White Chicken Enchiladas
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White Chicken Enchiladas are my kind of comfort food when I want something rich and cheesy with a little kick. The white sauce made with green chiles and sour cream is tangy and smooth, and the Monterey Jack melts over the top and gets golden, crispy edges. They’re different from red sauce versions, and they disappear fast every time I make them.
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I make this for weeknight family dinners, potlucks, and when I’m bringing a meal to a friend because it’s easy, crowd-pleasing, and kid-friendly. It’s perfect for meal prep since you can assemble it ahead and it reheats well. Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make White Chicken Enchiladas
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
The key to creamy white chicken enchiladas is getting the sauce right, and it’s easier than you think.
Make the Creamy White Sauce
Melt butter in a large nonstick skillet over medium heat. Once it’s fully melted, whisk in the flour, and let it cook for about 1 minute. This creates a roux that’ll thicken your sauce.
Pour in the chicken broth and keep whisking until the mixture thickens up. Take the skillet off the heat and let it cool for 4 to 5 minutes. This step is important because if the sauce is too hot, the sour cream will curdle.
Once it’s cooled slightly, stir in the sour cream and green chiles until you have a smooth, creamy sauce. Set the pan aside while you prep the rest.
Assemble the Enchiladas
Preheat your oven to 350°F and grab a 9×13-inch baking dish. Give it a quick spray with cooking spray, then spread a thin layer of that white sauce on the bottom. This keeps the enchiladas from sticking and adds extra flavor.
I use a glass baking dish with a lid, which comes in handy whenever I make this in advance, keeping it tightly covered as it sits in the fridge.
In a small mixing bowl, combine the shredded chicken, taco seasoning, and 1½ cups of the Monterey Jack cheese. Mix it all together so the chicken is well coated. Spoon the chicken mixture into each tortilla and roll them up tightly.
Place them seam-side down in the baking dish. Pour the remaining white sauce over the rolled tortillas, making sure they’re all covered, then sprinkle the extra cheese on top.
Bake Until Golden and Bubbly
Bake uncovered for 25 to 30 minutes, or until the enchiladas are heated through and the cheese is melted. For that perfect golden top, place the dish under the broiler for about 1 minute.
Keep a close eye on them so the cheese doesn’t burn. An oven thermometer helps make sure your oven is at the right temperature.
Remove the baking dish from the oven and let it cool for a few minutes. Garnish with chopped cilantro, red onion, sliced jalapeño, and diced avocado if you’re using them. Serve right away while they’re hot and creamy. Enjoy!
White chicken enchiladas travel well to potlucks. Let them cool completely, then cover the dish tightly with aluminum foil. You can also place the covered dish in an insulated casserole carrier to keep the enchiladas warm.
Ingredients
- 2 cups cooked chicken shredded
- 7 – 8 taco sized tortillas
- 1 ounce packet taco seasoning
- 1 cup sour cream
- 2 cups Monterey Jack cheese shredded
- 1 can diced green chiles
- 2 cups chicken broth
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons cilantro
Optional Extra Toppings:
- 1 avocado
- 1 jalapeño
- 1 small red onion
Instructions
Make the sauce:
- Heat a large skillet over medium heat and melt the butter. Once melted, whisk in the flour and cook for about 1 minute. Whisk in the chicken broth and cook until thickened, whisking frequently.3 tablespoons salted butter, 3 tablespoons all-purpose flour, 2 cups chicken broth
- Remove from heat and let cool for 4 to 5 minutes. Whisk in sour cream and green chiles until smooth. Set aside.1 cup sour cream, 1 can diced green chiles
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish by spraying it with cooking spray. Spread a layer of prepared white sauce on the bottom of the baking dish.
Assemble the enchiladas:
- In a small mixing bowl, combine shredded chicken, taco seasoning, and 1 ½ cups of cheese. Spoon the mixture into each tortilla, roll them up, and place them in the baking dish. Spread the remaining sauce over the tortillas and sprinkle with the extra cheese.2 cups cooked chicken, 7 – 8 taco sized tortillas, 1 ounce packet taco seasoning, 2 cups Monterey Jack cheese
- Bake uncovered for 25 to 30 minutes, or until the enchiladas are heated through. Broil for about 1 minute until the top turns golden brown.
- Remove from the oven and garnish with chopped cilantro, red onion, sliced jalapeño, and diced avocado, if desired. Enjoy!3 tablespoons cilantro, 1 avocado, 1 jalapeño, 1 small red onion
Notes
Nutrition
How to Store Leftovers
Let the enchiladas cool to room temperature, then transfer them to an airtight container or cover the baking dish tightly with its lid, plastic wrap, or foil. They’ll stay fresh in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the whole dish covered with foil in a 350°F oven for about 15 minutes until warmed through.
For longer storage, wrap individual enchiladas tightly in plastic wrap, then place them in freezer-safe glass containers or freezer bags. They’ll keep in the freezer for up to 3 months.
Thaw overnight in the fridge, then reheat. The sauce might separate slightly when frozen, but it comes back together when reheated.
What to Serve With White Chicken Enchiladas
These enchiladas pair perfectly with Mexican rice, refried beans, or a simple side salad with lime vinaigrette. I also like serving them with tortilla chips and fresh salsa or guacamole on the side for scooping.
A crisp Mexican street corn salad adds a nice contrast to the creamy sauce. For drinks, stick with something light like iced tea, lemonade, or a classic margarita if you’re serving adults.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
