The Best White Chicken Enchiladas Recipe You’ll Ever Try
If you’re anything like me, you love recipes that are creamy, cheesy, and downright comforting. That’s exactly how I came up with these white chicken enchiladas.
One day, I wanted something different from the classic red sauce enchiladas, and I thought—why not try a white, creamy sauce instead?
The result was so good that I had to share it with you.
If you’re looking for a meal that’s simple, tasty, and sure to please everyone at the table, these white chicken enchiladas are it.
What Are White Chicken Enchiladas?
White chicken enchiladas are soft tortillas filled with shredded chicken, cheese, and sometimes veggies, then baked in a creamy white sauce instead of the traditional red enchilada sauce. The white sauce is usually made with sour cream, green chilies, and cheese. The flavor is mild, creamy, and a little tangy, making it perfect for kids and adults alike.
Why You’ll Love This Recipe
I can think of a dozen reasons, but let’s keep it simple:
- Creamy and cheesy goodness – The white sauce takes comfort food to a whole new level.
- Family-friendly – Even picky eaters love this dish because it’s not spicy but still flavorful.
- Easy to make – With simple ingredients you probably already have at home, you can whip this up any night of the week.
- Perfect for leftovers – They taste just as good the next day, sometimes even better.
Ingredients You’ll Need
Here’s everything you’ll need to make these white chicken enchiladas:
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 flour tortillas (soft and medium-sized)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Step-by-Step Instructions
Let’s break it down step by step so you can easily follow along.
1. Prepare the Chicken Filling
In a bowl, mix the shredded chicken with 1 cup of cheese. This is your enchilada filling. You can also add some sautéed onions, peppers, or even corn if you want extra flavor.
2. Roll the Enchiladas
Place about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
3. Make the White Sauce
In a saucepan, melt the butter, then whisk in the flour. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth, whisking until smooth. Let it simmer for a few minutes until it thickens. Stir in the sour cream and green chilies. Season with salt and pepper.
4. Assemble
Pour the sauce over the rolled enchiladas, making sure every tortilla is covered. Sprinkle the remaining cheese on top.
5. Bake
Bake at 350°F (175°C) for about 25 minutes, or until the cheese is melted and bubbly. If you like a golden top, turn on the broiler for the last 2–3 minutes.
6. Serve
Garnish with fresh cilantro or a squeeze of lime juice. Serve hot with rice, beans, or even a simple side salad.
Tips for the Best White Chicken Enchiladas
- Use rotisserie chicken – It saves time and adds extra flavor.
- Don’t overstuff the tortillas – Keep the filling light so they roll easily.
- Warm the tortillas first – Microwave them for 20 seconds so they don’t crack when rolling.
- Add spice if you want – Toss in some jalapeños or a pinch of cayenne if you like a little heat.
What to Serve with White Chicken Enchiladas
These enchiladas are rich and creamy, so I like pairing them with fresh, light sides:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Fresh salsa or pico de gallo
- Guacamole and chips
- A crisp side salad with lime dressing
Storing and Reheating
One of my favorite things about this recipe is how well it keeps.
- In the fridge: Store leftovers in an airtight container for up to 3 days.
- In the freezer: Wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- To reheat: Pop them in the oven at 350°F until warmed through, or heat individual servings in the microwave.
Variations to Try
Don’t be afraid to get creative! Here are a few fun twists:
- Veggie enchiladas – Swap chicken for sautéed mushrooms, spinach, or zucchini.
- Spicy version – Add diced jalapeños, chili powder, or hot sauce to the sauce.
- Extra cheesy – Mix in cream cheese with the filling for ultra creaminess.
- Different protein – Try shredded turkey, pork, or even ground beef.
Why These Enchiladas Always Impress
Every time I make these for family or friends, they disappear fast. The creamy white sauce feels fancy, but it’s actually super simple. It’s one of those recipes that looks like you spent hours in the kitchen when really, it only takes about 40 minutes start to finish.
FAQs About White Chicken Enchiladas
Q: Can I make these enchiladas ahead of time?
Yes! You can assemble them, cover with sauce, and refrigerate for up to 24 hours before baking. Just add 5–10 minutes to the bake time.
Q: Can I use corn tortillas instead of flour?
You can, but corn tortillas are more delicate and might break. If you prefer corn, warm them first and handle gently.
Q: What cheese works best?
Monterey Jack melts beautifully and has a mild flavor, but cheddar, mozzarella, or a Mexican blend also work well.
Q: How do I keep the tortillas from getting soggy?
Don’t drown them in sauce before baking. Just cover evenly, and bake uncovered for a perfect texture.
Q: Can I make these low-fat?
Yes! Use light sour cream, reduced-fat cheese, and whole-wheat tortillas for a healthier version.
There you go—a full breakdown of my favorite white chicken enchiladas. If you’re looking for a dinner that’s creamy, cheesy, and always a hit, this recipe is for you. Once you try it, you’ll see why it’s my go-to comfort food.
