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.
Hannah Booren says
I am excited to make these!! How would you freeze them? Pour sauce and add cheese but not bake? Thanks for the help
Kris White says
This is a new family favorite! I played around with many chicken inch lotta recipes, and this is by far the one they asked for it every time now. Thanks for posting
LeAnn VanderWerff says
I added diced black olives to the cheese before filling the shells and it was a big hit!
Anna says
Just made these!!! Sooo yummy!!
Deborah says
I’m so glad you liked them!
Amanda MacIntire says
Yep, these are “the bomb” as my kids say. I used a rotissere chicken from the local mega mart, pulled and shredded, added some cumin, garlic powder, a little chili powder and sauteed with some diced onion til the onion was soft, then assembled. I definately recommend spooning some of the sauce mixture into the bottom of the baking dish so the enchiladas are easy to serve and it keeps them from being too dry. I have made these with flour tortillas and corn; the flour can get a bit doughy or gummy if the filling is cold. Either way, these are easy to make, but look and taste like Chef Aaron Sanchez made them.
Jennifer Kurth says
I ade these for dinner, and they were amazing. I did poach my chicken in chicken broth seasoned with cumin salt and pepper. Since I doubled the recipe I forgot to buy two cans of diced green chiles but it was just fine without the second can. I’ll definitely be keeping this in my rotation, thanks for the great recipe!
Marlene says
OMG! These are soooo delicious! This is now my favorite enchilada recipe and will definitely serve this when company comes. I tweaked the recipe a bit by adding a can of black beans and used leftover roast chicken. So very yummy!
Heather says
I’ve made this dish for my family twice now, and I can’t put into words how delicious it is. Even my super picky toddler scarfs these enchiladas down. They’re out of this world!
Maureen says
These were so delish my whole family enjoyed it!
Deborah says
Yay – I’m so glad you liked them!
Maddie says
No spices?! This would be incredibly bland without any. I added in paprika, cumin, garlic powder, red pepper flakes, oregano, salt and pepper.
Ann says
Love this recipe, making it for late Christmas dinner after a huge brunch.. I like to saute 1/2 a medium onion to add to the chicken filling.
Lyn says
This is a quick and easy recipe to make. One thing I would change is to put some of the cream mixture on the bottom layer of the pan, then place the filled tortillas on top of that. Then spread the rest of the cream on top, then sprinkle cheese. Without the bottom layer of cream, it can be difficult cutting out and removing enchiladas to serve. But this is a very delicious recipe. Thanks, I plan to make this again
Natalie says
My absolute favourite Mexican dish! My bf is completely crazy at chicken enchiladas, he even finds a way cooking this by himself xD Sour cream is the good choice for this amazing combination 😉
– Natalie
Janet M Staed says
Can’t wait to try this recipe. I love Enchiladas with white sauce.
Noticed another recipe playing on the side for Meringue Cookies. Look so easy and know my granddaughter would love to make these. At the end it shows going in the oven but the instructions did not show oven temperature or how long to cook. Can you provide these?
Deborah says
Yes! Here is the recipe for the meringue cookies. I hope you enjoy both! https://www.tasteandtellblog.com/meringue-cookies/
E-World Cooking says
One of my favorite dish two times i made it in my home and get amazing taste and enjoy the dish with my family. Especially chicken with cream provide good taste ,thanks for sharing .
Deborah says
I’m so glad you enjoyed it!
Corinne says
Excellent dish. I used 2 cans of the Kirkland chicken breast. I also put some of the sauce in each enchilada before I rolled it up and I only used 8 oz of the cheese but next time will use 16 oz. Thank you for the recipe.
Deborah says
I’m so glad that you enjoyed them!