Before diving into the creamy, cheesy goodness of white chicken enchiladas, let’s take a moment to appreciate what makes this dish a standout. It’s warm and comforting and brings together flavors that feel like a hug in every bite. Whether you’re whipping up a quick weeknight dinner or impressing guests with a hearty homemade meal, this recipe delivers every time.
It’s not just about rolled tortillas and melted cheese—it’s a full-on experience. We’re breaking down everything step by step to help you create a perfect, flavorful pan of white chicken enchiladas. And if you’re wondering if this will be just another enchilada recipe, let us assure you: it’s not.
Introduction
Why Everyone Loves White Chicken Enchiladas
There’s something magical about white chicken enchiladas. They’re creamy, cheesy, and packed with flavor—without being too heavy. Unlike the red-sauce versions, this white variety has a rich, mild taste that even picky eaters tend to love.
What Sets This Recipe Apart
Most enchilada recipes lean heavily on tomato or chili-based sauces, but this one goes in a different direction. The velvety white sauce made from sour cream, butter, and green chilies brings a whole new twist. It’s subtle, creamy, and incredibly satisfying. This version keeps things light but still full of comfort.
You don’t need to be a pro in the kitchen, either. Everything is super simple. With just a few steps and basic pantry staples, you’ll be making restaurant-worthy enchiladas in no time.
Who This Recipe Is For
If you’re:
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Looking for a new take on traditional enchiladas
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Craving a cozy, comfort food meal that doesn’t skimp on flavor
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Feeding a crowd or meal-prepping for the week
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Trying to use up leftover chicken or that rotisserie chicken from the store
…then you’re in for a treat.
What You’ll Get from This Guide
This article isn’t just a recipe. It’s a complete guide that includes:
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Ingredient swaps for gluten-free and dairy-free diets
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Step-by-step methods that make cooking feel like a breeze
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Tips for making it ahead or freezing leftovers
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Answers to all the common enchilada questions
So roll up your sleeves and grab those tortillas—it’s time to build some flavor-packed magic.
Understanding White Chicken Enchiladas
What Are White Chicken Enchiladas?
White chicken enchiladas are soft tortillas filled with shredded chicken and cheese, then rolled up and baked in a creamy white sauce. Instead of using red enchilada sauce, this dish uses a smooth mix of sour cream, green chilies, and broth. The flavor is mild, rich, and incredibly comforting.
They’re a go-to for weeknight dinners. But they also work well for parties, potlucks, or when you’re just craving something cozy and warm. You’ll love how easy they are to make—and how everyone comes back for seconds.
How They’re Different from Traditional Enchiladas
Traditional enchiladas often use a red or green sauce made from tomatoes, dried chilies, or tomatillos. These sauces can be spicy or tangy. The white sauce version, though, is creamy and smooth. It’s perfect for those who want a more mellow, cheesy flavor.
White enchiladas also tend to have a softer texture. That’s thanks to the thick sauce and melty cheese, which keeps everything moist and tender.
Want to try a well-loved version? Check out this creamy chicken enchiladas recipe—it’s been a fan favorite for years.
A Quick Note on Variations
There are lots of ways to mix things up. Some people add spinach, beans, or different kinds of cheese. Others go for low-fat ingredients or gluten-free swaps. The base idea stays the same—chicken, cheese, sauce, and tortillas—but you can make it your own with just a few tweaks.
Where Did White Chicken Enchiladas Come From?
Enchiladas have deep roots in Mexican cuisine. They date back hundreds of years. The word comes from “enchilar,” meaning to season with chili. But over time, the dish spread and evolved.
White enchiladas are more of a Tex-Mex creation. That means they combine Mexican flavors with American-style cooking. The white sauce twist became popular in home kitchens for its creamy, crowd-pleasing taste. It’s now a staple in many Southern and Southwestern households.
Though it’s not traditional Mexican food, it’s still made with love and flavor at the center. That’s what makes this dish so special.
Next up, we’ll break down what goes into the recipe and how you can adjust it to fit your tastes or diet.
Ingredients and Substitutions
Essential Ingredients
To make white chicken enchiladas, you’ll need simple and easy-to-find items. Here’s what goes in:
Shredded Chicken
Use cooked chicken. Rotisserie chicken works great. You can also boil or bake chicken breasts and then shred them.
Flour Tortillas
They’re soft, easy to roll, and hold the filling well. Go for medium-sized tortillas.
Cheese
Shredded cheese makes the filling rich and gooey. Monterey Jack melts smoothly. Mozzarella or cheddar also works.
Green Chilies
Canned green chilies add flavor without too much heat. They blend well with the creamy sauce.
Butter and Flour
These two create a roux, which thickens the sauce. Cook them together before adding liquid.
Chicken Broth
It adds flavor to the white sauce. Low-sodium broth is a good option.
Sour Cream
This is the base of the creamy sauce. It gives the enchiladas a tangy, rich taste.
Optional Additions
Want more flavor or texture? Try these extras:
Onions
Sautéed onions give a sweet, savory bite.
Garlic
A little minced garlic adds depth to the filling or sauce.
Jalapeños
For more heat, toss in chopped jalapeños.
Spices
Cumin, smoked paprika, or chili powder can boost flavor fast.
Ingredient Swaps for Special Diets
You can easily adjust this recipe to meet different needs.
Gluten-Free Option
Use gluten-free tortillas. Swap regular flour with a 1:1 gluten-free blend for the sauce.
Dairy-Free Version
Choose dairy-free sour cream, cheese, and butter. Many plant-based brands taste great and melt well.
Vegetarian Twist
Skip the chicken. Use black beans, spinach, or roasted veggies instead. The rest stays the same.
Want to see how easy it is to mix things up? Check out this White Chicken Enchiladas recipe for more ideas.
No matter how you make them, the goal is the same: creamy, tasty enchiladas that bring everyone to the table. Coming up, we’ll get into the tools you need to make this dish smooth and easy from start to finish.
Equipment Needed
You don’t need fancy tools to make white chicken enchiladas. Just a few kitchen basics will do the job well. These items help things go smoothly and save you time.
Kitchen Tools and Utensils
Baking Dish
Use a 9×13-inch dish. It fits about 8 rolled enchiladas side by side. A glass or ceramic one works best.
Mixing Bowls
You’ll need at least two. One is for mixing the filling and the other for the sauce. Medium-sized bowls are enough.
Saucepan
This is for making the white sauce. A small to medium saucepan with a heavy bottom is ideal. It heats evenly and helps avoid burning.
Whisk
A whisk blends the sauce better than a spoon. It helps make the sauce smooth without lumps.
Measuring Cups and Spoons
These keep your recipe accurate. Use them for dry and liquid ingredients.
Cutting Board and Knives
You’ll need these if you’re chopping chicken, onions, garlic, or other extras. A clean, sharp knife makes prep fast and easy.
That’s all you need. Nothing too complex. With these tools on hand, you’re ready to cook with less mess and more fun.
Up next, we’ll show how to make the tasty filling that brings this dish to life.
Preparing the Filling
The filling is the heart of white chicken enchiladas. It needs to be tasty, creamy, and easy to roll up. You don’t need much time or skill to make it right.
Cooking the Chicken
There are many ways to cook chicken. Pick what works for you.
Boiling Chicken
Place chicken breasts in a pot. Cover with water or broth. Bring to a boil. Then reduce the heat and simmer for 15–20 minutes. When it’s cooked through, remove and shred.
Baking Chicken
Season chicken lightly. Bake at 375°F (190°C) for 25–30 minutes. Let it cool a little before shredding.
Using Rotisserie Chicken
Pressed for time? Grab a rotisserie chicken. Shred the meat and skip the cooking step. It’s fast, flavorful, and perfect for this dish.
Shredding Tips
Use two forks to pull the chicken apart. You can also use a hand mixer on low. Just place the chicken in a bowl and mix gently. It shreds fast and easy.
Mixing the Filling
Now, grab your mixing bowl. Toss in the shredded chicken. Add part of the shredded cheese (save some for topping). Then, stir in a bit of sour cream and green chilies. You can also mix in cooked onions, garlic, or spices if you like.
What to Aim For
The filling should be creamy but not runny. It should hold together when you scoop it. Taste and adjust the seasoning—maybe a pinch of salt or a dash of cumin.
Once your filling is ready, you’re just a few steps away from building your enchiladas. We’ll show you how to roll and layer everything next.
Assembling the Enchiladas
Now that your filling is ready, it’s time to build your white chicken enchiladas. This step is simple and fun. Just follow along.
Preparing the Tortillas
Tortillas need to be soft before rolling. If they’re cold, they may crack or tear.
Warming Tips
Wrap 3–4 tortillas in a damp paper towel. Microwave for 20–30 seconds. Or, warm them in a dry skillet for a few seconds on each side. This makes them flexible and easy to work with.
Corn vs. Flour
Flour tortillas are soft and easy to roll. Corn tortillas have a stronger taste but can break if not warmed well. Choose what you like best.
Filling and Rolling
Place a warm tortilla on a flat surface. Spoon 2–3 tablespoons of filling near the center. Don’t overfill—too much will make rolling hard.
How to Roll
Fold one side over the filling. Keep rolling until it’s closed. Lay it seam-side down in the baking dish. That way, it won’t open while baking.
Repeat with the rest of the tortillas and filling. Arrange them side by side in the dish.
Arranging in the Baking Dish
Make sure the enchiladas fit snugly. They should touch but not be squished. A 9×13-inch pan usually fits 8 enchiladas just right.
For helpful photos and more rolling tips, visit this popular enchilada recipe.
All rolled up? Perfect. Next, we’ll make that creamy white sauce that pulls everything together.
Making the White Sauce
This creamy white sauce is what makes the enchiladas rich and tasty. It’s smooth, mild, and full of flavor. You only need a few simple ingredients.
Creating the Roux
The base of the sauce starts with a roux. That’s just butter and flour cooked together.
How to Make It
Melt 3 tablespoons of butter in a saucepan over medium heat. Once melted, stir in 3 tablespoons of all-purpose flour. Keep whisking for about 1 minute. It should bubble a little, but don’t let it brown.
This step helps thicken the sauce later.
Adding Liquids
Now, slowly pour in 2 cups of chicken broth. Pour a little at a time while whisking. This keeps it smooth. No lumps.
Let It Thicken
Keep whisking. After 3–5 minutes, the sauce will start to thicken. It should coat the back of a spoon.
Don’t rush this step. If the heat’s too high, the sauce might clump.
Finalizing the Sauce
Turn off the heat once thickened. Let it cool slightly for 1–2 minutes.
Add the Creamy Touch
Now, stir in 1 cup of sour cream. Mix until smooth. Then add one can of chopped green chilies (about 4 ounces). Give it a good stir.
Taste the sauce. Add salt or a pinch of garlic powder if needed. Want more flavor? A dash of cumin or onion powder works great, too.
Want to see how the creamy texture turns out? This creamy chicken enchiladas recipe shows it step by step.
Now your white sauce is ready to pour over the enchiladas. Get ready for the next step—baking everything to golden, cheesy perfection.
Baking the Enchiladas
This is the step where it all comes together. You’ve got your rolled enchiladas in the dish. You’ve made the creamy white sauce. Now it’s time to bake.
Pouring the Sauce
Pour the white sauce evenly over the enchiladas. Make sure every tortilla is covered. Don’t leave dry spots. The sauce helps them stay soft and full of flavor.
Use a spoon or spatula to spread it out if needed.
Adding Cheese Topping
Sprinkle shredded cheese over the top. Use about 1 to 1½ cups. You can mix cheeses, too. Monterey Jack melts well. Mozzarella adds stretch. Cheddar givesa bold flavor.
Cover the entire surface. The more even, the better it bakes.
Baking Process
Preheat the Oven
Set your oven to 350°F (175°C). Let it heat fully before placing your dish inside.
Bake Time
Place the baking dish on the middle rack. Bake for 25–30 minutes. The cheese should melt fully. The edges will start to bubble.
Optional: Broil for a Golden Top
Want a slightly crisp, golden top? Turn on the broiler for 2–3 minutes at the end. Watch closely so it doesn’t burn.
Check for Doneness
Look for bubbling edges and melted cheese. If the center is hot and gooey, you’re good to go.
Let the enchiladas sit for 5 minutes after baking. This helps the sauce set and makes serving easier.
Now you’re ready to plate and enjoy! But first, let’s look at some tasty ways to serve them.
Serving Suggestions
Your white chicken enchiladas are baked, hot, and ready. Now it’s time to serve them up right. A few extras can turn this meal into something even more special.
Garnishes
Garnishes add color, texture, and taste. They make your dish look great, too.
Fresh Herbs
Chopped cilantro is a top choice. It adds a fresh, bright flavor. You can also use green onions for a little crunch.
Sour Cream
A small spoon of sour cream on top adds a cool, creamy touch. It pairs well with the warm, cheesy filling.
Sliced Jalapeños
Want some heat? Add a few slices of fresh or pickled jalapeños. You can also sprinkle on crushed red pepper flakes.
Side Dishes
A good side dish helps balance the meal. Keep it light and simple.
Mexican Rice
Soft and fluffy, Mexican rice is a classic choice. It soaks up extra sauce and adds a bit of spice.
Refried Beans
Creamy beans go perfectly with enchiladas. You can use canned beans or make your own.
Corn Salad
Fresh corn, lime juice, and chopped veggies make a great salad. It adds crunch and a little sweetness.
Simple Green Salad
A fresh salad with lettuce, cucumber, and a light dressing is always a win. It keeps the meal from feeling too heavy.
Drinks for Pairing
Stick with refreshing drinks. Try ice-cold water with lemon or lime. A chilled fruit juice or a light soda also works well.
With the right sides and toppings, your white chicken enchiladas will shine even more. Up next, let’s see how to save and reheat any leftovers the easy way.
Storage and Reheating
Got leftovers? Great! White chicken enchiladas store well and taste just as good the next day. You just need to store and reheat them the right way.
Refrigerating Leftovers
If you plan to eat the enchiladas within a few days, store them in the fridge.
How to Store
Let the enchiladas cool down first. Then, place them in an airtight container. Or cover the baking dish tightly with foil or plastic wrap.
How Long They Last
You can keep them in the fridge for up to 3 days. After that, the sauce may get watery, and the flavor may fade.
Freezing for Later Use
Want to save some for next week? You can freeze them too.
Freezing Tips
Use a freezer-safe dish, or wrap the enchiladas tightly in foil and plastic wrap. You can also freeze them in portions. That makes it easy to reheat just what you need.
How Long in the Freezer
They stay good for up to 3 months. Label the container with the date so you don’t forget.
Reheating Methods
Warm them up the right way to keep them soft and creamy.
Oven Reheating
Place enchiladas in a baking dish. Cover with foil to keep them from drying out. Heat in a 350°F (175°C) oven for 20–25 minutes. If frozen, bake for 45–50 minutes or until hot in the center.
Microwave Reheating
For quick meals, microwave 1–2 enchiladas at a time. Cover with a damp paper towel. Heat for 1–2 minutes, checking halfway.
Looking for more freezer tips? This white enchilada guide offers great storage advice.
That’s it! Simple and stress-free. Now your enchiladas are ready anytime you are. Up next, we’ll look at what’s inside them—and how that fits into your meal plan.
Nutritional Information
Let’s talk about what’s in your white chicken enchiladas. This section helps you understand the calories and nutrients in each serving. That way, you can plan your meals better.
Caloric Content
Each enchilada has about 300–400 calories. This depends on the size and ingredients you use. Adding more cheese or sour cream can raise the calorie count. Using lighter options can lower it.
Macronutrient Breakdown
Here’s a quick look at what one enchilada might contain:
Protein
With shredded chicken and cheese, each enchilada gives you 15–20 grams of protein. That makes it a filling meal.
Fat
The sauce and cheese add fat. Expect around 15–20 grams per enchilada. Using low-fat cheese and sour cream can reduce this.
Carbohydrates
Flour tortillas bring most of the carbs. One enchilada may have 20–30 grams. To cut carbs, try low-carb tortillas.
Dietary Considerations
Want to make your enchiladas a little healthier? Try these simple changes:
Lower Fat
Use low-fat cheese and sour cream, and skip extra butter.
Lower Sodium
Use low-sodium broth and skip extra salt. Also, check labels on canned green chilies.
Whole Grains
Swap regular tortillas for whole-wheat ones. They add fiber and keep you full longer.
More Veggies
Add spinach, mushrooms, or bell peppers to the filling. More veggies mean more nutrients and flavor.
You don’t have to give up comfort food to eat smart. A few easy swaps go a long way. Next, we’ll answer the most common questions people ask about this dish.
Frequently Asked Questions (FAQ)
People love white chicken enchiladas, but they often have questions. Here are clear and simple answers to the most common ones.
Can I use corn tortillas instead of flour tortillas?
Yes, you can. Just warm them first, so they don’t crack. You can wrap them in a damp paper towel and microwave them for 30 seconds.
How can I make them spicier?
Add chopped jalapeños or use spicy green chilies. A pinch of cayenne or chili powder also works.
Can I prepare this dish ahead of time?
Yes. You can make the enchiladas, cover them, and place them in the fridge for up to 24 hours. Bake them when ready. Add 5–10 minutes to the bake time if it is cold.
Can I freeze white chicken enchiladas?
Absolutely. Assemble the dish, wrap it well, and freeze it for up to 3 months. Thaw in the fridge overnight before baking.
What can I use instead of chicken?
Try black beans, roasted veggies, or a plant-based meat. These options work well and taste great.
How do I keep tortillas from getting soggy?
Lightly toast the tortillas in a dry pan before filling. This helps them hold their shape and keeps them from soaking up too much sauce.
Is rotisserie chicken okay to use?
Yes! It’s a fast, easy option. Just remove the skin and shred the meat.
You can see how this creamy enchilada recipe uses rotisserie chicken to save time.
Which cheese melts best?
Monterey Jack is a great choice. It melts well and has a mild flavor. Mozzarella and cheddar also work.
Are there dairy-free options?
Yes. Use plant-based cheese, butter, and sour cream. Many grocery stores carry good dairy-free brands now.
How long will leftovers last in the fridge?
Leftovers stay good for about 3 days. Keep them in a sealed container for best results.
These tips should help you make the perfect batch of white chicken enchiladas. Still curious? Feel free to experiment and make the dish your own. Up next: the final wrap-up.
Conclusion
White chicken enchiladas are creamy, cozy, and packed with flavor. They’re easy to make and perfect for both busy nights and relaxed weekends.
You don’t need fancy ingredients. Just some shredded chicken, tortillas, cheese, and a few pantry basics. The creamy white sauce brings it all together. It’s smooth, mild, and so satisfying.
You can also make this recipe your own. Use spicy chilies, switch up the cheese, or add more veggies. It works with what you have. You can even prep it ahead of time or freeze it for later.
Whether you’re cooking for your family, friends, or just yourself, this dish always hits the spot. It’s a warm, homemade meal that feels like comfort in every bite.
Now that you’ve got everything you need, it’s time to roll, bake, and enjoy!
Print
White Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
Description
White Chicken Enchiladas are creamy, comforting, and full of flavor. With a mild, smooth white sauce made from sour cream, green chilies, and chicken broth, this dish stands apart from traditional red sauce enchiladas. It’s easy to make and perfect for weeknight dinners or for serving to a crowd.
Ingredients
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3 cups shredded chicken (cooked, rotisserie chicken works great)
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8 medium flour tortillas
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1½ cups shredded cheese (Monterey Jack, Mozzarella, or Cheddar)
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1 can (4 oz) green chilies
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3 tablespoons butter
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3 tablespoons flour
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2 cups chicken broth (low-sodium recommended)
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1 cup sour cream
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Optional: sautéed onions, garlic, jalapeños, cumin, smoked paprika, chili powder
Instructions
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Preheat oven to 350°F (175°C).
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Warm tortillas in a damp paper towel or dry skillet.
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Prepare chicken: Boil, bake, or use rotisserie chicken, then shred it.
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Mix the chicken, some of the cheese, sour cream, and green chilies in a bowl.
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Roll the chicken mixture into tortillas, place them in a greased 9×13-inch baking dish, seam-side down.
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In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
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Slowly add chicken broth while whisking to avoid lumps. Let it thicken for 3–5 minutes.
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Remove from heat and stir in sour cream and green chilies. Season with salt, cumin, or garlic powder if desired.
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Pour sauce evenly over enchiladas and top with remaining cheese.
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Bake for 25–30 minutes or until cheese is melted and edges are bubbling. Broil for 2–3 minutes for a golden top.
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Let rest for 5 minutes before serving.
Notes
Use gluten-free tortillas and a 1:1 gluten-free flour blend for a gluten-free version.
For dairy-free, substitute dairy-free sour cream, cheese, and butter.
Add more spices or heat by using jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: white chicken enchiladas, creamy enchiladas, Tex-Mex, easy dinner, comfort food, weeknight meal, shredded chicken, enchilada recipe, cheese, sour cream, green chilies