Easy Creamy White Chicken Enchiladas
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!
FREQUENTLY ASKED QUESTIONS AND EXPERT TIPS:
*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 Rojas!
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.
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
HOW TO MAKE WHITE CHICKEN ENCHILADAS:
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?
Originally published: April 2012
Updated and republished: May 2019
Creamy 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
- 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.
- 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 can vary quite a bit depending on which brands were used.
Used rotisserie chicken and made casserole style (to save time); layers of corn tortillas on bottom, spread chicken and cheese, layer of corn tortillas, sauteed onions and sliced mushrooms and another layer of corn tortillas. Poured cream mixture over and baked. Sprinkled sliced green onion and sliced black olives to serve with Mexican rice & refried beans.
I smoked my chicken breast, and added cream cheese and chili powder to the sauce. it was very good, thank you for the recipe
Such a simple recipe that my entire family was able to enjoy. Not spicy (although that is easily switched up if someone wants). We served it with your Mexican style rice. Huge, huge hit – thanks!
Absolutely delicious!.. I used Rotel instead of green chilies. and Mexican blend and mozzarella for the cheese. Will definitely make this again!
I have made these several times as this is a Sunday dinner family favorite. They always come out delicious and even our 18 month old grandson loves them. I usually have Mexican street corn, Mexican Rice-a-roni, black beans and of course chips and salsa as sides.
In fact, I’m making them tonight!
Thanks so very much Kathy!! I always appreciate when anyone takes the time to come back & comment!
Turned out super good! I added a homemade salsa verde to the mixture and sauce amazing if you. Like some heat!
I have been making your recipe since you originally posted in 2012. I don’t know why I haven’t commented until now but I’ve been a big fan since you started sharing recipes back in 2010 (I think? Maybe earlier). I can always rely on your recipes. Every single one is so good. You have a way of writing and explaining recipes that makes it easy for the average cook to follow and understand. Plus, all the step by step photos. You really have a gift for this and I hope you know that. There are tons of recipe websites out there now but none are truly like yours.
I can’t even imagine how much work that must go into all you do but wanted you to know how grateful I am and I’m sorry I didn’t say it until now. We live in a world where people feel they are entitled to anything and everything and they never think about how much work goes into getting all these things they want for free. Plus, I noticed you mention you also are a Mom and work a full time job outside of all this. Wow! And you take time to answer questions. You won’t get that on those big websites. I’m sorry that you don’t have more people that ask nicely or say thank you and then have the nerve to complain about ads ads even when they are getting a completely free recipe with all the photos and recipe testing and information you work hard to provide (again, it’s the entitlement these days!) I don’t know how you do it all. You are a blessing to those of us who are also busy parents and need easy and reliable recipes.
I have seen over the years how many people have copied your recipes and it’s disappointing they don’t give you any credit but they know your recipes will be winners. Especially on Tik Tok – I can’t tell you how many times I have commented that I know they stole the recipe from you LOL. I’m seriously one of your biggest fans and bought your cookbook to help support you in whatever way I can. I know from other bloggers how expensive it can be to operate websites and all the technical stuff that goes into it.
Thank you, thank you!!
Oh my heavens Jalissa! I think I am going to cry. I think this is the most heartfelt and beautiful comment I have ever received. Thank you so much for blessing me today. Thank you for leaving your email when you filled out the comment form – I am going to send you an email so I can say more. Thank you!! ❤️
So good! Will be making.
This is a favorite of my family’s and its a hit at potlucks. I make it at least once a month.
You are so sweet Jeanette! It means so much when folks take the time to come back and leave a comment!
Loved the recipe. Made a small modification of not using the adobo and used 1/4 green sauce (salsa) with the chicken mixture. I will def be making this again.
Thank you Wendy!
We love this recipe! I’ve made it for several families and they’ve loved it too. I was wondering if this would freeze well?
delicious
They were delicious!