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.
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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.
Can you add Hatch green chilies sauce into this recipe somehow? Or just stick with the chilies?
I’m not sure how I found this recipe and I had never made enchiladas before but WOW! they are delicious. Certainly not weight conscious food but super delicious.
The process takes some time but I basically followed it and I will make it again.
I have about 1 and a 1/2 leftover and will eat it for lunch today.
Excellent restaurant quality meal.
That means so much Julie!! Thank you!!
Great recipe, easy to make & very delicious.
Thank you for taking the time to come back and comment Lisa!
loved this recipe! made one pan for company and another for me.!!!
That is so wonderful! Thank you Judi!
Came out excellent; used 1 pkg sazon with anatto for seasoning
This is always a hit for friends and family. I am wanting to make this for my sister in law for once they have their baby. Can I make and bake this, then freeze ? What’s the best way to freeze this dish?
I think it’s not going to be perfectly ideal either way. The tortillas will end up a little bit soggy no matter which way you go. It’s probably easier though to hook it all up but not bake first. I would allow the sauce to cool before pouring over the enchiladas. Sprinkle with cheese. Don’t bake. Wrap the uncooked enchiladas pan tightly with plastic wrap, pressing down gently to remove air. Then cover with foil. Then to bake from frozen preheat oven to 350°F. Remove foil and plastic wrap, then replace cover again with foil. Place in oven and bake, covered for 45 minutes. Remove foil and bake 10-15 minutes more until sauce is bubbly and cheese is melted on top. If desired, turn broiler on and broil 2-3 minutes until cheese is bubbly and golden brown. Remove from oven, let cool 5 minutes then serve.
This recipe is a godsend! It’s ridiculously easy to put together, and baked up fast to a lovely golden brown. My place smelled amazing. Just enough kick to not upset my sensitive tummy. Freezes nicely…
Made it tonight – really creamy and delicious! We like cheese, so I added 1/4 cup mozzarella to the chicken mix, and also a 15-ounce can of rinsed black beans (I just like black beans!). My wife likes more spice, so I added 1/4 chopped hot green chiles to the sour cream sauce. I also did broil it for about 5 minutes. Turned out amazing, and looked great! Thanks for the recipe.
Thanks for sharing this recipe, it’s a staple meal I’ve used for years! Only change is I prefer 5-6” tortillas as they’re easier to handle and you can fit more in the pan for smaller servings. Bonus is the sauce can surround each better where the 8” shells are packed so tightly the sides and bottom stay dry. I’m making this tonight and always forget the chilies so this recipe pops up as a favorite when I’m shopping to remind me to grab a can!
My husband, daughter and I loved these. Absolutely delicious.
quick easy dinner
Best Chicken Enchiladas I have ever tasted! The recipe is fantastic. Instructions super easy to follow. An absolute hit with the whole family! This is a dish to show off with.
This is an awesome recipe! I had eaten something similar and wanted to find the recipe and I’ve gotta say, it did not disappoint.
Out of necessity, I made a few minor changes but they were still delish. I used corn tortillas (quickly fried in EVOO to keep them intact), left out the can of green chiles (picky eaters at my house), and subbed primarily pepper jack cheese for Monterey Jack. Since I didn’t have adobe seasoning, the Pepper Jack added a nice kick.
These were a huge hit! Thanks so much for posting this great recipe. =)
This was super easy to make and turned out delicious! I used taco seasoning instead of the adobo!
Hi. how much taco seasoning did you use if i may ask?
I’ve made this 3 times in the last month! Easy recipe (doubled for a crowd) and shared with neighbors.
This one is a hit! Thanks!
made these tonight and they were so quick and easy to put together. My husband loved them so I will be doing them frequently. He actually has the taste buds of a cheeseburger so it’s always interesting to see what floats his boat. thank you.
I make this all the time!! So delicious! Thank you for sharing
Great recipe. I did add 1/4 tsp of cumin though. I also made my own corn tortillas to give it a little something extra as well.
Brandie,
These were delicious I used corn tortillas loved it.
I will share recipe thanks for inspiration.
Hello Brandie, you’ve been so helpful throughout the year, offering your Recipes for us all to Enjoy. My Family Loved everyone I put together and wanted the Recipe for themselves. Your a Great Cook and Generously Talented in your Adventures. Best of Healty & Happiness to you and your Family in the New Year …2024
Delicious! Added sauted bell peppers, spinach, and onion.
WOW! This was probably one of the best recipes I’ve ever tried. Everyone kept going back for seconds and even thirds.
I cooked chicken thighs in the skillet with spices and chopped it up and instead of using shredded chicken, extremely flavorful! 10/10 recommend this recipe!!!