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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.
This is an easy and modifiable recipe. Just made it and it was delicious. I would add more chicken for those who are looking for more protein and if you wanted to add more green, add more vegetables .
Crowd pleaser. Thanks for sharing!
Awful recipe…. I was really excited to make this one. Don’t waste your time and ingredients. Unless you like soggy, bland, cream cheesy matter. Followed recipe exactly
They were amazing. Definitely will make them again.
This will be going in my recipie book with a few personal changes. I made the sauce with 1 can 14 oz chicken broth and had a 12oz can of green chili enchilada sauce. Because that’s what I had on hand. We did find the sauce was bland so I added extra cumin, taco seasoning, and a little garlic. I didn’t have monterrey Jack Cheese, so I used what I had which was a Mexican blend. I did take your advice and slightly fried the flour tortilla shells in a little oil and they were crispy. I also didn’t use that much sauce over them. Which prevented them from being too soft. But the extra sauce I used as a tortilla chip dip.
I’ve made lots of your recipes, and this is the first that really disappointed us. The sauce AND filling were both so bland. I’m hoping we can doctor up the leftovers with more seasoning and more heat.
How do I freeze these? Can I prepare them and freeze them to cook later? Freeze leftovers?
I wouldn’t freeze any leftovers because the sauce will make them soggy!
Hi….Can you freeze these (unbaked)?
Yes! Go ahead and assemble the enchiladas as directed and then cover them with some plastic wrap and then foil. You can freeze them for 2-3 months (write the date on your foil). When you are ready to cook them, remove the plastic wrap and cover them with foil. Cook them at 350 degrees for about 25 minutes and then take the foil off and cook for an additional 10 minutes.
Loved this! We like things a little spicier so I added garlic & onion powder, cumin & Slap Yo Mama seasoning. Plus I mashed a can of small white beans ( frijoles Blancos) Just for some added protein and fiber. Otherwise I kept everything exactly as in the recipe. This will definitely be in our meal rotation!
Absolutely the best enchiladas I’ve ever made…and 80 years of loving Mexican food, I’ve made plenty of enchiladas!! Thanks!!
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.
I used flour tortillas in this recipe because they are more flexible but you can also use corn if that’s what you prefer.
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.
Delicious! Followed the recipe exactly. Kid and husband approved. Just made again to bring to a friend with a new baby!
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! 🙂
I can’t get to the recipe amounts? For white chicken enchiladas.
Scroll to the bottom of the post and the recipe card is there with all of the amounts and instructions! 🙂
Can you add green onions and garlic to the filling or sauce? Thanks
Sure! That sounds delicious!!
Mine turned out soggy and I followed the directions exactly. Any ideas why or how to prevent this?
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!
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.
I made the mistake of using a baking dish that was too small. If you did too then that could be why they turned out soggy. I realized my mistake and switched them to a larger baking dish and cooked 10 more minutes and they were great. I will definitely make this recipe again.Has anyone tried it with leftover turkey?
Could you substitute the sour cream for Greek yogurt to lower the calories?
Yes! That will work great!
Do you use flour or corn tortillas?
I used flour but you can use corn if your prefer! Try these homemade ones! Homemade Corn Tortillas and Homemade Tortillas