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.
Michelle says
I have Rotel but not plain green Chile’s, do you think that would be ok?
Christina Chime says
Love it love. The family is in love. I usually do a different version of chicken enchiladas but this one was yummy. I combined the sauce with the chicken then filled the tortillas. Yummy
Deborah says
I’m so glad you liked them!! We love them and are actually having them for dinner tonight!
Debby says
Making this for a family in need from church. Do I use chicken breasts, or any part of chicken? Also how do you cook your chicken so it isn’t dry prior to assembly enchiladas. How long to reheat this after it has been in refrigerator ? Thank you
Deborah says
I will usually use whatever I have on hand. Sometimes that is chicken breasts that have been grilled or baked, or I’ve been making them in the Instant Pot a lot lately. You can also use a rotisserie chicken, or cook a whole chicken in the slow cooker. Breasts will dry out much easier, so if you are worried about dry chicken, I’d suggest using a whole chicken and shredding it. To reheat, I will usually put it in the oven (covered with foil) at 350 and bake until it is bubbling around the edges, probably around 20-30 minutes.
Maggie Unzueta says
It looks delicious. I wish this were in front of me right now.
Doreen says
Hello Deborah… I don’t usually give reviews but it would be rude of me if I didn’t give credit where credit is deserved. I’ve made these enchiladas twice in the last month and they are a hit in my house. I must admit that I use corn tortillas that I’ve lightly fried in veggie oil to soften and drained on a cookie sheet covered in paper towels. I need to make a lot for my family of 5, two 20 year old boys and a teen age girl all have healthy appetites. Being a Mexican family and having tried flour tortillas for enchiladas in the past, the taste and texture just don’t hit the right note. What makes these so great is the cheesy, white sour cream sauce with canned green chiles. So fast and easy to make that if I skipped the arroz or frijoles my family might not even notice. Muchas Gracias from an old Chicana Abuela
Deborah says
This is one of the best comments I have received – thank you so much!!!
Merlyn says
Can these be made in microwave? My oven is on the blink. I know they won’t brown but that’s ok.
Jaclyn says
I am so glad I came across this recipe and cannot wait to make it tonight! Not a huge fan of sour cream- can I skip that part or do you really not taste sour cream??! Thank you!
Marilyn says
These are Great! I made them for a family get together. We have very picky caught in laws, lol. Everyone loved them. This goes on top of my go to list! Thank you. ( I think I’ll use pepper jack cheese for my “Mexicali friends though)
Deborah says
Awesome – I’m so glad that even the in-laws loved them!
Busy Mom says
Loved these creamy, cheesy enchiladas! I’ve made several different but similar green chicken enchiladas with flour tortillas recipes, and this one was definitely my favorite 🙂
Thanks for sharing this delicious recipe!
Nikki says
I made this recipe for the first time tonight. I dolled up the chicken with sauteed onions, garlic, salt and pepper and proceeded with the remainder of the recipe! Turned out great! I will def make this again! So simple and tasty!
Deborah says
Yum! So glad you liked the recipe!
Catherine says
These freeze well. My sister makes a version of this at her restaurant and has frozen them. We top with lettuce, tomato, salsa and sour cream, grated cheese and slices of jalapeño.
Deborah says
Thanks – that is great to know!
Nichole says
Yep! They were fantastic! Thanks for the great recipe!!
Deborah says
Yay! So glad – these are one of our favorites!!
Nichole says
Just popped these in the oven! I have four girls and they are all drooling in anticipation right now.
Carol says
Can this be made ahead of time (stored in fridge) then baked when ready to serve? Not sure if the sauce would made it soggy?
Deborah says
I haven’t tried these specific enchiladas, but I have made enchiladas ahead of time with great success. I’m guessing they would still be great made ahead of time.
Kim says
I tried this tonight and we loved it. I was worried it would be bland though, so I added a few things. I sautéed an onion, then added a can of chilies to the pan, then I added my cooked chicken. I seasoned it with chili powder and smoked salt and then added the juice of two limes. I let it simmer for about 15 minutes, then proceeded with the recipe. The chicken was so so so so good, and the sauce complimented it so well. We all loved it.
Carole says
Deborah, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers