These Easy White Chicken Enchiladas are the ultimate comfort food—creamy, cheesy, and loaded with flavor. Whether you’re serving them up for a busy weeknight dinner or bringing them to a potluck, these enchiladas are guaranteed to be a hit.
Soft flour tortillas are stuffed with a savory chicken and cheese mixture, then smothered in a rich sour cream and green chile sauce. Once baked to bubbling perfection and topped with melted Monterey Jack, this dish becomes irresistibly delicious. It’s also freezer-friendly, making it perfect for meal prepping ahead of time.
This recipe offers just the right amount of creaminess without being too heavy, and it’s easy to customize with your favorite mix-ins like jalapeños or pepper jack cheese. If you’re looking for a crowd-pleasing casserole with minimal effort, this enchilada recipe delivers.
Ingredients
For the filling:
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper to taste
For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
Salt to taste
For assembly:
8 small flour tortillas
1 cup shredded Monterey Jack cheese (for topping)
STEPS
Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a bowl, mix together the shredded chicken, 1 cup cheese, 1/2 cup sour cream, garlic powder, salt, and pepper until well combined.
Step 3: Divide the mixture evenly among the tortillas. Roll them up and place seam-side down in the prepared baking dish.
Step 4: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbling.
Step 5: Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3–5 minutes.
Step 6: Remove from heat and stir in 1 cup sour cream and the diced green chiles. Mix until smooth and season with salt to taste.
Step 7: Pour the sauce evenly over the enchiladas, making sure they are well covered. Sprinkle the remaining 1 cup of cheese over the top.
Step 8: Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbly. If desired, broil for 2–3 minutes for a golden top.
Tips for the Best White Chicken Enchiladas
Use rotisserie chicken for convenience
To save time, grab a cooked rotisserie chicken from the store and shred it for your filling. It’s flavorful, moist, and ideal for quick recipes like this.
Don’t skip the sauce
The creamy green chile sauce is what makes these enchiladas extra special. Be sure to whisk it well so it’s smooth and thick, and pour generously over the tortillas for the ultimate creamy texture.
Make it spicy
Want to add a kick? Swap out Monterey Jack for pepper jack cheese, or stir in some chopped jalapeños to the filling. You can also add a dash of cayenne to the sauce if you like heat.
Freezer-friendly instructions
To freeze, assemble the enchiladas in a foil pan but don’t bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Serving Suggestions
These enchiladas pair perfectly with Mexican rice, refried beans, or a crisp green salad. You can also top them with chopped green onions, fresh cilantro, or diced avocado for added freshness and color.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or cover and reheat in the oven at 325°F (165°C) until warmed through.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, but flour tortillas offer a softer texture in creamy enchiladas. If using corn, warm them first to prevent cracking during rolling.
Can I make this ahead of time?
Absolutely. Assemble the enchiladas and refrigerate them (unbaked) up to 24 hours in advance. Just bake as directed when ready.
What can I substitute for green chiles?
You can use a few tablespoons of mild salsa verde or even chopped roasted green bell peppers if you want a similar flavor with less heat.
Conclusion
Easy White Chicken Enchiladas are the kind of dish that brings comfort to the dinner table without requiring hours in the kitchen. With just a handful of ingredients and simple prep, you get a creamy, satisfying meal that the whole family will ask for again and again. Whether you’re making them ahead for busy nights or baking a fresh batch for guests, this recipe is sure to become a staple in your meal rotation.
Why You’ll Love This Recipe
This recipe is a favorite for many reasons. It’s creamy, flavorful, and ultra-satisfying—but still easy enough for beginners. The ingredients are pantry staples, and the flavor is restaurant-quality. Plus, it’s easy to adapt for different spice levels, dietary preferences, or what you already have on hand.
Whether you’re cooking for picky eaters or a large family, Easy White Chicken Enchiladas deliver comfort food in every bite. It’s a reliable recipe that you’ll come back to again and again.
Recipe Variations
Add vegetables
Mix in sautéed onions, bell peppers, or spinach to boost the nutrition and add extra flavor.
Try different cheeses
While Monterey Jack melts beautifully, you can experiment with cheddar, Colby Jack, or a Mexican cheese blend.
Make it gluten-free
Use gluten-free flour and certified gluten-free tortillas to make this dish suitable for gluten-sensitive diets.
Turn it into a casserole
If you don’t want to roll individual enchiladas, simply layer torn tortillas, filling, and sauce like a lasagna in your baking dish.
More Recipes Like This
If you loved these enchiladas, you may also enjoy:
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Creamy Chicken and Rice Bake
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Cheesy Chicken Quesadillas
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Green Chile Chicken Casserole
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Chicken Alfredo Lasagna Roll-Ups
These recipes offer the same level of comfort and ease, perfect for rotating into your weekly meal plan.
Final Thoughts
Easy White Chicken Enchiladas strike the perfect balance between simplicity and flavor. They’re creamy, cheesy, and endlessly satisfying—and you don’t need to be a seasoned cook to pull them off. Whether you’re feeding a crowd or planning ahead with freezer meals, this recipe is a dependable winner. Keep it in your back pocket for whenever you need something comforting, filling, and foolproof.
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Easy White Chicken Enchiladas
Description
These Easy White Chicken Enchiladas are creamy, cheesy, and packed with flavor, making them a weeknight favorite or perfect dish for casual gatherings. Shredded chicken is wrapped in soft tortillas, smothered in a rich sour cream and green chile sauce, then baked until bubbly and golden.
Ingredients
For the filling:
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper to taste
For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
Salt to taste
For assembly:
8 small flour tortillas
1 cup shredded Monterey Jack cheese (for topping)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, mix together the shredded chicken, 1 cup cheese, 1/2 cup sour cream, garlic powder, salt, and pepper until well combined.
Divide the mixture evenly among the tortillas. Roll them up and place seam-side down in the prepared baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbling.
Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3–5 minutes.
Remove from heat and stir in 1 cup sour cream and the diced green chiles. Mix until smooth and season with salt to taste.
Pour the sauce evenly over the enchiladas, making sure they are well covered. Sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbly. If desired, broil for 2–3 minutes for a golden top.
Notes
You can use rotisserie chicken for a quicker prep. These enchiladas freeze well; just assemble, cover tightly, and freeze before baking. For a bit of heat, add chopped jalapeños to the filling or use pepper jack cheese in place of Monterey Jack.
