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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!


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!

forkful, chicken enchiladas on a plate with fresh parsley


What is the best way to prepare shredded chicken?

*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.

Do you have a more traditional red sauce enchilada recipe?

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!

What can I serve with white chicken enchiladas?

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.

Could I use corn tortillas instead?

Absolutely! Corn tortillas need to be individually warmed up before rolling or they will tear as you roll them up keep that in mind.

How do you store leftover white chicken enchiladas?

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.


  • 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.
flour tortillas, shredded cooked chicken, Monterey Jack cheese, butter, flour, chicken broth, sour cream, diced green chiles salt, pepper, Adobo seasoning


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.

shredded chicken, shredded cheese, salt, pepper, Adobo seasoning in a medium glass bowl

Place chicken mixture in each of the flour tortillas.

chicken and cheese filling placed into the center of a flour tortilla

Roll them all up and place them in your baking dish. Just squeeze them all in there.

flour tortillas filled with chicken in a baking dish.

In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn.)

flour added to melted butter in a medium sauce pan

Add chicken broth and whisk until smooth. 

whisking in chicken broth to butter, flour mixture

Stir in sour cream and chiles. Be sure not to let the mixture boil.

sour cream and green chiles added to broth mixture in a sauce pan

Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.

pouring white sauce over chicken filled flour tortillas in a dish.

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.



Originally published: April 2012
Updated photos and republished: March 2024

Easy Creamy White Chicken Enchiladas

White Chicken Enchiladas (+Video)

This recipe for creamy White Chicken Enchiladas is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!
4.95 from 697 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5



  • 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.
    chicken mixture in a bowl.
  • Place chicken mixture into each of the 10 flour tortillas.
    chicken filling in 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).
    butter and flour in a saucepan.
  • Add 2 cups chicken broth and whisk until smooth.
    chicken broth added to saucepan.
  • Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
    creamy white chicken enchilada sauce in a pan.
  • Take sauce off the heat and pour it over the enchiladas.
    white cream sauce on top of rolled up 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.
    fully baked creamy white chicken enchiladas.


YouTube video


  • 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. 
Course: Main Course
Cuisine: American


Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Sodium: 1044mg | Fiber: 1g | Sugar: 3g

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.

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Recipe Rating


  1. 5 stars
    This recipe never disappoints, and I have altered it with even adding some extra salsa and different cheeses as well as meats. It is a great recipe, and is very easy, it goes a long way!

  2. 5 stars
    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!

    1. Thank you so very much! Please let me know how they turn out with the gluten free tortillas. I have people ask me about them all the time and I don’t see why they wouldn’t work but I’d love your thoughts on the texture!

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    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?

  7. 5 stars
    absolutely delicious, I omitted the chilli’s and used carb free wraps and it worked great. Thank you, my boyfriend thanks you

      1. 5 stars
        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.


  8. 5 stars
    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!

  9. 5 stars
    I made this for supper tonight except i used corn tortillas becausei preferthem…& it is outstanding. I will make this every time