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Easy Creamy White Chicken Enchiladas

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Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, shredded cheese, green chiles and a delicious white cream 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!

forkful, chicken enchiladas on a plate with fresh parsley

FREQUENTLY ASKED QUESTIONS:

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 Rojas!

What can I serve with this?

Some store-bought 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.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

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

HOW TO MAKE WHITE CHICKEN ENCHILADAS:

Preheat oven to 350F degrees. Spray 9x13 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.

chicken filled flour tortillas rolled up and placed into a glass 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.

green chili sour cream white sauce poured over prepared tortillas

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.

FINISHED, MELTED CHEESE ON CHICKEN ENCHILADAS in a clear baking dish

CRAVING MORE RECIPES?

Easy Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas (+Video)

Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!
4.97 from 405 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Air Fryer Chicken Enchiladas, Chicken Enchiladas, Enchiladas, White Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 502kcal
Author: Brandie @ The Country Cook

Ingredients

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 10 flour tortillas (taco size)
  • 2 cups shredded Monterey Jack cheese (or mozzarella)
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles
  • salt & pepper & Adobo seasoning, to taste

Instructions

  • Preheat oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
  • In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
  • Place chicken mixture into each of the flour tortillas.
  • Roll them all up and place them in the prepared 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).
  • Add chicken broth and whisk until smooth.
  • Stir in sour cream and green 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 slighly browned and bubbly.

Video

Notes

TIPS FOR COOKING AND SHREDDING CHICKEN:
  • You can cook your chicken 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 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. Turn mixer on and within a minute your chicken will be perfectly shredded.

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg

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 can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: April 2012
Updated and republished: May 2019

More Dinner Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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    Recipe Rating




  1. Elizabeth

    This was (as always) excellent! BTW, for those commenters who have been concerned about spice levels, let me say first that I completely understand your reservations. I have to watch spice and heat levels also, and down here in Texas, I'm constantly running into people who say, "Oh, that's not hot!" while I'm choking down flames and getting super annoyed. I'm Southern, not Texan, after all -- capsaicin and I don't get along well.

    Therefore, let me say for those concerned, I can confidently say this is not at all spicy. The adobo just has a good flavor to it, and there are different types of adobo as well. You can get a blend without black pepper if you prefer, for example, which is the spiciest thing in it. Mild canned green chiles have no more heat than bell peppers -- they just have a different flavor.

    Verdict: If you fix this, you'll enjoy an excellent meal without breathing flames or a rebelling stomach. 🙂

    Reply

    • Brandie @ The Country Cook

      Always love your comments Elizabeth - ha! I wish I could pin it to the top of the comments. 🙂 thanks so very much!

      Reply

  2. Jen

    Could you leave out the green chilis and adobo sauce if you don't spicy?

    Reply

    • Brandie @ The Country Cook

      I’m super sensitive to spice. I have really bad acid reflux and I will say the canned green chilies are not spicy at all! But you could certainly leave them out.

      Reply

  3. Kat T.

    5 stars
    Made this for dinner. I couldn't find adabo seasoning so I found a recipe on the internet. Per the internet recipe I didn't need to add salt and pepper. I felt the adabo seasoning was enough. After reading reviews about the tortillas being soggy.I decided to add 1/2 c of sauce to the chicken and pour the rest of the sauce over the enchiladas. The enchiladas came out perfect ! Thank You so much for a great recipe ! Mom gave it a D for delicious !

    Reply

    • Brandie @ The Country Cook

      So happy to hear that Kat! Thanks so much for taking the time to come back and leave a review!

      Reply

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