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Two White Chicken Enchiladas topped with creamy white sauce, sliced jalapeño, and fresh chopped herbs are served on a white plate, with another plate and napkin in the background.

White Chicken Enchiladas

I make White Chicken Enchiladas when I want something rich, cheesy, and different from traditional red sauce versions. The creamy base made with sour cream and green chiles is tangy with a little kick, and it soaks into tender shredded chicken rolled in soft tortillas. The Monterey Jack melts and gets golden and bubbly on top. I serve them for weeknight family dinners, potlucks, and when I'm bringing a meal to a friend because they're easy to assemble ahead and reheat well. They stay fresh in the fridge for up to 3 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: casserole, Dinner, Main Course
Cuisine: Mexican
Keyword: White Chicken Enchiladas
Servings: 4
Calories: 817kcal
Author: Mandy Applegate

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
US Customary - Metric

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 9x13-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

Here are a few simple things I do to keep my enchiladas flavorful and fresh every time:
Make the sauce ahead: You can prepare the white sauce in advance and store it in the fridge, then just reheat gently before assembling. The sauce alone or even the fully assembled dish keeps well in the fridge for up to 3 days.
Don't skip the cooling step: Let the sauce cool for 4 to 5 minutes before adding the sour cream or it'll curdle and turn grainy.
Warm your tortillas first: Heat the tortillas in the microwave for 20 seconds wrapped in a damp paper towel so they're pliable and won't crack when rolling, whether you're using flour tortillas, corn tortillas, or whole wheat tortillas.
Adjust seasoning to taste: Add a pinch of salt, extra spice, garlic powder, or cumin to the chicken mixture if you want more flavor, and top with green onions for a fresh garnish.
Add extra cheese inside: If you want even cheesier enchiladas, add an extra ½ cup of Monterey Jack to the chicken filling before rolling. Pepper jack cheese works well, too.
Flash-freeze for easier storage: Freeze assembled, unbaked enchiladas on a baking sheet for 1 hour, then wrap individually so they hold their shape and don't stick together. Freeze for up to 3 months and thaw before reheating.

Nutrition

Calories: 817kcal | Carbohydrates: 46g | Protein: 40g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 2051mg | Potassium: 698mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1945IU | Vitamin C: 21mg | Calcium: 596mg | Iron: 5mg
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