White Chicken Enchiladas feature flavorful shredded chicken wrapped up in tortillas and baked beneath a rich, creamy, bold cheesy sauce! This is a supremely comforting easy dinner recipe that’s as easy to make as it is delicious.
Why we love this Creamy White Chicken Enchiladas Recipe
This is one of my favorite comfort food recipes! Here’s why I make it as often as I can:
- Mexican comfort food. These green chile enchiladas make for the most satisfying meal! Filling, creamy and delicious!
- An addictive cheese sauce. Bubbling, gooey cheese sauce that’s so rich and perfect over chicken.
- An easy enchilada! The sauce is simple to whip up and the enchiladas are a breeze to assemble using rotisserie chicken, then bake – done!
What are the best tortillas for white chicken enchiladas?
I used flour tortillas for these creamy chicken enchiladas since they roll up well and crisp up nicely. You can use corn tortillas, if you wish, they are slightly more healthy as some flour tortillas contain refined flour and lard.
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How to Store and Reheat
Once cooled to room temperature, you can store leftover white enchiladas in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 30 seconds at a time until warmed through.
How to Freeze
These creamy chicken enchiladas freeze really well. Freezing the enchiladas and the sauce separately means the enchiladas don’t get soggy. Make the recipe up until step 8, allow the sauce to cool, then freeze separately.
Top Reader Review
“I just finished eating this recipe. I loved it! The sauce is delicious. I’m going to use the sauce recipe for queso dip.” – Cindy
Creamy White Chicken Enchiladas Recipe
Ingredients
For the Enchiladas:
- 3 cups shredded cooked chicken we used rotisserie chicken
- 1 cup green chile enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 7 ounces green chiles 1 can, drained and rinsed
- ½ cup yellow onion diced (optional)
- 10 medium flour tortillas
For the Cheese Sauce:
- 2 tablespoons salted butter
- 3 tablespoons flour
- 8.5 ounces unsalted chicken broth
- 1 cup low fat sour cream
- 7 ounces green chiles 1 can, drained and rinsed
- 1½ cups shredded Monterey Jack cheese
- cilantro for garnish roughly chopped
Instructions
- Preheat oven to 350℉. Spray a 9×13 inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.3 cups shredded cooked chicken, 1 cup green chile enchilada sauce, 1 cup shredded Monterey Jack cheese, 7 ounces green chiles, ½ cup yellow onion
- Place 2-3 tablespoons of the chicken mixture into each tortilla (fill down the center), and roll to close. Place in the baking dish, seam side down. (I put 8 tortillas along the long side of the baking dish, then squeezed in the extra two along the side.)10 medium flour tortillas
- In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until smooth.2 tablespoons salted butter, 3 tablespoons flour
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.8.5 ounces unsalted chicken broth
- Stir in the sour cream and remaining 7 ounces green chiles.1 cup low fat sour cream, 7 ounces green chiles
- When bubbling, stir in 1 cup of cheese and stir until melted and smooth.1½ cups shredded Monterey Jack cheese
- Pour the cheese sauce over the enchiladas, fully covering. Top with the last remaining ½ cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.cilantro for garnish
- Enjoy!
Notes
- For ease, you can use store bought rotisserie chicken.
- You can shred your chicken using two forks. If you have a stand mixer you can use the paddle attachment to shred your chicken.
- This meal is already super hearty, but you can use canned white beans (drained and rinsed) for extra heartiness and texture.
- Serve on its own, with rice and beans, or with some greens.
How to make White Chicken Enchiladas Step by Step
Make the filling: Stir together 3 cups shredded chicken, 1 cup green chile enchilada sauce, 1 cup cheese, 7oz green chiles and 1/2 cup diced yellow onion until combined.
Roll the enchiladas: Place 2-3 tbsp of the chicken mixture into each flour tortilla (10 total) and roll to close. Place seam side down in a baking dish.
Make the cheese sauce: Melt 2 tbsp butter in a pot over medium heat. Whisk in 3 tbsp flour until smooth. Whisk in 8.5oz chicken broth to combine. Simmer and thicken for a few minutes. Then, stir in 1 cup low fat sour cream and 7oz green chiles. Once bubbling, stir in 1 cup shredded cheese until melted and smooth.
Assemble and bake: Pour the cheese sauce all over the enchiladas in the baking dish. Top with 1/2 cup shredded cheese. Bake at 350°F for 25-30 minutes.
More Mexican Chicken Recipes We Love
- Healthy Chicken Enchiladas
- Chicken Taco Salad
- Sour Cream Chicken Enchiladas
- Crockpot Salsa Chicken
- Chicken Mole
- Sheet Pan Chicken Fajitas
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
I just finished eating this recipe. I loved it! The sauce is DElicious. I’m going to use the sauce recipe for queso dip.
That doesn’t sound like a bad idea!!
This turned out pretty well, with a really creamy sauce. I’ve never in my life seen chopped green chiles in a 7 ounce can so I used two 4 ounce cans, which is the only way they’re sold in Washington, DC. I was worried that you really had meant 4 ounce cans and that it would be too much in both the enchiladas and the sauce, but actually the amount was fine (plus two of the cans were hot, so even better!). All I had was large, 10 inch flour tortillas, but all 10 fit perfectly in the pan. I also always shred chicken in my food processor; that fork business is a waste of time! Anyway, I’m sure I’ll be making this again for a quick and easy enchilada dish.
Yum! Sounds like you made a delicious meal, Helen!
Hi Becky, love this enchilada recipe a lot and so easy to do. I make these all the time and everyone loves them. It’s my go to dish for big to do’s. Thanks babe for your recipes and i thank your wonderful. love you!
Thanks for stopping by!
I Love this recipe, will do it again
Thanks for stopping by, Mary!