White chicken enchiladas are comfort food in a baking dish. Soft tortillas get rolled up around creamy, seasoned chicken, then everything is covered in a rich white sauce and baked until hot and bubbly.
This is the kind of dinner that feels special, but it’s totally doable on a weeknight. You can keep it mild for picky eaters, or add a little heat and make it bold.
YOU WILL LOVE THESE WHITE CHICKEN ENCHILADAS
CREAMY, CHEESY, AND SO SATISFYING: The filling is rich and smooth, and the sauce melts into every corner of the pan.
EASY TO PREP AHEAD: Assemble the enchiladas earlier in the day, then bake when you’re ready. Dinner gets a whole lot simpler.
GREAT FOR FEEDING A GROUP: This recipe makes a full 9×13-inch dish, so it’s perfect for family dinners, potlucks, or leftovers that you’ll actually look forward to.
MILD FLAVOR, BIG PAYOFF: The green chiles add flavor without overwhelming heat. And if you want it spicy, it’s easy to turn up.
WHAT MAKES THEM “WHITE” ENCHILADAS?
Traditional enchiladas often use a red enchilada sauce made from tomatoes and chiles. White chicken enchiladas go in a different direction.
Instead of a red sauce, you’ll make a creamy white sauce using chicken broth, sour cream, and cheese. It’s smooth, tangy, and comforting, with just enough seasoning to keep it from tasting flat.
And the best part? This sauce is forgiving. If you like it extra cheesy, you can do that. If you want it thinner, you can do that too.
WHITE CHICKEN ENCHILADAS INGREDIENTS
Every ingredient here pulls its weight. Nothing fussy. No hard-to-find items.
You’ll need:
Filling
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3 cups cooked shredded chicken (rotisserie chicken works great)
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8 ounces cream cheese, softened
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½ cup sour cream
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1 (4-ounce) can diced green chiles, drained
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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1½ cups shredded Monterey Jack cheese
Sauce
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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¼ teaspoon salt
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1 (4-ounce) can diced green chiles, drained
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1½ cups shredded Monterey Jack cheese
For assembling
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8 flour tortillas (8-inch “soft taco” size)
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½ cup shredded cheddar cheese (optional, for topping)
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Sliced green onions or chopped cilantro (optional garnish)
THE CHICKEN: WHAT WORKS BEST?
Shredded chicken is the move here because it mixes into the creamy filling easily. You want bites that feel tender, not chunky.
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Rotisserie chicken saves time and has good flavor.
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Leftover baked or roasted chicken works too.
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If you’re cooking chicken just for this, poach or bake it, then shred while it’s warm.
PRO TIP: If your chicken is cold from the fridge, warm it slightly before mixing the filling. Cold chicken can make the cream cheese harder to blend smoothly.
THE TORTILLAS MATTER MORE THAN YOU THINK
Flour tortillas are the classic choice for this style of enchilada. They roll easily and soak up the sauce without falling apart.
A few quick pointers:
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Choose soft, fresh tortillas. Dry tortillas crack.
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Warm them before rolling so they stay flexible.
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If your tortillas are extra thick, they’ll need a little longer in the oven to soften all the way through.
OUR RECIPE DEVELOPER SAYS
Warm tortillas for 15–20 seconds in the microwave, stacked under a damp paper towel. It makes rolling faster and prevents splitting.
HOW TO MAKE WHITE CHICKEN ENCHILADAS
This comes together in three simple parts: mix the filling, make the sauce, assemble and bake.
STEP ONE: Prep the oven and pan
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
STEP TWO: Make the filling
In a large bowl, stir together:
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softened cream cheese
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sour cream
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drained green chiles
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garlic powder, onion powder, cumin, salt, and pepper
Once that’s smooth, fold in the shredded chicken and 1½ cups Monterey Jack. Stir until everything is coated and creamy.
PRO TIP: If your cream cheese isn’t soft, it won’t mix nicely. Let it sit at room temp for 30 minutes, or microwave it in 10-second bursts until spreadable.
STEP THREE: Make the white sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking the whole time. It should look like a smooth paste.
Slowly pour in the chicken broth, whisking as you go. Keep whisking until the sauce thickens, about 3–5 minutes.
Remove the pan from heat. Whisk in:
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sour cream
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cumin, garlic powder, and salt
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drained green chiles
Return to low heat and stir in 1½ cups Monterey Jack, a handful at a time, until melted and smooth.
Don’t boil it. Keep it gentle. A hard boil can cause the dairy to separate.
STEP FOUR: Fill and roll the enchiladas
Spoon about ⅓ cup filling into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Repeat until the dish is full.
STEP FIVE: Sauce them
Pour the white sauce evenly over the enchiladas, making sure the edges get covered. That’s where tortillas dry out first.
Sprinkle the top with ½ cup cheddar if you like a little extra color and flavor.
STEP SIX: Bake
Bake uncovered for 25–30 minutes, until hot and bubbly around the edges. Let it rest for 10 minutes before serving.
That rest time matters. The sauce thickens slightly and the enchiladas hold together better when you cut into them.
TROUBLESHOOTING: QUICK FIXES THAT SAVE DINNER
My sauce is too thick.
Whisk in a splash of chicken broth, a tablespoon at a time, until it pours easily.
My sauce is too thin.
Simmer it a few minutes longer before adding cheese. It thickens as it cooks, then thickens more as it cools.
My tortillas are cracking while rolling.
They’re too cold or too dry. Warm them first. Even 15 seconds can change everything.
The enchiladas are soggy.
Make sure your chicken isn’t watery (especially if it was frozen and thawed). Also, don’t drown the enchiladas in extra sauce beyond what the recipe calls for.
The sauce looks grainy.
Heat was too high after adding sour cream or cheese. Keep the sauce on low and stir gently.
SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. You can change it without ruining it.
CHICKEN: Shredded turkey works great, especially around the holidays when leftovers are everywhere.
CHEESE: Monterey Jack melts smoothly. Pepper Jack adds heat. A cheddar blend gives stronger flavor but can make the sauce slightly less silky.
GREEN CHILES: Keep them for that classic enchilada flavor. If you’re not into them, swap in finely diced sautéed bell pepper for a milder taste.
SPICE: Want more kick? Add a pinch of cayenne to the sauce, or mix in diced jalapeños (fresh or pickled) with the filling.
VEGGIES: Stir in 1 cup of drained canned corn, sautéed onions, or chopped spinach (squeeze out moisture first). It makes the filling stretch further and adds color.
PRO TIP: If you add vegetables, keep the filling thick. Watery add-ins can make the enchiladas soft in a not-so-great way.
EASY VARIATIONS (SAME METHOD, DIFFERENT VIBE)
Creamy Green Enchiladas: Use shredded chicken and swap the homemade sauce for a mix of green enchilada sauce + sour cream + cheese. Still creamy, a little tangier, and faster.
White Chicken Enchilada Casserole: Skip rolling. Layer tortillas, filling, sauce, cheese. Repeat. Bake. Great when you’re short on time or don’t feel like rolling.
Extra Cheesy Top: Add a final sprinkle of cheese during the last 5 minutes of baking. It melts into a thicker, gooier topping.
HOW TO SERVE WHITE CHICKEN ENCHILADAS
These enchiladas are rich, so pairing them with something fresh is a smart move.
A few easy ideas:
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shredded lettuce and diced tomatoes on top
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sliced avocado or guacamole
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a crisp side salad with a citrusy dressing
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rice (plain, cilantro-lime style, or Spanish-style)
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black beans or refried beans
And if you’re serving a crowd, put out toppings in little bowls. Everyone can build their plate the way they like it.
MAKE AHEAD INSTRUCTIONS
This recipe is perfect for prepping early.
Option 1: Assemble the whole dish, bake later
Roll the enchiladas and place them in the baking dish. Keep the sauce separate in the fridge. When ready to bake, warm the sauce slightly so it pours easily, then cover and bake.
Option 2: Assemble with sauce, bake later
You can pour sauce over the enchiladas, cover tightly, and refrigerate up to 24 hours. Add 10 extra minutes to baking time since it starts cold.
OUR RECIPE DEVELOPER SAYS
If you’re making these ahead, wait to add your garnish (green onions, cilantro, lettuce) until right before serving. Fresh toppings look better and stay crisp.
HOW TO STORE WHITE CHICKEN ENCHILADAS
These reheat really well, and the flavors get even better the next day.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3–4 days.
IN THE FREEZER: Let the enchiladas cool completely. Portion into freezer-safe containers, or wrap the whole pan tightly. Freeze up to 2–3 months.
PRO TIP: If freezing a whole pan, line the dish with foil first. Once frozen, lift it out, wrap tightly, and store. Then you can reuse the baking dish.
REHEATING INSTRUCTIONS
OVEN (best for texture):
Cover with foil and bake at 350°F for 15–25 minutes, depending on portion size.
MICROWAVE (fastest):
Heat individual servings in 60–90 second bursts, stirring sauce on the plate if needed.
FROM FROZEN:
Thaw overnight in the fridge for best results, then reheat using oven directions.
NOTE: Always heat leftovers to an internal temperature of 165°F before eating.
WHITE CHICKEN ENCHILADAS FAQS
Can I use corn tortillas instead of flour tortillas?
You can, but the texture will be different. Corn tortillas need to be warmed properly (and often lightly fried) to prevent cracking. Flour tortillas are easier for this creamy style.
Can I use low-fat sour cream or reduced-fat cream cheese?
Yes. The sauce may be a little thinner, and the filling slightly less rich, but it still works.
How do I keep the sauce from curdling?
Don’t boil after adding sour cream. Keep the heat low. If the sauce gets too hot, it can separate.
Can I make this without cream cheese?
You can, but the filling won’t be as creamy. A good swap is an extra ½ cup sour cream plus an extra handful of cheese.
How do I make it gluten-free?
Use gluten-free tortillas and replace the flour in the sauce with a cornstarch slurry (mix 2 tablespoons cornstarch with 2 tablespoons cold broth, then whisk into simmering broth).
White Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Mixing bowl
Ingredients
Filling
- 3 cups cooked shredded chicken
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 4-ounce can diced green chiles, drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded Monterey Jack cheese
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 4-ounce can diced green chiles, drained
- 1½ cups shredded Monterey Jack cheese
For assembling
- 8 flour tortillas 8-inch
- ½ cup shredded cheddar cheese optional
- sliced green onions or chopped cilantro optional
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Make the filling: In a large bowl, mix cream cheese, sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper until smooth. Fold in shredded chicken and 1½ cups Monterey Jack cheese.
- Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth and cook 3–5 minutes, until thickened. Remove from heat and whisk in sour cream, cumin, garlic powder, salt, and green chiles. Return to low heat and stir in 1½ cups Monterey Jack until melted and smooth.
- Assemble: Spoon about ⅓ cup filling into each tortilla, roll up, and place seam-side down in the baking dish.
- Pour sauce evenly over enchiladas. Sprinkle with cheddar if using.
- Bake uncovered for 25–30 minutes, until bubbly. Rest 10 minutes before serving. Garnish if desired.
