Get my Cookbooks! White Chicken Enchiladas
These homemade White Chicken Enchiladas have the best creamy white sauce with sour cream, cream cheese, green chiles, and shredded Mexican cheese. They’re perfectly seasoned and loaded with restaurant-worthy flavor!
Be sure to try my Loaded Nachos and Chicken Fajitas next!
White Chicken Enchiladas
It just doesn’t get any better than these ultra creamy White Chicken Enchiladas. These are totally restaurant-worthy. Forget about any other recipe you’ve ever tried in the past, this one is here to take its place! Here’s why:
Why You’ll Love This Recipe
This creamy white sauce has a combination of both sour cream and cream cheese for the ultimate creamy experience! The sauce is further enhanced with tangy green chiles, the best seasoning blend, garlic, broth, and cilantro!
The filling has shredded chicken tossed with seasonings, shredded cheese, a little hot sauce and lime juice, and some of that creamy white sauce! (I’m not a fan of enchiladas that are dry on the inside.)
This dish is so flavorful inside and out- and rest assured, there is no shortage of sauce! Don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Combine the shredded chicken with part of the homemade seasoning blend, Monterey Jack cheese, hot sauce, and lime juice. Set aside while you prepare the white sauce in a skillet on the stove top. Add some of the white sauce to the shredded chicken and a little more to the bottom of a baking dish.
Spoon 1/3 cup of the chicken filling on the bottom third of an 8-inch flour tortilla and roll tightly. Place seam-side-down in the baking dish.
Top with white sauce and Pepper Jack cheese. Cover and bake at 350° F for 12 minutes. Remove the cover and bake for 15 more minutes. Broil on low for 1-2 minutes if desired. Let rest for 5-10 minutes. Garnish with diced tomatoes, green onions, red onions, sliced jalapenos, and cilantro and serve!
Make Ahead Method
- Assemble as outlined but don’t top with enchilada sauce or cheese until ready to bake. Refrigerate for up to 2 days.
- When ready to serve, top with sauce/cheese. Cover and bake for 30 minutes. Remove cover and bake for 15 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
- If baking from frozen: Cover and bake for 1 hour. Remove cover and bake for 15 minutes, or until hot and bubbly.
Pro Tips
- Tortillas: I like to use these 8-inch flour tortillas as they’re easier to roll and stay in place vs. corn tortillas, but you can use corn as well.
- Cheese: Shred my own cheese from a block for this recipe, it will melt much better than packaged shredded cheese. I use Cabot Monterey Jack and Pepper Jack. Other options include Cheddar Jack, Colby Jack, and Sharp White Cheddar.
- Chicken: Rotisserie chicken is great for this recipe. See notes section of the recipe card if preparing uncooked chicken to use for this recipe. Season the shredded chicken with salt if it’s not already salted. (Rotisserie chicken likely won’t need additional salt.)
- Toppings/Add-ons include Corn, Avocado, Guacamole, Salsa, Refried Beans, Rice, Limes, and more!
- More enchilada recipes: Try my Chicken Enchiladas with red sauce my Beef Enchiladas next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Baking Dish– I often use my Staub baking dish for this recipe, a deep baking dish works best for this one as there is a lot of sauce.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
- Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic, which tastes much better than jarred minced garlic.
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
-
- Baked Tacos
-
- Loaded Nachos
-
- Chicken Tortilla Soup
-
- Chicken Corn Chowder
-
- Chicken in White Wine Sauce
-
- White Chicken Chili
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
White Chicken Enchiladas
Ingredients
- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, chili powder
- 2 ¾ cups shredded chicken, see notes
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles, undrained
- ¾ cup sour cream, at room temp
- 3 tablespoons cream cheese, cubed and softened
- 1 tablespoon finely chopped cilantro, plus more to garnish
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
Garnishes
- Roma tomatoes, green onions, red onions, jalapenos, cilantro
Equipment
Instructions
- Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.
- Preheat oven to 350° F.
- Combine the shredded chicken, ½ cup of the Monterey Jack cheese, hot sauce, and lime juice in a medium bowl. Add 1 teaspoon of the combined seasoning mixture and stir to combine. Set aside.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Add the remaining seasonings and undrained green chiles. Bring to a boil, then reduce to a simmer. Add the sour cream, cream cheese, and cilantro. Stir until combined and melted.
- Reduce heat to low and gradually stir in the Monterey jack cheese. Remove from heat.
- Add ½ cup of sauce to the bowl with the chicken and stir to combine.
- Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce on the bottom, the layer will be thin.
- Spoon 1/3 cup the chicken filling on the bottom third of each tortilla. Roll tightly and place seam-side-down in the casserole dish. Repeat for all 8 tortillas.
- Pour/spread the sauce over the top of the enchiladas and top with pepper jack cheese. (Note: There is a lot of sauce, you don’t have to use it all, but the tortillas do absorb some of it during baking.)
- Cover and bake for 12 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 15 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Remove from the oven and let it rest for 5-10 minutes. Garnish with diced tomatoes, green onions, red onions, sliced jalapenos, and cilantro and serve!
Notes
- To make shredded chicken: Bring 2 chicken breasts to a very gentle bubble. (A full boil will make it tough.) Bubble gently for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then use 2 forks to shred.
- Tortillas: I like to use these 8-inch flour tortillas as they're easier to roll and stay in place vs. corn tortillas, but you can use corn as well.
- When assembling, you may choose to microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Cheese: Shred my own cheese from a block for this recipe, it will melt much better than packaged shredded cheese. I use Cabot Monterey Jack and Pepper Jack. Other options include Cheddar Jack, Colby Jack, and Sharp White Cheddar.
- Chicken: Rotisserie chicken is great for this recipe. See notes section of the recipe card if preparing uncooked chicken to use for this recipe. Season the shredded chicken with salt if it's not already salted. (Rotisserie chicken likely won't need additional salt.)
- Toppings/Add-ons include Corn, Avocado, Guacamole, Salsa, Refried Beans, Rice, Limes, and more!
- More enchilada recipes: Try my Chicken Enchiladas with red sauce my Beef Enchiladas next!
Make Ahead Method:
- Assemble as outlined but don't top with enchilada sauce or cheese until ready to bake. Refrigerate for up to 2 days.
- When ready to serve, top with sauce/cheese. Cover and bake for 30 minutes. Remove cover and bake for 15 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
- If baking from frozen: Cover and bake for 1 hour. Remove cover and bake for 15 minutes, or until hot and bubbly.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional information is an estimate and is per enchilada. There are 8 enchiladas in this recipe. (Each serving also includes lots of sauce. 😉)
I just made chicken enchiladas last week, but I’m excited to try these next time!
Awesome!! I can’t wait for you to try these next! I’d love to know what you think of them when you do! 💕