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White Chicken Enchiladas

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These comfort food enchiladas feature seasoned chicken wrapped in tortillas and covered with a creamy white sauce made from cheese, sour cream, and green chilies.

Tags: #chicken #cheese

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Clare Greco
Updated on Fri, 13 Jun 2025 10:58:00 GMT
White Chicken Enchiladas
White Chicken Enchiladas | recipesbyclare.com
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White Chicken Enchiladas fill eight flour tortillas with seasoned shredded chicken and Monterey Jack, then cover them in a sour-cream green-chile sauce and Mexican blend cheese. The sauce begins with a butter-flour roux and quick bouillon broth for a smooth, savory finish.

The recipe makes exactly 8 enchiladas in 40 minutes, with 20 minutes of preparation and 20 minutes of baking. Assemble seam-side down, bake at 425°F, and rest for 5 minutes before serving.

White Chicken Enchilada Ingredients

Chicken, onion, garlic, eight tortillas, Monterey Jack, Mexican cheese, water, bouillon, butter, flour, sour cream, and green chilies
Chicken, onion, garlic, eight tortillas, Monterey Jack, Mexican cheese, water, bouillon, butter, flour, sour cream, and green chilies | Recipes by Clare
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The filling uses 1 tablespoon olive oil, ½ finely diced yellow onion, 2 teaspoons minced garlic, 3 cups cooked shredded chicken, ½ teaspoon salt, and ½ teaspoon black pepper.

Assembly needs 8 large flour tortillas, 2 cups shredded Monterey Jack, and 1 cup Mexican blend cheese for topping. Sauce requires 2 cups water, 2 bouillon cubes, 3 tablespoons each butter and flour, 1 cup sour cream, ½ teaspoon salt, ¼ teaspoon pepper, 4 oz canned green chilies, and another ½ cup Monterey Jack.

If you enjoy this recipe, you may also like Sausage and Rice Skillet.

How to Make White Chicken Enchiladas

Four stages showing broth and chicken prepared, eight enchiladas rolled, white sauce poured over them, and cheese baked golden
Four stages showing broth and chicken prepared, eight enchiladas rolled, white sauce poured over them, and cheese baked golden | Recipes by Clare
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  1. Heat the oven to 425°F and spray a 9×13-inch dish.
  2. Microwave 2 cups water with two bouillon cubes for 2 minutes; dissolve.
  3. Cook onion in oil 5–7 minutes, then garlic 1–2 minutes.
  4. Off heat, stir in chicken, salt, and pepper.
  5. Divide chicken and 2 cups Monterey Jack among eight tortillas; roll seam-side down.
  6. Cook butter and flour 1 minute, whisk in broth, and thicken about 5 minutes.
  7. Off heat add sour cream, seasoning, chilies, and ½ cup Monterey Jack.
  8. Pour over enchiladas, top with Mexican cheese, bake 20 minutes, and rest 5.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Prepare the Oven, Dish, and Broth

Soften Onion and Garlic

Season Three Cups Chicken

Divide Filling Across Eight Tortillas

Roll Seam-Side Down

Cook the Roux for One Minute

Thicken the Broth for Five Minutes

Finish the Sauce Off Heat

Sauce and Top the Eight Enchiladas

Finished white chicken enchiladas with creamy green chile sauce and golden melted cheese
Finished white chicken enchiladas with creamy green chile sauce and golden melted cheese | recipesbyclare.com
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Bake Twenty Minutes at 425°F

Rest Five Minutes

Keep the Sauce Smooth

Make Ahead and Freeze

Preserve the Eight-Piece Division

Conclusion

Heat the oven to 425°F and spray a 9×13 dish. Dissolve two bouillon cubes in 2 cups water. Cook onion 5–7 minutes and garlic 1–2, then stir in cooked chicken and seasoning off heat. Divide chicken and 2 cups Monterey Jack among eight tortillas and roll seam-side down. Cook butter and flour 1 minute, whisk in broth and thicken 5 minutes. Off heat add sour cream, chilies, seasoning, and ½ cup Jack. Pour over rolls, add Mexican cheese, bake 20 minutes, and rest 5.

Frequently Asked Questions

→ How many enchiladas does this recipe make?

It makes exactly eight large enchiladas.

→ What temperature and time should I bake them?

Bake at 425°F for 20 minutes.

→ Can rotisserie chicken be used?

Yes. Measure 3 cups of cooked shredded rotisserie chicken.

→ Why add sour cream off heat?

Removing the pan protects the sour cream and cheese from overheating or separating.

4.60 from 187 votes

White Chicken Enchiladas

Preparation Time:
20 Minutes
Cook Time:
20 Minutes
Total Cooking Time:
40 Minutes
Number of Servings:
8
White Chicken Enchiladas
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Tender chicken enchiladas smothered in a rich, creamy white cheese sauce with green chilies and melted Monterey Jack cheese.

Ingredients You'll Need

  • Chicken Filling

  • Assembly

  • White Sauce

How to Make It

1.

1. Prep Oven and Dish: Preheat your oven to 425°F and spray a 9x13-inch baking dish with cooking spray. Set aside while you prepare the filling.

2.

2. Make Chicken Broth: In a microwave-safe measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for 2 minutes until the bouillon dissolves. Set aside.

3.

3. Cook the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1-2 minutes more.

4.

4. Season the Chicken: Turn off heat and add the shredded chicken, salt, and pepper to the skillet. Stir everything together until well combined and set aside.

5.

5. Assemble the Enchiladas: Divide the chicken mixture evenly among the 8 tortillas. Top each with an equal portion of the 2 cups Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.

6.

6. Start the White Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to create a roux.

7.

7. Create Creamy Base: Gradually whisk in the prepared chicken broth and cook, stirring constantly, for about 5 minutes until the mixture is smooth and thickened.

8.

8. Finish the Sauce: Remove from heat and stir in the sour cream, salt, pepper, green chilies, and ½ cup Monterey Jack cheese until smooth and creamy.

9.

9. Top and Bake: Pour the white sauce evenly over the enchiladas, then sprinkle with the 1 cup Mexican blend cheese. Bake for 20 minutes until the cheese is melted and lightly golden.

10.

10. Rest and Serve: Let the enchiladas rest for 5 minutes before serving to allow the sauce to set. Serve hot with your favorite Mexican sides.

Extra Information

  1. This is perfect for meal prep - you can double the batch and freeze half for later
  2. Freshly shredded cheese melts much better than pre-shredded cheese with anti-caking agents
  3. Flour tortillas work best for rolling, but if using corn tortillas, warm them first to prevent tearing
  4. Rotisserie chicken is a huge time-saver, but any cooked chicken works great

Essential Tools

  • 9x13-inch baking dish
  • Large skillet
  • Medium saucepan
  • Whisk
  • Microwave-safe measuring cup

Allergy Warnings

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

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 12 g
  • Total Carbohydrate: 19 g
  • Protein: 6 g