Why You’ll Love These White Chicken Enchiladas

Creamy. Cheesy. Savory. These Easy White Chicken Enchiladas aren’t just another weeknight dinner — they’re a flavor-packed comfort food dream. With tender shredded chicken wrapped in soft tortillas, smothered in a rich sour cream and green chile sauce, then topped with golden melted cheese, every bite is irresistibly satisfying.

Whether you’re hosting a casual dinner party, feeding a hungry family, or meal prepping for the week, this recipe delivers every time. It’s quick to prepare, freezer-friendly, and easily customizable for gluten-free, low-carb, and spicy variations.

What Are White Chicken Enchiladas?

White Chicken Enchiladas are a popular Tex-Mex-inspired baked dish made with flour tortillas filled with seasoned chicken and cheese, then topped with a creamy white sauce instead of the traditional red enchilada sauce. The white sauce is usually made with sour cream, green chilies, chicken broth, and cheese, creating a mild yet deeply flavorful profile.

Unlike traditional enchiladas that rely on spice and smokiness, these are all about creaminess and comfort, making them ideal for a wide range of palates — including kids

⭐️ Key Benefits of This Recipe

• ✅ Prep in 15 MinutesCopy
• ✅ Kid-Friendly & Non-SpicyCopy
• ✅ Freezer-Friendly & Make-AheaCopy
• ✅ Adaptable for Special DietsCopy
• ✅ Crowd-Pleaser for Parties or PotlucksCopy

📋 Ingredients Overview

Here’s what you’ll need to make the best white chicken enchiladas from scratch:

For the Filling:

• 2½ cups cooked shredded chicken (rotisserie or leftover chicken works great)Copy
• 1 cup shredded Monterey Jack cheeseCopy
• 1 tsp garlic powderCopy
• 1 tsp onion powderCopy
• Salt & black pepper to tasteCopy

For the White Sauce:

• 3 tbsp butterCopy
• 3 tbsp all-purpose flourCopy
• 2 cups chicken brothCopy
• 1½ cups sour creamCopy
• 1 (4 oz) can diced green chiliesCopy
• 1 cup shredded mozzarella or Monterey JackCopy
• ½ tsp cumin (optional for extra flavor)Copy

For Assembly:

• 8–10 small flour tortillasCopy
• ½ cup shredded cheese for toppingCopy
• Chopped cilantro (optional garnish)Copy

🧠 Ingredient Spotlight: Why White Sauce Instead of Red?

While red enchilada sauce is tomato-based and spicy, white enchilada sauce uses dairy (usually sour cream or Greek yogurt), making it:

• Richer and creamierCopy
• Milder — great for kids and spice-sensitive eatersCopy
• More comforting and cozy for colder monthsCopy

You can easily modify it to include heat (via jalapeños or chipotle) if desired.

👨‍🍳 How to Make White Chicken Enchiladas – Step-by-Step

✅ Step 1: Prepare the Filling

In a large bowl, mix shredded chicken, cheese, garlic powder, onion powder, and salt/pepper. Set aside.

🔥 Pro Tip: Warm your tortillas slightly in a microwave to prevent cracking when rolling.

✅ Step 2: Make the White Sauce

1. In a saucepan, melt butter over medium heat.Copy
2. Whisk in flour and cook for 1 minute to form a roux.Copy
3. Slowly pour in the chicken broth while whisking to avoid lumps.Copy
4. Simmer for 3–5 minutes until slightly thickened.Copy
5. Stir in sour cream, green chilies, and shredded cheese until smooth.Copy
6. Add a pinch of cumin or smoked paprika for extra depth.Copy

💡 Tip: If the sauce is too thick, thin it with a little extra broth or milk.

✅ Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (175°C).Copy
2. Spray a 9×13″ baking dish with nonstick spray.Copy
3. Spoon about 2 tablespoons of chicken filling into each tortilla, roll it up, and place seam-side down.Copy
4. Pour the creamy white sauce evenly over the enchiladas.Copy
5. Top with extra shredded cheese.Copy

✅ Step 4: Bake

Bake uncovered for 25–30 minutes until bubbly and the top is golden brown.

🧀 Want a crispy top? Broil for 2–3 minutes at the end — watch closely!

🔄 Substitutions & Add-Ins

🧀 Cheese Substitutions:

• Pepper Jack (for heat)Copy
• Cheddar (for color)Copy
• Oaxaca or Asadero (authentic Mexican options)Copy

🥩 Protein Variations:

• Ground turkey or beefCopy
• Shredded rotisserie chickenCopy
• Leftover grilled chickenCopy

🌯 Tortilla Options:

• Corn tortillas (for gluten-free version)Copy
• Almond flour tortillas (for low carb)Copy
• Whole wheat for added fiberCopy

🌿 Add-Ins:

• Black beansCopy
• Sautéed onionsCopy
• Baby spinachCopy
• Roasted cornCopy

🌶️ Optional Variations

🔥 Spicy Version:

Add chopped jalapeños, cayenne pepper, or chipotle in adobo to the sauce.

🥦 Vegetarian Version:

Sub the chicken for sautéed mushrooms, zucchini, or a black bean-corn mixture.

🥑 Dairy-Free Version:

Use dairy-free sour cream and vegan cheese. Sub coconut cream for the base.

🍽️ High-Protein Version:

Use Greek yogurt instead of sour cream and double the shredded chicken.

🧊 Make-Ahead, Freezing & Reheating

🕒 Make-Ahead Tips:

• Assemble enchiladas and refrigerate (unbaked) for up to 2 days.Copy
• Store sauce separately and pour before baking for best texture.Copy

❄️ Freezing:

• Wrap tightly with plastic and foil. Freeze up to 3 months.Copy
• Label with baking instructions.Copy

🔁 Reheating:

• From fridge: Reheat in oven at 350°F for 20 minutes.Copy
• From frozen: Thaw overnight, then bake as normal.Copy

💡 Avoid microwaving if possible—it may make tortillas soggy.

🍽️ What to Serve with White Chicken Enchiladas

• Cilantro Lime RiceCopy
• Mexican Street Corn (Elote)Copy
• Pico de Gallo or Salsa FrescaCopy
• Guacamole & ChipsCopy
• Mexican Black BeansCopy
• Simple Salad with Avocado Ranch DressingCopy

🧂 Pair with a crisp lime agua fresca or cold Mexican beer for the full experience.

❓ Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. It saves time and adds extra flavor.

Can I make this with corn tortillas?

Yes! Just warm them up before rolling to avoid cracks. Also great for gluten-free diets.

How do I make the sauce creamier?

Use a mix of sour cream and heavy cream, or add cream cheese.

Can I freeze these enchiladas?

Yes — assemble and freeze unbaked. When ready to cook, thaw overnight and bake.

Why did my tortillas get soggy?

Avoid over-saturating with sauce before baking. Also, don’t overbake.

🔢 Nutrition Facts (Per Serving – Approx.)

• Calories: 380Copy
• Protein: 26gCopy
• Carbs: 22gCopy
• Fat: 23gCopy
• Fiber: 2gCopy
• Sugar: 2gCopy

📌 Nutrition varies based on ingredient choices and portion size.

🧾 Recipe Card

Easy White Chicken Enchiladas

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8

Ingredients:

• 2½ cups cooked shredded chickenCopy
• 1 cup Monterey Jack cheeseCopy
• 1 tsp garlic powderCopy
• 1 tsp onion powderCopy
• 3 tbsp butterCopy
• 3 tbsp all-purpose flourCopy
• 2 cups chicken brothCopy
• 1½ cups sour creamCopy
• 1 (4 oz) can diced green chiliesCopy
• 8 flour tortillasCopy
• Extra cheese for toppingCopy
• Salt, pepper, cumin to tasteCopy

Instructions:

1. Preheat oven to 350°F.Copy
2. Mix chicken, garlic/onion powder, cheese, salt, pepper.Copy
3. Make white sauce: Melt butter, whisk in flour, add broth, simmer. Add sour cream, chilies, cheese.Copy
4. Fill tortillas, roll, place in pan. Pour sauce on top, add cheese.Copy
5. Bake uncovered 25–30 min until bubbly and golden.Copy

🏁 Final Thoughts

These Easy White Chicken Enchiladas are everything you want in a comfort food dish — creamy, cheesy, easy to customize, and full of flavor. With just a few pantry staples and under an hour of your time, you can serve a dinner that everyone will rave about.

Whether you’re a beginner cook or a seasoned home chef, this recipe is a guaranteed win. Plus, with the variations, make-ahead options, and freezer-friendliness, it’s more than a meal — it’s a go-to weeknight hero.