White Chicken Enchiladas
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White Chicken Enchiladas – tender chicken wrapped in soft tortillas, baked in a creamy, cheesy sauce with just a hint of green chile.
Cheesy, Creamy, and Gone in Minutes
This is the recipe that turns a couple of leftover chicken breasts into a bubbling, golden pan of cheesy comfort. No canned soup and no complicated steps, just tortillas stuffed with juicy chicken and topped with a creamy green chile sauce that tastes like you worked harder than you did.
In our house, these are gone in record time. Remo usually sneaks a second helping before I have even finished serving. They are quick to make, easy to customize, and perfect for those nights when you want something hearty without spending all evening in the kitchen.
Why You’ll Love These White Chicken Enchiladas
- Creamy homemade sauce: Butter, flour, broth, sour cream, and green chiles come together for a silky sauce that beats anything from a can.
- Cheesy in the best way: Mozzarella melts into gooey perfection without overpowering the sauce.
- Fast dinner win: From start to finish in about 40 minutes, including baking time.
- Leftovers put to work: Perfect for using up cooked chicken or grabbing a rotisserie one on the way home.
- Family approved: Kid friendly, husband devoured, and still impressive enough for guests.
Before You Start: Tips & Ingredient Notes
- Chicken: I’ve made these with everything from freshly poached breasts to last night’s roast chicken. Rotisserie chicken is my go-to when I want dinner done fast. Just make sure it is shredded, not chopped, so the filling stays soft and easy to roll.
- Tortillas: I have tested both flour and corn here. Flour tortillas roll like a dream, but corn brings extra flavor. If you go with corn, warm them first in the microwave wrapped in a damp paper towel for 20 seconds. Cold corn tortillas crack every time.
- Cheese: I like mozzarella for that smooth, creamy melt that does not overpower the sauce, but Monterey Jack or Pepper Jack are great for a little more flavor. I always shred my own cheese so it melts evenly without that powdery coating from bagged shreds.
- Sauce thickness: Your white sauce should be pourable, not gluey. If it feels too thick before you add the sour cream, whisk in a splash of extra broth. The sauce will thicken more as it bakes, so keep it a little loose going in.
- Green chiles: These give flavor more than heat. If you want it spicy, use hot green chiles or stir in a pinch of cayenne. For a mild version, swap them for salsa verde or leave them out entirely.
- Make-ahead strategy: Assemble the enchiladas with the sauce on, cover, and refrigerate for up to 24 hours. I do this often when hosting so I can just bake and serve without last-minute scrambling.
- Freezing for later: These freeze beautifully unbaked with the sauce on. Wrap tightly and bake straight from frozen at 350°F for 45–50 minutes, covered for the first half so they heat through without drying out.
Set it to 350°F and lightly spray a 9×13-inch baking dish. This helps everything release nicely when serving, so you’re not digging enchiladas out with a chisel.
In a medium bowl, combine shredded chicken, 1 cup of mozzarella, and the green enchilada sauce. Stir until the chicken is coated and the cheese is evenly mixed in.
Warm your tortillas so they’re flexible. Scoop about ¼ cup of the filling into each tortilla, roll them snugly, and place seam-side down in the baking dish. Keep going until all six tortillas are lined up like little cheesy soldiers.
In a saucepan over medium heat, melt the butter. Whisk in the flour and let it cook for 1 minute to get rid of that raw flour taste. Slowly whisk in the chicken broth until smooth and starting to bubble. Remove from the heat, then stir in the sour cream and green chiles. If the sauce seems thick, whisk in a splash more broth.
Pour the sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle the remaining cup of mozzarella over the top.
Pop the dish in the oven for 22–25 minutes until the cheese is melted and starting to brown in spots. If you like a golden top, switch to broil for the last 2 minutes, keeping a close eye so it doesn’t burn. Garnish with parsley or cilantro for a fresh touch and serve hot.
Jo’s Tip
Don’t skip warming the tortillas, they roll way easier and won’t tear. And when making the sauce, always take it off the heat before adding the sour cream unless you’re going for scrambled enchilada soup (10/10 do not recommend).
How To Serve White Chicken Enchiladas
These enchiladas are rich and creamy, so I like to serve them with something fresh on the side to balance things out. A simple green salad with a zippy vinaigrette works perfectly, or go all in with a side of Mexican rice, refried beans, or even guacamole and chips (because who’s stopping you?). If you’re feeling fancy, a cold margarita wouldn’t hurt either.
3 Ingredient Mexican Rice
Refried Beans
Easy Guacamole
Easy Cornbread Recipe
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble them with the sauce on, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, just add about 5 minutes to the cooking time.
Can I freeze them?
They freeze beautifully unbaked with the sauce on. Wrap tightly and bake from frozen at 350°F for 45–50 minutes, keeping them covered for the first half so they heat through without drying out.
Can I use corn tortillas instead of flour?
Yes, just warm them first so they don’t crack. They’re more fragile but bring great flavor if you prefer them.
What if my sauce looks too thick?
Add a splash of broth before mixing in the sour cream, it should be pourable, not gluey. The sauce thickens more as it bakes, so keep it slightly loose going in.
What cheese works best?
I love mozzarella for its creamy melt, but Monterey Jack, Pepper Jack, or a Mexican blend all work well. If you like a sharper flavor, mix in a little cheddar.
Can I make them spicier?
Absolutely. Use hot green chiles, stir in a little cayenne, or swap some of the green chile for salsa verde with a kick.
Other Delicious Recipes To Try
- Quick and Easy Green Chile Chicken Enchilada Casserole
- Easy Chicken Enchilada Casserole
- Enchilada Meatball Bake
- Homemade Enchilada Sauce
- Chicken Enchilada Rice Casserole
- Beef Enchilada Stuffed Peppers
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White Chicken Enchiladas
Video
Ingredients
Chicken Enchiladas
- 2 chicken breasts (cooked and shredded)
- 1 cup green enchilada sauce
- 1 cup mozzarella cheese (shredded)
- 6 medium flour tortillas (or corn tortillas)
White Sauce
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth (low sodium or no sodium added)
- 4 ounces green chiles ((1 small can))
- ¾ cup sour cream
- 1 cup mozzarella cheese (shredded)
Garnish
- 2 tablespoons parsley (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F. Spray a baking dish with cooking spray.
- In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce.
- Take a tortilla, top with about ¼ cup of the chicken mixture, then roll it up and place in the prepared baking dish. Continue with all the tortillas until they are all filled and rolled. You should have enough chicken mixture to fill 6 tortillas.
- In a saucepan, melt the butter and whisk in the flour. Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Add the sour cream and green chiles to the saucepan and stir. Remove from heat. Taste the sauce and season with salt and pepper as necessary.
- Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.
- Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly.
- Garnish with parsley or cilantro and serve.
Equipment
Notes
- Chicken: Use cooked, shredded chicken, rotisserie is perfect for saving time. Leftovers work too!
- Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas work if warmed first. Warming prevents cracking and makes them easier to fold.
- Cheese: Mozzarella melts smoothly and gives that creamy finish. Monterey Jack, pepper jack, or a cheese blend also work great.
- Green Chiles: They add flavor more than heat, but if your crowd is spice-sensitive, you can swap in mild salsa verde or leave them out completely.
- Make Ahead (Fridge): Assemble enchiladas with sauce, cover, and refrigerate up to 24 hours. Bake straight from the fridge, just add 5 extra minutes.
- Freezing: Freeze before baking, with sauce on. Wrap tightly, and bake from frozen at 350°F for 45–50 minutes, covered for the first half.
- Reheating Leftovers: Store in the fridge up to 3 days. Reheat in the oven or microwave, add a splash of broth or milk if needed to loosen the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
