Easy White Chicken Enchiladas

Featured in Satisfying Hearty Mains.

Soft tortillas filled with shredded chicken and cheese, topped with a homemade creamy sauce and baked until golden and bubbly - the ultimate comfort food dinner.
Clare Greco
Updated on Mon, 03 Mar 2025 16:11:19 GMT
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These white chicken enchiladas have been my family's dinner hero for years. I stumbled on this recipe when I was tired of the usual red sauce enchiladas, and it's been requested at least twice a month ever since. The combination of tender chicken and melty cheese wrapped in soft tortillas and smothered in that creamy, slightly tangy sauce creates the ultimate comfort food that somehow feels special enough for company but easy enough for a weeknight.

Last month, I made these for my neighbor who just had a baby. Her husband texted me the next day saying it was the first meal she'd eaten completely since giving birth, and could I please share the recipe. When exhausted new parents are asking for your recipe, you know you've got a winner.

Key Ingredients

  • Cooked chicken: Rotisserie chicken is my go-to shortcut, but any leftover chicken works beautifully. The slight seasoning from a store-bought rotisserie adds great flavor.
  • Monterey Jack cheese: This cheese melts perfectly and has a mild flavor that complements the green chilies without competing. Freshly grated melts much better than pre-shredded.
  • Sour cream: This gives the sauce its signature tangy creaminess. Full-fat works best for richness, but light sour cream works in a pinch.
  • Green chilies: These add a mild heat and distinctive flavor that makes these enchiladas special. Don't drain them - that liquid adds flavor to the sauce.
  • Flour tortillas: They hold up better to the creamy sauce than corn tortillas, which can fall apart. Look for the 8-inch size for perfect rolling.
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Enchilada Magic

Chicken preparation
Shredding the chicken rather than chopping it creates the perfect texture that absorbs the flavors better. Two forks make quick work of this task.
Rolling technique
Don't overstuff the tortillas or they'll be hard to roll and might split. About 2-3 tablespoons of filling per tortilla is perfect.
Sauce mastery
The roux (butter and flour mixture) is the key to a smooth, lump-free sauce. Make sure to cook it for that full minute to remove any raw flour taste.
Heat management
Remove the pan from heat before adding the sour cream to prevent it from curdling. The residual heat will warm it through as you stir.
Cheese distribution
Adding cheese both inside the enchiladas and on top ensures maximum cheesy goodness in every bite.
Baking patience
Look for those bubbling edges and slightly golden cheese on top to know they're perfectly done. If the top browns too quickly, cover with foil.

I developed this recipe after trying numerous variations. My first attempts used cream of chicken soup, which was good but a bit too processed-tasting. Making the sauce from scratch with a simple roux made a huge difference in flavor. Adding the green chilies to the sauce rather than the filling ensures their flavor infuses throughout the dish. The final touch was using Monterey Jack instead of the cheddar I initially tried - it melts so much better and complements the creamy sauce perfectly.

Serving Ideas

Serve these creamy enchiladas with a simple green salad dressed with lime vinaigrette to cut through the richness. For a complete Mexican-inspired meal, add cilantro lime rice and black beans on the side. A sprinkle of fresh chopped cilantro and diced tomatoes on top adds color and freshness.

Tasty Twists

Try adding a cup of corn or black beans to the chicken filling for extra texture and nutrition. For a spicier version, add a diced jalapeño to the sauce with the green chilies. Substitute pepper jack cheese for the Monterey Jack if you prefer more heat.

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White Chicken Enchiladas Recipe | recipesbyclare.com

I've made these white chicken enchiladas for countless family dinners, potlucks, and meal trains for new parents. There's something about that creamy, cheesy comfort that just hits the spot every time. The fact that they're relatively quick to put together and adaptable to what I have on hand makes them perfect for those nights when I want something that feels special without a ton of effort.

Frequently Asked Questions

→ Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and prepare the sauce separately up to 24 hours ahead. Store them covered in the refrigerator, then pour the sauce over and bake when ready to serve. You may need to add 5-10 minutes to the baking time if cooking from cold.
→ What's the best way to shred chicken for enchiladas?
For convenience, use rotisserie chicken from the store. For homemade, simmer chicken breasts in broth or poach them, then shred with two forks while still warm. You can also use a stand mixer with the paddle attachment on low speed for quick shredding.
→ Can I freeze these white chicken enchiladas?
Yes! You can freeze them either before or after baking. To freeze before baking, assemble the enchiladas but don't add the sauce. Freeze solid, then wrap well. When ready to cook, thaw overnight, add freshly made sauce and bake. If freezing after baking, allow to cool completely before wrapping and freezing.
→ What can I substitute for the green chilies?
If you don't have canned green chilies, you can substitute with 1/4 cup diced jalapeños (seeds removed for less heat), roasted poblano peppers, or even a few tablespoons of your favorite salsa verde.
→ What sides go well with white chicken enchiladas?
These enchiladas pair beautifully with Mexican rice, black beans, a simple green salad, or fresh guacamole. For a complete meal, serve with a combination of these sides and some fresh lime wedges.

Easy White Chicken Enchiladas

Comforting enchiladas filled with shredded chicken and covered in a rich, creamy white sauce with melted cheese and mild green chilies.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 6 Servings (8-10 enchiladas)

Dietary: ~

Ingredients

→ Enchiladas

01 8-10 flour tortillas
02 2 cups cooked and shredded chicken
03 2 cups shredded Monterey Jack cheese, divided

→ Creamy White Sauce

04 3 tablespoons butter
05 3 tablespoons all-purpose flour
06 2 cups chicken broth
07 1 cup sour cream
08 1 can (4 oz) diced green chilies

→ Optional Garnishes

09 Fresh cilantro, chopped
10 Diced tomatoes
11 Extra sour cream
12 Diced avocado
13 Sliced green onions

Instructions

Step 01

Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray.

Step 02

In a medium bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well to combine.

Step 03

Place about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Arrange all rolled enchiladas snugly in the dish.

Step 04

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain.

Step 05

Continue cooking the sauce, stirring constantly, until it thickens and begins to bubble, about 4-5 minutes. The sauce should coat the back of a spoon.

Step 06

Remove the saucepan from heat. Stir in the sour cream and diced green chilies until fully combined and smooth. Season with salt and pepper to taste if desired.

Step 07

Pour the creamy sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.

Step 08

Bake uncovered in the preheated oven for 20-25 minutes, until the enchiladas are hot throughout and the cheese is melted and beginning to brown at the edges.

Step 09

Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like fresh cilantro, diced tomatoes, or extra sour cream if desired.

Notes

  1. For quicker preparation, use rotisserie chicken from your grocery store.
  2. The sauce will continue to thicken as it cools, so don't worry if it seems a bit thin when first removed from heat.
  3. For a spicier version, add a minced jalapeño to the sauce or use pepper jack cheese instead of Monterey Jack.

Tools You'll Need

  • 9x13 inch baking dish
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (tortillas)
  • Contains dairy (cheese, sour cream, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 24 g
  • Total Carbohydrate: 26 g
  • Protein: 22 g