White Chicken Enchiladas

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 Sausage and Bean 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!) You can also use a rotisserie chicken or any leftover chicken.
• 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

STEP 1: Combine half of the cheese with the chicken in a bowl.

STEP 2: Take some of that chicken mixture and place it down the middle of each tortilla.

STEP 3: Roll the tortillas, and then place them in a baking dish sprayed with nonstick cooking spray. You will want to place them in seam side down. Set this aside.

STEP 4: Now you will make the sauce. Melt the butter, then add in the flour. Once this has cooked together for a minute, whisk in the chicken broth. Cook this for a few minutes, until it starts to thicken up.

STEP 5: Mix in the sour cream and the green chiles. Make sure everything is whisked together well.

STEP 6: Pour the sauce over the top of the enchiladas. Use a spatula, if needed, to make sure the sauce is in an even layer. Top with the remaining cheese, then bake until the cheese is melted and the sauce is bubbling.

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

4.91 from 43 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican

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Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.

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Ingredients

• ▢ 2 cups (8 oz) shredded Monterey Jack cheese divided
• ▢ 2 cups (10 oz) 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 oz) 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.
  1 cups (8 oz) shredded Monterey Jack cheese, 2 cups (10 oz) cooked, shredded chicken, 8 (8-inch) flour tortillas
• 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.
  3 tablespoons butter, 3 tablespoons all-purpose flour, 14 oz chicken broth, 1 cup sour cream, 1 (7 oz) can diced green chiles, salt and pepper
• Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
  1 cups (8 oz) shredded Monterey Jack cheese
• 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.
  cilantro for garnish

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 2enchiladas, Calories: 835kcal (42%), Carbohydrates: 57g (19%), Protein: 47g (94%), Fat: 45g (69%), Saturated Fat: 25g (156%), Polyunsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 157mg (52%), Sodium: 1038mg (45%), Fiber: 0g, Sugar: 0g

Keywords: creamy chicken enchiladas, easy chicken enchiladas, white chicken enchiladas