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 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
- 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.
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
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Description
Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.
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
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
Dee Evans says
i loved this so much ! i add extra cheese just because i LOOOVE cheese lol & for my sauce i had to add another tablespoon of flour , but other than that it’s perfect ! this is my 3rd time making them and they never last longer than a day or two LOL
★★★★★
Heather Cortijo says
This recipe has become a weekly staple in my home! So easy and delicious. I gets loads of compliments when I make this for a crowd, and always end up sharing the recipe with at least one person. Thank you!
★★★★★
Joann says
These were delicious 😋 next time I am going to make 1 1/2 sauce and leave the cheese off the top. It’s so good it doesn’t need it
★★★★★
Kasey says
This recipe is wonderful! I have made it several times and my whole family loves it. My dad actually said he thinks it’s his favorite recipe ever!! I’m making it again tonight. (: So simple and delicious!
★★★★★
Billie Seaton says
To add a little extra flavor I add 1/2 box, defrosted, thoroughly squeezed chopped spinach (if you like it).
Ingeri Milam says
My daughter always asks f96r these now! Love it and easy to make. I buy a roasted chicken if in a hurry!
Denise Smith says
This is a recipe my whole family looks forward to! I have now made this about 6 times, and it’s just so easy to throw together. I used a Sams Club pre cooked chicken to save time. There are never any leftovers when we have these yummy enchiladas.
★★★★★
Tiffany says
I typically don’t enjoy this type of food, but I love this recipe! It’s a keeper for sure!
★★★★★
Allison Schmidt says
Making these this weekend! Can I freeze for later? And if so…how? Assemble as directed and just not bake? Suggestions?
Deborah says
I have not tried freezing this recipe. Enchiladas do usually freeze pretty well, but with these, the sour cream might make it so that the sauce separates. They will still probably taste good, but may look a little weird. I would assemble without baking, then bake them after they have thawed.
JulieB says
I am a bit of a food snob and I don’t like spicy. My husband will eat anything and loves spicy.
We LOVED this dish and it is very filling. I do add a very tiny bit of siracha to the sauce. not enough to burn off my taste buds but just enough to a hint of flavor from it.
It’s becoming a staple in my house. Super quick using rotisserie chicken.
★★★★★