This recipe for Creamy White Chicken Enchiladas is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!
A DELICIOUS CHICKEN ENCHILADA RECIPE
One of my favorite Mexican meals (besides chimichangas) are enchiladas. This is one of those recipes that everyone loves – even picky eaters! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. It’s the perfect weeknight meal that can be pulled together pretty quickly!
I have made this recipe so many times. I make it exactly to the recipe. It’s always a hit–even with two picky kiddos. We love it so
much, we’ve eaten the leftovers for breakfast!
FREQUENTLY ASKED QUESTIONS:
What is the best way to prepare shredded chicken?
*You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
*Or you can boil your chicken until cooked.
*Or you could use a store bought rotisserie chicken.
*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
*Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.
Do you have a more traditional red sauce enchilada recipe?
If you are looking for a more traditional homemade red enchilada sauce, be sure to check out my recipe for Chicken Enchilada with red sauce!
What can I serve with white chicken enchiladas?
Some Crock Pot Refried Beans or one of my personal favorites – my 3-Ingredient Mexican Rice! Or, if you like, just serve with a delicious, leafy green salad.
Could I use corn tortillas instead?
Absolutely! Corn tortillas need to be individually warmed up before rolling or they will tear as you roll them up keep that in mind.
How do you store leftover white chicken enchiladas?
White Chicken Enchiladas can be covered and stored in the refrigerator for up to 3 days. They can be frozen (before being cooked) for up to 3 months. Cover well to protect against freezer burn and make sure the sauce is completely cool before wrapping. When ready to cook, make sure to let it come to room temperature before cooking per directions. You can also store leftovers in the freezer then re-heat in the microwave.
Ingredients You’ll Need
Here’s everything you need to make this easy and delicious recipe. You can also customize based on your taste and what you have at home.
🌮 Tortillas
Use soft flour tortillas for the best texture. Larger, taco-size tortillas work great for filling and rolling.
If you prefer, you can swap in corn tortillas—just warm them slightly before using so they don’t crack.
🍗 Cooked Shredded Chicken
You’ll need pre-cooked, shredded chicken.
This can be:
- Rotisserie chicken
- Boiled chicken breast
- Leftover chicken
It’s a great way to save time and use what you already have.
🧀 Cheese
Monterey Jack cheese melts beautifully and gives a creamy texture.
You can also try:
- Cheddar
- Mozzarella
- Pepper Jack (for a little spice 🌶️)
🧈 Butter & Flour
These two ingredients are used together to create a base for the sauce.
They help thicken it and give it that rich, creamy consistency.
🥣 Chicken Broth
Chicken broth adds flavor and helps create the sauce.
For a healthier option, use low-sodium or no-sodium broth.
🍶 Sour Cream
Sour cream makes the sauce creamy and slightly tangy.
If you want alternatives, you can use:
- Plain Greek yogurt
Softened cream cheese
🌶️ Diced Green Chiles
- These add a mild flavor with very little heat.
- If you’re sensitive to spice, you can skip them completely.
🧂 Seasonings
Simple seasoning brings everything together. Use:
- Salt
- Black pepper
- Adobo seasoning
HOW TO MAKE WHITE CHICKEN ENCHILADAS RECIPE:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. In a medium-sized bowl, mix together 2 cups shredded chicken with 1 cup shredded Monterey Jack cheese. Season with salt, pepper and a little Adobo seasoning.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn.)
Add chicken broth and whisk until smooth.
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.
White Chicken Enchiladas
Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
- Place chicken mixture into each of the 10 flour tortillas.
- Roll them all up and place them in the prepared baking dish.
- In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
- Add 2 cups chicken broth and whisk until smooth.
- Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with 1 cup shredded Monterey Jack Cheese.
- Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I have this set for five servings assuming it would be 2 enchiladas per person.