Easy White Chicken Enchiladas (2024)

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ByBrandie March 4, 2024June 5, 2024

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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):

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.Justdrizzle a bit of olive oil onthem and season with salt and pepper and cookfor 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 forChicken Enchilada with red sauce!

What can I serve with white chicken enchiladas?

Some Crock Pot Refried Beans or one of my personal favorites – my3-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.

How do you store leftover white chicken enchiladas?

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
Chicken Enchilada Casserole

Originally published: April 2012
Updated photos and republished: March 2024

White Chicken Enchiladas (+Video)

This recipe for creamy White Chicken Enchiladas is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!

4.95 from 728 votes

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

Author: Brandie @ The Country Cook

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 in3 Tablespoons all-purpose flourand 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.

Course: Main Course

Cuisine: American

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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These are amazing! I use 2 cans of chilis. The extra chilis add more spice and zing to the enchiladas. I also double the entire recipe because we can’t get enough of them. So delicious!
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My family LOVES this recipe. it has become our new go to during the busy week along with great homemade Mexican rice.
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My college roommate used to make what we called sour cream chicken enchiladas. She can’t remember the recipe and I have been looking and trying recipes for years and this is the closest I have found! Absolutely delicious! I use queso fresco in with the chicken and jack cheese on the top.
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This was one of the best green enchiladas we have made – husband loved it!! Will be making them this way from now on.
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I made this recipe for dinner tonight. Simple recipe; delicious results. My hubby is pretty fussy about his food and he thought these enchiladas were yummy. my grown son finished off what hubby and I didn’t eat. He was a big fan too. I’ll definitely be making this again.
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Market Basket up here in RI and MA sells these 10″ corn & flour mix tortillas – they give that corn flavor but are a bit easier to work with than straight corn. I always use these for my enchiladas. I don’t know if I’m just being ignorant though and they’re sold in every other state as well, so forgive me for sounding odd!
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This was good! My family loved it!! I added a little sauce to my chicken mixture before I added them to the tortillas. Also I used low carb tortillas and they were not chewy! My husband was very happy and he only like red sauce enchiladas! A definite keeper in my recipe book!
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My family loved this recipe.
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I have made these a couple of different times, but every time, they always come out almost soggy on the bottoms – how can I prevent this? I use the recipe exactly as states.
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1. Hmmmm I’m really not sure. I’ve never had that issue. Maybe you could serve the sauce separately and not cook it together?
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  1. I will try that, I’m making tonight!
2. try heating the tortilla up in a frying pan with a little oil before you roll them up.
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This recipe is chef’s kiss. Have made it multiple times, my family loves it. Only thing I do differently is mix some of the sauce with the chicken and cheese filling. Makes it more juicy and flavorful. Still have enough sauce to pour over the tortillas. ‍
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I just made this and it is delicious. I took your advice and used blended cheese, half Monterey Jack and half Cheddar. I cooked the chicken in my crockpot (my standard method of 1 package low sodium taco seasoning mixed with 3 tablespoons water and two large chicken breasts. It shreds beautifully after about 4 hours on high. My other addition, which I am sure it is great her way was that I added some chipotle chiles in adobo sauce to the chicken/cheese mixture as well as with the diced green chiles in the sauce. AMAZING! And it gave a beautiful color to the sauce as well. Next time I think I will try it with corn tortillas. Oh, I also used the lighter carb flour tortillas for the first time. I loved them. They are not nearly as gummy.
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love this.. I made it for my family they loved it new favorite
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I followed the directions as written. I loved the ease of the recipe, and the taste was lovely. I would make it again!
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This recipe is delicious. I’ve made it multiple times, and my husband and I really enjoyed enjoy it. Thank you for sharing it with us.
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Very good!
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I like to use extra green chiles and sometimes I deep fry them instead of baking them. They turn out great!
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1. Thank you so very much Karra!
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My favorite recipe by far for White chicken enchiladas! And the simplest to make. Love them
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1. Thank you so very much Margaret!!
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It’s also good if you use Rotel tomatoes instead of green chilies.
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I lost my wife who was the best cook in the world 2 months ago and I’m going to try this recipe for my daughter and granddaughter who live with me now. I’ll let you know how it comes out.
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1. Love this! Hope you and your “girls” enjoys lots of great meals together to come!
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Very good recipe. Will make it again.
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This is a yummy recipe! I cooked 3 medium chicken breasts in the Crock pot instead of Rotisserie chicken. It worked perfect. The only thing I’d change is adding a drained can of green chilis for more flavor.
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So easy and So delicious! I made it exactly like the recipe
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