Sunny discovered White Chicken Enchiladas while scrolling through Pinterest during one of her “what can I make with leftover chicken?” evenings. The photo showed soft tortillas filled with chicken and covered in a creamy white sauce bubbling with melted cheese. She loved classic red enchiladas but had never tried the creamy version. Sunny isn’t always confident making homemade sauces because she worries they’ll turn lumpy. Still, she whisked the roux slowly, added sour cream carefully, and poured the sauce over the enchiladas. When she pulled the dish from the oven and saw that golden, cheesy top, she knew this dinner would become a favorite.
White Chicken Enchiladas combine tender shredded chicken, soft tortillas, and a rich creamy sauce baked until perfectly bubbly.
Table of Contents
Why White Chicken Enchiladas Are So Popular
Creamy Sauce Makes Them Extra Comforting
White Chicken Enchiladas stand out because of their velvety white sauce made from butter, flour, broth, and sour cream. This sauce coats the enchiladas evenly and bakes into a creamy layer of flavor.
Because the sauce is mild and rich, it complements the chicken without overpowering it. Meanwhile, green chilies add subtle heat and depth.
The result feels comforting and satisfying.
Perfect for Weeknight Dinners or Gatherings
These enchiladas come together quickly, especially if you use rotisserie chicken. You can also assemble them ahead of time and bake when ready.
Additionally, White Chicken Enchiladas freeze well, making them great for meal prep.
Ingredients for White Chicken Enchiladas
Ingredient List
This recipe serves 6.
| Ingredient | Measurement |
|---|---|
| Cooked shredded chicken | 3 cups |
| Flour tortillas | 8 medium |
| Shredded Monterey Jack cheese | 2 cups |
| Butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Chicken broth | 2 cups |
| Sour cream | 1 cup |
| Diced green chilies | 1 (4-ounce) can |
| Garlic powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh cilantro (optional) | 2 tablespoons |
Use rotisserie chicken for convenience.
How to Make White Chicken Enchiladas
Step-by-Step Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a bowl, combine shredded chicken with 1 cup of cheese.
Divide the mixture evenly among tortillas and roll tightly.
Place rolled tortillas seam-side down in the baking dish.
In a saucepan over medium heat, melt butter.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken broth and cook until thickened.
Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper.
Pour sauce evenly over the enchiladas.
Top with remaining cheese.
Bake for 20–25 minutes until bubbly and lightly golden.
Garnish with fresh cilantro before serving.
Serving and Storage Tips
Best Ways to Serve White Chicken Enchiladas
Serve with:
- Mexican rice
- Refried beans
- Fresh avocado slices
- Salsa or pico de gallo
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F for 15 minutes.
You can freeze assembled enchiladas (before baking) for up to 2 months.
White Chicken Enchiladas deliver creamy, cheesy comfort in every bite. Because the homemade white sauce coats the tortillas and chicken perfectly, the dish stays moist and flavorful throughout. Meanwhile, melted cheese and mild green chilies add richness and gentle heat.
Additionally, this recipe is simple enough for weeknight dinners yet impressive enough for family gatherings. When you use shredded chicken and prepare the sauce carefully, you achieve a restaurant-style enchilada dish right at home. If you’re looking for a cozy, crowd-pleasing dinner, White Chicken Enchiladas deserve a permanent spot in your recipe rotation.
White Chicken Enchiladas
Ingredients
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4-ounce can diced green chilies
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Mix shredded chicken with 1 cup cheese. Fill tortillas with the mixture, roll tightly, and place seam-side down in baking dish. Melt butter in a saucepan, whisk in flour, and cook 1 minute. Slowly whisk in chicken broth until thickened. Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper. Pour sauce over enchiladas and sprinkle remaining cheese on top. Bake 20–25 minutes until bubbly and lightly golden. Garnish with cilantro before serving.