Creamy White Chicken Enchiladas
This recipe for Creamy White Chicken Enchiladas is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!
A DELICIOUS CHICKEN ENCHILADA RECIPE
One of my favorite Mexican meals (besides chimichangas) are enchiladas. This is one of those recipes that everyone loves – even picky eaters! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. It’s the perfect weeknight meal that can be pulled together pretty quickly!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
*You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
*Or you can boil your chicken until cooked.
*Or you could use a store bought rotisserie chicken.
*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
*Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.
If you are looking for a more traditional homemade red enchilada sauce, be sure to check out my recipe for Chicken Enchilada with red sauce!
Some Crock Pot Refried Beans or one of my personal favorites – my 3-Ingredient Mexican Rice! Or, if you like, just serve with a delicious, leafy green salad.
Absolutely! Corn tortillas need to be individually warmed up before rolling or they will tear as you roll them up keep that in mind.
White Chicken Enchiladas can be covered and stored in the refrigerator for up to 3 days. They can be frozen (before being cooked) for up to 3 months. Cover well to protect against freezer burn and make sure the sauce is completely cool before wrapping. When ready to cook, make sure to let it come to room temperature before cooking per directions. You can also store leftovers in the freezer then re-heat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- flour tortillas – this recipe calls for flour tortillas but feel free to use corn tortillas (just heat them up before rolling so they don’t tear.) I used a larger soft taco sized tortillas but you can use smaller and get more out of this recipe.
- shredded cooked chicken – see my FAQ’s above on different chicken options.
- Monterey Jack Cheese – use your favorite blend of shredded cheese. This recipe is very easy to customize. If you want to a bit of spice, you can use a Pepper Jack cheese.
- butter and flour – you will be using these to thicken up the sauce.
- chicken broth – if you are trying to cut down the sodium, you can use low or no sodium broth.
- sour cream – if you don’t like sour cream you can use plain Greek yogurt or even softened cream cheese.
- diced green chiles – this barely adds any spiciness at all but if you cannot have even the tiniest bit of spice then just leave it out.
- salt, pepper and Adobo seasoning – use any combination of seasoning you prefer. You can even use a homemade taco seasoning.
HOW TO MAKE WHITE CHICKEN ENCHILADAS RECIPE:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn.)
Add chicken broth and whisk until smooth.
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.
CRAVING MORE RECIPES?
- White Chicken Enchiladas (For Two)
- Cornbread Taco Bake
- Taco Bell Mexican Pizza
- Buffalo Chicken Enchiladas
- Bisquick Chicken Enchilada Bake
- Swiss Chicken Enchiladas
- Creamy Shrimp Enchiladas
- Ground Beef Enchiladas
- White Chicken Enchilada Soup
Originally published: April 2012
Updated photos and republished: March 2024
White Chicken Enchiladas (+Video)
Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
- Place chicken mixture into each of the 10 flour tortillas.
- Roll them all up and place them in the prepared baking dish.
- In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
- Add 2 cups chicken broth and whisk until smooth.
- Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with 1 cup shredded Monterey Jack Cheese.
- Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I have this set for five servings assuming it would be 2 enchiladas per person.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was really good! I have a gluten sensitivity so used corn tortillas and cornstarch instead of the flour roux. I will definitely make this again but next time I’ll use gluten free flour tortillas and see how that goes! Yum!
I was so happy to find a recipe that incorporated a different way to create the sour cream sauce. This was so much simpler and the taste was phenomenal. These have become a family favorite. The only alterations were that we prefer the corn tortillas over the flour, and I added cream cheese and onions to the chicken. Other than that, these are a winner for any chicken dinner night. Thanks for the recipe.
This recipe is so simple but so good! I made the shredded chicken with the instapot and chicken breasts, and added a lot more seasonings. I also used Greek yogurt instead of sour cream because that is what I had. Loved it!
This is an excellent recipe!
Thanks so very much Rawat! So happy you liked this one!
This is an excellent recipe! I didn’t have diced green chilies, so I replaced those with 4 oz of Salsa Verde. These were easy to make and super delicious!
Thanks so much San! I love the idea of using salsa verde too!
These are our favorite, been making for years! But now I’m making for a new mama and realized I don’t know how to freeze/make these ahead?
absolutely delicious, I omitted the chilli’s and used carb free wraps and it worked great. Thank you, my boyfriend thanks you
Thanks so much Kait! So good to know this recipe works well with the carb free tortillas!
Can this be made a day ahead and have it all ready just to throw in the oven?
Technically yes but the tortillas might get a bit soggy since it is sitting in the cream sauce.
Love this recipe but seeing if anyone knows if the sauce would separate if prepped a day or so ahead? Was maybe gonna prep but wait to pour sauce over just before baking.
Thanks!
This was delicious! That sauce was amazing! What I loved was this wasn’t spicy. With my medicine, I can’t eat spicy food anymore (sadly!) but I think this is a very easy to make it spicy if you are able to enjoy that. Thank you!
I made this for supper tonight except i used corn tortillas becausei preferthem…& it is outstanding. I will make this every time
These enchiladas were delicious. This is a great recipe.
Delish! That’s all.