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.
MG says
This is delicious but also very decadent.
C. G. says
I LOVE this recipe!
Deborah says
I’m so glad it has been a hit!
Kim says
My family loves these, they ask for them a lot 😋. Thanks for sharing this great recipe.
Kevin says
We not big on Mexican, but after reading this recipe, I thought we could do this! We did and love it!
Barbara says
This was wonderful and so easy. Because I do most of my baking in a toaster oven now I look for recipes that adapt well to that size. This was perfect. Thank you for posting.
JulieB says
I am a bit of a food snob and I don’t like spicy. My husband will eat anything and loves spicy.
We LOVED this dish and it is very filling. I do add a very tiny bit of siracha to the sauce. not enough to burn off my taste buds but just enough to a hint of flavor from it.
It’s becoming a staple in my house. Super quick using rotisserie chicken.
Allison Schmidt says
Making these this weekend! Can I freeze for later? And if so…how? Assemble as directed and just not bake? Suggestions?
Deborah says
I have not tried freezing this recipe. Enchiladas do usually freeze pretty well, but with these, the sour cream might make it so that the sauce separates. They will still probably taste good, but may look a little weird. I would assemble without baking, then bake them after they have thawed.
Tiffany says
I typically don’t enjoy this type of food, but I love this recipe! It’s a keeper for sure!
Denise Smith says
This is a recipe my whole family looks forward to! I have now made this about 6 times, and it’s just so easy to throw together. I used a Sams Club pre cooked chicken to save time. There are never any leftovers when we have these yummy enchiladas.
Ingeri Milam says
My daughter always asks f96r these now! Love it and easy to make. I buy a roasted chicken if in a hurry!
Billie Seaton says
To add a little extra flavor I add 1/2 box, defrosted, thoroughly squeezed chopped spinach (if you like it).
Kasey says
This recipe is wonderful! I have made it several times and my whole family loves it. My dad actually said he thinks it’s his favorite recipe ever!! I’m making it again tonight. (: So simple and delicious!
Joann says
These were delicious 😋 next time I am going to make 1 1/2 sauce and leave the cheese off the top. It’s so good it doesn’t need it
Heather Cortijo says
This recipe has become a weekly staple in my home! So easy and delicious. I gets loads of compliments when I make this for a crowd, and always end up sharing the recipe with at least one person. Thank you!
Dee Evans says
i loved this so much ! i add extra cheese just because i LOOOVE cheese lol & for my sauce i had to add another tablespoon of flour , but other than that it’s perfect ! this is my 3rd time making them and they never last longer than a day or two LOL
Helen burton says
Can u make this recipe using beef instead of chicken?