White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe is the perfect answer to a creamy, comforting, and flavor-packed Tex-Mex dinner. These enchiladas are filled with tender shredded chicken, a touch of garlic, and cheese, then rolled into soft flour tortillas and smothered in a luscious sour cream and green chile sauce. Baked until bubbly and golden, this dish is a crowd-pleaser that takes just 15 minutes to prep.

Whether it’s a cozy weeknight dinner or you’re feeding a hungry crowd, these creamy white enchiladas are always a hit—and incredibly easy to customize.

Why You’ll Love This Recipe

• ✅ Creamy, cheesy & comforting
• ✅ Easy to make with simple ingredients
• ✅ Family-friendly – even picky eaters love it
• ✅ Freezer and make-ahead friendly
• ✅ Customizable – add spice, veggies, or swap proteins

Ingredients

Enchiladas:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup shredded Monterey Jack or mozzarella cheese
• ¼ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• 8 flour tortillas (6–8 inch)

White Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• ½ tsp cumin (optional)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make filling:
   In a bowl, combine shredded chicken, ½ cup cheese, ¼ cup sour cream, garlic powder, onion powder, and salt. Mix well.
3. Roll the enchiladas:
   Spoon the filling evenly into tortillas. Roll up and place seam-side down in the baking dish.
4. Make the white sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth. Let simmer 3–5 minutes until slightly thickened.
5. Add sour cream and green chiles:
   Remove sauce from heat. Stir in sour cream, green chiles, cumin, salt, and pepper.
6. Assemble and bake:
   Pour the sauce over the enchiladas and sprinkle with remaining cheese. Bake uncovered for 20–25 minutes, or until bubbly and lightly golden.
7. Serve:
   Let cool for 5 minutes. Top with chopped cilantro, green onions, or avocado if desired.

Recipe Details

this recipe

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4–6
• Difficulty: Easy

Tips & Variations

• Add spice: Stir in diced jalapeños or a dash of cayenne to the sauce.
• Make it vegetarian: Replace chicken with black beans, corn, and sautéed peppers.
• Want it richer? Add cream cheese to the filling.
• Make ahead: Assemble the dish, cover, and refrigerate up to 24 hours before baking.
• Freezer tip: Freeze before baking. Thaw in fridge overnight, then bake as directed.

FAQs

Can I use corn tortillas instead?
Yes, but soften them first (in the microwave or a skillet) to avoid cracking.

How do I make this gluten-free?
Use GF tortillas and swap flour with a gluten-free all-purpose blend for the sauce.

Can I double the recipe?
Absolutely! Use two baking dishes or a large sheet pan.

What cheese works best?
Monterey Jack, Pepper Jack (for heat), or a Mexican blend all work great.

White Chicken Enchiladas Recipe

These creamy white chicken enchiladas are stuffed with shredded chicken and smothered in sour cream and green chile sauce. Baked to cheesy, golden perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• **Enchiladas:**
• – 2 cups cooked shredded chicken
• – 1 cup shredded Monterey Jack cheese
• – ¼ cup sour cream
• – 1 tsp garlic powder
• – ½ tsp onion powder
• – ½ tsp salt
• – 8 flour tortillas 6–8 inch
• **White Sauce:**
• – 3 tbsp butter
• – 3 tbsp all-purpose flour
• – 2 cups chicken broth
• – 1 cup sour cream
• – 1 4 oz can green chiles
• – ½ tsp cumin optional
• – Salt and pepper to taste

Equipment

• Saucepan
• Mixing bowls
• 9×13-inch baking dish
• Whisk
• Spoon or spatula

Method

 

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Mix chicken, ½ cup cheese, sour cream, garlic & onion powder, and salt.
3. Fill tortillas with chicken mix and roll up. Place seam-down in dish.
4. For sauce, melt butter. Stir in flour. Whisk in broth and simmer to thicken.
5. Remove from heat. Stir in sour cream, green chiles, cumin, salt, and pepper.
6. Pour sauce over enchiladas. Top with remaining cheese.
7. Bake uncovered for 20–25 mins until golden and bubbly.
8. Let cool 5 mins. Top with cilantro or avocado if desired.

Notes

– Use rotisserie chicken for fast prep
– Add jalapeños for heat
– Make ahead and bake the next day

Conclusion

This White Chicken Enchiladas Recipe delivers everything you want in a comforting dinner—creamy texture, zesty flavor, gooey cheese, and a whole lot of satisfaction. It’s easy to prep, customizable for any family, and disappears fast. Once you try it, this recipe will be on repeat in your kitchen!