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!)
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.
Melissa D. says
Everyone in our house has an ulcer and I am allergic to pepper but we all love Mexican food! I make the recipe as written except I leave out the green Chile’s. Hands down the greatest enchiladas EVEr!!!! Thank you so much for such an amazing recipe!!! If you haven’t tried this recipe… do so immediately!
Deborah says
Yay! I’m so glad to hear they are great without the chiles as well. Thanks for the review!
Sadie says
Very tasty! I usually use traditional Mexican cheeses and Mexican Sour Cream as I was raised on the CA Baja border and like it better. I did enjoy this recipe!
Mary Alice McLaurin says
Freezes beautifully
Shannon Nicholls says
Thx amazing thank you
Shannon Nicholls says
Thx amazing
Kathy Butler says
I am going to save this recipe to try very soon ! Looks delicious 👍
Deborah says
I hope you enjoy it!