Ever sit there staring at leftover chicken and think, “Okay, now what?” because same. When that happens at my place, this white chicken enchiladas recipe saves dinner, my mood, and probably my sanity. It brings tender shredded chicken, soft tortillas, and a rich, creamy white sauce together in one bubbly, cheesy pan. And yes, everyone goes back for seconds… and pretends they didn’t.
Why White Chicken Enchiladas Hit Different
Creamy enchiladas feel like a hug in casserole form. The classic red sauce tastes amazing, but a white enchilada sauce with sour cream, broth, and mild green chiles feels extra cozy and just a little fancy without any real extra work.
You get:
- Shredded chicken that soaks up all that sauce.
- Soft tortillas rolled around a cheesy filling.
- A creamy white sauce with sour cream or cream cheese, green chiles, and a hint of cumin.
Ever notice how these kinds of recipes look like you spent hours, but you secretly threw them together in 20 minutes? That’s the magic here.
Ingredients For The Best White Chicken Enchiladas
Let’s keep this white chicken enchiladas recipe simple and doable on a weeknight. You probably recognize most of this stuff from your pantry and fridge.
For The Chicken Filling
- 2–3 cups cooked shredded chicken (rotisserie totally works).
- 1 cup shredded Monterey Jack or pepper jack cheese for the filling.
- 4 oz diced green chiles, canned.
- ½–1 teaspoon ground cumin for warmth.
- Salt and black pepper to taste.
Some versions mix in a bit of sour cream or cream cheese directly into the filling for extra richness, and nobody complains when that happens.
For The Creamy White Sauce
This sauce tastes like a thinner, pourable queso meets a creamy gravy.
- 2–3 tablespoons butter.
- 3 tablespoons all-purpose flour to make a quick roux.
- 1–2 cups chicken broth, depending on how thick you like it.
- 1 cup sour cream or Greek yogurt (full-fat gives the best texture).
- 4 oz diced green chiles or jalapeño, depending on your spice level.
- ½–1 teaspoon cumin, garlic powder, salt, pepper.
Some recipes add a bit of cream cheese into the sauce for extra body and tang, which turns it ultra silky.
Tortillas And Toppings
- 8–10 small flour tortillas or softened corn tortillas.
- 1–2 cups shredded cheese for the top (Monterey Jack, pepper jack, or a Mexican blend).
- Optional toppings: sliced green onions, cilantro, avocado, lime wedges, salsa or pico.
You see why this never lasts long once it hits the table, right?
Step-By-Step: How To Make White Chicken Enchiladas
This white chicken enchiladas recipe follows a pretty simple routine: mix, roll, sauce, bake, inhale.
1. Prep The Chicken And Pan
Preheat the oven to around 350–375°F (175–190°C) and lightly grease a 9×13 baking dish. In a large bowl, combine the shredded chicken, some shredded cheese, green chiles, cumin, salt, and pepper. Mix everything until the filling looks evenly cheesy and cozy.
Ever notice how all good casseroles basically start with “mix everything in one bowl and hope for the best”? Same energy here.
2. Make The Creamy White Sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook it for about a minute to cook out that raw flour taste. Slowly whisk in the chicken broth until it smooths out and thickens slightly.
Take the heat down a bit and stir in sour cream (or yogurt), green chiles or jalapeño, and your seasonings. You want it thick enough to coat a spoon but still pourable. Don’t let it boil hard or the dairy can curdle and ruin your glossy moment.
Building The Enchiladas Without Making A Mess
3. Soften The Tortillas
If you use corn tortillas, lightly fry each one in a bit of hot oil for a few seconds per side until they go soft and flexible. This step keeps them from tearing and turning into a soggy disaster. With flour tortillas, you can usually skip the frying and just warm them gently so they roll easier.
4. Roll And Fill
Spread a thin layer of white sauce on the bottom of the baking dish to prevent sticking. Spoon some chicken mixture down the center of each tortilla and roll it up snug, but don’t overstuff or it bursts open and mocks you from the pan. Place each roll seam-side down in the dish.
A little trick IMO: spoon a tiny bit of sauce inside each tortilla with the filling for extra moisture. It levels up the texture without extra work.
5. Sauce And Cheese
Pour the remaining white sauce evenly over the rolled enchiladas. Cover the top with the rest of the shredded cheese, but don’t drown everything in sauce or it turns soggy instead of golden. You want a bubbly cheese blanket, not a cream swamp.
Baking, Serving, And Avoiding Soggy Enchiladas
Slide the pan into the oven and bake for about 20–30 minutes, just until the enchiladas heat through and the cheese melts and bubbles. Many of the ingredients already come cooked, so you mainly reheat and marry all the flavors instead of cooking from scratch in the oven.
If you like a bit of color on top, flip on the broiler for a minute or two at the end until the cheese browns slightly. Let the pan rest for 5–10 minutes before serving so the sauce thickens and you don’t serve molten lava that removes everyone’s taste buds.
Pro Tips To Keep Things Dreamy, Not Mushy
- Don’t overbake or the tortillas turn mushy and sad.
- Don’t oversauce; a thin layer underneath and enough on top works perfectly.
- Don’t overstuff; less filling per tortilla keeps them from splitting.
Ever slice enchiladas and feel them collapse into a cheesy pile? That usually comes from too much filling, too much sauce, or too long in the oven.
Variations: Make This White Chicken Enchiladas Recipe Your Own
One of the best parts about a white chicken enchiladas recipe is how easily it flexes around your mood and fridge situation.
Lightened-Up Version
Want things a bit lighter without losing the creamy vibe?
- Use Greek yogurt instead of full-fat sour cream in the sauce.
- Use part-skim cheese and slightly less of it.
- Load the filling with some sautéed onions or peppers for extra volume.
Extra-Rich & Restaurant-Style
Craving that extra-luxurious sauce that clings to every bite?
- Add cream cheese to the sauce for a thicker, silkier texture.
- Mix a little cheese directly into the white sauce for a pseudo-queso situation.
- Finish with fresh cilantro, green onions, and lime for contrast.
Corn Vs. Flour Tortillas
Corn tortillas feel more traditional and bring extra flavor, especially if you give them that quick fry. Flour tortillas stay soft, roll easily, and work great with creamy white sauces, which is why many home cooks choose them for this exact recipe. FYI, both taste great; your oven won’t judge you.
Serving Ideas And Leftover Magic
White chicken enchiladas rarely need much to complete the meal, but a few simple sides turn the whole thing into a “did we just make a restaurant-level dinner?” situation.
Great pairings:
- Mexican rice or cilantro-lime rice.
- Black beans or refried beans.
- Simple salad with crisp greens and lime dressing.
- Fresh salsa, pico, or guacamole on the side.
Leftovers reheat well in the oven or microwave the next day, and the flavors settle even more. Ever open the fridge and feel weirdly proud of your past self for leaving you creamy enchiladas? Same. 🙂
Final Thoughts: Your New Go-To Cozy Dinner
This white chicken enchiladas recipe checks every box: easy, family-friendly, ultra-creamy, and flexible enough for busy weeknights or casual entertaining. You turn simple shredded chicken, a quick white sauce, and a handful of tortillas into a pan of bubbling comfort that nobody complains about, ever.
Next time you stare down leftover chicken or feel bored of basic casseroles, try these white chicken enchiladas and see if they don’t quietly slide into your regular dinner rotation. And IMO, once you nail this version, you’ll start riffing with more chiles, different cheeses, or extra veggies and make it totally your own.
White Chicken Enchiladas Recipe: Cozy, Cheesy, And Ridiculously Good
Course: MainCuisine: MexicanDifficulty: Easy6
servings20
minutes25
minutes450
kcal45
minutesCreamy, cozy, and loaded with cheese, these white chicken enchiladas use shredded chicken, soft flour tortillas, and a simple homemade white sauce made with sour cream, chicken broth, and mild green chiles. They bake up bubbly and golden on top, with a rich, tangy sauce that soaks into every bite without turning the tortillas soggy. This is a weeknight-friendly comfort recipe that feels restaurant-level but comes together with pantry staples.
Ingredients
For The Chicken Filling
2–3 cups cooked shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack or pepper jack cheese
4 oz canned diced green chiles, drained
½–1 teaspoon ground cumin
¼ teaspoon garlic powder (optional, for extra flavor)
Salt and black pepper, to taste
- For The Creamy White Sauce
2–3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1½–2 cups chicken broth (start with 1½ cups, add more for a thinner sauce)
1 cup sour cream (or full-fat Greek yogurt)
4 oz canned diced green chiles (or jalapeño for more heat)
½ teaspoon ground cumin
½ teaspoon garlic powder
¼–½ teaspoon salt, to taste
¼ teaspoon black pepper
- For Assembly
8–10 small flour tortillas (fajita/soft taco size)
1–1½ cups shredded Monterey Jack or Mexican blend cheese (for topping)
- Optional Garnishes
Chopped fresh cilantro
Sliced green onions
Lime wedges
Avocado slices or guacamole
Directions
- Prep The Pan And Filling
Preheat the oven to 350–375°F (175–190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
In a large mixing bowl, add the shredded chicken, 1 cup shredded cheese, 4 oz diced green chiles, cumin, garlic powder (if using), salt, and black pepper.
Stir until the chicken mixture looks evenly coated and cheesy. Taste and adjust seasoning if needed. - Make The White Enchilada Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, whisking constantly, until the mixture turns slightly bubbly and smells nutty (no raw flour smell).
Slowly pour in the chicken broth while whisking, breaking up any lumps.
Keep whisking and cook for 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon.
Reduce the heat to low. Stir in the sour cream, remaining 4 oz diced green chiles, cumin, garlic powder, salt, and pepper.
Warm gently and stir until smooth and creamy. Do not let the sauce come to a hard boil; keep it just below a simmer to prevent curdling.
If the sauce feels too thick, whisk in a splash more broth until it reaches a pourable, velvety consistency. - Prepare The Tortillas
If using flour tortillas, warm them briefly in the microwave or a dry skillet until soft and flexible.
If you prefer corn tortillas, lightly pan-fry each one in a little hot oil for a few seconds per side to soften and prevent tearing, then drain on paper towels. - Assemble The Enchiladas
Spoon a thin layer of the white sauce into the bottom of the prepared baking dish, just enough to lightly coat the surface.
Lay a tortilla on a clean surface. Add 2–3 tablespoons of the chicken mixture in a line down the center.
(Optional but delicious) Spoon about 1 teaspoon of the white sauce over the filling inside the tortilla for extra creaminess.
Roll the tortilla up snugly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, lining them up tightly in the pan. - Sauce And Cheese
Pour the remaining white sauce evenly over the top of the rolled enchiladas, making sure all tortillas are covered but not drowning.
Sprinkle 1–1½ cups shredded cheese evenly over the top. - Bake
Place the baking dish in the preheated oven.
Bake for 20–30 minutes, or until the enchiladas are heated through, the sauce is bubbling around the edges, and the cheese is fully melted.
For a lightly browned top, turn on the broiler for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
Remove from the oven and let the enchiladas rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes slicing and serving easier.
Notes
- Serving Suggestions
Serve 1–2 enchiladas per person with:
Mexican rice or cilantro-lime rice
Black beans or refried beans
A simple green salad with lime vinaigrette
Extra lime wedges, salsa, pico de gallo, or guacamole on the side - Recipe Notes
Texture: Don’t oversauce or overbake, or the tortillas can turn too soft. You want creamy and tender, not mushy.
Spice Level: For mild enchiladas, stick to canned green chiles. For more heat, add finely chopped jalapeño or use pepper jack cheese.
Make-Ahead: Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.
Leftovers: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot and bubbly.
