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.
CRAVING MORE RECIPES?
- White Chicken Enchiladas (For Two)
- 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
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.
So tasty and easy to make.
Can this be prepared and frozen ahead of time, and cooked later?
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.
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.
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.
I made this for dinner, it taste amazing!!
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!!
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
I absolutely love hearing that – thank you Vicki!
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
can u freeze this after baking
Personally, I would not. The tortillas will continue to soak up the sauce and when you go to reheat it – it may end up mushy and the sauce will separate.
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!
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.
I make this recipe all the time and we love it. Wondering if we can modify and make it into a soup?
I’m sure you could but it is not something I have attempted. I’ll have to think about it. If you give it a try, please let me know!
Delicious it’s what we are making for dinner tonight
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.
Absolutely delicious! Used rotisserie chicken. 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!