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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!

forkful, chicken enchiladas on a plate with fresh parsley

FREQUENTLY ASKED QUESTIONS AND EXPERT TIPS:

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 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.

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

CRAVING MORE RECIPES?

Originally published: April 2012
Updated and republished: May 2019

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!
4.95 from 662 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

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.
    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.

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.
  • I have this set for five servings assuming it would be 2 enchiladas per person. 
Course: Main Course
Cuisine: American

Nutrition

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




348 Comments

  1. 5 stars
    Delicious!!! It was so so good, everyone who ate it couldn’t get enough. I diced half a white onion and added it to the chicken and cheese mix for the filling and it added great flavor and you couldn’t tell you were eating onions for those who don’t like them. I also sprinkled a bit of cayenne pepper on top of the cheese before I put it in the oven and it made it beautiful golden brown and white melted cheese with a bit of extra flavor.

  2. 5 stars
    This is by far one of my most favorite recipes. The only change I make to it is to add another can of green chilies into the chicken and cheese mixture. I cook the chicken in my instant pot and shred it as soon as I take it out…this makes the texture of the chicken OUTSTANDING with every piece being so moist.
    I serve it with a little pile of shredded lettuce, diced tomatoes and sour cream on top of each portion. It’s pretty enough to serve to company. I always have several copies in my kitchen available for my guests because someone always asks for it.

  3. 5 stars
    Made it tonight super hit. Used GF tortillas for my daughter and GF flour for the sauce. I also mixed a couple of different white Mexican cheeses and added 4 oz of cream cheese to the sauce. Probably added a few more calories but don’t think it was that much per serving.

  4. 5 stars
    Absolutely delicious!!! This will now be a staple in our home! The only thing I changed is we added more cheese. Phenomenal recipe! You will NOT regret making this! Thank you so much!!

  5. 5 stars
    Absolutely my best enchilada recipe I have made. I will make two pans of this and freeze a couple for a lunch couple times in the next month. Another favorite from this site!! I’m loving it

  6. 5 stars
    This was so good and I was so happy it wasn’t spicy so everyone in my family loved! I think you can easily turn the heat up if you like it but my acid reflux just can’t anymore LOL

  7. 5 stars
    We made these last night! We separated out some of the sauce for our kiddo who hates spicy food. For our portion, my husband and I added some roasted Hatch chilis instead of canned. We also topped them with some sauteed bell pepper and onion seasoned with salt, pepper, and more Adobo seasoning, plus some chopped tomatoes. It was excellent!

  8. 5 stars
    This looks so yummy! Could you split this recipe into two pans and either freeze one before or after baking? Or would it not work with the cream sauce? Thank you.

  9. 5 stars
    Oh my goodness! These were delicious! It was simple and such a comfort food. I can’t wait for the leftovers tomorrow. And I’m not a big leftover eater.

  10. 5 stars
    Absolutely delicious! Used rotisserie chicken. Sprinkled sliced green onion and sliced black olives to serve with Mexican rice & refried beans.

    1. 5 stars
      I smoked my chicken breast, and added cream cheese and chili powder to the sauce. it was very good, thank you for the recipe

  11. 5 stars
    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!

  12. 5 stars
    Absolutely delicious!.. I used Rotel instead of green chilies. and Mexican blend and mozzarella for the cheese. Will definitely make this again!

  13. 5 stars
    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!

      1. 5 stars
        Turned out super good! I added a homemade salsa verde to the mixture and sauce, amazing if you. like some heat!

  14. 5 stars
    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!!

    1. 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!! ❤️

  15. 5 stars
    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.

      1. 5 stars
        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?