Quick Summary
White Chicken Enchiladas made with flour tortillas, shredded chicken, green chiles, cheese, and a creamy white sauce! This enchilada recipe is easy to make and a family favorite!
Chicken enchiladas with homemade red enchilada sauce are a classic Mexican dinner. We make them all of the time, but sometimes we like to mix things up and make White Chicken Enchiladas.
The enchiladas are filled with shredded chicken, cheese, and a creamy white sauce that is made with a simple roux, chicken broth, green chiles, and sour cream (or plain Greek yogurt). There is no canned soup used in this recipe. The homemade sauce is SO much better and comes together in no time.
White chicken enchiladas are cheesy, creamy, and satisfying! They are easy to make and a family favorite dinner! Kids and adults love this comforting meal!
Table of Contents
Ingredients
This enchilada recipe is made with basic ingredients, but the end results are incredible. Here is what you need to make the enchiladas.
- Butter: to create a rich sauce!
- Onion: use white or yellow onion.
- Garlic: minced!
- Flour: to thicken the sauce.
- Chicken broth: use broth or stock to make the sauce. You can use low-sodium broth to reduce the sodium in the recipe.
- Plain Greek yogurt or Sour cream: I like to use plain Greek yogurt for added protein, but you can use sour cream. Use full-fat so the sauce is super creamy.
- Diced mild green chilies: mild, but add a robust kick of flavor.
- Lime juice: always use fresh lime juice.
- Cumin: cumin adds a savory, warm, and slightly nutty flavor.
- Rotisserie chicken: using shredded rotisserie chicken keeps the recipe super simple. If you have leftover cooked chicken, you can use it in this recipe.
- Cheese: I like to use shredded Monterey Jack Cheese, but cheddar or Mexican blend work nicely too.
- Flour tortillas: use 8-inch size!
- Garnish: When the enchiladas come out of the oven top with green onion, cilantro, and avocado. Pickled red onion, jalapeño slices, and/or pico de gallo would also be good!
How to Make White Chicken Enchiladas
Scroll down to the recipe card for the full ingredient list and instructions.
- Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.
- Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chiles, lime juice, cumin, salt, and pepper.
- Spread ½ cup of the sauce on the bottom of the baking dish.
- In a medium bowl, combine the shredded chicken and 2 ½ cups of the cheese. Add half of the sauce and stir to combine.
- To assemble the enchiladas, lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the chicken, cheese, and sauce mixture.
- Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining sauce over the tortillas and top with the remaining ½ cup shredded cheese.
- Cover the pan with aluminum foil and bake for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes or until cheese is melted and enchiladas are bubbling.
- Remove the pan from oven and garnish with sliced green onions, cilantro, and avocado. Serve warm.
What to Serve with White Chicken Enchiladas
- Chips, Salsa, and Guacamole
- Best Bean Dip or 7 Layer Dip
- Black Bean Salad
- Corn Salad
- Refried Beans
- Mexican Rice
How to Store & Freeze
- How to Store: Store enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- How to Freeze: You can freeze the enchiladas BEFORE cooking them or you can freeze leftovers. Freeze in a freezer container or up to 3 months. Defrost in the fridge then cook according to recipe instructions or reheat in oven until heated through.
Frequently Asked Questions
Yes! If you prefer corn tortillas or need the recipe to be gluten-free, you can use corn tortillas. Warm the tortillas before assembling so they are easier to roll.
I recommend using shredded rotisserie chicken to keep the recipe super simple. If you have leftover cooked chicken, you can chop it up or shred it. You can also use grilled chicken.
Yes, you can freeze the enchiladas before cooking or you can freeze leftovers.
More Enchilada Recipes
- Chicken Enchiladas
- Beef Enchiladas
- Black Bean Enchiladas
- Skillet Chicken Enchiladas
- Creamy Spinach and Cheese Green Chile Enchiladas
- Butternut Squash Enchiladas
White Chicken Enchiladas
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup plain Greek yogurt or sour cream
- 1 4-ounce can mild diced green chilies
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded rotisserie chicken
- 3 cups shredded Monterey Jack Cheese, divided
- 8 to 10 flour tortillas, 8-inch size
- 2 green onions, sliced
- Chopped cilantro, for garnish
- Chopped avocado, for garnish
Instructions
- Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.
- Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chiles, lime juice, cumin, salt, and pepper.
- Spread ½ cup of the sauce on the bottom of the baking dish.
- In a medium bowl, combine the shredded chicken and 2 ½ cups of the cheese. Add half of the sauce and stir to combine.
- To assemble the enchiladas, lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the chicken, cheese, and sauce mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining sauce over the tortillas and top with the remaining ½ cup shredded cheese.
- Cover the pan with aluminum foil and bake for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes or until cheese is melted and enchiladas are bubbling.
- Remove the pan from oven and garnish with sliced green onions, cilantro, and avocado. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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