These white chicken enchiladas are simple and delicious! Filled with shredded chicken and plenty of cheese, make these homemade enchiladas for a special weeknight dinner or prepare and freeze for later.
If it’s the first time making it, just go ahead and add it to your family favorites! You’re about to see why this is one of my favorite enchilada recipes, right up there with Beef Enchiladas!
White Chicken Enchiladas -The Easiest Weeknight Dinner
I absolutely love enchiladas, but sometimes I simply don’t have the time to make them from scratch! This delicious, easy white chicken enchilada recipe is made with leftover, shredded chicken breasts, cutting out half of your cook time. Ready in under an hour, serve these white chicken enchiladas alongside your favorite Mexican sides, like rice, black beans, or salsa.
(Try switching things up with these 5 Easy Enchilada Filling Ideas or fill your enchiladas with the chicken from my Crockpot Chicken Fajitas.)
Ingredients Needed:
- Chicken – This recipe is perfect for leftover Easy Baked Chicken Breasts, Instant Pot Whole Chicken, or rotisserie chicken.
- Tortillas – I prefer flour tortillas, but you can use corn tortillas, as well. The recipe calls for 8 large flour tortillas, however; so if you decide to opt for a different size or type, you may need to adjust the recipe.
- Cheese – Enchiladas just aren’t complete without plenty of cheese. I used 2 cups of Monterey Jack, ½ cup of Pepper Jack and a little bit of quest for the sauce.
- Flour – This helps thicken the enchilada sauce! You can use all-purpose or your choice of flour.
- Green Chilies – I used 4 ounces of green chilies in the enchilada sauce, but you can adjust based on taste. If you’re looking for a bit of heat, you can add in stronger chilies to the sauce, as well.
How To Make This White Chicken Enchiladas Recipe
Step 1: Prep
First, preheat the oven to 425 degrees. Then spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: Season Chicken
Next, in a bowl add cooked chicken, salt, and pepper. Stir to combine, then set aside.
Step 3: Assemble White Chicken Enchiladas
Now assemble the tortillas by splitting the mixture evenly between 8 large flour tortillas. Then top each tortilla evenly with the Monterey Jack cheese. When filled, roll each chicken enchilada tightly and place, seam side down, in the baking dish.
Step 4: Make the sauce
First, in a saucepan over medium heat, add butter and allow to melt. Once melted add flour and whisk together. Next, add in chicken broth — whisking constantly for about 5 minutes until the mixture is thick and bubbly. After that, mix in the sour cream, salt, pepper, green chilies, and pepper jack cheese.
Step 5: Add sauce to enchiladas
Pour the white sauce over the top of the enchiladas. Then top with the last cup of shredded cheese.
Step 6: Bake white chicken enchiladas
Finally, bake your enchiladas at 425 degrees F for 20 minutes, or until the cheese is fully melted and barely starting to brown.
Tips for Success When Making Simple Creamy Chicken Enchiladas
- Fry the tortillas first – No one likes soggy tortillas! The flour in the sauce certainly helps with consistency, but you can also lightly fry your tortillas first. This adds some time and an extra step to the recipe, but it will add a nice crispness to the tortillas and prevent them from falling apart when you put your enchiladas together.
- Turn up the heat – If you like spicier foods, you can add some diced jalapeños to the inside of your enchiladas, or even just a bit of chili powder into the sauce!
- Enjoy the leftovers – Enchiladas taste great the next day! I personally always love to have leftovers, as they make a tasty weekday lunch. Store your enchiladas in an airtight container in the fridge, and they will be good for 3-4 days.
Variations
- If you want to add some heat, top with hot sauce for an extra kick!
- Refried beans are perfect for pairing with the cheesy goodness and chicken mixture.
What to serve alongside these white chicken enchiladas
These easy white chicken enchiladas go great with all of your favorite Mexican sides, including rice, black beans, or even this Chipotle Corn Salsa! Make it a Mexican-themed potluck and add my Cheesy Taco Sticks or Crockpot Sausage Cheese Dip, and enjoy a delicious and fun family meal.
You can easily serve with pinto beans, Mexican rice, or even tortilla chips to scoop up any of that comfort food that might be remaining on the dish! This is a great recipe for picky eaters because there are so many great flavors.
FAQ
Yes – you can make the sauce and construct the enchiladas, then cover with plastic wrap and store in the fridge for up to 24 hours. Then, when it’s time for dinner, simply put the enchiladas in the oven!
Traditionally, corn tortillas are used to make enchiladas. However, I usually use (and use in this recipe) flour tortillas because they’re easier to work with and don’t break apart as easy. If using corn tortillas, I’d recommend adding a step to the recipe — lightly fry the tortillas first to keep them together later.
Absolutely! Enchiladas are great for meal prep and leftovers. Sometimes, I even make extra just so I can freeze it for later. Store your enchiladas in the freezer for up to 3-months in a vacuum-sealed or freezer safe ziplock bag.
You’ll find a lot of recipes that use cream soup bases in their enchilada recipes. You can absolutely try this and see what you think!
More Delicious Dinner Recipes
White Chicken Enchiladas
Ingredients
For the sauce:
- 3 tbsp butter
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz green chilies
- ½ cup Pepper Jack cheese shredded
- 1 cup Monterey Jack or Queso cheese shredded
For the enchiladas:
- 3 cups shredded chicken breasts or rotisserie chicken
- ½ tsp salt
- ½ tsp pepper
- 2 tsp minced garlic
- 1 tbsp olive oil
- 2 cups Monterey Jack cheese shredded
- 8 flour tortillas large
Instructions
Construct Enchiladas:
- Preheat the oven to 425 degrees. Spray a 9×13 baking dish with cooking spray and set aside.
- In a bowl, add cooked chicken, salt, and pepper. Stir to combine. Set aside.
- Assemble the tortillas by splitting the mixture evenly between 8 tortillas.
- Top each tortilla evenly with the Monterey Jack cheese.
- Roll tightly and place seam side down in the baking dish.
Make the Sauce:
- In a saucepan over medium heat, add butter and allow to melt. Once melted add flour and whisk together.
- Next, add in chicken broth, whisking constantly for about 5 minutes until the mixture is thick and bubbly.
- Mix in the sour cream, salt, pepper, green chilies, and Pepper Jack cheese.
Finish Enchiladas:
- Pour the white sauce over the top of the enchiladas.
- Top with the last cup of shredded cheese.
- Bake at 425 degrees F for 20 minutes, or until the cheese is fully melted and barely starting to brown.
Notes
- Fry the tortillas first – No one likes soggy tortillas! The flour in the sauce certainly helps with consistency, but you can also lightly fry your tortillas first. This adds some time an and extra step to the recipe, but it will add a nice crispness to the tortillas and prevent them from falling apart when you put your enchiladas together.
- Turn up the heat – If you like spicier foods, you can add some diced jalapeños to the inside of your enchiladas, or even just a bit of chili powder into the sauce!
- Enjoy the leftovers – Enchiladas take great the next day! I personally always love to have leftovers, as they make a tasty weekday lunch. Store your enchiladas in an airtight container in the fridge, and they will be good for 3-4 days.
Nutrition
Send me The recipe for the white enchiladas