If you’re the kind of person who loves warm, cozy meals that come together quickly and taste like pure comfort, you’re in the right kitchen. White chicken enchiladas are the kind of dish that feels like a hug on a plate—soft flour tortillas wrapped around tender chicken, all smothered in a velvety white sauce and bubbling cheese. They’re rich, tangy, cheesy, and oh-so-satisfying.
Thank you for reading this post, don't forget to subscribe!In this guide, we’ll show you everything from the ingredients you’ll need, to expert tips on making the creamy enchilada sauce from scratch. Whether you’re cooking for your family, meal-prepping for the week, or bringing a dish to a potluck, this recipe’s got you covered. Plus, we’ve thrown in clever ways to switch things up, store leftovers, and make it ahead like a pro.
🧄 Ingredients You’ll Need & white chicken enchilada recipe
Before we roll up those enchiladas, let’s talk about what goes into making this dreamy, creamy chicken dinner. What’s great about this recipe is that the ingredients are simple and easy to find, yet they come together to create something that tastes like it took hours.
Here’s what you’ll need:
Chicken
You can use cooked, shredded chicken—rotisserie chicken is a lifesaver here. Got leftovers from roast night? Even better.
Want to cook it fresh? Poach or bake chicken breasts until juicy, then shred.
Tortillas
Flour tortillas work best in this recipe. They’re soft, flexible, and hold up well when baked with sauce.
If you prefer a more traditional feel, corn tortillas work too—just warm them beforehand to avoid cracking.
Cheese
A blend of Monterey Jack and mozzarella gives a gooey, mild flavor that pairs beautifully with the creamy sauce.
Feeling bold? Try Pepper Jack for a bit of heat.
A touch of cream cheese can also be added to the filling for extra richness.
For the White Enchilada Sauce
Butter & Flour – for the roux, this thickens the sauce like magic.
Chicken Broth – adds depth and keeps it savory.
Sour Cream – makes it creamy and slightly tangy. Opt for full-fat for best texture.
Diced Green Chiles – adds that classic Tex-Mex zing without overpowering spice.
🧰 Equipment Checklist
Don’t worry—no fancy kitchen tools needed! Just a few basics:
9×13-inch baking dish
Medium saucepan (for the sauce)
Mixing bowls
Whisk (for lump-free sauce)
Measuring cups and spoons
Spatula or large spoon for spreading and filling
⏱️ Prep Ahead Options
One of the best things about white chicken enchiladas? You can prep them in stages. Here’s how to break it up if you’re short on time:
Make the sauce ahead: The white sauce stores well in the fridge for up to 3 days.
Pre-cook and shred your chicken: Store it in an airtight container until ready to use.
Pre-roll the enchiladas: Assemble them in your baking dish, then cover and refrigerate until you’re ready to bake.
👩🍳 Step-by-Step: How to Make white chicken enchilada recipe
Alright, let’s bring these creamy chicken enchiladas to life! Whether you’re cooking for a family dinner or meal prepping for the week, these steps will guide you from prep to plate—no stress, no guesswork.
1. Prepare the Chicken Filling
Start by tossing your shredded chicken into a large mixing bowl.
What goes in the filling:
2–3 cups cooked, shredded chicken (rotisserie chicken works like a charm!)
1 cup shredded cheese (Monterey Jack, mozzarella, or a mix)
2 tablespoons sour cream (optional, for added creaminess)
Salt, pepper, and a pinch of garlic powder for depth
Give everything a good mix until it’s evenly combined and creamy.
💡 Pro Tip: Want an even silkier filling? Add 2 ounces of softened cream cheese—it makes the inside super luscious.
2. Warm and Fill the Tortillas
If you’re using flour tortillas, give them a quick 15–20 second spin in the microwave (wrapped in a damp paper towel) to soften. This keeps them from tearing when you roll them.
Now, spoon about 2–3 tablespoons of the chicken mixture down the center of each tortilla. Roll them up snugly, but not too tight—you don’t want the filling to squish out.
Place the rolled tortillas seam-side down into a greased 9×13 baking dish. Don’t worry if they touch, they’re meant to be cozy!
3. Make the White Enchilada Sauce
Now comes the secret weapon—the silky white enchilada sauce. This part is where the flavor magic really happens.
Ingredients:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 small can (4 oz) diced green chiles
Instructions:
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux. It should bubble gently but not brown.
Slowly pour in chicken broth, whisking constantly to keep it smooth.
Let it simmer and thicken—this takes about 3–4 minutes.
Remove from heat, then stir in the sour cream and green chiles. Mix until smooth.
⚠️ Don’t boil the sauce after adding sour cream—it may curdle. Just stir until velvety.
4. Assemble and Bake
With your enchiladas rolled and your sauce made, it’s go time.
Pour the sauce evenly over the enchiladas, making sure they’re fully covered.
Sprinkle more shredded cheese generously over the top. (Monterey Jack melts beautifully here.)
Bake uncovered in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the cheese is melted and bubbly.
✨ Want that golden, slightly crispy top? Turn on the broiler for the last 2–3 minutes—but keep an eye on it!
5. Finishing Touches and Serve
Let the enchiladas rest for about 5 minutes after baking. This helps everything set and makes serving easier.
Top with your favorites:
Fresh cilantro
Diced green onions
Sliced avocado
Lime wedges
Extra sour cream
These little garnishes make a big impact—visually and flavor-wise.
🔄 Variations & Substitutions
One of the best things about white chicken enchiladas is how flexible they are. Whether you’re craving extra heat, looking to lighten it up, or working with pantry leftovers, there’s a delicious variation for that. Let’s shake things up!
🌮 Tortilla Choices: Flour vs. Corn
You’ve got options when it comes to wrapping your enchiladas:
Flour tortillas are soft, stretchy, and perfect for a creamy sauce. They don’t fall apart as easily and soak up that white enchilada sauce beautifully.
Corn tortillas give a more authentic Mexican flavor and are naturally gluten-free. But they’re more fragile—so be sure to warm them first to keep them from cracking.
💡 Tip: Wrap corn tortillas in a damp paper towel and microwave for 30 seconds before filling.
🧀 Cheese Swaps
While Monterey Jack is the star here, there are plenty of cheese options to suit your taste:
Mozzarella: Ultra-melty and mild, great if you’re after a neutral flavor.
Pepper Jack: For those who like a bit of kick.
Colby or Cheddar: Slightly sharper and adds color.
Cream cheese (mixed into the filling): Gives it that luscious, almost dip-like texture.
Don’t be shy—mix and match your favorites for a cheesy masterpiece!
🌶️ Adjusting the Spice Level
Not everyone loves spice, and that’s okay. This recipe is naturally mild thanks to the sour cream and green chiles, but here’s how you can tweak the heat:
Mild: Use only diced green chiles, no jalapeños, and mild cheese like mozzarella.
Medium: Add a few dashes of hot sauce or use Pepper Jack in the filling.
Spicy: Mix in chopped jalapeños, or spoon a bit of salsa verde into the sauce.
🔥 Want to learn more about green chiles and their spice range? The Enchilada page on Wikipedia touches on how regional flavors influence spice levels across Tex-Mex cooking.
🥛 Sauce Variants
Want to take the white sauce up a notch? Here are a few flavorful twists:
Add cream cheese: A few ounces will make the sauce extra thick and dreamy.
Heavy cream splash: For an ultra-rich version (just don’t overdo it—balance is key).
Salsa verde swirl: For a tangier flavor, swirl in a spoonful of green salsa before pouring over the enchiladas.
Just be careful not to overpower the base sauce—it’s already packed with savory goodness.
✅ Dietary-Friendly Swaps
Here’s how to modify the recipe without sacrificing flavor:
Gluten-Free: Use corn tortillas and substitute gluten-free flour in the roux.
Lower-Fat: Use low-fat sour cream and light cheese blends.
Dairy-Free: Sub coconut cream for sour cream and opt for dairy-free cheese (but note, the flavor will shift quite a bit).
These swaps can come in handy if you’re prepping for a crowd with different needs—or just watching your own macros.
🍽️ Serving Suggestions & Side Dishes
So you’ve got a bubbling tray of white chicken enchiladas, hot out of the oven. Now the big question is—what do you serve with them? Sure, they’re creamy, cheesy, and filling on their own, but adding the right sides and garnishes turns a simple dish into a meal worth remembering.
Let’s explore the best combos to make your dinner table pop!
🥄 Best Side Pairings
Pairing enchiladas with the right side dish is all about balance. Since white enchiladas are rich and creamy, lighter, zesty, or crunchy sides are perfect companions.
✅ Try these favorites:
Mexican Rice: A lightly spiced, tomato-flavored rice that adds color and heartiness.
Refried or Black Beans: Classic and filling. For extra flavor, mix in some garlic, cumin, and a touch of lime.
Street Corn (Elote): Grilled or boiled corn topped with mayo, chili powder, cotija, and lime. It brings crunch and zest to the party.
🪴 Garnish Ideas to Elevate Every Bite
A little garnish goes a long way in both flavor and presentation. Don’t skip these final touches—they add color, freshness, and contrast to each creamy bite.
🥑 Top it with:
Fresh cilantro – Brightens everything up.
Chopped green onions – For a mild crunch and oniony bite.
Sliced avocado or guacamole – Adds buttery texture that complements the mild heat.
Lime wedges – A squeeze of fresh lime cuts through the richness.
Extra sour cream or hot sauce – For those who like to amp it up.
🍹 Non-Alcoholic Beverage Pairings
Round out your enchilada dinner with a refreshing, family-friendly drink:
Horchata – A creamy cinnamon rice drink that pairs beautifully with spicy or rich foods.
Agua Fresca – Light, fruity, and refreshing—try watermelon, cucumber-lime, or mango.
Sparkling water with citrus – Keeps things clean and cuts through the creaminess.
❓ Frequently Asked Questions (FAQs)
We’ve rounded up the most common questions people ask about white chicken enchiladas, so you don’t have to go digging. Whether you’re wondering about swaps, spice levels, or freezing options, we’ve got answers!
1. Can I use corn tortillas instead of flour? Absolutely!
Corn tortillas give the dish a more traditional Mexican flair and are naturally gluten-free. However, they’re more delicate than flour tortillas and tend to crack or break if not warmed properly. To avoid that, wrap them in a damp paper towel and microwave for about 30 seconds before filling and rolling.
Keep in mind—they’ll also absorb more sauce, which can slightly change the texture. Still delicious, though!
2. Are white chicken enchiladas spicy? Not really.
This version is generally considered mild, thanks to the creamy base and the use of diced green chiles, which add more flavor than heat. But if you’re cooking for spice lovers, it’s easy to turn up the heat:
Add chopped jalapeños to the filling
Use Pepper Jack cheese
Stir in a splash of salsa verde into the sauce for extra tang and spice
Want to dial it back instead? Just skip the chiles or use mild versions—they’re optional.
3. Can I make white chicken enchiladas ahead of time? You bet!
You can assemble the entire dish up to 24 hours in advance and store it in the fridge until you’re ready to bake. Just make sure it’s tightly covered to avoid drying out.
For longer storage, freeze the enchiladas without the sauce, then add fresh sauce before baking. For more details and smart freezing tips, check out this make-ahead enchiladas guide—it’s a lifesaver for busy weeks.
4. What’s the best cheese to use in white enchiladas? It depends on your flavor vibe.
If you’re going for classic Tex-Mex comfort, stick with Monterey Jack—it’s melty, mild, and blends beautifully with the sauce. Want some heat? Swap in Pepper Jack. Need extra gooeyness? A little mozzarella in the mix adds serious stretch.
✅ Final Thoughts: Creamy, Cheesy, and Crowd-Pleasing
There you have it—your go-to guide for making white chicken enchiladas that are creamy, comforting, and completely crave-worthy. Whether you’re whipping them up on a busy weeknight or prepping them ahead for a family gathering, this dish delivers every time. From the savory shredded chicken and melty cheese to the homemade white enchilada sauce that brings it all together, these enchiladas are the kind of meal that wins over even picky eaters.
Could you kindly arrange for dinner?