Delicious White Chicken Enchiladas, smothered in a creamy, cheesy sauce. So simple to make and so tasty!
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White Chicken Enchiladas Recipe
Shredded succulent chicken with a green chile enchilada sauce, encased in crispy tortilla and baked to perfection. Perfect for an easy weeknight meal. These creamy white chicken enchiladas will rock your world!
Why you’ll love these White Chicken Enchiladas
- Mexican comfort food. These green chile enchiladas make for the most satisfying meal! Filling, creamy and delicious!
- An addictive cheese sauce. Bubbling, ooey- gooey cheese sauce, that’s 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!
How to make these Creamy White Chicken Enchiladas
Be sure to scroll to the bottom for the full recipe
In a large bowl, stir together the chicken, enchilada sauce, cheese, green chiles and onion. Then fill each tortilla, roll them up and place in a baking tray.
Make the cheese sauce in a pan by melting butter and whisking in flour. Then pour in the chicken broth, whisk to combine and allow to simmer. Stir in the sour cream, and when bubbling, stir in the cheese and stir until melted.
Pour the sauce over the enchiladas and bake for 25-30 mins.
Garnish and enjoy!
Best tortillas for these White Chicken Enchiladas
I used flour tortillas for these creamy chicken enchiladas, 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 contained refined flour and lard.
What to serve with these enchiladas
You can serve these creamy green chile enchiladas on their own, they are super hearty. But you could also marry these up with Mexican rice, sliced avocados or a fresh green salad.
Can you freeze these White Chicken Enchiladas
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.
Easiest Shredded 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.
More Top Tips
- For ease, you can use store bought rotisserie chicken.
- This meal is already super hearty, but you can use canned white beans (drain and rinsed) for extra heartiness and texture.
- Serve on its own, with rice or with some greens.
Other delicious Mexican recipes
Have you tried these Creamy White Chicken Enchiladas? Feel free to leave a star rating and I’d love to hear from you in the comments below!
White Chicken Enchiladas (Creamy Green Chile)
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 drained and rinsed (1 can)
- 1/2 cup diced yellow onion 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 drained and rinsed (1 can)
- 1 1/2 cups shredded Monterey Jack cheese
- cilantro for garnish roughly chopped
Instructions
- Preheat oven to 350F. 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.
- Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
- Make the cheese sauce.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Stir in the sour cream and remaining 7 ounces green chiles.
- When bubbling, stir in 1 cup cheese and stir until melted and smooth.
- Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
- 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 (drain and rinsed) for extra heartiness and texture.
- Serve on its own, with rice or with some greens.
Cindy says
I just finished eating this recipe. I loved it! The sauce is DElicious. I’m going to use the sauce recipe for queso dip.
Becky Hardin says
That doesn’t sound like a bad idea!!
Helen Betts says
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.
Becky Hardin says
Yum! Sounds like you made a delicious meal, Helen!