White Chicken Enchiladas

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Quick Summary

White Chicken Enchiladas made with flour tortillas, shredded chicken, green chiles, cheese, and a creamy white sauce! This enchilada recipe is easy to make and a family favorite!

white chicken enchiladas in pan with avocado, cilantro, and green onion.

Chicken enchiladas with homemade red enchilada sauce are a classic Mexican dinner. We make them all of the time, but sometimes we like to mix things up and make White Chicken Enchiladas.

The enchiladas are filled with shredded chicken, cheese, and a creamy white sauce that is made with a simple roux, chicken broth, green chiles, and sour cream (or plain Greek yogurt). There is no canned soup used in this recipe. The homemade sauce is SO much better and comes together in no time.

White chicken enchiladas are cheesy, creamy, and satisfying! They are easy to make and a family favorite dinner! Kids and adults love this comforting meal!

Ingredients

This enchilada recipe is made with basic ingredients, but the end results are incredible. Here is what you need to make the enchiladas.

ingredients to make white chicken enchiladas.
  • Butter: to create a rich sauce!
  • Onion: use white or yellow onion.
  • Garlic: minced!
  • Flour: to thicken the sauce.
  • Chicken broth: use broth or stock to make the sauce. You can use low-sodium broth to reduce the sodium in the recipe.
  • Plain Greek yogurt or Sour cream: I like to use plain Greek yogurt for added protein, but you can use sour cream. Use full-fat so the sauce is super creamy.
  • Diced mild green chilies: mild, but add a robust kick of flavor.
  • Lime juice: always use fresh lime juice.
  • Cumin: cumin adds a savory, warm, and slightly nutty flavor.
  • Rotisserie chicken: using shredded rotisserie chicken keeps the recipe super simple. If you have leftover cooked chicken, you can use it in this recipe.
  • Cheese: I like to use shredded Monterey Jack Cheese, but cheddar or Mexican blend work nicely too.
  • Flour tortillas: use 8-inch size!
  • Garnish: When the enchiladas come out of the oven top with green onion, cilantro, and avocado. Pickled red onion, jalapeño slices, and/or pico de gallo would also be good!

How to Make White Chicken Enchiladas

Scroll down to the recipe card for the full ingredient list and instructions.

onion sautéing in pan with flour to make sauce for white chicken enchiladas.
  • Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.
white chicken enchilada sauce in large skillet.
  • Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chiles, lime juice, cumin, salt, and pepper.
creamy white chicken enchilada sauce being spread in bottom of baking dish with spoon.
  • Spread ½ cup of the sauce on the bottom of the baking dish.
shredded chicken, white chicken enchilada sauce, and cheese in mixing bowl.
  • In a medium bowl, combine the shredded chicken and 2 ½ cups of the cheese. Add half of the sauce and stir to combine.
flour tortilla with white chicken enchilada filling on wood board.
  • To assemble the enchiladas, lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the chicken, cheese, and sauce mixture.
white chicken enchiladas rolled in pan.
  • Roll the tortillas tightly and place in the baking dish, seam side down.
rolled up white chicken enchiladas in pan covered with sauce and shredded cheese.
  • Pour the remaining sauce over the tortillas and top with the remaining ½ cup shredded cheese.
  • Cover the pan with aluminum foil and bake for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes or until cheese is melted and enchiladas are bubbling.
cheesy white chicken enchiladas in pan.
  • Remove the pan from oven and garnish with sliced green onions, cilantro, and avocado. Serve warm.
white chicken enchiladas in pan with toppings.

What to Serve with White Chicken Enchiladas

How to Store & Freeze

  • How to Store: Store enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
  • How to Freeze: You can freeze the enchiladas BEFORE cooking them or you can freeze leftovers. Freeze in a freezer container or up to 3 months. Defrost in the fridge then cook according to recipe instructions or reheat in oven until heated through.
white chicken enchiladas on plate with toppings.

Frequently Asked Questions

Can I use corn tortillas?

Yes! If you prefer corn tortillas or need the recipe to be gluten-free, you can use corn tortillas. Warm the tortillas before assembling so they are easier to roll.

What is the best chicken to use for this recipe?

I recommend using shredded rotisserie chicken to keep the recipe super simple. If you have leftover cooked chicken, you can chop it up or shred it. You can also use grilled chicken.

Can you you freeze the enchiladas?

Yes, you can freeze the enchiladas before cooking or you can freeze leftovers.

More Enchilada Recipes

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White Chicken Enchiladas

White Chicken Enchiladas made with flour tortillas, shredded chicken, green chiles, cheese, and a creamy white sauce! This enchilada recipe is easy to make and a family favorite!
5 from 10 votes

Ingredients
  

  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup plain Greek yogurt or sour cream
  • 1 4-ounce can mild diced green chilies
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked shredded rotisserie chicken
  • 3 cups shredded Monterey Jack Cheese, divided
  • 8 to 10 flour tortillas, 8-inch size
  • 2 green onions, sliced
  • Chopped cilantro, for garnish
  • Chopped avocado, for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.
  • Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chiles, lime juice, cumin, salt, and pepper.
  • Spread ½ cup of the sauce on the bottom of the baking dish.
  • In a medium bowl, combine the shredded chicken and 2 ½ cups of the cheese. Add half of the sauce and stir to combine.
  • To assemble the enchiladas, lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the chicken, cheese, and sauce mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
  • Pour the remaining sauce over the tortillas and top with the remaining ½ cup shredded cheese.
  • Cover the pan with aluminum foil and bake for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes or until cheese is melted and enchiladas are bubbling.
  • Remove the pan from oven and garnish with sliced green onions, cilantro, and avocado. Serve warm.

Notes

You can use corn tortillas instead of flour tortillas. Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months. 

Nutrition

Calories: 537kcal, Carbohydrates: 27g, Protein: 42g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 131mg, Sodium: 1001mg, Potassium: 419mg, Fiber: 2g, Sugar: 4g, Vitamin A: 669IU, Vitamin C: 3mg, Calcium: 543mg, Iron: 3mg
Keywords chicken, enchiladdas

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments

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  1. Made this tonight after you posted it and it was amazing. Easy to make and for sure will be on the rotation.

  2. This recipe is another one of yours that looks delicious but has WAY too much sodium and very little in vegetables. My family is trying to find delicious meals that are low sodium and that have more vegetables included. Please provide more recipes that we can use. Thank you.

    1. Consider making adjustments to the ingredients. Low sodium broth, salt free butter, cook chicken yourself without salt. It’s possible to do this, we did. Delicious.

  3. 5 stars
    Thrilled to try enchiladas that aren’t smothered in red sauce. Had some cooked breast meat so decided to use it in this recipe. Big mistake. Delicious backdrop of gentle green chili/onion flavored sauce and cheese needed the rotisserie chicken to set it off. Next time I will use the Costco chicken. Still in all, it was very good-almost restaurant quality taste. I added tomatoes to the garnish. Having seconds tonight!

  4. 5 stars
    Made them last night and they were delicious! We had enough leftover to freeze for two easy dinners some other time.

  5. Made these for my family and they said they were delicious! Nice change from red chile I normally make. So much better than another enchilada recipe I’ve made that called for cream of chicken soup.

  6. 5 stars
    If someone doesn’t understand there is sodium in chicken broth or how to adjust the seasoning to their families taste there isn’t much you can do for them and I’ve never seen a vegtable in enchiladas, so maybe she should stick to what she knows. The recipe was easy to follow and great. Keep up the good work.

  7. 5 stars
    So excited to make these this weekend! I am Celiac and I LOVE seeing recipes that are so easy and yummy looking that are incredibly easy to substitute for Celiacs! I cannot wait! 🙂

  8. 5 stars
    My family loved this. We blended the sauce once finished until smooth. This would make a great base for a queso/dip. Wonderful and pretty easy

  9. 5 stars
    These are the best enchiladas I’ve ever had, that’s including homemade, restaurant or grocery store. There is no competition, and it has nothing to do with my cooking skills. I will say I did roast chicken breasts in my air fryer (I dry brined and added some balsamic seasoning) and shredded them, which was much more economical, and I prefer leaner breast meat. I did also skip the cumin. I’m in the minority on that flavor profile and absolutely loved it with it omitted. But surprisingly my husband did, too. The tangy flavor of the sour cream mixed with the lime juice was so good. I realize that’s not as authentic, but in case anyone else prefers to leave the cumin out, I can attest to it tasting absolutely amazing without it. I was so excited for leftovers at lunch today and still have another for tomorrow. Wonderful recipe!

  10. 5 stars
    They’re so good. Husband said “You should make these for someone” which is his highest food compliment.

  11. I’ve tried 3 or 4 different white chicken enchiladas recipes and this is by far the best! So flavorful and comforting. It was a hit for family dinner!