Easy White Chicken Enchiladas
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This White Chicken Enchiladas recipe is smothered in a rich, cheesy sour cream sauce that’s pure comfort in every bite. Get ready for a homecooked meal that’s creamy, flavorful, and impossible to resist!
Mexican-inspired meals are a weekly staple in our home, and it’s no surprise why—who can say no to cheese, tomatoes, and salsa? One dish that never disappoints is white chicken enchiladas. They’re easy to make, family-friendly, and guaranteed to clear the pan every time.
This recipe uses a simple sour cream white sauce that’s poured over chicken and cheese-filled tortillas. It’s a weeknight dinner winner that’s as delicious as it is easy to make.
While I usually include step-by-step professional photos, this recipe came together during a casual family dinner, so the images are simple snapshots of the process. But trust me, you’ll still get everything you need to whip this up at home!
Ingredients for White Chicken Enchiladas
The key to success? Use pre-cooked chicken to keep things simple. Here’s what you’ll need:
- 2 cups shredded cheese (choose your favorite!)
- 3 tablespoons unsalted butter
- 2 cups cooked shredded or chopped chicken
- 8–10 medium-sized flour tortillas
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
How Many Enchiladas Will This Recipe Make?
This recipe makes enough sauce to generously cover 8 medium/large tortillas. If you pack them tightly in your casserole dish, you may fit a few extra!
How to Make White Chicken Enchiladas
Step 1: Prep the Tortillas
- Preheat your oven to 350°F.
- Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Divide the pre-cooked chicken mixture evenly among the tortillas.
- Top the chicken breast pieces with shredded cheese (we like Fiesta Mexican Blend, Pepper Jack, or Monterey Jack Cheese), roll up the tortillas, and place them seam-side down in the baking dish.
Step 2: Make the Sour Cream Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux, then slowly whisk in the chicken broth.
- Continue cooking until the sauce thickens (this takes a few minutes).
- Remove from heat and stir in the sour cream until smooth.
Step 3: Assemble and Bake
- Pour the sour cream sauce evenly over the enchiladas, ensuring the tortillas are fully covered.
- Sprinkle any remaining cheese on top.
- Bake in preheated oven for 20-25 minutes, or until bubbly and golden brown.
Tips for Cooking and Shredding Chicken
There are plenty of ways to cook and shred your chicken for this recipe. Some of my favorites include:
- Pressure cooker: Fast and easy using a Ninja Foodi or Instant Pot.
- Rotisserie chicken: A great shortcut if you’re short on time.
- Baking, grilling, or broiling: Add seasonings for extra flavor.
For shredding, use a stand mixer with the paddle attachment for quick results, or shred by hand with forks.
How to Store, Freeze, and Reheat
If you have leftovers, here’s how to keep them fresh:
- To Store: Cool enchiladas to room temperature. Store in an airtight container or wrap in foil in the fridge for up to 4 days.
- To Freeze: Freeze in a sealed container for up to 6 months.
- To Reheat: Preheat the oven to 350°F. Reheat chilled enchiladas for 15–20 minutes until heated through.
What to Serve with White Chicken Enchiladas
While these enchiladas are filling on their own, a few side dishes can complete the meal:
- Mexican Corn Casserole
- Mexican Street Corn on the Cob
- Mexican Corn Dip with Rotel
- Slow Cooker Refried Beans
- Variety of toppings like green chiles, black olives, and diced tomatoes.
Bonus Tips
- Prep the chicken and sauce the night before for quicker assembly.
- Avoid overstuffing the tortillas to make rolling easier.
White Chicken Enchiladas
Ingredients
- 2 cups chicken cooked shredded or chopped up
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups shredded cheese
- 2 cups chicken broth
- 1 cup sour cream
- 8-10 medium sized tortillas
Instructions
- Before you begin, preheat your oven to 350 and spray down a casserole dish with cooking spray. I use a 9 x 13 dish.
- Chop or shred cooked chicken and divide between tortillas. Top chicken with cheese and roll up tortilla.
- Place filled tortillas into pan, seam side down.
- Melt butter in a pan on the stove.
- Once butter is melted, add in 3 tablespoons of flour to make a roux.
- Add in chicken broth and stir to combine.
- Leave sauce on medium-high heat until sauce begins to thicken, which takes just a few minutes. Be careful the pan isn’t too high on heat so the bottom doesn’t burn.
- Once white sauce is thickened, pull off heat and add 1 cup of sour cream. Whisk together.
- Immediately pour sour cream cheese sauce over prepped tortillas, taking care to fully cover the tortillas. Its fine to use a spatula to spread sauce so it gets on the corners of the tortilla. Any exposed tortilla without sauce or cheese can harden in the oven.
- Once tortillas are fully covered with white sauce, add rest of shredded cheese.
- Place in oven for 20 minutes until heated, bubbly and golden brown.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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