When I’m craving a cozy, creamy, and cheesy dish, these White Chicken Enchiladas never disappoint.

They’re the perfect comfort food for any night of the week, and my family always comes back for seconds.

With tender chicken, a rich white sauce, and plenty of gooey cheese, this recipe feels indulgent but is surprisingly simple to prepare.

White Chicken Enchiladas
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White Chicken Enchiladas

Recipe by JoanneCourse: Main CourseCuisine: Mexican-AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

400-450

kcal

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie works great)

  • 1 cup shredded Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • For the Sauce:

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1 cup sour cream

  • 1 (4 oz) can diced green chilies

  • Additional Items:

  • 6 flour tortillas (medium size)

  • 1/2 cup shredded cheese (for topping)

  • Fresh cilantro for garnish (optional)

Directions

  • Step 1: Prepare the Filling
  • Preheat oven to 350°F (175°C).
  • In a large bowl, mix shredded chicken, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, chili powder, salt, and pepper. Stir until well combined.
  • Step 2: Assemble the Enchiladas
  • Spoon 1/3 cup of the chicken mixture into each tortilla.
  • Roll up each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
  • Step 3: Make the Sauce
  • Melt butter in a medium saucepan over medium heat.
  • Stir in flour and cook for 1-2 minutes until golden brown (this removes the raw flour taste).
  • Slowly whisk in chicken broth until smooth and thickened (about 3-4 minutes).
  • Remove from heat and stir in sour cream and diced green chilies. Mix until smooth.
  • Step 4: Assemble and Bake
  • Pour the sauce evenly over the enchiladas in the dish.
  • Sprinkle the remaining shredded cheese on top.
  • Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
  • Broil for 2-3 minutes if you want the top golden and slightly crispy.
  • Step 5: Serve
  • Remove from the oven and let cool for 5 minutes.
  • Garnish with freshly chopped cilantro before serving.

Notes

  • Make-Ahead Option: Assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.
  • Freezing Instructions: Freeze the assembled enchiladas (before baking) in an airtight container. When ready, bake from frozen at 350°F for 35-40 minutes.
  • Substitutions: Use Greek yogurt instead of sour cream for a lighter version. You can also substitute shredded turkey or pulled pork for the chicken.
  • Spice Level: Add diced jalapeños or a pinch of cayenne pepper for more heat.