White Chicken Enchiladas Recipe

There’s something comforting about dishes that start with a stack of soft tortillas on the counter and a warm pan waiting on the stove. White chicken enchiladas always give me that feeling.

I love how the ingredients come together quietly, nothing flashy, nothing complicated. Just a bowl of shredded chicken, a spoonful of cream cheese melting into it, and the gentle aroma of green chiles drifting through the kitchen.

And on days when I want a little something extra on the table, something fresh like Cowboy Caviar or even a warm side like Maple Roasted Sweet Potatoes fits right in without stealing the spotlight.

What always stands out to me is the moment the white sauce comes together. Butter, flour, broth… it starts out looking ordinary, then suddenly turns silky when the sour cream melts in.

It’s the kind of transformation that feels small but satisfying, like watching the kitchen slowly shift from busy to calm. By the time the enchiladas are rolled and tucked neatly into the baking dish, the whole meal feels warm before it even goes into the oven.

Why I Love This Recipe (And You Will Too)

• Creamy, Gentle Flavor: The white sauce is rich without being heavy.
• Soft Tortillas, Warm Filling: Every bite melts together.
• A Touch of Heat: Green chiles add warmth, not spice.
• Easy to Assemble: Calm, hands-on cooking.
• Great for Sharing: A dish that feels like gathering around a warm table.

How This Recipe Came Together

This recipe happened after wanting enchiladas without the traditional red sauce, something gentler, creamier, and more family-friendly.

After experimenting with sour cream, cream cheese, and shredded chicken, the combination became a staple that always disappears fast at the table.

Before You Start

• Warm Tortillas So They Roll Without Cracking
• Shred Chicken Finely For Better Filling Texture
• Drain Green Chiles If They’re Watery
• Taste The Sauce Before Pouring It Over
• Let The Dish Rest After Baking For A Cleaner Serve

Ingredients You’ll Need

For The Chicken Filling

1. 2 Cups Shredded Cooked Chicken
2. 1 Cup Shredded Monterey Jack Or Mild Cheddar
3. 1 Can Diced Green Chiles (4 oz)
4. 3 Tbsp Softened Cream Cheese
5. 1/2 Tsp Salt
6. 1/2 Tsp Black Pepper

For The White Sauce

1. 2 Tbsp Butter
2. 2 Tbsp All-purpose Flour
3. 1 1/2 Cups Chicken Broth
4. 1 Cup Sour Cream
5. 1 Can Diced Green Chiles (4 oz)
6. 1/2 Tsp Garlic Powder
7. 1/2 Tsp Onion Powder
8. 1/2 Tsp Salt
9. 1/4 Tsp Pepper

For Assembly

1. 8 Medium Flour Tortillas
2. Shredded Cheese For Topping
3. Fresh Cilantro (optional)
4. Lime Wedges (optional)

Kitchen Tools You’ll Need

1. 9×13-inch Baking Dish
2. Mixing Bowls
3. Medium Saucepan
4. Whisk
5. Spoon Or Silicone Spatula
6. Foil (optional for covering)

Step-by-Step Instructions

1. Prep the Chicken Filling, start by mixing the shredded chicken, Monterey Jack, cream cheese, green chiles, salt, and pepper in a bowl until everything comes together smoothly.
2. Make the Sauce, Melt the butter and whisk in the flour, slowly add the chicken broth until slightly thickened, then lower the heat and stir in the sour cream, green chiles, and seasonings just until warmed through.
3. Warm the Tortillas, Warm the tortillas in the microwave or on a dry pan so they soften and roll without tearing.
4. Fill the Tortillas, Spoon the chicken mixture into each tortilla, keeping it toward one side, and roll them up gently but tightly.
5. Arrange in the Baking Dish, Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish so they stay in place.
6. Pour the Sauce Over the Enchiladas, Pour the warm white sauce evenly over the rolled tortillas, making sure each one gets covered.
7. Bake Until Warm and Bubbly, Bake the dish at 350°F (175°C) for 20–25 minutes, just until the sauce bubbles and the cheese melts completely. Then I let it rest a minute before serving.
8. Serving Step, Once the enchiladas come out of the oven, I let them rest for a minute so the sauce settles. Then I spoon a little extra sauce from the edges over the top before serving. A sprinkle of fresh cilantro or a light squeeze of lime adds the perfect brightness.

Ingredient Swap Options

• Use Leftover Turkey Instead Of Chicken
• Swap Monterey Jack With Mozzarella For A Milder Taste
• Use Greek Yogurt Instead Of Sour Cream
• Replace Flour Tortillas With Corn Tortillas
• Add Jalapeños For Heat

Highlight Ingredient: Sour Cream

Sour cream gives the sauce a creamy base without making it too heavy. When warmed gently and paired with green chiles, it creates a smooth, mild sauce that bakes beautifully over the tortillas.

What The Finished Dish Tastes Like

• Soft, tender tortillas
• Creamy, cheesy interior
• Mild chile flavor
• Smooth sauce coating each bite
• Gentle heat that stays balanced

What To Avoid

• Using cold tortillas, they will crack
• Over-thickening the sauce, it should stay pourable
• Overbaking, the tortillas can dry out
• Skipping the resting time

Approximate Nutrition

• Calories: 380–450 per serving
• Protein: 24–28g
• Carbs: 26–32g
• Fat: 20–24g

Storage Tips

• Store up to 3 days in the fridge
• Reheat in microwave or oven
• Add a splash of broth if reheated sauce thickens

Serving Ideas

• Serve with Mexican rice
• Pair with refried beans
• Add fresh salad on the side
• Top with avocado slices

Leftover Uses

• Make enchilada bowls with rice
• Chop and mix into quesadillas
• Turn into creamy chicken nachos
• Fill tacos with chopped leftovers

Variations You Can Try

• Green Chile Enchiladas With Spinach
• Spicy Jalapeño White Enchiladas
• Turkey White Enchiladas
• Extra Cheese Deluxe Version
• Low-carb Version With Zucchini Ribbons

Frequently Asked Questions

1. Can I use corn tortillas? Yes, warm them well first.
2. Can I freeze this dish? Yes, before baking.
3. Why did my sauce curdle? Heat was too high.
4. Can I make this ahead? Yes, assemble and refrigerate.
5. What cheese melts best? Monterey Jack or mozzarella.
6. Can I add vegetables? Yes, spinach or onions work well.
7. Is it spicy? Only mildly from green chiles.
8. Can I double the sauce? Yes, if you want more creaminess.
9. Can I use rotisserie chicken? Absolutely.
10. Can I make it gluten-free? Use GF tortillas and GF flour.

White Chicken Enchiladas have a quiet kind of charm, creamy, soft, and full of comfort without trying too hard.

They come out of the oven bubbling gently, carrying that familiar warmth that makes you want to sit down and savor each bite slowly.

Whether you make them on a busy evening or on a calm weekend, they bring a sense of ease and coziness to the table, one creamy bite at a time.