White Chicken Enchiladas

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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.

A baking pan filled with cooked white chicken enchiladas.

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!
6 pictures showing how to mix the ingredients to the enchiladas sauce in a saucepan on the stovetop.

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

  1. 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:

  1. In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble:

  1. 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.
  2. 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.
4 pictures showing how to make enchilada filling add it to a tortilla and pour the sauce on top.

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!

A white chicken enchilada on a plate, half eaten.

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. 
The top view of a baking dish filled with cooked white chicken enchiladas.

White Chicken Enchiladas

5 from 1 vote
Creamy and filling, these white 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! 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 5

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
  • 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.


Nutrition

Serves: 5

Calories992kcal (50%)Carbohydrates43g (14%)Protein50g (100%)Fat69g (106%)Saturated Fat39g (195%)Polyunsaturated Fat4gMonounsaturated Fat18gTrans Fat1gCholesterol230mg (77%)Sodium1931mg (80%)Potassium516mg (15%)Fiber3g (12%)Sugar7g (8%)Vitamin A1942IU (39%)Vitamin C16mg (19%)Calcium902mg (90%)Iron5mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner
Cuisine Mexican
Keyword white chicken enchiladas, White enchiladas
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. You don’t address whether to use corn or flour tortillas. Yes, I know that I can use either but which kind of tortilla do you use most when making this recipe and why.

  2. I’m making these tonight for supper. I’m putting them together and refrigerating them until time to cook them. I used Verde Enchilada sauce instead of white
    Can’t wait to try them.

  3. 5 stars
    Delicious! Followed the recipe exactly. Kid and husband approved. Just made again to bring to a friend with a new baby!

    1. What a lucky friend!! Thanks so much for following along. I’m so glad you all liked it! Kid-approved is the best compliment I can get because we know that they don’t lie! 🙂

    1. I’m so sorry! These enchiladas won’t be crispy due to the amount of sauce and filling. You could try broiling them for about a minute after baking them to get the top crispier!

    2. I just read another enchilada recipe where the enchiladas were baked at 400 degrees 10-12 minutes prior to adding sauce and cheese. That might help with some of the “soggy”. I’m gonna try that.

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