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.
What’s in this White Chicken Enchilada Recipe
Shredded succulent chicken with a green chile enchilada sauce, encased in crispy tortilla and baked to perfection. So easy and SO good!
- Shredded Chicken: You can make your own or buy an already cooked rotisserie chicken to shred.
- Green Chile Enchilada Sauce: This gives the entire dish so much bold flavor!
- Monterey Jack Cheese: You’ll need this both for the chicken filling and for the cheese sauce.
- Green Chiles: They’ll need to be drained and rinsed prior to being added to the filling and the cheese sauce.
- Yellow Onion: This is an optional ingredient for the chicken filling. I personally love it!
- Tortillas: Medium flour tortillas work best here.
- Butter: I use salted butter for the sauce, but you can opt for unsalted if preferred.
- Flour: This is used to thicken the sauce to the perfect consistency.
- Chicken Broth: Low-sodium chicken broth is preferred to keep the saltiness to a minimum.
- Low Fat Sour Cream: This helps to thicken the sauce and make it delectably creamy.
- Cilantro: The very best fresh garnish!
PRO TIP: You can shred your chicken using two forks. If you have a stand mixer you can use the paddle attachment to shred your chicken.
What are the best tortillas for 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.
This white enchilada sauce consists of butter, flour, chicken broth, low fat sour cream, green chiles and Monterrey Jack cheese.
Butter and flour are mixed together to create the thick base of the sauce. The sour cream also helps to thicken the cheese sauce to the best creamy consistency.
This meal is already super hearty, but you can use canned white beans (drain and rinsed) for extra heartiness and texture.
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.
Serving Suggestions
Serve these chicken enchiladas with some of my favorite Mexican inspired side dish recipes like Mexican Corn on the Cob and Refried Beans!
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
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
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!
Orval Taylor says
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!
Becky Hardin says
Thanks for stopping by!
Mary Mendonca says
I Love this recipe, will do it again
Becky Hardin says
Thanks for stopping by, Mary!