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Creamy and filling, these white chicken enchiladas are perfect for any family dinner! They are ready in 30 minutes, so they are perfect for any of those busy, on-the-go nights!
A quick, easy, and delicious dinner is necessary around our house! Try some more of these delightful 30-minute meals like this Korean beef and rice bowl, instant pot spaghetti, and this yummy garlic shrimp stir fry.
White Chicken Enchiladas
These white chicken enchiladas are THE best ones that I have ever had. These cheesy and creamy enchiladas are jam-packed full of flavor and will soon be requested weekly from your family members! Luckily they are simple enough that adding them to your dinner rotation is a no-brainer! When I go out to eat or get served chicken enchiladas with a creamy sauce, I look for a few things.
First, it has to be full of flavor. Sometimes, these types of enchiladas look delicious, but they are bland. The second thing that I look for is the texture. Do they have that brown and crisp cheese on top? That’s a must for me! And last, the inside filling of the enchilada must be more than just chicken. It needs to complement the sauce, and they need to blend seamlessly, creating a delightful taste. Let me tell you, these white chicken enchiladas check everything off of that list! Creamy, delicious, and full of flavor like cumin and cheese, these enchiladas will knock your socks off!
Ingredients to Make White Chicken Enchiladas
You can’t have delicious enchiladas without some diced green chilis and a delicious sauce on top! These ingredients will make these enchiladas super flavorful. And don’t forget the best part… the cheese! Check out the recipe card at the bottom of the post for exact measurements.
White Enchilada Sauce:
- Butter: Use unsalted butter in this recipe.
- Flour: I used all-purpose flour for this enchilada sauce.
- Chicken Broth: This creates a base for that sauce that is full of flavor.
- Diced Green Chilies: These won’t add much heat but they will add a lot of great flavor!
- Sour Cream: This is the key ingredient to making your sauce nice and creamy.
- Monterey Jack cheese: If you shred this from a block (instead of getting pre-shredded cheese) then it will melt easier and be better to mix into the sauce for these white chicken enchiladas.
Filling:
- Cooked Chicken Breasts: Shred your cooked chicken breasts to make your filling for your enchiladas.
- Cream Cheese: Let this sit out and soften to room temperature so that you have no problem mixing it.
- Sour Cream: I love how this mixes with the cream cheese.
- Diced Green Chilies: Again, these won’t bring in much heat but they do add the classic flavor!
- Cumin: This gives a little kick and blends nicely.
- Monterey Jack Cheese: You can use any cheese that you have on hand but I love the mild flavor that the Monterey Jack cheese brings.
- Tortillas: You can buy these at the store or make these ones at home instead!
Topping:
- Monterey Jack Cheese and Cilantro: You can garnish the top with lots of cheese and a dash of cilantro to finish off the enchiladas!
How to Make White Chicken Enchiladas
Get ready to make an easy meal that tastes like a million bucks! These enchiladas will fly off of your table. They are cheesy, flavorful, and come together so quickly. You may want to double the recipe…
To Make the White Enchilada Sauce
- In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
To Make the Filling:
- In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble:
- Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Then, lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
- Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Then you can garnish these white chicken enchiladas with cilantro if desired.
What to Serve with White Chicken Enchiladas
If you are wondering what you can serve on the side with these amazing white chicken enchiladas then look no further! I’ve come up with a list of my favorite sides that complement these so well! Enjoy!
How to Store Leftover Enchiladas
These white chicken enchiladas will taste excellent as leftovers as long as you store and reheat them properly. Here are some tips:
- In the Refrigerator: Once your enchiladas have cooled then place them in an airtight container and put them in your fridge. The leftovers should last about 2 days.
- How to reheat enchiladas? To make sure that they aren’t soggy, you will want to reheat your enchiladas in the ove. The best way is Cook them at 350 degrees for 20–25 minutes, or until they’re heated through.
More Delicious Enchilada Recipes to Try
Enchilada lovers unite! There are so many different flavors of enchiladas. Red sauce, white sauce, green sauce. The fillings can be any kind of protein that you want… That’s what makes them so great! Here’s a few more that you can have on hand for Taco Tuesday or your Cinco de Mayo celebration!
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White Chicken Enchiladas
Ingredients
White Enchilada Sauce:
- ¼ cup butter
- ¼ cup flour
- 3 cups chicken broth
- 4 ounces can diced green chilies
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
Filling:
- 2 cups cooked chicken breasts shredded
- 6 ounces cream cheese softened
- 1/2 cup sour cream
- 4 ounces can diced green chilies
- 1 teaspoon cumin
- 1½ cups shredded Monterey Jack cheese
- 10 8 inch tortillas
Topping:
- 2 cups Monterey Jack cheese
- chopped cilantro for garnish
Instructions
To Make the White Enchilada Sauce
- In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
To Make the Filling:
- In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble:
- Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
- Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Garnish with cilantro if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe but my son not so much. I need to figure out how to cut the sauce down by a 1/3rd or maybe even by half.
The reason is the tortillas get soggy and doughy. Big turn of for him.
Me, not so much 😁.
Great recipe! Well worth making…my sauce was a bit runny so I added more cheese…next time less chicken broth…I did add thin sliced onion and bits of tomato into each enchilada and added just a tiny bit of no salt all seasoning…don’t eat chicken so I substituted Turkey breast…all in all a success! I want to do a seafood enchilada with this recipe! Thank you for the great recipe and the inspiration!
Just so much cheese! If eat this to often my cholesterol is going to skyrocket! Nothing better than a heart attack on a plate!
We all enjoyed this recipe and was tasty enough! I agree with the others that there was too much sauce. I had trouble getting the sauce to thicken up and the sour cream never really dissolved all the way into the sauce leaving the sauce grainy. It didn’t take away from the taste which was good. Recipe just needs a little tweaking.
Amazing! The only thing I changed was I fried the flour tortillas with filling In skillet, with butter, get a golden texture, then transferred to casserole dish, then top with cheese sauce. Bake till bubbly cheese.
I am sorry but, this was incredibly bland. I added Monterey chicken seasoning a lot more cumin, salt and white pepper and much more cheese in the sauce because it was way too thin. If Inever make this again, I would reduce the stock down to 2 cups not 3 or at least add a lot more flour. Not that great.
I suggest next time listing the ingredients together before separating them for the sauce, filling, etc. For example saying we need 8 oz of green chilies and 1 1/2 cups of sour cream. I say this because as someone with dyslexia and I had some trouble getting the right amounts of ingredients when I went to the store. I ended up having to send my fiancé back to the store because I had only gotten one 4 oz can of green chilies and I hadn’t gotten enough sour cream either. Other than that the recipe came out well. I think next time I’ll had some spices to give it a lot more kick.
This took a little longer than the directions because I had to cook the meat. The recipe calls for cooked chicken- it added 15 minutes.
Okay – that out of the way . It was spectacular. The sauce was rich and not just gooey cheese. Everyone went back for seconds.
I absolutely love this recipe, the only issue is they come out soupy even when I follow directions to a t.
This was simple to make and has great flavor! Leftovers if there are any heat up well and are just as delicious as the first time!
Wish I had read the comments first. Putting it together I have a habit of tasting my food while I make it. Just using cumin alone was not enough. I added taco seasoning, salt, pepper and garlic. I also cut down the sauce as there would have been waaay to much left over. Think I will be reviewing the comments on my next recipe before I have to doctor up a recipe that is supposedly “packed with flavor”. Dissapointed
Was good but not amazing. Needed tons of additional seasoning… pepper and garlic powder at a minimum. As Is was bland. And the sauce was too much for this recipe – created borderline soggy enchiladas. This was the first recipe I made from this blog. Kinda disappointed.
I made these tonight for my family. They were just so-so. There wasn’t a lot of pizzazz and I think the amount of sauce could have been cut back to 3/4’s or 1/2. I made 10 flour tortillas and there is a ton of sauce left in the pan.
Will look at trying a different chicken enchilada recipe next time.
I LOOOOVVEEE chicken enchiladas!
These ones are so delicious!
This recipe is great if you want to eat glop. It would be fine as a chip dip.