Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.
We love enchiladas! Make sure to also check out these Easy Enchiladas, Cream Cheese Chicken Enchiladas, or for something a little different, try this Beef Enchilada Casserole.
If I had it my way, we’d have enchiladas at least once a week. I love them. Like, really love them.
And while I’ll always take a plate of traditional or red enchiladas, there is just something about these White Chicken Enchiladas that just may make them my favorite.
Yes – I know these are nothing close to authentic enchiladas. But they are delicious, and that’s really all that matters, right?
I love this easy enchilada recipe not only because they are delicious, but they are super family friendly, as well. The green chile gives is a small kick, but they are still mild enough for kids.
Ingredients
Flour Tortillas: You want to make sure you get the 8″ tortillas that are as wide as your baking dish.
Cheese: I use Monterey Jack cheese. Freshly grated will melt better than pre-grated cheese.
Chicken: I always keep cooked, shredded chicken on hand. (It freezes well!) This makes this recipe super easy. (For even more easy recipes, try any of my favorite Shredded Chicken Recipes!)
Butter: I keep unsalted butter on hand, but really, salted or unsalted is just fine in this recipe.
Flour: The flour will thicken up the sauce.
Chicken Broth: If you want a deeper flavor, use stock instead of broth.
Sour Cream: The sour cream is what makes the sauce creamy. I like to use a regular sour cream, not light.
Green Chiles: I usually just use a 7 oz can of green chiles (this is the larger can – not the 4 oz can), but sometimes I’ll buy large jars of Hatch green chiles and just weigh out the 7 ounces.
How to Make White Chicken Enchiladas
- MAKE THE ENCHILADAS: The filling for these enchiladas is super easy – simply chicken and cheese. I use precooked chicken (read my blog post about making shredded chicken ahead of time so these will be super simple!) And I like to use monterey jack for the cheese. Take these and place some of the mixture down the center of your tortillas and roll it up. Place these in a baking dish.
- MAKE THE SAUCE: The sauce is super simple. Melt your butter, then whisk in the flour. Then you will slowly whisk in some chicken broth. Cook this until it is thickened, then stir in sour cream and green chiles.
- BAKE: Pour the sauce over the top of the rolled tortillas, top with more cheese, and bake until bubbly.
White Chicken Enchiladas Video
Are you a visual learner? Watch the video above to see how to make this enchilada recipe.
Substitutions
This recipe calls for very few ingredients, but here are a few additions and/or substitutions:
- Swap out the Monterey Jack cheese for another favorite cheese. You can also use pepper jack for a bit more heat.
- Make they a little healthier by using whole wheat tortillas instead of regular flour tortillas. You could also make these with corn tortillas!
- Add in a chopped jalapeno with the green chiles if you like it spicy.
- I really love green chiles, so I will sometimes add extra!
Tips and Tricks
- Use freshly grated cheese. Pre-grated cheese will never melt as well.
- You can make these ahead of time and then pop them into the oven to bake before dinnertime. You will need to add a few more minutes to the bake time if baking straight from the refrigerator.
- I have not tried freezing these particular enchiladas. Enchiladas typically freeze well, but because of the sour cream, the sauce may separate after thawing and baking this recipe.
- If you let the enchiladas sit for a few minutes after baking, they are usually easier to serve.
- Serve these alongside some Homemade Salsa, Refried Beans, and Cilantro Lime Rice for a full feast!
More Mexican Inspired Recipes
Taco Casserole
White Chicken Chili
Ground Beef Enchiladas
Smothered Chicken Burritos
Pork Carnitas
Chicken Chimichanga Recipe
Tres Leches Cake
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White Chicken Enchiladas
Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 2 cups cooked shredded chicken
- 8 8-inch flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7- ounce can diced green chiles
- salt and pepper to taste
- cilantro for garnish optional
Instructions
- Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Season to taste with salt and pepper. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.
Emily says
I only assumed when you said 1 can of chicken broth that you meant a 14 oz can. After following all the directions, my sauce turned out the consistency of soup..
Deborah says
@Emily, it should thicken up some when cooked in the flour/butter mixture. And then it thickens just a bit more when the sour cream is added. It’s not super thick, but shouldn’t be really thin, either.
Sue Rolls says
I want to make these enchiladas but need to know if you can make a couple of days ahead and refrigerate.
Deborah says
I haven’t tried making these ahead of time, but I would guess that if you make them ahead up until the baking step, and then just baked them the day of, they would be fine.
Icela says
I dont see why not. Health department recommends tossing cooked food and dairy after 7 days (last I checked). But if it were me, I would make the enchiladas (cover with damp napkins to keep tortillas from drying out) and make the sauce without adding the sour cream. On the day of, heat sauce up and add sour cream and throw it in the oven 🤷🏾♀️
Val from PA says
Just tried this last night after seeing it included in the “No Waste Menu Plan” that you posted a few weeks ago… It was scrumptious!! I really just wanted to eat the yummy sauce right out of the pan and forget about the enchiladas altogether but I restrained myself… My whole family loved them! Served them with some Mexican rice and chips and salsa… Definitely my kind of meal! Thanks for the menu plan/grocery list, by the way! Happy to say I’m using it this week and have loved everything so far!
Kim says
Looks delish. Can’t wait to try it. Hope you don’t mind I linked to it on my site.
Jackie says
Hi Deborah,
I just wanted to say a couple of things:
1. I love your blog
2. Yr a friend in my head
3. I’m making this recipe for my Cinco de Mayo/Cotto vs Mayweather fight party on Saturday.
4. I love all your recipes.
5. Daz it!!
Jackie
jessie says
These were fabulous! Thanks for the recipe!
grace says
i like red sauce. i like green sauce. neither, though, can come close to a white sauce when it comes to enchiladas. delicious.
Abby says
I just bookmarked this at Cassie's blog! Great minds think alike, huh?
Monet says
I know you will be up and cooking in no time…I get the same urge when I have to be off of my feet. I can't imagine how hard its going to be for me when I have a baby. Thank you for sharing this delicious recipe. I'm hungry now! I hope you have a blessed and peaceful day tomorrow. Hugs from Austin!
fitnessnfoodiegirl says
Those look great! I think enchiladas is going to be on the menu this week!
teresa says
i haven't had enchiladas like this in a while, i love them!
Val says
Looks amazing!
Melissa Kay Rush says
I love this recipe so. So much.
Joanne says
I would definitely crave getting in the kitchen if I were you, so I totally understand. I love enchiladas but have never had a white version. These look so good!
Steph@PlainChicken.com says
These look great!
Maria says
Mmm! Maybe I will make enchiladas tonight!
Cassie says
Thanks so much for the shout-out, Deborah!! I'm so glad you liked these, too. They are so simple and delicious — my favorite kind of food! 🙂
Kitten with a Whisk says
Cassie's blog is one of my favorties too! I've been meaning to try this one for a while and now I just might have to!
PS- If I don't cook for a while, I go through "withdrawls" too. =)