White Chicken Enchilada Recipe: There’s something truly comforting about creamy, cheesy white chicken enchiladas. These aren’t your average enchiladas. Instead of the traditional red or green sauce, this recipe features a rich, velvety white sauce made with sour cream and green chilies. It wraps around tender shredded chicken and gooey melted cheese, all hugged together in soft tortillas, then baked to bubbly perfection. Whether you’re making dinner for your family, planning a casual get-together, or just satisfying a comfort food craving, this dish is a crowd-pleaser every time. If you love creamy, savory flavors with just a hint of spice, this recipe is your next must-try.
Why You’ll Love This Recipe
Let’s talk about why these white chicken enchiladas should be on your dinner menu tonight:
- Creamy and Comforting: The white sauce is luscious, smooth, and downright addictive.
- Simple Ingredients: Nothing fancy—just basic pantry and fridge staples.
- Quick and Easy: From prep to plate in under an hour.
- Customizable: Spice it up or down, swap out proteins, or add veggies.
- Make-Ahead Friendly: Prep today, bake tomorrow.
They’re the perfect marriage of ease and flavor. This is the kind of meal that feels gourmet but is easy enough for a weeknight.
Ingredients Needed
Before diving in, gather everything you’ll need for this creamy delight. Let’s break it down:
For the Filling
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green chilies (mild or hot, your call)
- Salt and pepper to taste
For the White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cup chopped green chilies
- 1 cup shredded cheese (Monterey Jack or mozzarella)
Optional Toppings
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
- Avocado slices
- A drizzle of lime juice
These toppings not only make the enchiladas look amazing but also add layers of flavor and freshness.
Kitchen Tools You’ll Need
You don’t need a professional chef’s kitchen to whip these up. Here’s what will come in handy:
- A large mixing bowl
- Medium saucepan
- Whisk
- Baking dish (9×13-inch)
- Spatula or spoon for spreading
- Foil (for covering during baking)
Keeping these tools ready will help you breeze through each step without a hiccup.
Preparing the Chicken Filling
Start with the heart of the enchiladas—the filling. If you’re using leftover rotisserie chicken, just shred it with two forks. Otherwise, you can boil or bake chicken breasts and shred once cooled.
In a large mixing bowl, combine:
- Shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup green chilies
- Salt and pepper to taste
Mix everything until well combined. You want the filling to be creamy but not runny. If it feels too dry, add an extra spoonful of sour cream. Too wet? Toss in a handful more cheese. The goal is to create a scoopable, cheesy mixture that holds together nicely in a tortilla.
This filling can be prepped ahead of time and stored in the fridge for up to 2 days, making it ideal for busy nights when dinner needs to come together fast.
Making the Creamy White Sauce
The secret weapon of this dish? That creamy, dreamy white sauce. It’s the difference between good enchiladas and unforgettable ones. Here’s how you make it:
Start by melting 2 tablespoons of butter in a medium saucepan over medium heat. Once it’s fully melted and slightly bubbly, whisk in 2 tablespoons of flour. Keep whisking constantly for about 1 minute—this forms the roux, which thickens the sauce.
Next, slowly pour in 1½ cups of chicken broth, whisking as you go. This helps avoid lumps and gives you a smooth texture. Bring the mixture to a gentle simmer and let it cook for about 3–5 minutes, or until it starts to thicken.
Now it’s time to add flavor and creaminess. Stir in 1 cup of sour cream and ½ cup of green chilies. Reduce the heat to low and cook for another 2 minutes, just until everything is warmed through. You can also add a pinch of garlic powder, onion powder, or even cumin if you want to kick up the flavor a bit
Finally, stir in 1 cup of shredded cheese and let it melt into the sauce. Don’t boil the sauce after adding sour cream or cheese—that can cause it to separate. Keep it on low and stir gently until it’s smooth, creamy, and irresistible.
Assembling the Enchiladas
Now comes the fun part—building the enchiladas!
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.
Lay out your tortillas (flour tortillas work best for this recipe) on a clean surface. Spoon about 2–3 tablespoons of the chicken filling into the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish. Continue until all the filling is used—this usually makes about 8 enchiladas.
Once your baking dish is full, pour the white sauce generously over the top. Make sure every tortilla is completely covered—this keeps them moist and adds that rich, creamy texture to every bite. Sprinkle a little extra cheese on top for that gooey, golden finish.
At this point, your dish is ready for the oven. If you’re preparing ahead, you can cover it with foil and refrigerate for up to 24 hours before baking.
Baking Instructions
Slide your enchiladas into the preheated oven and bake uncovered for 20–25 minutes, or until the sauce is bubbly and the top is lightly golden. If you like a little more browning, switch on the broiler for the last 2–3 minutes—but watch closely so it doesn’t burn.
Once out of the oven, let the enchiladas sit for about 5 minutes. This helps the sauce settle and makes them easier to serve. Top with your favorite garnishes like chopped cilantro, sliced jalapeños, or a dollop of sour cream.
Serve hot and enjoy the creamy, cheesy, flavor-packed goodness!
Tips for the Best White Chicken Enchiladas
Want to make these enchiladas absolutely unforgettable? Here are some tried-and-true tips to level up your dish:
- Use rotisserie chicken for ease: It’s tender, flavorful, and saves you loads of time.
- Warm tortillas before filling: A quick zap in the microwave (covered with a damp towel) makes them more pliable and less likely to tear.
- Don’t skimp on sauce: The secret to a creamy, luscious enchilada is a generous pour of white sauce. Every inch of the tortilla should be drenched.
- Choose the right cheese: Monterey Jack melts beautifully and has a mild, creamy flavor, but feel free to mix in a bit of pepper jack if you want a spicy kick.
- Bake until bubbly: Look for those little golden edges and a bubbling sauce before pulling the dish out of the oven.
And here’s a pro tip: let the enchiladas rest for 5–10 minutes after baking. It might be hard to wait, but it helps everything set and enhances the flavor.
Substitutions and Variations
Don’t be afraid to tweak this recipe to suit your taste or dietary needs. Here are a few simple swaps and add-ons:
- Protein alternatives: Swap the chicken for shredded turkey, ground beef, or even sautéed mushrooms for a vegetarian option.
- Dairy-free version: Use dairy-free cheese and sour cream alternatives; just make sure they melt well and don’t separate when heated.
- Add veggies: Mix in spinach, corn, black beans, or sautéed bell peppers with the filling for an extra nutritional punch.
- Spicy version: Add diced jalapeños to the filling or use pepper jack cheese for some heat.
- Gluten-free adaptation: Use gluten-free tortillas and a 1:1 gluten-free flour blend in the white sauce.
This recipe is incredibly forgiving, so get creative and make it your own!
What to Serve With White Chicken Enchiladas
These enchiladas are hearty on their own, but the right sides can elevate your meal to a full-on fiesta. Here are some favorite pairings:
- Mexican rice: A classic combo that’s flavorful and filling.
- Refried beans or black beans: Creamy or seasoned, either option adds richness.
- Fresh salad: A crisp green salad with a tangy lime vinaigrette balances out the richness of the enchiladas.
- Guacamole and chips: No Tex-Mex meal is complete without a side of guac.
- Corn on the cob or elote: Grilled and topped with cotija cheese, this is a street food favorite that pairs beautifully.
You can also serve with a chilled margarita or agua fresca to complete the experience.
How to Store and Reheat Leftovers
Got leftovers? You’re in luck—these white chicken enchiladas reheat beautifully and are just as delicious the next day (if not better). Here’s how to keep them fresh and tasty:
Storing in the Fridge
Let the enchiladas cool to room temperature before storing. Transfer any leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. They’ll stay fresh in the fridge for up to 4 days.
Freezing for Later
To freeze, place enchiladas in a freezer-safe dish and wrap tightly with plastic wrap and foil. You can also freeze individual portions in zip-top bags. Label with the date, and they’ll be good for up to 3 months.
Reheating Instructions
- Oven: Preheat to 350°F (175°C), cover with foil, and bake for 20–25 minutes until hot and bubbly.
- Microwave: Heat individual portions for 2–3 minutes on high, checking every 30 seconds after the first minute to avoid overcooking.
- Tip: Add a splash of milk or broth before reheating to keep them moist and creamy.
Make-Ahead Instructions
These enchiladas are a fantastic make-ahead option for busy weeks, potlucks, or family dinners. Here’s how you can plan ahead:
Assemble but Don’t Bake
Follow all the steps to assemble the enchiladas, including pouring the sauce on top, but don’t bake them yet. Cover tightly with foil and refrigerate for up to 24 hours.
When you’re ready to serve, remove from the fridge, let sit at room temperature for about 15 minutes, then bake as directed. Add an extra 5–10 minutes to the bake time if it’s still chilly when going into the oven.
Freezing Make-Ahead Enchiladas
To freeze before baking, use a freezer-safe baking dish. Assemble, cover tightly, and freeze. When ready to bake, let it thaw overnight in the fridge, then bake as usual. If baking directly from frozen, cover with foil and bake at 375°F (190°C) for about 45–50 minutes.
Meal prepping has never been this tasty or easy!
FAQs about White Chicken Enchilada Recipe
1. Can I use corn tortillas instead of flour tortillas?
Yes, but be sure to soften them first by briefly frying or microwaving so they don’t break when rolled.
2. Is there a low-carb version of this recipe?
Yes! Use low-carb tortillas, skip the flour in the roux (or replace with almond flour), and opt for low-fat dairy alternatives.
3. How spicy are white chicken enchiladas?
They’re mild to moderately spicy depending on the type of green chilies used. Add jalapeños or hot sauce to dial up the heat.
4. Can I double the recipe?
Absolutely! This recipe doubles well and is perfect for meal prep or feeding a crowd.
5. What can I use instead of sour cream?
Greek yogurt is a great substitute—it’s tangy, creamy, and adds a slight boost of protein.
Conclusion
White chicken enchiladas are more than just a meal—they’re the ultimate comfort food, wrapped in warm tortillas and smothered in creamy, cheesy goodness. They’re easy enough for weeknight dinners but tasty enough for guests and special occasions. Whether you’re feeding a hungry family or planning ahead for a busy week, this recipe is a must-have in your kitchen rotation.
With just a few simple ingredients, a dash of love, and some melty cheese, you’ll have a pan of white chicken enchiladas that’ll earn you rave reviews. So grab those tortillas, preheat the oven, and treat yourself to the creamy, dreamy magic of this unforgettable dish.
