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!
An Easy Chicken Enchilada Recipe
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 is absolutely delicious and a wonderful alternative to those that maybe don’t enjoy the red sauce version. It’s the perfect weeknight meal that can be pulled together pretty quickly!
I have made this recipe so many times. I make it exactly to the recipe. It’s always a hit–even with two picky kiddos. We love it so much, we’ve eaten the leftovers for breakfast!
– Rachel
Frequently Asked Questions:
*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. In a medium-sized bowl, mix together 2 cups shredded chicken with 1 cup shredded Monterey Jack 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)
- White Chicken Enchilada Casserole
- 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
- Chicken Enchilada Casserole
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 is the 2nd time I’ve used this recipe and it turned out awesome each time! Great recipe and easy to follow directions.
These are SO good. They have quickly become a regular in my house. I made them tonight… probably the 4th time I’ve made them now!
How much adobo seasoning goes on the chicken?
Use what you like. Season to taste. I generally add some then taste & adjust from there 🙂
I have made this recipe several times and it is an Easy, Excellent Recipe! Thank You 🙂
This is a tasty and easy recipe! My family doesn’t eat a lot of salt so we omitted it and used the Adobo with caution since it’s pretty salty. This is a keeper of a recipe that my family enjoys.
I have never made white chicken enchiladas. I decided, why not. I’m a little bit extra so I put jalapeno peppers, onions, black beans and corn in the chicken mixture. It was a party in my mouth. I will definitely keep this recipe on repeat. Absolutely delicious!!!
We love extra! Ha! Thank you!!
Did you saute the onions or add them raw?
Absolutely delicious
I make this often as it is one of my husband’s favorites! I do add 2-3 cans of chilis in the sauce (one is not enough for him – he wants it spicy). I normally serve with a can of Goyo’s Black Bean soup that come seasoned with bell pepper and onions (drained slightly but NOT rinsed) They compliment the flavors of the white enchiladas. Soooo good!
Sounds perfect – thanks so much!
would these be good with corn tortillas?
I go into more detail about that above in the frequently asked questions section 🙂
Excellent! This is just a great comfort dish, and they taste even better the next day!
can these be completely ready for oven and frozen for later?
Excellent recipe. I had to slightly modify it to suit the palate of my in-laws (who are all German and cannot handle any spicy food whatsoever), so I replaced the chillies with green onion, which worked well (just added hot sauce to my portion afterwards).
I have made this recipe so many times. I make it exactly to the recipe. It’s always a hit–even with two picky kiddos. We love it so much, we’ve eaten the leftovers for breakfast!
This is in our regular meal rotation. We add sweet corn to the filling and boulion to the stock. Topped with cilantro at plating. Great recipe
Delicious! And so easy to make. Definitely something you can make on a weeknight after work & you have little time to cook.
My son loved it! Thank you!!
Thanks so very much Jesse! I appreciate you coming back to comment!
Thx
Made this for my family. I am 12 years old and starting to cook. Everyone really loved it. My mom wanted me to come back and comment and thank you for your good instructions and photos and videos. They were very helpful to me.
Oh my goodness – that is fantastic Joshua! I am so happy you found it all helpful and I am so proud of you for learning to cook. It can feel hard at times as you learn but you will soon pick it up and start creating your own recipes if you stick with it! Thank you so very much for coming back to comment. You made my day! If you ever have any questions, please always ask, I am more than happy to help! 🙂
I made this recipe using canned chicken and it turned out great!
These were seriously SOO good! So simple yet so delicious!!! I have enough chicken to make more and I plan to freeze a pan.
SO good! I have often ordered this in Mexican restaurants and made these for the first time yesterday. LOVED it. More significantly, my man, who hates sour cream – loved it and asked for more. Will definitely be making this again! 🙂
Thank you!! I appreciate you coming back to comment!
I made these with keto tortillas, already super soft. (bingo time savings)
This recipe is easy fast, compared to my original recipe-
Recipe, practically throwing it’s self together!
I love a fast super easy meal
for 2 ♡♡
All I can say is, EXCELLENT!
This is a keeper!!! Super easy and delicious recipe. I have a gas stove so I gave each tortilla a pass over the fire to give it a grilled flavor. To the chicken mixture, I added fire roasted corn (drained) and extra chopped green chilies. In the future, I’m going to add grilled onions along with some grilled red bell pepper too. I followed the recipe suggestion to broil them just before serving which gives them a beautiful finish. When they were plated, I topped them with sliced cherry tomatoes and avocado.
Delicious!
Delicious and easy
Excellent. A white sauce for enchiladas is something new for our household. Will be a regular dish!
This is mine and my family’s favorite dish and we have it probably 3 to 5 times a month. We have been using your recipe for years. My husband is a very picky man and this is one thing that he absolutely loves. In fact, I just made it tonight because he requested it. I recommend broiling the cheese for a little towards the very end, but not too much. Other than that, it needs absolutely no changes.
What a wonderful comment! Thanks so very much Dee!!
I have tried multiple different kinds of ways of making these
enchiladas and this 1 is by far the best of them.
I would urge everyone to turn your broiler on at the very end and get that top nice and brown and crispy
Thanks so much Jennifer! I always appreciate when anyone takes the time to comment. I love hearing when a recipe turns out great. Thank you!!
This is the best!
This is one of my favorite recipes. I add a little of the sauce into the chicken before rolling them up. It adds moisture to the chicken and does not dry it out, I tried it both ways. Overall, this is delicious!
I usually bake my chicken breast off in the oven with a little oil S&P GP&OP sprinkle of adobe and pour the juices from the sheet pan in to the chicken cheese mixture. I think it adds a bit of moisture and flavor 🙂
DELICIOUS! Followed the recipe as shown except added a little of cilantro on top.Hubby loved it!
Absolutely delicious. Only change was to use Pepper Jack cheese. came out perfect. This will be on rotation for sure.
Very easy to make! Great recipe!
I just made this tonight and wow!!! it’s so easy and tasty. I used rotisserie chicken and I had more then enough chicken so after filling the tortillas I put the extra chicken and cheese mix on top. The only other change I did was just adding some green onions after I baked it for a little extra touch. This recipe will definitely be on rotation at my house often. Thank you for a easy and wonderful recipe!
YUM! Perfect recipe, made only half of recipe second time because I didn’t like them after freezing them.
Made recipe as printed without changes and it was fabulous❣️
I have made this many times for church meetings. Only thing I now do different is sautéed onions in meat mix and fiesta cheese. Always get rave reviews! Thank you!
So good and easy. Not spicy so even my younger kids enjoyed it!
absolutely amazing I love this recipe and so did my whole family I make it at least once every 2 weeks
Love it! Thanks so much for coming back to comment!!
I boiled my chicken, adding some chili powder to the water. I put the meat into the tortilla then topped with cheese. It was amazing. Gave a couple to my son to take home and they both texted me about how great they were. permanently added to rotation. thanks
can you use corn tortillas instead of flour?
I actually go into detail about that above in the frequently asked questions section 🙂
This was very simple to make and very delicious. I used a rotisserie chicken in mine and jalapeño on the top. Will definitely be making it again.
I had a roommate in the early 80’s that made this dish. I lost the recipe but was happy to find it here. I think she added onion and next time I’ll add them too. Love it! Hey Pam Hanno wherever you are thanks for the memories.
Am I supposed to let the sauce thicken up before pouring over enchiladas?
This dish was very easy to prepare and was very tasty. Will definitely be making this again.
These are delicious! I cooked the chicken with taco seasoning and green salsa Verde in my slow cooker. Followed the recipe and was so happy with the results!
can I use vegetable stock or broth instead of chicken broth for the sauce?
Of course you can
My husband loves this dish, he can’t get enough of it! Thank you for this recipe.
lt was so so good ! Will definitely make it again !
My wife was craving white chicken enchiladas so I found your recipe. She kept raving over how good these were. The kids really enjoyed it too. Thanks for a really simple recipe that was very easy to follow.
Made for my wife and kids. The whole family really loved them and they were very easy to make. Will definitely make again. Thank you for this great recipe and your excellent instructions and photo and video.