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White Chicken Enchiladas

Section: Satisfying Main Dishes for Every Occasion

These creamy white chicken enchiladas are filled with savory shredded chicken, onions, and garlic, then rolled in soft flour tortillas. A rich white sauce made with sour cream, green chilies, and Monterey Jack cheese coats the top before baking to golden, bubbly perfection. Great for weeknights, meal prep, or when you're craving comfort food with a Mexican-American twist.

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Last modified on Sat, 14 Jun 2025 16:20:32 GMT
A white plate with a delicious meal of chicken enchiladas. Pin it
A white plate with a delicious meal of chicken enchiladas. | dinabakery.com

Creamy white chicken enchiladas are pure comfort food. Tender shredded chicken is wrapped in soft tortillas and bathed in a rich sour cream sauce with green chilies and melted cheese. It is one of those dishes that always brings everyone back to the table and asking for seconds.

I first made these enchiladas for a weekend dinner with my cousins and they were gone before I could even sit down. Ever since it has become our go to dish for family gatherings.

Ingredients

  • Olive oil: Used to soften the onion and release its sweet flavor
  • Diced yellow onion: Adds depth and a gentle base to the filling
  • Minced garlic: Brings a strong savory note that pairs well with the creamy sauce
  • Cooked shredded chicken: Use rotisserie for ease and tenderness or cook your own for control
  • Salt and black pepper: Essential to balance and lift the flavor of the chicken
  • Flour tortillas: Soft pliable and perfect for rolling without tearing
  • Monterey Jack cheese: Melts into a smooth stretchy layer with a mild bite
  • Mexican blend cheese: Used on top for extra melt and a hint of color
  • Water and chicken bouillon cubes: Create a quick flavorful broth that forms the base of the sauce
  • Butter and flour: Work together to form a creamy thick roux for the white sauce
  • Sour cream: Gives the sauce its richness and creamy texture
  • Canned green chilies: Mild but adds just the right kick and flavor boost

Step-by-Step Instructions

Preheat the Oven:
Heat your oven to a moderate temperature and coat your baking dish lightly to prevent sticking
Make the Chicken Broth:
Mix water and bouillon cubes and warm them until dissolved for an instant homemade broth
Sauté Onion and Garlic:
Cook onion in olive oil until soft and translucent then stir in garlic and cook briefly just until aromatic
Combine the Filling:
Turn off heat and stir in shredded chicken with seasoning mixing well so every piece is coated
Assemble the Enchiladas:
Divide chicken mixture across tortillas top with cheese and roll each tightly placing seam down in the dish
Make the Sauce Base:
In a saucepan melt butter then whisk in flour to create a smooth base cooking it gently until slightly golden
Add Broth and Thicken:
Gradually whisk in your broth and stir constantly until it becomes thick and silky
Finish the Sauce:
Stir in sour cream green chilies cheese and seasonings off heat until the mixture is smooth and flavorful
Bake:
Pour the white sauce over the rolled enchiladas sprinkle the top with cheese and bake until bubbling and golden
Serve:
Let them cool briefly to help the sauce settle then serve hot with your favorite sides
A plate of white chicken enchiladas. Pin it
A plate of white chicken enchiladas. | dinabakery.com

My favorite part of this recipe is how the sour cream and cheese melt into each other to form a rich topping. My niece calls it cheesy blanket sauce and insists on extra every time we make it.

Storage Tips

Let the enchiladas cool completely before storing

Refrigerate in a sealed container for up to three days

To freeze wrap the dish tightly and use within one month for best texture

Ingredient Substitutions

Use plain Greek yogurt instead of sour cream for a tangier lighter sauce

Swap Monterey Jack with mozzarella if needed

Corn tortillas can be used but warm them first to prevent breaking

A white plate with a delicious looking white chicken enchilada. Pin it
A white plate with a delicious looking white chicken enchilada. | dinabakery.com

Serving Suggestions

Pair with rice or black beans to round out the meal

A crisp salad or sliced avocado adds freshness

Serve with lime wedges and chopped cilantro for a finishing touch

Cultural Context

This dish blends American convenience with Mexican flavors reflecting the comfort food traditions of Southwestern kitchens where creamy enchiladas are often a family staple

Frequently Asked Questions

→ Can I use corn tortillas instead of flour?

Yes, but warm them first to prevent tearing during assembly.

→ What's the best chicken to use?

Rotisserie chicken is ideal for convenience, but any cooked shredded chicken works well.

→ Can I make this ahead of time?

Absolutely. Prepare and refrigerate or freeze before baking. Add a few extra minutes to the bake time if cold.

→ Is this dish spicy?

It has a mild heat from the green chilies. You can add more or omit to adjust the spice level.

→ What cheeses melt best for this dish?

Freshly shredded Monterey Jack and a Mexican blend cheese melt best for a smooth, creamy texture.

White Chicken Enchiladas

Creamy enchiladas with chicken, cheese, and green chilies in a savory white sauce.

Prep Time
20 minutes
Cooking Time
20 minutes
Total Preparation Time
40 minutes
By: Dina

Featured in: Main Dishes

Difficulty Level: Medium

Cuisine Type: Mexican-American

Number of Portions: 8 Serving Size (8 enchiladas)

Dietary Options: ~

The Ingredients You'll Need

→ Chicken Filling

01 1 tablespoon olive oil
02 1/2 yellow onion, finely diced
03 2 teaspoons garlic, minced
04 3 cups cooked chicken, shredded
05 1/2 teaspoon salt
06 1/2 teaspoon freshly ground black pepper

→ Assembly

07 8 large flour tortillas
08 2 cups Monterey Jack cheese, shredded
09 1 cup Mexican blend cheese, shredded

→ White Sauce

10 2 cups water
11 2 chicken bouillon cubes
12 3 tablespoons butter
13 3 tablespoons all-purpose flour
14 1 cup sour cream
15 1/2 teaspoon salt
16 1/4 teaspoon black pepper
17 4 oz canned green chilies
18 1/2 cup Monterey Jack cheese, shredded

Step-by-Step Instructions

Step 01

Preheat oven to 425°F and spray a 9x13-inch baking dish with cooking spray. Set aside.

Step 02

Combine 2 cups water and 2 chicken bouillon cubes in a microwave-safe measuring cup. Microwave on high for 2 minutes until bouillon dissolves. Set aside.

Step 03

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5–7 minutes until translucent. Add minced garlic and cook for 1–2 minutes more.

Step 04

Turn off heat and add shredded chicken, salt, and pepper to skillet. Stir to combine and set aside.

Step 05

Divide chicken mixture among tortillas. Top with Monterey Jack cheese, roll tightly, and place seam-side down in prepared baking dish.

Step 06

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

Step 07

Gradually whisk in prepared chicken broth. Cook, stirring constantly, for 5 minutes until thickened.

Step 08

Remove from heat. Stir in sour cream, salt, pepper, green chilies, and Monterey Jack cheese until smooth.

Step 09

Pour sauce evenly over enchiladas. Sprinkle with Mexican blend cheese. Bake for 20 minutes until cheese is melted and golden.

Step 10

Let enchiladas rest for 5 minutes before serving. Serve hot with desired sides.

Extra Tips

  1. Double the batch and freeze half for easy meal prep.
  2. Use freshly shredded cheese for optimal melting.
  3. Warm corn tortillas before rolling to prevent tearing.
  4. Rotisserie chicken is a time-saving option.

Tools You'll Need

  • 9x13-inch baking dish
  • Large skillet
  • Medium saucepan
  • Whisk
  • Microwave-safe measuring cup

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy and wheat (gluten).

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 370
  • Fat: 20 grams
  • Carbohydrates: 24.5 grams
  • Proteins: 22 grams