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White Chicken Enchiladas

This easy White Chicken Enchiladas recipe has soft tortillas filled with tender cheesy chicken covered with a creamy enchilada sauce. You will love this dinner recipe with a double helping of cheese that adds to the richness and flavor of this comforting popular dish.

If you enjoy this try my beef enchilada casserole, Mexican chicken and rice casserole, chicken enchilada casserole with red sauce, baked chicken tacos and my Mexican lasagna with noodles.


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Chicken enchiladas with white sauce

The white sauce really adds to the texture and flavor of the enchiladas by combining creamy, tangy and spice ingredients for a perfect compliment to the chicken.

I love to use rotisserie chicken for this recipe for its ease and convenience but making sour cream chicken enchiladas is also a great way to use up your leftover chicken.

We love this dish for meal planning by making extra for dinner or lunch the next day with a salad.

Creamy chicken and cheese enchiladas on a serving spoon.

Serve with my Pico de Gallo, cilantro lime rice, Mexican street corn pasta salad, Spanish rice, refried beans, avocado slices or guacamole and sour cream.

Recipe Snapshot

EASE: throw this together in 30 minutes or less
FAMILY FAVORITE: creamy chicken cheese enchiladas
MAKE AHEAD: for easy meal planning
We have this recipe on our regular rotation of meals that everyone loves!!

Ingredients

Labelled ingredients on a marble board for white sauce enchiladas recipe.

Chicken Enchiladas

  • Chicken – 4 cups shredded cooked chicken, we like to use rotisserie chicken but you can also make up your own chicken to shred
  • Monterey Jack Cheese – shredded as it melts very well with great flavor in this recipe or use any of the best cheese for melting like cheddar
  • Tortillas – 12 flour tortillas the small or large fajita size both work but I prefer to use the small fajita size in this recipe

White Enchilada Sauce

  • Butter – salted butter
  • Onion – yellow onion finely chopped
  • All Purpose Flour – acts as a thickener in this recipe
  • Green Chillis – I used a 4-ounce can of roasted mild green chillis they add so much great flavor, you can use green chillis with a spicy heat for your taste preferences
  • Chicken Broth – store bought or use my amazing homemade chicken broth recipe
  • Sour Cream – I love using sour cream for the flavor it adds along with its thickness as it makes an extra creamy white enchilada sauce
  • Cumin – helps to add more depth of flavor without being overwhelming you can also add some chilli powder for extra spice flavor
  • Salt – salt is optional as I used salted butter and broth so it is not necessary but add it to your tastes as desired
  • Cilantro and Lime – chopped cilantro and a lime slices for the garnish
Close up image of white chicken enchiladas on a white plate.

Substitutions and variations: Greek yogurt can be used in place of the sour cream. Corn tortillas are an option to use instead of flour tortillas. Make vegetarian enchiladas with white sauce by stir frying cauliflower, onions, mushrooms, bell peppers with black beans and using them in place of the chicken in this recipe. Substitute the chicken broth for vegetable broth. We make this often for an easy no-meat delicious meal and love it!!

How to make white chicken enchiladas recipe

Step by step images for how to make white chicken enchiladas recipe.

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 by step images for how to make white chicken enchiladas recipe.

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.

White chicken enchiladas in casserole dish for white chicken enchiladas with white sauce.

Sandra’s Top Tip

  • Make sure you take the hot sauce off the stove before stirring in the sour cream
  • When you are making the sauce add the broth 1/2 cup at a time to the flour mixture
  • Garnish or add toppings like chopped cilantro, diced tomatoes, avocado slices and slices or a squeeze of lime depending on your tastes
  • Make ahead of time by placing prepared enchiladas covered in the fridge for up to 24 hours before baking to my instructions when ready
Overhead image of white chicken enchiladas in baking dish.

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. Also in the microwave with a microwave-safe dish using 30 intervals until heated through.

Print
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White chicken enchilada on white plate.

White Chicken Enchiladas


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Description

This easy White Chicken Enchiladas recipe has soft tortillas filled with tender cheesy chicken covered with a creamy enchilada sauce. You will love this dinner recipe with a double layer of cheese that adds to the richness and flavor of this comforting popular dish.


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

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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

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