If there’s one dinner that’s always a crowd-pleaser in our house, it’s enchiladas—especially when they’re creamy, cheesy, and packed with tender chicken. And let me tell you, these White Chicken Enchiladas check all the right boxes.
They’re hearty, flavorful, and just the right amount of indulgent, without being overly complicated. I love that they feel like comfort food but are still easy enough to whip up on a weeknight. Plus, they have that cozy, home-cooked taste that makes you feel like you’re getting a warm hug in every bite.
I first made these enchiladas on a cold weeknight when I had a leftover rotisserie chicken sitting in the fridge and absolutely zero motivation to make anything fancy. Fast forward to now, and they’ve become a regular staple in our meal rotation. My family practically devours them every time—no leftovers in sight (unless I double the recipe, which I totally recommend).
Let’s dive into the creamy, cheesy goodness step-by-step so you can make this your new go-to meal, too!
Ingredients You’ll Need
For the Chicken Filling:
2 cups cooked chicken, shredded (rotisserie works great!)
½ cup finely diced onion
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
1 teaspoon vegetable oil
For the White Enchilada Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup sour cream
1 cup shredded Monterey Jack cheese
4 ounces cream cheese, softened
4 ounces diced green chiles (mild)
Salt to taste
For Assembly:
8 to 10 flour tortillas (6-inch)
½ cup shredded Monterey Jack or cheddar cheese (for topping)
Fresh cilantro leaves (optional garnish)
STEP 1: Cook the Chicken Filling
If you’re using rotisserie chicken, go ahead and shred it ahead of time—it’ll save you tons of effort. Otherwise, any cooked, shredded chicken will work just fine.
Start by warming the vegetable oil in a skillet over medium heat. Toss in the finely diced onion and sauté until it turns nice and translucent (about 3–4 minutes). Then add your minced garlic and stir just until it becomes fragrant—about 30 seconds or so.
Next, stir in the shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Give everything a good mix so the chicken soaks up those warm spices. Once it’s well combined and heated through, go ahead and take it off the heat and set it aside while you move on to the sauce.
Tip: You can make the filling ahead of time and store it in the fridge for up to 2 days. It’s a huge timesaver on busy nights!
STEP 2: Make the Creamy White Sauce
Okay, this sauce is what really makes these enchiladas stand out. It’s velvety, cheesy, and just the right touch of tangy from the sour cream.
Start by melting the butter in a medium saucepan over medium heat. Once it’s melted, whisk in the flour and let it cook for about a minute. This helps get rid of that raw flour taste and creates a roux to thicken the sauce.
Slowly whisk in the chicken broth, making sure there are no lumps. Keep stirring until the mixture starts to thicken—this should only take a few minutes.
Reduce the heat and stir in the sour cream, softened cream cheese, diced green chiles, and shredded Monterey Jack cheese. Keep stirring until the cheese is fully melted and the sauce is super smooth and creamy. Don’t forget to taste and season with a bit of salt if needed.
Tip: If you like things spicy, this is the perfect time to add a pinch of cayenne or use hot diced green chiles instead of mild.
How to Assemble and Bake the Perfect White Chicken Enchiladas
Now that your filling and creamy white sauce are ready, it’s time to bring everything together! This part is honestly the most satisfying—rolling up those tortillas and knowing that in just about 30 minutes, you’ll be pulling a bubbly, golden dish of deliciousness out of the oven.
One of the things I love about this recipe is how easy it is to customize. You can scale it up for a crowd or tone it down for a cozy dinner for two and save the leftovers (if there are any!). I’ve even made a double batch to freeze for future busy nights, and they reheat beautifully.
Ready to build these beauties? Let’s go step by step.
STEP 3: Preheat and Prep the Dish
Preheat your oven to 375°F (190°C) so it’s hot and ready by the time your enchiladas are assembled.
Lightly grease a 9×13-inch baking dish, then spoon a small amount of the white sauce (about ½ cup) into the bottom. Spread it out evenly to prevent the enchiladas from sticking and to help keep everything moist while baking.
STEP 4: Fill and Roll the Tortillas
Now for the fun part—assembly!
If your tortillas are a little stiff or cracking at the edges, warm them for about 20–30 seconds in the microwave between two damp paper towels. This makes them pliable and easier to roll without tearing.
Spoon about 2 to 3 tablespoons of the chicken filling down the center of each tortilla. Roll them up snugly (but not too tight), and place them seam-side down into your prepared baking dish. Keep going until all the filling is used up and the pan is full.
Tip: You’ll get about 8 to 10 enchiladas depending on how much filling you use per tortilla. If you have a little extra filling or sauce, just tuck it into the sides or drizzle it over the top—no one’s complaining!
STEP 5: Smother in Sauce and Cheese
Once your enchiladas are all snug in the baking dish, pour the remaining white sauce evenly over the top. Use a spoon or spatula to make sure every inch is covered—this is what gives them that melt-in-your-mouth texture.
Sprinkle the remaining ½ cup of shredded Monterey Jack or cheddar cheese over the top. If you’re a cheese lover, go ahead and add a little extra. No judgment here.
STEP 6: Bake Until Bubbly and Golden
Place your dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and just starting to turn golden.
You don’t need to cover them while baking, but if you notice the cheese browning too quickly, feel free to loosely tent the dish with foil during the last 5 minutes.
Once baked, let the enchiladas sit for about 5 minutes before serving. This helps everything settle and makes it easier to serve without the filling spilling out.
Extra Tips for Success
Use rotisserie chicken to save time. It’s tender, flavorful, and makes prep a breeze.
Add more heat with chopped jalapeños, spicy green chiles, or a dash of hot sauce in the sauce.
Make ahead by assembling the enchiladas up to a day in advance. Just cover and refrigerate until ready to bake.
Freezer-friendly tip: Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to a month. Bake directly from frozen—just add about 10 extra minutes to the bake time.
White Chicken Enchiladas: FAQs and Final Thoughts
If this is your first time making white chicken enchiladas—or even if you’re a seasoned pro—it’s totally normal to have a few questions pop up along the way. Below are some of the most common questions I get about this recipe, plus some helpful answers to guide you through every batch with confidence.
Frequently Asked Questions
1. Can I use corn tortillas instead of flour?
Yes, you can! Just keep in mind that corn tortillas tend to be smaller and a bit more fragile. Warm them well before rolling to prevent cracks, and consider lightly frying them in a bit of oil to make them more pliable and flavorful.
2. What kind of chicken works best for this recipe?
Rotisserie chicken is my go-to because it’s juicy, flavorful, and already cooked, which saves time. But any cooked, shredded chicken—like poached, baked, or leftover grilled chicken—works great.
3. Can I make these enchiladas ahead of time?
Absolutely. You can assemble the enchiladas up to 24 hours in advance and store them covered in the fridge. When you’re ready to bake, just pop them into the preheated oven and add a few extra minutes if they’re cold from the fridge.
4. How spicy are these enchiladas?
They’re very mild, especially when using mild green chiles. If you prefer more heat, go with hot green chiles, add a diced jalapeño to the filling, or toss in a pinch of cayenne pepper to the sauce.
5. Can I freeze these for later?
Yes! These enchiladas freeze beautifully. Just assemble them in a freezer-safe dish (before baking), wrap tightly, and freeze for up to a month. To bake from frozen, cover with foil and add 10–15 minutes to the baking time.
6. What can I serve with white chicken enchiladas?
Great sides include Mexican rice, refried beans, a simple salad with lime vinaigrette, or even just chips and guacamole. They’re rich and filling, so a light, fresh side pairs nicely.
7. Can I use low-fat ingredients?
You can swap in light sour cream and reduced-fat cream cheese if you’d like, but keep in mind that the sauce may not be quite as rich or creamy. It will still be delicious though!
Conclusion: Time to Dig In
There’s something seriously comforting about pulling a dish of golden, bubbly enchiladas from the oven and knowing that dinner is not only going to be delicious, but really satisfying. These white chicken enchiladas have become a go-to for busy nights, potlucks, and cozy Sunday dinners—and for good reason. They’re simple to prepare, endlessly adaptable, and packed with creamy, cheesy goodness in every bite.
If you’ve been searching for a no-fuss, flavor-packed dinner idea, this recipe is it. Once you’ve tried them, I’d love to hear how they turned out for you! Drop a comment below, let me know if you made any fun variations, or tell me if your family gobbled them up as quickly as mine does.
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White Chicken Enchiladas
Description
Creamy, tender chicken is wrapped in soft tortillas and smothered with a luscious white sauce made from a blend of green chiles, sour cream, and Monterey Jack cheese. Baked until bubbling and golden, these enchiladas offer a perfect balance of mild spice and rich, comforting flavor that’s ideal for weeknight dinners or casual gatherings.
Ingredients
For the chicken filling
2 cups cooked chicken, shredded
½ cup finely diced onion
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
1 teaspoon vegetable oil
For the white enchilada sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup sour cream
1 cup shredded Monterey Jack cheese
4 ounces cream cheese, softened
4 ounces diced green chiles (mild)
Salt to taste
For assembly
8 to 10 flour tortillas (6-inch)
½ cup shredded Monterey Jack or cheddar cheese for topping
Fresh cilantro leaves for garnish (optional)
Instructions
Begin by warming the oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant. Stir in the shredded chicken along with cumin, chili powder, salt, and pepper. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a paste and cook briefly to eliminate the raw flour taste. Gradually pour in the chicken broth while whisking constantly until the mixture thickens. Lower the heat and stir in the sour cream, cream cheese, diced green chiles, and shredded Monterey Jack. Season with salt and simmer gently until the sauce is smooth and creamy.
Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce across the bottom of a baking dish. Warm the tortillas briefly in the microwave or on a skillet to make them pliable. Spoon a portion of the chicken filling into the center of each tortilla, roll tightly, and place seam-side down in the prepared dish. Pour the remaining white sauce evenly over the top and sprinkle with shredded cheese.
Bake until the sauce is bubbly and the cheese is lightly golden, about twenty minutes. Remove from the oven and allow the enchiladas to rest for five minutes before serving. Garnish with cilantro leaves if desired.
Notes
Using rotisserie chicken saves time and adds extra flavor.
For a spicier kick, choose hot diced chiles or add a pinch of cayenne to the sauce.
Leftovers can be reheated under foil in a 350°F (175°C) oven for about ten minutes to maintain creaminess.
To freeze, assemble enchiladas in a freezer-safe dish, cover tightly, and store for up to one month; bake directly from frozen, adding an extra ten minutes to the cook time.
