White Chicken Enchiladas Recipe

White chicken enchiladas recipe is your ticket to creamy comfort food bliss. With soft flour tortillas stuffed with seasoned chicken, cream cheese, and spices—then smothered in a rich sour cream and green chile sauce—this dish is all about indulgent flavor and cozy satisfaction. It’s perfect for weeknight dinners or feeding a crowd, and the leftovers are even better the next day.

Skip the canned sauce. This easy homemade version is fast, flexible, and made with love (and cheese).

Table of Contents

Why You’ll Love This Recipe

• 🧀 Extra cheesy – Monterey Jack melts perfectly over every bite
• ⏱️ Ready in 40 minutes – Minimal prep and fast bake time
• 🐔 Protein-packed – Shredded chicken gives this real staying power
• 🔁 Versatile – Easy to make vegetarian, spicy, or with leftovers
• 🥘 Crowd-pleaser – Ideal for potlucks, meal trains, or casual dinner guests

Ingredients

For the Filling

• 3 cups cooked, shredded chicken
• 4 oz cream cheese, softened
• 1 tsp garlic powder
• 1 cup shredded Monterey Jack cheese (half of total cheese)

For the Sauce

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp taco seasoning
• ¾ cup sour cream
• 1 can (10 oz) chicken broth
• 1 can (4 oz) diced green chiles
• ½ cup shredded Monterey Jack cheese (second half)

For Assembly

• 8 flour tortillas (8-inch size)
• Remaining ½ cup shredded cheese (for topping)
• Optional garnishes: chopped cilantro, hot sauce, lime wedges

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Mix the filling
   In a bowl, combine shredded chicken, softened cream cheese, garlic powder, and 1 cup of shredded cheese. Stir until well mixed.
3. Fill the tortillas
   Spoon the mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish.
4. Make the sauce
   In a saucepan over medium heat, melt the butter. Stir in flour and taco seasoning to form a roux. Gradually whisk in the chicken broth until smooth.
5. Finish the sauce
   Add ½ cup cheese and stir until melted. Then whisk in sour cream and green chiles until just combined. Do not boil.
6. Assemble & bake
   Pour the warm sauce evenly over the enchiladas. Sprinkle remaining cheese on top.
7. Bake for 22–25 minutes, until bubbly. Broil for an additional 2–3 minutes to brown the cheese if desired.
8. Serve hot with your favorite sides like Spanish rice, refried beans, or corn salad.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 8 enchiladas
• Difficulty: Easy

Nutrition Facts (Per Enchilada, Approximate)

• Calories: 390
• Protein: 23g
• Fat: 22g
• Carbs: 25g
• Fiber: 1g
• Cholesterol: 85mg

Tips & Variations

• 🌶️ Spicy twist – Add chopped jalapeños, cayenne, or hot sauce to the sauce.
• 🧀 Cheese swaps – Use cheddar, mozzarella, or a Mexican blend.
• 🌿 Fresh flavor – Add chopped cilantro or a squeeze of lime to the filling.
• 🌱 Vegetarian option – Use black beans, spinach, and mushrooms instead of chicken.
• ❄️ Make-ahead – Assemble and refrigerate up to 24 hours before baking.

FAQs

Can I use rotisserie chicken?

Yes! It’s a fantastic shortcut and adds great flavor.

Can these be frozen?

Definitely. Freeze assembled (unbaked) enchiladas tightly wrapped. When ready to cook, thaw overnight and bake as directed.

What’s the best cheese for enchiladas?

Monterey Jack is ideal for creamy, smooth melting. For more flavor, add a bit of sharp cheddar or pepper jack.

How do I avoid soggy tortillas?

Don’t oversaturate the enchiladas with sauce and bake uncovered so moisture can cook off.

Conclusion

This white chicken enchiladas recipe is everything creamy, cheesy comfort food should be—easy, delicious, and flexible enough to suit your pantry or cravings. Whether you’re making it for dinner guests, freezing for later, or feeding picky eaters, this dish brings warmth and flavor in every bite.