White Chicken Enchiladas are that cozy, creamy dinner you whip up when life’s busy, the family’s hungry, and you’re craving something satisfying but don’t want to spend hours in the kitchen. Imagine tender shredded chicken, melted Monterey Jack cheese, and a smooth sour cream green chili sauce bubbling away in your oven—yes, it’s every bit as good as it sounds.
Whether you’re feeding a crowd or just yourself (with leftovers, of course), this dish is the weeknight hero your dinner rotation has been missing. Midweek chaos? White Chicken Enchiladas to the rescue.
Table of Contents
What is White Chicken Enchiladas?
White Chicken Enchiladas are a comforting twist on the classic red-sauce version. Instead of using a tomato-based enchilada sauce, these beauties are smothered in a velvety white sauce made from sour cream, chicken broth, and green chilies. Inside? A hearty filling of shredded chicken and Monterey Jack cheese all wrapped in soft flour tortillas. Baked until bubbly and golden on top, they’re perfect for folks who like their enchiladas creamy instead of spicy, but don’t worry—there’s still a little zing from the green chilies. Think of them as Mexican comfort food with a creamy, cheesy hug.
Reasons to Try White Chicken Enchiladas
Why should White Chicken Enchiladas be the next thing you cook? First off, it’s comfort food with a capital C—creamy, cheesy, warm, and downright soul-soothing. But it’s also super practical. You can use leftover or rotisserie chicken, making it a fridge-clearing win. It’s also family-friendly—even picky eaters love it. Bonus? It doubles as a great freezer meal, so future you will be grateful. Whether you’re serving this up for dinner, potlucks, or a casual weekend gathering, it hits the sweet spot between simple and impressive. Oh, and did we mention it’s a one-pan situation? Fewer dishes, more couch time.
Ingredients Needed to Make White Chicken Enchiladas
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped (hello, rotisserie shortcut!)
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild or medium for a little heat)
- 2–3 tablespoons green onions, sliced for garnish
Instructions to Make White Chicken Enchiladas (Step-by-Step and Flavor-Packed)
Preheat the Oven
Get your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray. Set it aside—it’s showtime soon.
Prepare the Filling
In a mixing bowl, combine 3 cups of cooked, shredded chicken with 1 cup of Monterey Jack cheese. Toss it together like the dinner MVP it is.
Assemble the Enchiladas
Spoon the chicken-cheese mix into each tortilla, roll ’em up tight like little burrito babies, and place them seam-side down in your baking dish.
Make the Sauce
Melt the butter in a skillet over medium heat. Sprinkle in the flour and whisk for a minute—think of it as making a quick roux (fancy term, easy step). Slowly pour in the chicken broth, whisking to keep it smooth. Simmer until it thickens (about 3-5 minutes). Pull off the heat and let it cool just a bit—then stir in the sour cream and green chilies. You want it creamy, not curdled.
Pour the Sauce
Now the fun part—pour that creamy goodness evenly over the rolled tortillas. Top with the remaining 2 cups of Monterey Jack cheese. Don’t skimp.
Bake Until Bubbly
Pop it in the oven for 20-25 minutes. Want that cheese golden and slightly crispy? Broil it for an extra 1-2 minutes at the end. Watch it like a hawk so it doesn’t burn!
Garnish and Serve
Sprinkle those fresh green onions on top and serve it up hot and happy.
Want more easy cheesy comfort food? Check out Loaded Cheddar Ranch Beef or this Taco Pierogi Casserole that’s also wildly satisfying.
What to Serve with White Chicken Enchiladas
White Chicken Enchiladas are rich and creamy, so pairing them with something fresh or zesty helps balance things out. Try a simple green salad with lime vinaigrette, or a side of Spanish rice to soak up that extra sauce. Refried or black beans make a hearty, fiber-packed addition too. Want to impress guests? Serve with chips and Crockpot White Chicken Chili for a full-on fiesta. And don’t forget a dollop of guac or a drizzle of salsa verde—because toppings make everything better.
Key Tips for Making White Chicken Enchiladas
Want flawless White Chicken Enchiladas every time? Use rotisserie chicken for max flavor with zero fuss. Let the sauce cool a bit before adding sour cream—that way it stays creamy, not curdled. Always use freshly shredded cheese if you can—it melts better than the pre-bagged kind. Don’t overload the tortillas or they’ll be hard to roll (trust me, it gets messy). If you like a kick, swap in medium chilies or toss in a little cayenne. Want a crispy top? Hit the broiler for a minute—but stay close, it browns fast. Oh, and make extra. These go fast.
Storage and Reheating Tips for White Chicken Enchiladas
Got leftovers? Lucky you. Store any uneaten enchiladas in an airtight container in the fridge for up to 4 days. They reheat well in the oven at 350°F—cover with foil to keep the moisture in and bake for about 20 minutes. You can also microwave a single portion, just cover it with a damp paper towel and heat in 30-second intervals until warm. Freezing? Totally doable. Assemble everything, skip the baking, wrap it up tight, and freeze for up to 2 months. Thaw overnight in the fridge and bake like normal when you’re ready to eat.
FAQs
Can I make these ahead of time?
Absolutely! Assemble them up to a day ahead, keep them covered in the fridge, and bake when you’re ready.
Can I use corn tortillas instead of flour?
You can, but they’re more delicate and may crack. Warm them first and be gentle when rolling.
What if I don’t like green chilies?
Skip them or replace with sautéed bell peppers or a splash of mild salsa verde.
Is this spicy?
Not really—it’s more creamy than spicy. If you like heat, go with hot chilies or add jalapeños.
Can I use another cheese?
Sure! Pepper Jack adds spice, or a cheddar blend for a sharper flavor.
Final Thoughts
White Chicken Enchiladas aren’t just a dinner—they’re a whole mood. Cozy, creamy, and comforting, they bring people together and make any weeknight feel a little more special. Whether you’re feeding a crew, prepping for the week, or just treating yourself (you deserve it), this recipe is a keeper. And if you love creamy chicken dishes, don’t miss our Creamy Cajun Chicken Pasta or crowd-pleasing Garlic Butter Oven-Baked Chicken Breast. Now go on—get that casserole dish ready and let the cheesy goodness begin.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintEasy White Chicken Enchiladas – Weeknight Dinner Win
These creamy White Chicken Enchiladas are filled with shredded chicken and Monterey Jack cheese, then topped with a rich sour cream and green chili sauce. Perfect for a cozy weeknight dinner or when you’re craving something cheesy and comforting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
1. Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
2. In a small bowl, mix together the shredded chicken and 1 cup of Monterey Jack cheese.
3. Fill each tortilla with the chicken and cheese mixture, then roll each one up and place it seam-side down in the prepared baking dish.
4. In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
5. Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3–5 minutes.
6. Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
7. Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
8. Bake in the preheated oven for 20–25 minutes, or until the enchiladas are heated through and the sauce is bubbly. If you want a golden top, turn on the broiler for 1–2 minutes until the cheese is lightly browned.
9. Once baked, top the enchiladas with sliced green onions and serve warm.
Notes
You can substitute the chicken with rotisserie chicken for convenience.
If you like a little extra heat, use medium or hot green chilies or add a pinch of cayenne pepper to the sauce.
Serve with sides like Spanish rice, beans, or a simple green salad.
