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 we replace the sour cream with plain Greek non fat yogurt ?
I’ve never tried that, so I can not say how it turns out. Let us know if you try it.
If you try yogurt, ALWAYS USE FAGE GREEK YOGURT it doesn’t break down .
This recipe is easy and delicious. If you like your food a little more spicy use medium or hot green chiles. Leftovers reheat perfectly in the microwave. This is one of my go to recipes when I want something easy and delicious for dinner. These enchiladas are as good as any enchilada I have had in a restaurant.
I am needing to make some of these delicious enchiladas gluten-free. I have the gluten free tortillas, but needing help on how to make the sauce gluten free? Thank you!
Try cornstarch for the flour in the sauce.
Use gluten free flour for the roux.
Delicious. Not real spicy but tasty
Wonderful. So good. You have got to try these. Add anything you want, they are still fantastic.
This recipe sounds and looks really good. I would really like to try and make this. Worried, as I have some stomach issues when things are hot or spicey. Can I use something else besides green chilles, maybe taco seasoning?
Any changes and substitutions to the recipe would be up to you.
Delicious! I’m from a border town in Texas so I’m accustomed to corn tortillas in enchiladas rather than flour so I made that change and used a combination of asadero & cheddar cheese. This recipe is going into my “favorites” folder. Thanks for sharing!
I’m not a fan of green chilis so I used taco seasoning and they were great!
I make this recipe all the time and it is not spicy at all. Just make sure you get the mild green chilies and you shouldn’t have a problem. So yummy!
Prepared these for dinner Sunday. Not only super easy to make but super delicious. You always have the best recipes! Will definitely make again. Thank you.
Huge hit here, thanks so much! I ate something like this at a restaurant about 15 years ago and loved it – I looked for a recipe and couldn’t find one.. Yay, here it is!
I HEAVY seasoned two thick chicken breasts, roasted and shredded them. Spread garlic and herb spreadable cheese on the tortilla before topping with chicken. They were delicious, everyone wanted more. B
Oh mercy! I’ll def try this with chive and onion cream cheese.
One of our faves..
Was wondering can I use a cup of cream of chicken in place of the sour cream?
I wouldn’t. Sour cream gives it that yummy taste!
Really good starter/base recipe for sour cream sauce! To the butter and flour I added about a TBS of garlic paste and blended those until smooth. Before adding the chicken broth I added 1/4 tsp of cumin, one tsp of salsa verde that I made and a 1/4 tsp of garlic salt & 1/4 tsp pepper. I whisked in the both and then the sour cream. I added about a TSP of the braising liquid from the carnita’s I made and added about a cup of jack/pepper jack cheese (I shredded it). End result I made carnitas enchiladas with sour cream verde sauce. I made this recipe up yesterday while at Sprouts Farmers Market here in PHX. I will make this again and again – at least my hubby will remind me, no doubt. 🙂 Thanks for blogging this sauce!
Can you use milk instead of chicken broth
I used 1 cup – chicken broth and 1 cup – milk. They came out great.
A great easy filling dinner! I added frozen corn and red onion to chicken and cheese filling and some garlic. The sauce was a little bland so I seasoned it with some herbs, salt and pepper and added a little cheese to the sauce. It was a great dinner I’d make again and again!
I added poultry seasoning and garlic salt to the chicken breast, replaced the Monterey Jack cheese with old cheddar and Tex Mex cheese
I added corn, black beans and onion to the chicken with some cumin, garlic and chilli powder. Doubled the batch for my large family. Two 9×13 pans later had zero complaints from my crew! Thank you.
Amazing, only modification was adding cream cheese to chicken mixture. This is so good we make it weekly! Talk about comfort food. Sure to please. Melt on your mouth delicious. Thanks for this awesome recipe.
OMG. Love these. Big hit with husband and my coworkers. Make them every couple of weeks. Thanks