Creamy, cheesy white chicken enchiladas smothered in a sour cream sauce that will ruin red enchiladas for you forever.

Why This White Chicken Enchiladas Works

Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.

These enchiladas skip the red sauce for a rich, creamy white sauce made with sour cream, green chiles, and melted cheese. Stuffed with shredded chicken and rolled in flour tortillas, they bake into a bubbly, golden pan of comfort. This green chile enchiladas is a keeper.

Shred your chicken and make that creamy sauce. Let’s make it together.

Ingredients

White Chicken Enchiladas

3 cups shredded cooked chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
1 cup sour cream
1 can (4 ounces) diced green chiles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish

Optional add-ins:

Black beans
Corn
Jalapenos
Diced onion

How to Make White Chicken Enchiladas

Sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until smooth. Stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper. Cook 3 minutes until heated through.
Fill. Toss shredded chicken with 1 cup of Monterey Jack and 1/2 cup of the white sauce. Divide evenly among the tortillas and roll them up.
Arrange. Spread a thin layer of sauce on the bottom of a 9×13 baking dish. Place the rolled enchiladas seam-side down. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
Bake. Bake at 375F for 20 to 25 minutes until bubbly and golden on top. Let sit 5 minutes, then garnish with cilantro.

Tips for the Best White Chicken Enchiladas

Rotisserie chicken is the fastest way to get shredded chicken for this recipe.
Flour tortillas hold up better than corn tortillas with the creamy white sauce.
Don’t boil the sour cream sauce or it can curdle. Keep it on medium heat.
Cover with foil for the first 15 minutes, then uncover to let the cheese brown.
Let the dish rest 5 minutes before serving so the sauce sets up slightly.

Fun Variations to Try

Add black beans and corn to the chicken filling for a heartier version.
Use green enchilada sauce instead of the white sauce for a tangy twist.
Swap chicken for shredded pork or ground turkey.
Make them vegetarian with a filling of sauteed peppers, onions, and beans.
Top with pickled jalapenos before baking for heat.

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Can I make White Chicken Enchiladas ahead of time?

You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.

What side dishes go well with White Chicken Enchiladas?

Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.

How do I store leftover White Chicken Enchiladas?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I use a different protein in this recipe?

Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.

How do I know when the protein is cooked through?

Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.

White Chicken Enchiladas

A delicious homemade white chicken enchiladas recipe.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

3 cups shredded cooked chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
1 cup sour cream
1 can (4 ounces) diced green chiles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish

Method

Sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until smooth. Stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper. Cook 3 minutes until heated through.
Fill. Toss shredded chicken with 1 cup of Monterey Jack and 1/2 cup of the white sauce. Divide evenly among the tortillas and roll them up.
Arrange. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Place the rolled enchiladas seam-side down. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
Bake. Bake at 375F for 20 to 25 minutes until bubbly and golden on top. Let sit 5 minutes, then garnish with cilantro.

Notes

Rotisserie chicken is the fastest way to get shredded chicken for this recipe. Flour tortillas hold up better than corn tortillas with the creamy white sauce. Don't boil the sour cream sauce or it can curdle. Keep it on medium heat.