This creamy white chicken enchiladas recipe is the ultimate comfort food that’s perfect for weeknight dinners or weekend gatherings. Shredded chicken, melty cheese, and soft tortillas are smothered in a luscious homemade white sauce that’s rich, garlicky, and just the right amount of tangy. It’s a family favorite that tastes like restaurant-quality but is surprisingly simple to whip up at home. No canned soup—just real ingredients, real flavor, and serious satisfaction.
Table of Contents
Why You’ll Love This Recipe
- ✅ Ultra creamy and cheesy – Perfect for comfort food cravings
- ✅ No canned soups – Made from scratch with fresh ingredients
- ✅ Family-friendly – Even picky eaters love it
- ✅ Make-ahead and freezer friendly – Ideal for meal prep
- ✅ Customizable – Spice it up or keep it mild
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 8 small flour tortillas
- ½ cup sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and pepper to taste
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (optional for mild heat)
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Make the filling
In a large bowl, combine shredded chicken, ½ cup sour cream, garlic powder, cumin, salt, pepper, and ½ cup cheese. Mix until well combined. - Assemble enchiladas
Divide the filling evenly between the tortillas. Roll each one and place seam-side down in the prepared dish. - Make the sauce
In a saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes. Gradually whisk in chicken broth and bring to a simmer until thickened (about 3–5 minutes). Turn off the heat and stir in sour cream and green chiles. Season with salt. - Pour and top
Pour the white sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top. - Bake
Cover with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until bubbly and lightly golden on top. - Serve
Let cool for 5 minutes before serving. Top with chopped cilantro, diced avocado, or jalapeños if desired.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Servings: 4–6
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 420
- Protein: 28g
- Fat: 25g
- Carbs: 22g
- Sugar: 2g
- Sodium: 580mg
Nutrition may vary depending on ingredients and toppings.
Tips & Variations
- Use corn tortillas for a gluten-free option (lightly warm them first).
- Spice it up with jalapeños, chipotle powder, or hot sauce in the filling.
- Add veggies like sautéed onions, bell peppers, or spinach to the filling.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freeze it: Cover tightly and freeze for up to 3 months. Bake from frozen, adding 20–25 extra minutes.
FAQs
Can I use rotisserie chicken?
Yes! It’s a huge time saver and adds great flavor.
Can I double the recipe?
Absolutely—use a second baking dish or make it in a large foil tray for feeding a crowd.
What cheese works best?
Monterey Jack melts beautifully, but Pepper Jack adds a bit of spice. You can also mix in cheddar for a sharper flavor.
How do I keep tortillas from getting soggy?
Don’t over-sauce the inside of the tortillas, and bake uncovered for the last 10–15 minutes to help them crisp slightly.
White Chicken Enchiladas Recipe
Equipment
- – Baking dish
- – Saucepan
- Whisk
- – Mixing bowls
Ingredients
- #### For the Enchiladas:
- – 2 cups shredded cooked chicken
- – 1 cup Monterey Jack cheese divided
- – 8 flour tortillas
- – ½ cup sour cream
- – ½ tsp garlic powder
- – ¼ tsp cumin
- – Salt and pepper to taste
- #### For the Sauce:
- – 3 tbsp butter
- – 3 tbsp flour
- – 2 cups chicken broth
- – 1 cup sour cream
- – 1 4 oz can green chiles
- – Salt to taste
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Mix chicken, ½ cup cheese, sour cream, spices in a bowl.
- Roll filling into tortillas and place in dish.
- Melt butter in a saucepan. Stir in flour. Cook 1 min.
- Whisk in broth, simmer until thick. Turn off heat. Add sour cream, chiles, salt.
- Pour sauce over enchiladas. Top with remaining cheese.
- Cover and bake 20 min. Uncover and bake 10–15 more until bubbly.
- Let cool 5 mins. Top with cilantro or avocado if desired.
Notes
– Freeze before baking for make-ahead meals.
– Try with corn tortillas for gluten-free option.
Conclusion
This white chicken enchiladas recipe is the kind of cozy, craveable dinner that brings everyone to the table. It’s creamy, cheesy, flavorful, and endlessly customizable. Whether you’re feeding picky eaters or spice lovers, this easy dish is sure to become a regular on your weekly menu. Make it once—and watch it disappear.