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.

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We love enchiladas! Make sure to also check out these Easy 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.

How to Make White Chicken Enchiladas

1. 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.
2. 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.
3. BAKE: Pour the sauce over the top of the rolled tortillas, top with more cheese, and bake until bubbly.

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 2 cans instead of 1.

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

White Chicken Chili
Smothered Chicken Burritos
Pork Carnitas
Chicken Chimichanga Recipe
Tres Leches Cake

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White Chicken Enchiladas

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★★★★★

4.8 from 22 reviews

• Author: Deborah Harroun
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baked
• Cuisine: Mexican

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Description

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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Scale 1x2x3x

Ingredients

• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 2 cups cooked, shredded chicken
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 14 oz chicken broth
• 1 cup sour cream
• 1 7-ounce can diced green chiles
• cilantro for garnish, optional

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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.  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.

Recipe Notes:

adapted from Cassie Craves

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

• Serving Size: 2 enchiladas
• Calories: 835
• Sugar: 0 g
• Sodium: 1038 mg
• Fat: 45 g
• Saturated Fat: 25 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 0 g
• Protein: 47 g
• Cholesterol: 157 mg

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