White Chicken Enchiladas are the ultimate comfort food with a creamy twist on the traditional red sauce version. These enchiladas feature tender shredded chicken wrapped in soft flour tortillas, all smothered in a velvety, tangy white sauce that bubbles to golden perfection in the oven.
I first made these on a rainy Sunday when I was craving something warm and cheesy, and they’ve become a family favorite ever since. The combination of the mild, creamy sauce with the savory chicken filling creates an irresistible dish that’s both satisfying and impressive enough for company.
Why You’ll Love This
- Quick 45-minute preparation makes this perfect for weeknight dinners
- Creamy, cheesy sauce without being heavy or overwhelming
- Make-ahead friendly—prepare earlier in the day and bake when ready
- Versatile recipe that works with leftover or rotisserie chicken
- Kid-approved but sophisticated enough for adults
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, finely diced
- 2 teaspoons garlic, minced
- 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup Mexican blend cheese, shredded (for topping)
- 2 cups water
- 2 chicken bouillon cubes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz canned green chilies
- ½ cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 425°F and spray a 9×13-inch baking dish with cooking spray. Set aside while you prepare the filling.
- In a microwave-safe measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for 2 minutes until the bouillon dissolves. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1-2 minutes more.
- Turn off heat and add the shredded chicken, salt, and pepper to the skillet. Stir everything together until well combined and set aside.
- Divide the chicken mixture evenly among the 8 tortillas. Top each with an equal portion of the 2 cups Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to create a roux.
- Gradually whisk in the prepared chicken broth and cook, stirring constantly, for about 5 minutes until the mixture is smooth and thickened.
- Remove from heat and stir in the sour cream, salt, pepper, green chilies, and ½ cup Monterey Jack cheese until smooth and creamy.
- Pour the white sauce evenly over the enchiladas, then sprinkle with the 1 cup Mexican blend cheese. Bake for 20 minutes until the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving to allow the sauce to set. Serve hot with your favorite Mexican sides.
Tips & Variations
- For a spicier version, add a diced jalapeño to the sauce or use pepper jack cheese
- Rotisserie chicken works perfectly for this recipe and saves time
- Add sautéed onions and bell peppers to the chicken filling for extra vegetables
- Make it vegetarian by substituting the chicken with black beans and corn
- For a lighter version, use Greek yogurt instead of sour cream
- The sauce can be made a day ahead and refrigerated—just warm slightly before pouring over enchiladas
Serving Suggestions
These White Chicken Enchiladas pair beautifully with a simple green salad dressed with lime vinaigrette. For a more complete meal, serve alongside Mexican rice and refried or black beans. A side of fresh pico de gallo or guacamole adds brightness and contrast to the creamy enchiladas.
For drinks, consider serving with a crisp Mexican lager, a fruity sangria, or a non-alcoholic agua fresca for a refreshing counterpoint to the rich dish.
Notes
- Enchiladas can be assembled up to 8 hours ahead and refrigerated before baking—just add 5-10 minutes to the baking time
- Leftovers will keep in the refrigerator for up to 3 days
- The sauce should coat the back of a spoon when properly thickened
- To freeze, prepare through assembly but don’t bake—wrap tightly and freeze for up to 3 months
FAQs
Can I use corn tortillas instead of flour?
Yes! Corn tortillas work well but need to be lightly fried in oil for about 10 seconds per side first to prevent them from breaking when rolled.
Why is my sauce lumpy?
Make sure to whisk continuously when adding broth to the roux, and add it slowly. If you still have lumps, strain the sauce before adding the sour cream.
Can I make this without green chilies?
Absolutely. The green chilies add flavor but not much heat. You can omit them or substitute with roasted red peppers for a different flavor profile.
How do I know when the enchiladas are done?
The enchiladas are ready when the sauce is bubbly around the edges and the cheese on top is melted and starting to turn golden brown in spots.
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