it so was easy and delicious!!😋
Oh my goodness, this was really good!! My store was out of green chilies so I cut up some red chili’s, I had frozen, from my garden. Hubby & I both thought they were great, definitely will make again, and again, and again.
And I used a rotisserie chicken from grocery store….
Just made these and they are FABULOUS. Added 1/2 of a chopped Walla Walla onion to the chicken and then a small can of sliced black olives and THEN then threw the cheese on top. Nice recipe! Delicious and SO creamy and good.
I’m having surgery next month and I’m looking for recipes to freeze for my family to fix while I am down. Would this recipe work if I froze it. Thank you so much
If I may……. I would use a seal a meal type bag and freeze the actual enchiladas. Do the sauce when you are ready to bake them. I think they would be better this way.
Can these be made ahead of time of would the be soggy?
They are good as leftovers so I don’t see why you couldn’t make ahead of time.
Made for dinner, I minced my chicken thighs, absolutely delicious
I had some left over pork carnita meat left over and used it with this recipe. It was so delicious!
Sounds delicious!
Made these tonight and they were awesome! Added a little salt and pepper and boom, amazing. Family loved them and requested we make them again soon.
This recipe is so delicious! Everyone loved it and the kids had a second helping! I used rotelle canned tomatoes and Chile’s since we didn’t have just diced green Chile’s. It was just as good. Thanks for sharing your recipe.
Instead of making I roue, I 'cheated. I heated up a couple of cans of Stokes Green Chili with chicken, then mixed in the sour cream and poured over the top.
Stephanie, have you tried freezing these before baking, or do they get mushy? Thanks! I love the recipe~
I haven't frozen them. I don't see why it wouldn't work. I don't think the tortillas would get mushy if you froze the casserole right away.
I wonder how these would work with whole wheat tortillas? Thinking of trying a healthier version use whole wheat, no butter, fat free sour cream, and low sodium chicken broth!!
Whole wheat tortillas would be great! Be careful with fat free sour cream – sometimes it doesn't bake well! I usually use light sour cream.
I ad chopped onion and cumin
Making these now. I'm sautéing a little onion and yellow pepper to add into the chicken and cheese filling. Also, I'm using pepper jack cheese to give it a little kick. Because I happen to live in the middle of nowhere I can't get my hands on rotisserie chicken, I'm just baking a couple large breasts that I will shred. I may add a little cumin into the sauce, but haven't decided. I'm sure these are going to be great!
I love this but I switched to corn tortillas. Flour got too mushy for me but it was perfect otherwise!
We saute peppers of all colors with onion adds great flavor.