Name: White Chicken Enchilada Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
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

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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!

enchiladas with cheese and cilantro in white casserole dish

Table of Contents

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 white sauce recipe is that it’s very easy to prep and assemble which makes it perfect for those busy weeknights.

shredded chicken in bowl with cheese and tortillas for enchiladas

Making Shredded Chicken for Enchiladas

To prepare the chicken for this recipe I like to throw it in the crock pot in the morning with about a cup of chicken broth and let it cook on high about 4 hours. Once the time is up it can easily be shredded with a fork or by throwing into a stand mixer (affiliate link). See full Shred Chicken in Mixer tutorial here. You can also make this chicken enchilada recipe with rotesserie chicken from your grocery store to make it even faster!

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!

chicken enchiladas in casserole before adding cheese

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!