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White Chicken Enchiladas Recipe

White Chicken Enchiladas are rich, creamy, and irresistibly cheesy. Tender flour tortillas are filled with seasoned chicken and smothered in a homemade sour cream and green chile sauce, then baked to golden perfection. It’s a cozy, crowd-pleasing dinner perfect for family nights or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack or mild cheddar blend
  • 1 can 4 oz diced green chiles
  • 3 tbsp softened cream cheese
  • ½ tsp salt
  • ½ tsp black pepper
For the White Sauce
  • 2 tbsp butter
  • 2 tbsp  all-purpose flour
  • 1½ cups chicken broth
  • 1 cup sour cream
  • 1 can 4 oz diced green chiles
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
For Assembly
  • 8 medium flour tortillas
  • 1 shredded cheese for topping
  • Fresh cilantro for garnish optional
  • Lime wedges for serving optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Saucepan
  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife

Method
 

  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.

Notes

Chef’s Notes
I always make sure the tortillas are warm before rolling, it makes a huge difference. Cold tortillas crack, warm ones bend. And if the filling seems dry before rolling, I add a spoonful of sour cream or a splash of broth to loosen it. It keeps the inside creamy after baking.
Pro Tips
  • Don’t let the sauce boil after adding sour cream, it can split. • Rotisserie chicken works perfectly and saves time.
  • If you like a little heat, add a pinch of cayenne or diced jalapeños to the filling.
  • For softer tortillas, cover the dish with foil for the first 10 minutes of baking.
  • For a golden top, broil for 1–2 minutes at the end.