White Chicken Enchiladas

White chicken enchiladas are creamy, cheesy, and packed with flavor in every bite. This easy dinner bakes up golden, bubbly, and absolutely delicious!

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White chicken enchiladas are creamy, cheesy, and packed with flavor. Soft tortillas wrap around tender chicken, then get smothered in a rich, homemade white sauce. A bubbly, golden layer of melted cheese adds the perfect finishing touch. Serve them for a weeknight dinner or bring them to a potluck—everyone will want seconds!

This recipe is easy to make with simple ingredients and clear steps. Follow the guide below for step-by-step photos and directions. We’ve also included pro tips, tricks, and answers to the most frequently asked questions to help you get the best results.

Make these creamy chicken enchilada recipe with white sauce in just forty minutes for a quick and satisfying dinner. Tender chicken, melty cheese, and a rich white sauce make every bite irresistible.

Perfect for a weeknight meal, potluck, or family gathering, this recipe brings everyone back for seconds. Bake until bubbly, then dig into cheesy, comforting goodness!

What you'll need to make this chicken enchiladas in white sauce recipe:

For the Filling:

• 1 tablespoon olive oil
• ½ yellow onion, diced finely
• 2 teaspoons minced garlic
• 3 cups shredded chicken, a rotisserie works perfectly
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 large flour tortillas
• 2 cups Monterey Jack cheese, shredded

For the White Enchilada Sauce:

• 2 cups water
• 2 chicken bouillon cubes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup sour cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces green chiles
• ½ cup Monterey Jack cheese, shredded
• 1 cup shredded Mexican blend cheese

Make your white chicken enchiladas even better by swapping ingredients and adding bold extras! These easy tweaks let you customize every bite. Here are some top substitutions and additions:

• Substitute Monterey Jack Cheese: Swap it for pepper jack or cheddar for a spicier or sharper flavor.
• Add Green Chilies: Mix diced green chilies into the sauce for extra heat and flavor.
• Substitute Flour Tortillas: Use corn tortillas for a more traditional texture and taste.
• Add Black Beans: Stir black beans into the filling for extra protein and heartiness.
• Substitute Sour Cream: Swap with plain Greek yogurt for a similar creamy texture and tangy taste.
• Add Jalapeños: Dice fresh jalapeños and mix them into the filling for a spicy kick.

Follow along with our step-by-step pictures, clear instructions, and helpful tips to make these easy white chicken enchiladas. We’ll show you exactly how to create this cheesy, creamy dish with ease. Let’s get started!

FIRST STEP: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.

SECOND STEP: In a measuring cup, add 2 cups of water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.

THIRD STEP: In a large skillet, over medium heat, add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt and pepper. Stir to combine. Set aside.

FOURTH STEP: Assemble the tortillas by splitting the chicken mixture evenly between 8 tortillas. Divide 2 cups of Monterey Jack cheese and evenly top each of the chicken mixtures in the 8 tortillas. Roll tightly and place seam side down in the baking dish. Set aside.

FIFTH STEP: In a sauce pan, over medium heat, melt butter. Once it has melted, add flour and whisk them together.

SIXTH STEP: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so that it doesn’t burn to the bottom of the saucepan.

SEVENTH STEP: Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.

EIGHTH STEP: Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.

NINTH STEP: Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

Serve cheesy chicken enchiladas for any occasion, from busy weeknights to special celebrations. This cheesy, comforting dish works year-round and pleases both kids and adults. Here are some of the best ways to enjoy it:

• Family Dinner Night: These creamy enchiladas make a cozy, satisfying meal everyone will love. Pair them with refried beans and corn on the cob for a complete feast. Serve warm churro cupcakes for dessert to keep the fun going!
• Game Day Spread: Make a batch of enchiladas for the ultimate crowd-pleasing game day food. Slice them into smaller portions and serve with loaded fries and Mexican street corn dip. Add a side of spicy salsa for an extra kick!
• Cinco de Mayo Celebration: Celebrate with a flavorful fiesta featuring these cheesy enchiladas. Add homemade guacamole, Mexican red beans and rice, and crispy taquitos for a festive spread. Finish with tres leches cake for a sweet ending!

Creamy enchiladas have become a go-to favorite for so many reasons. It’s all about the creamy sauce, cheesy goodness, and easy prep that make this dish a winner every time.

• Quick and Easy: Simple ingredients and easy steps make this a stress-free meal, even on busy weeknights.
• Ultra Creamy Sauce: The rich, homemade white sauce coats every bite in cheesy, comforting goodness.
• Great for Any Occasion: Perfect for family dinners, potlucks, or meal prepping—it always gets rave reviews.
• Kid-Approved: Even picky eaters love these cheesy, soft enchiladas with their mild and creamy flavor.
• Make-Ahead Friendly: Prep everything in advance, then bake when you're ready for a warm, bubbly meal.

This recipe is simple, comforting, and always a hit. Once you try it, you'll want to make it again and again!

Can I use rotisserie chicken for white chicken enchiladas?
Yes, you can use rotisserie chicken for white chicken enchiladas. Shred the chicken and mix it with the seasonings before filling the tortillas.

What’s the best cheese to use for white chicken enchiladas?
The best cheese for white chicken enchiladas is Monterey Jack, but you can also use cheddar, pepper jack, or a Mexican cheese blend.

How do I make the white sauce thicker?
To make the white sauce thicker, simmer it longer or add an extra tablespoon of flour while whisking to remove lumps.

Can I make white chicken enchiladas spicier?
Yes, you can make white chicken enchiladas spicier by adding diced jalapeños, extra chili powder, or a few dashes of hot sauce.

How do I keep my tortillas from getting soggy?
To keep tortillas from getting soggy, lightly toast them in a dry pan before filling or avoid overloading with too much sauce.

Can I make white chicken enchiladas ahead of time?
Yes, you can make white chicken enchiladas ahead of time. Assemble them, cover tightly, and refrigerate until you're ready to bake.

How should I serve white chicken enchiladas for a crowd?
Cut each enchilada in half and arrange them in a serving dish. Let guests grab a portion for easy self-serving.

Should I serve white chicken enchiladas straight from the oven?
Let them rest for a few minutes after baking. This helps the cheese set and makes them easier to serve.

Can I garnish white chicken enchiladas before serving?
Yes, sprinkle fresh cilantro, sliced green onions, or extra cheese on top right before serving for extra flavor and color.

How do I serve white chicken enchiladas for kids?
Cut them into smaller pieces and serve with a side of sour cream or mild salsa to cool down the spice.

Do I need to serve white chicken enchiladas with extra sauce?
They are already creamy, but you can drizzle extra sauce over the top for an even richer bite.

What’s the best way to plate white chicken enchiladas?
Place enchiladas on a plate with a spoonful of sauce over the top. Add a sprinkle of cheese for a finished look.

Follow these directions, tips, and tricks for the best way to store, reheat, and keep your white chicken enchiladas fresh. Whether you're making them ahead or saving leftovers, these simple steps will help maintain their creamy texture and cheesy goodness.

Can I prepare white chicken enchiladas ahead of time?
Yes, assemble the enchiladas, cover them tightly, and refrigerate for up to twenty hours before baking. Add extra time when baking cold enchiladas.

What’s the best way to store leftover white chicken enchiladas?
Store leftovers in an airtight container in the fridge for up to three days. Keep the sauce and enchiladas together to prevent drying.

Can I freeze white chicken enchiladas?
Yes, wrap them tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge before baking.

How do I reheat white chicken enchiladas in the oven?
Cover them with foil and bake at 350°F for twenty minutes or until heated through. Remove foil for the last five minutes.

Can I reheat white chicken enchiladas in the microwave?
Yes, heat individual portions in 30-second intervals until warm. Cover with a damp paper towel to keep them from drying out.

How do I prevent white chicken enchiladas from getting soggy when reheating?
Use the oven instead of the microwave for better texture. If microwaving, reheat in short bursts and let them rest before eating.

White Chicken Enchiladas

White chicken enchiladas are creamy, cheesy, and packed with flavor in every bite. This easy dinner bakes up golden, bubbly, and absolutely delicious!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 50 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Chicken Dinner Ideas, Dinner, Lunch, Mexican

Cuisine American, Mexican

Servings 8

Calories 446 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• ½ yellow onion diced finely
• 2 teaspoons garlic minced
• 3 cups shredded chicken a rotisserie works perfectly
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 large flour tortillas
• 2 cups Monterey Jack cheese shredded

For The Sauce

• 2 cups water
• 2 cubes chicken bouillon
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup sour cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces green chilies
• ½ cup Monterey Jack cheese shredded
• 1 cup Mexican blend cheese shredded

DIRECTIONS

 

• Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
• In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
• In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
• Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
• In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
• Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
• Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
• Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
• Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

WATCH THIS RECIPE VIDEO

Notes

• This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.
• You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
• While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.

Nutrition

Calories: 446kcal | Carbohydrates: 24g | Protein: 29g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1235mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 520mg | Iron: 2mg

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