These rich and creamy White Chicken Enchiladas are an easy shredded chicken enchiladas recipe, covered in a simple sour cream and green chile sauce. They are easy to whip together, making it a perfect weeknight meal!
Creamy White Chicken Enchiladas are one of our favorite weeknight Mexican foods to share. I prefer these Chicken Enchiladas to traditional enchilada recipes. (I also love this green enchilada casserole as another enchilada variation!)
Why I love this recipe
These are very kid (and grown-up) friendly and not too spicy, don’t let the chiles scare you! The chicken mixture and cheese and covered in a creamy sour cream and green chile sauce.
The best thing about this chicken enchilada with
Ingredients
- flour tortillas
- chicken breasts
- flour
- butter
- chicken broth
- sour cream
- diced green chiles
- shredded Mexican Blend cheese
How to shred chicken
To prepare the chicken for this recipe I like to throw it in the
Once the time is up it can easily be shredded with a fork or by throwing into a stand mixer (affiliate link). You can also make this chicken enchilada recipe with
Step by step
This enchilada recipe couldn’t be easier.
- Combine the shredded chicken with half of the cheese and then roll the mixture in flour tortillas.
- Place the rolled tortillas seam side down in a casserole dish.
- The sauce is made quickly on the stovetop with butter, flour, and chicken broth. Bring to a boil then remove from heat and stir in sour cream and green chiles.
- Pour the white sauce over the chicken enchiladas and top with the remaining cheese.
- Pop into a preheated oven for 25 minutes, then broil for an additional 5 minutes to get the top nice and toasty brown!
Serving Suggestions
I like to serve these chicken enchiladas with lots of topping options!
Sour cream, cilantro, limes, and avocado or guacamole are all great on top of the enchiladas. For sides I usually make up a batch of rice or serve alongside refried beans.
FAQs
I personally prefer to make my white chicken enchiladas with flour tortillas.
If you are gluten free or wish to reduce calories, you can easily make these chicken enchiladas with white sauce with corn tortillas. You will need to warm the corn tortillas before rolling to ensure they do not rip. The texture will be a little different but they will still be delicious!
These enchiladas will store in an airtight container in the refrigerator for up to 4 days.
These chicken enchiladas freeze up beautifully for easy meal prep! I suggest freezing the uncooked enchiladas and sauce separately so it doesn’t get soggy when cooked.
1. Line a casserole dish with parchment paper. Roll tortillas as usual but do not top with sauce.
2. Place casserole into the freezer until tortillas are completely frozen. Transfer rolled enchiladas to a freezer bag or container and freeze.
3. Cook the sauce as described and freeze in a separate container.
4. When ready to make the enchiladas, thaw the sauce overnight in the refrigerator. Add the frozen chicken enchiladas to a casserole dish and reheat in an oven at 350 F degrees for about twenty minutes. Pour the thawed sauce over the enchiladas, and bake an additional 30 minutes as instructed below in step 12-13.
You might also like these other Mexican recipes:
Still need help meal planning? Check out this huge list of dinner ideas!
If you try this recipe, please comment and rate it below, I love hearing from you!
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White Chicken Enchilada Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 1x
- Category: Main
- Method: baking
- Cuisine: Mexican
Description
These rich and creamy White Chicken Enchiladas are an easy shredded chicken enchiladas recipe, covered in a simple sour cream and green chile sauce. They are easier than you think, making them a perfect weeknight meal!
Ingredients
- 8 flour tortillas
- 3 chicken breasts, cooked and shredded
- 3 tbsp flour
- 3 tbsp butter
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can diced green chiles
- 2 cups shredded Mexican Blend cheese
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 by 13 baking pan with nonstick spray.
- Mix together chicken and one half of cheese.
- Fill tortillas with chicken and cheese mixture and roll. Place in dish seam-down.
- In a small saucepan heat butter until melted.
- Add flour and whisk until blended.
- Cook one minute.
- Add broth and whisk again until smooth.
- Allow sauce to thicken and remove from heat.
- Stir in sour cream and chiles.
- Pour mixture over the enchiladas and top with remaining cheese.
- Bake 25 minutes.
- Broil an additional 5 minutes to brown the cheese.
Keywords: chicken enchilada, white chicken enchilada, creamy chicken enchilada
This post was originally published in 2013, it has been updated with better pictures and answers to reader questions as of April 2019.
Melissa says
delish, thanks so much!
★★★★★
That Sassy Life coach says
This sounds and looks SO yum! Thanks for sharing 🙂 xx
Jen says
Turned out great! We used leftover chicken from a whole chicken we had cooked the night before. It’s just my husband and I so we halfed the recipe with the exception of the green chilies – used all of them in the sauce because we love that flavor. We also used a 1/4 teaspoon of cumin, chili powder and garlic powder per one of the other reviews about adding a little “kick.” They are turned our great. Thank you for the recipe! This one is a keeper!!!
Melissa says
So glad you enjoyed it Jen, it’s one of our favorites too! ~Melissa
Terri S O'Hara says
I made the chicken enchiladas for the first time on Super Bowl Sunday – huge hit with my husband! I enjoyed them, but they were very gummy and doughy. Suggestions on how to prevent this from happening?
Melissa says
The only thing I can think of is that the liquid may have been too deep? Did you use the 9 by 13 baking dish? I will put this on my list of recipes to retest to see if I can figure it out Terri! ~Melissa
Tena says
Easy to make and delicious.
Melissa says
I’m so glad you liked it Tena! ~Melissa
Danielle says
I am going to try these this weekend! Just curious, do you use a rotisserie chicken? If not, how do you cook your chicken for this dish? Thanks so much!!!
Melissa says
Hi Danielle,
I usually put a few chicken breasts in my slow cooker with a cup of chicken broth and leave it to cook on high about 4-5 hours, then I tos it in my stand mixer and it shreds easily! Rotesserie chicken would work fine too! Hope this helps, Melissa
Claire @ A Little Claireification says
These look and sound amazing!! Pinned!
Mel says
Making this for the second time tonight! We love the recipie but swapped the sour cream for non-fat plain Greek yogurt to cut calories/fat. It’s still delicious! Thanks
Nancy McClendon says
The recipe is great. But being from Texas, I had to add a little tex-mex to it, so I added 1/4 teaspoon each of, chili powder, garlic powder, and cumin. Gave it a little kick. But the recipe is out of sight! Thanks for sharing it;)
★★★★★
Melissa Riker says
I’m so glad you liked it Nancy, I’ll try it with your “kick” added in next time I make it!!
Beth says
The Enchiladas were a hit at our house tonight!
★★★★
Melissa Riker says
Oh yay! I’m so glad!!
Michelle says
Have you tried freezing this recipe? If so, did you bake it before freezing it? And how would you reheat/bake after being frozen?
Melissa Riker says
I’m sorry Michelle I have never tried freezing it-if you try it I’d love to hear how it works so I can add that to the post. I’ll try it next time!
Abby @ Just a Girl and Her Blog says
This looks absolutely delicious! Pinned! I popped over from It’s Overflowing–thanks for sharing!
~Abby =)
Melissa Riker says
Thanks so much Abby!! Hope you’re having a great weekend! -Melissa
Maria says
Your enchiladas look AMAZING!!! One of my favorite comfort foods!!!! I always make them with a red sauce, I should give a white sauce a try!!! Sounds delicious!!!!!
Laura Beth says
I just made enchiladas the other night! Love the white sauce :o)
Amanda @ Dreamsicle Sisters says
This look mouth-watering delicious!
keri @ shaken together says
Oh YUM!! Pinned to make soon! We love enchiladas in our house!