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White Chicken Enchiladas Close up of a plate of white chicken enchiladas that are loaded with shredded chicken, covered in creamy sauce, and topped with melted cheddar and mozzarella cheese. Garnished with fresh cilantro, green onions, and served alongside sliced avocado, this dish combines comforting flavors with a fresh, healthy touch. A must-try recipe for anyone looking to make flavorful, easy, and visually stunning enchiladas at home.

White Chicken Enchiladas

These creamy white chicken enchiladas are cheesy, flavorful, and baked to perfection for a comforting weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 8-10 soft taco-size flour tortillas for rolling enchiladas
  • 3 cups cooked rotisserie chicken shredded or chopped (use white and dark meat for flavor)
  • 3 cups Monterey Jack cheese shredded and divided (mild, melty cheese)
  • 3 tablespoons salted butter for roux
  • 3 tablespoons all-purpose flour to thicken sauce
  • 2 cups chicken broth preferably low-sodium
  • 1 cup sour cream full-fat for creamy texture
  • 1 4-ounce can diced green chilies (mild or hot depending on preference)
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon ground cumin for earthy flavor
  • 2-3 green onions chopped (for garnish)
  • Chopped fresh cilantro for garnish

Method
 

  1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray. prep
  2. In a large mixing bowl, combine shredded chicken with 1 cup of the shredded cheese. Set aside. mix
  3. Melt butter in a large skillet over medium heat. Sprinkle flour over melted butter and whisk constantly for 1–2 minutes until lightly golden. prep
  4. Slowly whisk in chicken broth until smooth. Cook 3–5 minutes until thickened, stirring frequently. Remove from heat and let cool 5 minutes. mix
  5. Stir in sour cream, diced green chilies, salt, and cumin until fully blended. mix
  6. Pour half of the green chili sauce into the prepared baking dish. assemble
  7. Divide the chicken and cheese mixture evenly among the tortillas, roll tightly, and place seam-side down in the dish. assemble
  8. Pour remaining sauce over the rolled enchiladas, then sprinkle with the remaining 2 cups of shredded cheese. assemble
  9. Bake for 25–30 minutes until hot and bubbling. Optionally, broil 1–2 minutes at the end for a lightly golden top. bake
  10. Sprinkle chopped green onions and cilantro over the enchiladas before serving. finish

Nutrition

Serving: 250ServingCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 4mgCalcium: 300mgIron: 2mg

Notes

These enchiladas are perfect for a cozy weeknight dinner or meal prep. Creamy, cheesy, and full of green chili flavor, they’ll become a family favorite.

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