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!
White Chicken Enchiladas
Creamy White Chicken Enchiladas are one of our favorite weeknight Mexican foods to share. I prefer these Chicken Enchiladas to traditional enchilada recipes.
Why We Love Creamy Chicken Enchiladas
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
Making Shredded Chicken for Enchiladas
To prepare the chicken for this recipe I like to throw it in the
Chicken Enchiladas with Corn Tortillas or Flour Tortillas
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. The texture will be a little different but they will still be delicious!
How to Make Chicken Enchiladas with White Sauce
This enchilada recipe couldn’t be easier. You’ll combine the shredded chicken with half of the cheese and then roll the mixture in flour tortillas. Then you’ll 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. You’ll bring to a boil then remove from heat and stir in sour cream and green chiles. Finally, pour the white sauce over the chicken enchiladas and top with the remaining cheese. Then, pop into a preheated oven for 30 minutes!
What to Serve with Chicken Enchiladas
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.
How Long to Store Chicken Enchiladas
These enchiladas will store in an airtight container in the refrigerator for up to 4 days.
How to Freeze Chicken Enchiladas
These chicken enchiladas freeze up beautifully for easy meal prep! I suggest freezing the tortillas and sauce separately so it doesn’t get soggy when cooked.
- Line a casserole dish with parchment paper. Roll tortillas as usual but do not top with sauce.
- Place casserole into the freezer until tortillas are completely frozen. Transfer rolled enchiladas to a freezer bag or container and freeze.
- Cook the sauce as described and freeze in a separate container.
- 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.
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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.
delish, thanks so much!
★★★★★
This sounds and looks SO yum! Thanks for sharing 🙂 xx
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!!!
So glad you enjoyed it Jen, it’s one of our favorites too! ~Melissa
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?
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
Easy to make and delicious.
I’m so glad you liked it Tena! ~Melissa
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!!!
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
These look and sound amazing!! Pinned!
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
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;)
★★★★★
I’m so glad you liked it Nancy, I’ll try it with your “kick” added in next time I make it!!
The Enchiladas were a hit at our house tonight!
★★★★
Oh yay! I’m so glad!!
Have you tried freezing this recipe? If so, did you bake it before freezing it? And how would you reheat/bake after being frozen?
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!
This looks absolutely delicious! Pinned! I popped over from It’s Overflowing–thanks for sharing!
~Abby =)
Thanks so much Abby!! Hope you’re having a great weekend! -Melissa
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!!!!!
I just made enchiladas the other night! Love the white sauce :o)
This look mouth-watering delicious!
Oh YUM!! Pinned to make soon! We love enchiladas in our house!