Here’s a creamy, comforting White Chicken Enchiladas recipe—tender chicken wrapped in tortillas and smothered in a rich, mild white sauce. This is a family favorite and great for make-ahead meals.
White Chicken Enchiladas
Ingredients (4–6 servings)
Enchiladas
- 2–3 cups cooked chicken, shredded (rotisserie works great)
- 8–10 flour tortillas (or corn, if preferred)
- 2 cups shredded Monterey Jack or mozzarella
- ½ cup shredded cheddar (optional, for flavor)
- ¼ cup diced green chiles (mild)
- 2 tbsp chopped cilantro (optional)
White Enchilada Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (or half sour cream / half Greek yogurt)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and white or black pepper, to taste
Instructions
- Preheat oven
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Make the filling
In a bowl, combine chicken, green chiles, 1½ cups of the cheese, and cilantro. - Assemble enchiladas
Divide filling evenly among tortillas.
Roll tightly and place seam-side down in baking dish. - Make the white sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour; cook 1 minute (do not brown).
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat; whisk in sour cream, garlic powder, onion powder, salt, and pepper.
- Bake
Pour sauce evenly over enchiladas.
Sprinkle remaining cheese on top.
Bake uncovered 25–30 minutes, until bubbly and lightly golden. - Serve
Rest 5 minutes before serving.
Serving Suggestions
- Mexican rice or cilantro-lime rice
- Refried or black beans
- Simple green salad
Variations & Tips
- Spicy: Add jalapeños or pepper jack cheese
- Green enchiladas: Stir salsa verde into the white sauce
- Low-carb: Use low-carb tortillas or serve filling over zucchini
- Make-ahead: Assemble and refrigerate up to 24 hours before baking
If you want, I can also give you a slow-cooker white chicken enchiladas, a keto version, or a green chile white enchilada hybrid.
