Guys, these white chicken enchiladas have to be one of my all-time favorite enchilada recipes EVER! This post has been a HUGE reader favorite as well.
They’re cheesy, saucy, and truly downright divine. I promise you will really love these! All that and they come together quickly enough to work for my midweek dinner rotation.
If you love this type 0f enchilada, you might want to try creamy seafood shrimp enchiladas. My shredded beef enchiladas are absolutely heavenly and have an amazing homemade red sauce that is to die for on them. I really hope you try them!!!
If you’re looking for a more traditional chicken enchilada, try my cheesy chicken enchiladas. They’ve been in our families regular dinner rotation for more than a decade! If you’d like an easier version of enchiladas, our green chicken enchilada casserole fits the bill perfectly!
Let’s make these!
What I Love About This Recipe
- Smothered in a rich, tangy, homemade sauce
- Quick to prepare
- Loaded with cheesy goodness!
- No Canned Soup
How To Make White Chicken Enchiladas Recipe
My decadently cheesy enchiladas recipe whips up in less than 45 minutes! A double win — delicious and quick.
- In a bowl, combine chicken and 1 cup of Monterey Jack cheese.
- Fill tortillas with this mixture and roll each one up.
- Arrange the tortillas in the prepared pan.
- Melt butter in a skillet. Sprinkle flour and cook for a minute.
- Remove the skillet from the heat and add chicken broth. Place back on the heat until the sauce thickens.
- Add sour cream and chilies, stir until the sauce is smooth.
- Pour the sauce over the enchiladas. Add the remaining cheese on top.
- Bake.
- Top with green onions and serve.
***See the full instructions below.
Best Chicken To Use For This Recipe
This is a great recipe to use a rotisserie chicken in. It greatly speeds up the prep time and it’s infused with great seasoning.
If you’d prefer, you can use homemade poached chicken or any leftover grilled chicken you happen to have. You can use a combo of white and dark meat or just white or just dark meat per your family’s preference.
White Chicken Enchiladas Recipe Ingredients + Notes
- Diced chiles –Our recipe calls for mild chilies. If your family likes spicy food, you can substitute hotter chilies instead. Another tasty option is fire-roasted chilies. They should be on the shelf near the other canned peppers at your grocery store.
- Chicken –You can cook the chicken according to your favorite method, such as roasting or poaching the breasts. If you’re pressed for time, using a pre-cooked rotisserie chicken from your grocer is a great time-saving shortcut. Honestly, 9 times out of 10, that’s what I use.
- Shredded cheese – We love the flavor of Monterey Jack in this dish. It also helps keep the sauce white! If you have a different cheese on hand, feel free to substitute your favorite shredded cheese in this recipe. My son loves when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. It might be too spicy for little kiddos though.
- Sour cream –We strongly recommend using full-fat sour cream in this recipe. It’s an important factor in the richness of the sauce. Also, low-fat sour cream tends to separate and get runny when heated. You might end up with gloppy enchiladas!
- Green onions –Don’t have any green onions? A sprinkle of chopped cilantro on top will add a bright flavor, too.
- Tortillas –The recipe calls for using flour tortillas, but if youprefer, you can switch them with corn tortillas.I used fajita sized tortillas.
- Seasoning –I didn’t need to add any salt or pepper to this recipe. The chicken broth I used was very flavorful and had a lot of salt already in it. The chicken was also well seasoned and obviously, the cheese had a good amount of salt.
Tools For This Recipe
- A 9×13 baking pan
- A stovetop skillet
- Mixing bowls
- A whisk: The whisk is important! This helps you get the creamiest, dreamiest sauce imaginable.
How To Shred Cooked Chicken
The quickest and easiest way to shred chicken is to use a handheld mixer or a stand-up mixer. Here’s how:
- Place boneless, cooked chicken in a mixing bowl or the bowl of a stand-up mixer.
- Set the mixer on low and mix.
- Et Viola! Perfect shredded chicken in a fraction on the time!!
Storing + Freezing + Meake Ahead
- How Long Can You Keep This In The Fridge? If you have leftover enchiladas, store them in an airtight container to keep them from drying out. Store in the fridge for 3-4 days for optimal freshness.
- Can You Freeze This? Sour cream can tend to get runny and/or chunky in the freezer. Freezing them will change the texture of the sauce. We suggest freezing the stuffed and rolled enchiladas without the sauce. Then make the white sauce on the day you plan to reheat it and eat it.
- Make-Ahead Tips: If you meal prep at the beginning of the week, thesecan easily be prepared several days in advance. Store the stuffed and rolled enchiladas in a covered baking dish. Keep the white sauce separate until you plan to cook the enchiladas. This will cut down on soggy tortillas.
- If you’re making the sauce in advance, it may get a bit too thick when it’s cooled and reheated. This is easy to fix. Add whole milk or chicken stock, one tablespoon at a time, during reheating to achieve your desired thickness. Be sure to stir or whisk thoroughly to maintain the creaminess of the sauce.
- Food Safety:If you’d like more info on food safety check out thislink.
Sour Cream Chicken Enchilada Serving Recommendations
What better way to serve my chicken enchiladas than with a whole Mexican feast? My favorite things to serve with this are my Mexican Rice, charro beans, jalapeno cornbread, Mexican corn salad, and my Southwest salad (my family’s favorite salad! They always eat their veggies when I serve this). All the flavors in the dishes complement each other perfectly and I have a meal on the table that everyone is happy with.
How about some dessert? We like this with our margarita cake (totally nonalchoholic!), pineapple upside down cake, pig pickin cake, or pineapple sheet cake.
If you want to pair this with co*cktails, try our pink margarita,pineapple margarita, or our old-fashioned mocktail, lime rickey!
More Delicious Mexican-Inspired Recipes
- Burrito Bowl
- Fiesta Chicken
- Crockpot Fiesta Chicken
- Chicken Posole
- Mexican Chicken Soup
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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White Chicken Enchiladas
Whip up the cheesiest, dreamiest dinner you've ever had with my sensational White Chicken Enchiladas! Guaranteed to please even the pickiest eaters!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4 -6 servings
Author: Kathleen
Ingredients
- 8-10 small flour tortillas
- 3 cups cooked chicken shredded or chopped
- 3 cups Monterey jack cheese shredded-divided
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies mild
- 2-3 tablespoons green onions sliced
US Customary - Metric
Instructions
Spray a 9x13-inch baking dish with cooking spray and set aside. Preheat oven to 350ºF (177ºC).
In a small bowl, combine chicken (3cups) and 1 cup of Monterey Jack cheese. Fill tortillas (8-10) with this mixture and roll each one up then place seam side down in the prepared pan.
Melt the butter (3tablespoons) in a skillet. Sprinkle flour (3tablespoons) over melted butter and whisk to combine.Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth (2cups). Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!).Add sour cream (1cup) and chilies (1 can) and stir until the sauce is smooth and the sour cream is completely dissolved.
Pour sauce over enchiladas and add remaining cheese over top. Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions (2-3tablespoons) and serve.
Fans Also Made:
Chicken Fajita Casserole
Chile Relleno Casserole
Honey Lime Chicken Enchiladas
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Nutrition
Serving: 1g | Calories: 897kcal | Carbohydrates: 39g | Protein: 45g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 191mg | Sodium: 1472mg | Potassium: 495mg | Fiber: 1.5g | Sugar: 5.5g | Vitamin A: 1400IU | Vitamin C: 10.7mg | Calcium: 780mg | Iron: 4mg
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Reader Interactions
Comments
Dianne says
Yes! Sour cream chicken enchilada recipe. This is my go to for making during the week. So easy to follow and the end results have been consistent. I have made this probably a dozen times and your recipe is the best! Thank you for sharing!
Reply
Kathleen says
Aw, thanks so much Dianne. I’m so happy you like these enchilada’s and keep them in your dinner rotation! We eat this recipe all the time! Thanks for the 5 star rating!!
Linda says
My family’s absolute favorite!
Made for my New England relatives and now it is their number one request when I go up to visit!Reply
Kathleen says
Wow, that’s awesome, Lindaaa! I’m so happy it was a hit in your family 🙂
Thank you so much for your positive feedback and rating!Reply
Bennie L Hamilton says
I’ll give you a five but I don’t see a temperature on here and that’s all I needed temperature and cooking time. If its there I apologize if not kinda doesn’t make sense.
Reply
Kathleen says
Hey, Bennie. Preheat the oven to 350ºF. Bake it for 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly.
Reply
monixa says
I had some leftover smoked pork that I wanted to get creative with, so I halved this recipe and put it over the “pork enchiladas” in a loaf pan. Served them with some black beans and *chef’s kiss*
Thanks for sharing and reading!
Reply
Kathleen says
Wowza! That’s a winner!! Thanks for sharing, Monixa 🙂
Reply
Kim Davidson says
Making this for July 4th / Husbands birthday party. This is one of the easiest and most requested dinners I receive from my family! These are AMAZING! Don’t look for any leftovers….thank you for sharing your recipe with me ❤️
Reply
Kathleen says
Wow, that’s amazing, Kim! 🙂 I’m so happy it was a hit 🙂
Reply
G Williams says
Absolutely delicious and easy recipe. I have to admit I was a bit skeptical due to the small amount of ingredients. Even my picky eater enjoyed this. I found I needed to let it cool down to let the sauce thicken. Thank you for a great recipe.
Reply
Kathleen says
Hey G, so happy you enjoyed! Thanks for your 5 star rating!!
Reply
Mary Tinker says
This recipe is so so good. We had it for dinner last night and lunch today.
Thank you for sharing,Reply
Kathleen says
Thank you so much, Mary! I hope this’ll be on your dinner rotation 🙂
Reply
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