If you’ve been on the hunt for a comforting, crowd-pleasing dinner that doesn’t demand hours in the kitchen, these White Chicken Enchiladas are your new best friend. Rich, cheesy, and kissed with just a hint of green chile heat, this dish is perfect for weeknights when you’re short on time but big on flavor cravings. Whether you’re cooking for picky eaters, your partner, or the whole family, this is one of those meals that quietly makes its way onto your regular dinner rotation.
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Why You’ll Love These White Chicken Enchiladas
When I first made these White Chicken Enchiladas for a Sunday church potluck, I didn’t even get a chance to grab one for myself—they were gone in minutes. That’s when I knew I had a winner on my hands. Here’s why these are so special:
- They’re cozy, creamy, and melt-in-your-mouth good.
- You can use a rotisserie chicken to save time (praise be for shortcuts!).
- No canned soup—just a from-scratch white sauce that tastes like you worked way harder than you did.
Ingredients
Here’s what you’ll need and why it matters:
- Shredded cooked chicken – Rotisserie works great and keeps it juicy.
- Monterey Jack cheese (or mozzarella) – Adds that dreamy melt and mild flavor.
- Salt, pepper, Adobo seasoning – Boosts flavor in the chicken mix.
- Flour tortillas (taco size) – Soft and easy to roll.
- Butter + all-purpose flour – Forms the base of your roux (aka thickens the sauce).
- Chicken broth – Gives the sauce a savory depth.
- Sour cream – For tang and creaminess.
- Diced green chiles (undrained) – A mild kick without overwhelming heat.
📝 Note: Full ingredient measurements are listed in the recipe card at the bottom of this post!
Step-by-Step: How to Make White Cheesy Chicken Enchiladas
1. Prep the Filling
Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
In a medium bowl, combine your cooked shredded chicken, cheese, and seasonings. Mix until well combined.
2. Roll It Up
Scoop the chicken mixture evenly into each tortilla, roll them up, and snugly place them seam-side down in the baking dish.
3. Make the White Enchilada Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute—just enough to get rid of that raw flour taste (but don’t let it brown!).
Slowly whisk in the chicken broth until smooth, then stir in the sour cream and green chiles. Keep the heat low and stir often—don’t let it boil or the creaminess will curdle.
4. Assemble and Bake
Pour the sauce over your enchiladas, then top with the remaining cheese. Bake for 20–25 minutes. If you’re like me and love a bubbly, golden top, broil it for the last couple minutes (but don’t walk away!).
Tips for the Best Enchilada White Sauce
- If your sauce looks too thick, whisk in a splash more broth.
- Want a spicy version? Add a few dashes of hot sauce or swap in pepper jack cheese.
- You can prep everything ahead of time and bake later—just cover and refrigerate.
A Little Kitchen Story…
Back in Amarillo, my mama used to make something similar for busy weeknights, but she always used cream of mushroom soup. I gave it a Nova-style glow-up—real sauce, bold flavors, and no mystery cans. It’s now my go-to when I teach cooking classes for beginners because it’s simple but feels fancy.
FAQs About White Cheesy Chicken Enchiladas
Can I substitute corn tortillas?
Absolutely! Just warm them slightly so they don’t crack when rolling.
How should I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of broth to keep them moist.
Can I use other proteins?
Sure thing—leftover turkey or even pulled pork works well. Or for a twist, try a Beef Enchilada Recipe With White Sauce.
Let’s Get Cooking!
So whether you call them White Enchilada, Chicken White Enchiladas, or just “that creamy goodness,” this recipe is a keeper. It’s cozy enough for a night in but impressive enough for guests. Go ahead and give these White Chicken Enchiladas a whirl—your dinner table will thank you.
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Creamy White Chicken Enchiladas That’ll Win Over Any Crowd
- Total Time: 40 minutes
- Yield: 10 enchiladas 1x
Description
These creamy White Chicken Enchiladas are a comfort food classic—perfect for busy weeknights or feeding a hungry crowd.
Ingredients
2 cups shredded, cooked chicken (rotisserie works great)
1 cup shredded Monterey Jack cheese (or mozzarella)
Salt, pepper, Adobo seasoning, to taste
10 flour tortillas (taco size)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles (do not drain)
1 cup shredded Monterey Jack cheese (for topping)
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
2. In a medium bowl, mix chicken, 1 cup cheese, salt, pepper, and Adobo seasoning.
3. Divide the chicken mixture evenly between tortillas, roll them up, and place seam-side down in the dish.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Slowly whisk in chicken broth until smooth and thickened.
6. Stir in sour cream and green chiles. Heat through without boiling.
7. Pour the sauce evenly over the enchiladas.
8. Top with the remaining 1 cup cheese.
9. Bake for 20–25 minutes, until bubbly. Broil for 1–2 minutes for a golden top if desired.
10. Serve hot, garnished with chopped cilantro or green onions if you like.
Notes
Make ahead: Assemble in the morning and refrigerate until ready to bake.
Swap out chicken for turkey or ground beef for variety.
Use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg
Keywords: White Chicken Enchiladas, White Enchilada, Easy White Cheese Enchiladas, Chili Chicken Enchiladas