White Chicken Enchiladas
These creamy white chicken enchiladas are an easy weeknight dinner filled with tender chicken, soft tortillas, and a rich cheesy white sauce baked until bubbly and comforting.
Looking for more creamy chicken dinners? Try my chicken cobbler & chicken bacon ranch casserole next!
Why You’ll Love It
- Easy to Make: Ready in about 30 minutes with simple ingredients and minimal prep.
- Family Favorite: Creamy, cheesy chicken enchiladas that everyone asks for again and again.
- Great for Meal Prep: Assemble ahead of time for an easy, stress-free dinner later.
Ingredients You’ll Need
- 1 tablespoon salted butter
- 1/2 cup yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 4 ounce can roasted green chilis
- 1 teaspoon cumin
- 1/2 cup sour cream
- Salt (to taste)
- 4 cups cooked chicken, shredded
- 4 cups grated Monterrey jack cheese, divided (2 cups + 2 cups)
- 12 tortillas, fajita size
- Cilantro and lime to garnish
How to make white chicken enchiladas
STEP ONE- Preheat the oven to 350 degrees Fahrenheit.
STEP TWO – In a frying pan over medium heat, melt the butter and sauté the onions until they have a translucent appearance. Sprinkle on the flour and allow it to absorb the moisture. Gradually whisk in the chicken broth until well incorporated and no flour lumps remain.
STEP THREE- Stir in the cumin and green chiles. Remove from heat, then stir in the sour cream. Add salt to taste (optional). Spread some of the sauce in the bottom of a 9×13 baking dish (I used about 1 cup).
STEP FOUR – In a mixing bowl, mix the chicken and half of the cheese (2 cups). Scoop even portions of the chicken mixture onto tortillas (about 1/3 cup each) and roll, then place seam side down in the baking dish.
STEP FIVE – Pour the remaining sauce on top of the enchiladas and top with the remaining cheese. Bake uncovered for 25-30 minutes. If you like, you can turn your oven to broil and bake for an additional 2-3 minutes and allow the cheese to bubble.
STEP SIX – Remove from oven and allow to cool slightly. Garnish with fresh cilantro and lime, serve warm.
Sandra’s Top Tip
- Make sure you take the warm sauce off the stove before stirring in the sour cream
- When you are making the sauce, add in the broth 1/2 cup at a time to the flour mixture
- Make ahead of time by placing prepared enchiladas covered in the fridge for up to 24 hours before baking to my instructions when ready
Storage Instructions
Store any leftovers using an airtight container in the fridge for up to 3 days.
Freeze using a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in a 350°F oven covered with foil for 15- 20 minutes or until heated through. Also in the microwave with a microwave-safe dish using 30 intervals until heated through
White Chicken Enchiladas
- Total Time: 1 hour
- Yield: 6 servings
Description
These creamy white chicken enchiladas are an easy weeknight dinner filled with tender chicken, soft tortillas, and a rich cheesy white sauce baked until bubbly and comforting.
Ingredients
1 tablespoon salted butter
1/2 cup yellow onion, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
4 ounce can roasted green chilis
1 teaspoon cumin
1/2 cup sour cream
Salt (to taste)
4 cups cooked chicken, shredded
4 cups grated Monterrey jack cheese, divided (2 cups + 2 cups) 12 tortillas, fajita size
Cilantro and lime to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a frying pan over medium heat, melt the butter and sauté the onions until they have a translucent appearance. Sprinkle on the flour and allow it to absorb the moisture. Gradually whisk in the chicken broth until well incorporated and no flour lumps remain.
- Stir in the cumin and green chiles. Remove from heat, then stir in the sour cream. Add salt to taste (optional). Spread some of the sauce in the bottom of a 9×13 baking dish (I used about 1 cup).
- In a mixing bowl, mix the chicken and half of the cheese (2 cups). Scoop even portions of the chicken mixture onto tortillas (about 1/3 cup each) and roll, then place seam side down in the baking dish.
- Pour the remaining sauce on top of the enchiladas and top with the remaining cheese. Bake uncovered for 25-30 minutes. If you like, you can turn your oven to broil and bake for an additional 2-3 minutes and allow the cheese to bubble.
- Remove from oven and allow to cool slightly. Garnish with fresh cilantro and lime, serve warm.
Notes
Storage and reheating instructions:
Store any leftovers using an airtight container in the fridge for up to 3 days.
Freeze using a freezer-safe container in the freezer for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat in a 350°F oven covered with foil for 15- 20 minutes or until heated through. Or in the microwave with a microwave-safe dish using 30 intervals until heated through.
Make ahead of time:
Store your prepared enchiladas in the fridge for 24 hours before you bake them. Or in the freezer for up to 3 months, thaw overnight in the fridge then bake to our instructions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
These are the best!
Made these for dinner tonight, so tasty and simple! I had all the ingredients already at home and whipped these up in no time. My hubby and I both had a second helping. Thanks for sharing!
Yummy!!! This recipe is definitely a keeper. Whole family loved it. So easy too.
I used green onions as a substitute, this recipe is amazing. You can make the chicken ahead or buy a rotisserie chicken if you’re pressed for time. Sauce is amazing and my family loved this!
So great to hear & thanks for sharing your substitutions!
I made these the other day, they were fantastic..and they weren’t that difficult to make.
Now I’ll make them for my married children .