What Makes a Great White Chicken Enchilada Recipe

Imagine the creamiest, most flavor-packed enchiladas—wrapped in soft tortillas, stuffed with juicy chicken, and smothered in a rich white sauce that’s made completely from scratch. No canned soup, no shortcuts—just simple, real ingredients and bold flavors.

This white chicken enchilada recipe is my go-to for easy weeknight dinners, cozy Sunday meals, or potlucks where I want to impress. After testing countless variations, this version nails the perfect balance of creaminess, tang, and melt-in-your-mouth tenderness. Even better? It’s ready in under an hour.

Ingredients for white chicken enchilada recipe

Here’s everything you need to make these creamy white chicken enchiladas from scratch. Grouped by purpose for easy prep!

For the Filling:

• 3 cups cooked, shredded chicken breast (rotisserie chicken works great)
• 1 cup Monterey Jack cheese, freshly shredded
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

For the White Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1 cup sour cream (full fat recommended)
• 1 (4 oz) can diced green chilies
• 1 cup Monterey Jack cheese, shredded
• Salt to taste

For Assembly:

• 8–10 flour tortillas (soft taco size)
• Extra shredded Monterey Jack cheese for topping
• Fresh cilantro or green onions for garnish (optional)

Equipements needed

• Large skillet or sauté pan (for cooking onions and making the sauce)
  
• Medium saucepan (optional, for separate sauce prep)
  
• Mixing bowls (for combining chicken and cheese)
  
• Whisk (for smooth, lump-free sauce)
  
• Measuring cups and spoons
  
• 9×13-inch baking dish (to hold the enchiladas)
  
• Spatula or spoon (for stirring and filling tortillas)
  
• Tongs or hands (for rolling tortillas)
  
• Aluminum foil (optional, for covering while baking)
  
• Oven mitts (safety first!)

How to Make White Chicken Enchiladas

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Make the Filling

In a large bowl, combine the shredded chicken, 1 cup cheese, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.

Tip: Warm tortillas for 10–15 seconds in the microwave to make them easier to roll without tearing.

3. Prepare the White Sauce

• In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until a roux forms.
• Slowly whisk in chicken broth and continue to stir until the mixture thickens—about 3–5 minutes.
• Reduce heat to low, then stir in sour cream, green chilies, and 1 cup cheese until smooth and creamy.

Pro Tip: Don’t let the sauce boil after adding sour cream—it can curdle. Keep it low and slow for silky results.

4. Assemble the Enchiladas

• Spoon a generous amount of the chicken filling onto each tortilla, then roll tightly and place seam-side down in the baking dish.
• Pour the white sauce evenly over the enchiladas.
• Top with more shredded cheese.

5. Bake

Bake without covering for 20 to 25 minutes, or until the cheese is melted and bubbly. To achieve a golden top, broil for an additional 2 to 3 minutes at the end.

Essential Recipe Info

Prep Time	Cook Time	Total Time	Servings	Calories
15 mins	25 mins	40 mins	6-8	425 per enchilada

Expert Tips & Tricks

• Shredding Chicken Made Easy: Use a hand mixer or stand mixer to shred warm chicken in seconds.
• No Lumps in Sauce: Whisk constantly while adding broth to keep the sauce silky.
• Cheese Matters: Use freshly shredded cheese for best melt and flavor—bagged cheese often contains anti-caking agents that affect texture.
• Warm the Tortillas: Brief heating makes them pliable and prevents tearing.
• Broil for Bonus Flavor: A quick broil at the end gives you that irresistible golden-brown top.
• Add More Depth: Sauté a bit of onion and garlic in the butter before adding flour for an even deeper flavor base.

Variations & Substitutions

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling or sauce.
• Beans or Corn: Mix in black beans, pinto beans, or sweet corn to bulk up the filling.
• Vegetarian Option: Substitute chicken with sautéed mushrooms, spinach, and white beans.
• Gluten-Free: Use gluten-free tortillas and swap flour with cornstarch in the roux (1:1 ratio).
• Dairy-Free Option: Try dairy-free sour cream and cheese substitutes—just check for meltability.
• Using Rotisserie Chicken: Save time and use store-bought rotisserie—just shred and season to taste.

Serving Suggestions

Complete your white chicken enchiladas recipe with these delicious sides:

• Mexican rice or cilantro lime rice
• Refried beans, black beans, or charro beans
• Guacamole or sliced avocado
• Sour cream, salsa verde, or pico de gallo
• Simple green salad with lime vinaigrette
• Tortilla chips and queso dip or corn salsa

Pro Tip: Make it a build-your-own white chicken enchiladas night with toppings like chopped olives, diced tomatoes, jalapeños, and cotija cheese.

Storage & Reheating Instructions

• Refrigeration: Store leftover food in a sealed container and refrigerate for a maximum of 4 days.
• Freezing: Freeze assembled enchiladas before baking. Wrap in foil tightly and freeze for a maximum of 3 months.
• Reheating:
  • Oven: Cover with foil and bake at 350°F until warmed through (20–25 minutes).
  • Microwave: For single servings, heat on medium for 2 to 3 minutes, stirring once during heating.

Tip: If freezing, label with the date and reheating instructions so it’s ready for a future quick meal.

Frequently Asked Questions

Can I make these white chicken enchiladas ahead of time?

Yes! Assemble the ingredients and cover them tightly. These can be refrigerated for up to 24 hours prior to baking. When ready to bake, add an additional 5 minutes to the original baking time.

Can I freeze white chicken enchiladas?

Absolutely. Assemble, then freeze before baking. Thaw overnight in the fridge or bake straight from frozen (add 15–20 mins extra).

What kind of chicken is best?

Boneless, skinless chicken breast is ideal. Rotisserie chicken also works great for convenience.

Why is my sauce grainy?

Usually from boiling the sauce after adding sour cream. Always reduce heat and stir gently to maintain creaminess.

Can I use corn tortillas instead of flour?

You can, but they tend to break more easily. Warm them well and consider dipping them briefly in warm broth or sauce before rolling.

Could this be adapted for a lower carbohydrate version?

Try using low-carb tortillas or filling them with more veggies and protein. Cauliflower tortillas are another option.

Final Thoughts

This white chicken enchiladas recipe delivers everything you crave—comfort, creaminess, and a little bit of zing from the green chilies. Whether you’re a seasoned cook or a busy parent looking for something crowd-pleasing, these enchiladas are a guaranteed hit.

It’s no wonder this white chicken enchiladas recipe keeps showing up in my weekly meal rotation. It’s endlessly customizable, easy to double for a crowd, and makes fantastic leftovers.