White Chicken Enchiladas: Easy, Creamy & Amazing

White chicken enchiladas are the weeknight comfort dish that always hits the spot: tender shredded chicken tucked into soft tortillas, a melty blanket of Monterey Jack, and a silky white sauce made from a quick butter–flour roux, chicken broth, sour cream, and mellow green chiles. Everything bakes until bubbly and lightly golden, and the leftovers reheat like a dream. In this complete guide, you’ll get the exact measurements, step-by-step photos-in-your-head instructions, pro troubleshooting, smart substitutions, delicious variations, meal-prep and freezing directions, nutrition info, and a detailed FAQ so your pan comes out perfect every time.

Why You’ll Love These White Chicken Enchiladas

• Creamy, not heavy. The white sauce starts with a classic roux and broth, so it’s silky and flavorful without feeling dense.
• Familiar flavors that please everyone. Mild green chiles and Monterey Jack give warmth without overwhelming heat.
• Fast prep. Use leftover or rotisserie-style chicken to get dinner in the oven in about 15 minutes.
• Flexible. Swap in corn or flour tortillas, tweak the cheese, or sneak in veggies—this base recipe is incredibly forgiving.
• Meal-prep friendly. Assemble ahead, refrigerate, then bake; or freeze for a future busy night.
• Great leftovers. The sauce keeps the tortillas tender and reheats beautifully.

Ingredients for White Chicken Enchiladas

Filling & Tortillas

• 2 cups shredded cooked chicken (about 10–12 oz)
• 10 taco-size flour tortillas (8-inch) — or warmed corn tortillas (see notes)
• 2 cups shredded Monterey Jack, divided (1 cup for filling, 1 cup for topping)
• ½–1 teaspoon Adobo seasoning or your favorite all-purpose seasoning (optional)
• ¼ teaspoon each fine salt and black pepper, to taste

White Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup sour cream (or see substitutions)
• 1 (4-oz) can diced green chiles, undrained (mild)

Pan: 9×13-inch baking dish
Oven: 350°F (175°C)

Ingredient Notes & Smart Substitutions

• Chicken: Any cooked, shredded chicken works: leftover roasted, slow cooker, or store-bought rotisserie-style. Dark or white meat is fine—use what you love. If starting from raw, poach 2 large chicken breasts in lightly seasoned broth (12–15 minutes at a gentle simmer), cool, and shred.
• Tortillas: Flour tortillas are soft and easy to roll right from the bag. Corn tortillas add classic flavor but can crack if cold—warm them in a damp paper towel in the microwave (30–45 seconds) or give them a quick pass in a hot skillet so they roll smoothly.
• Cheese: Monterey Jack melts silky and mild. Pepper Jack adds gentle heat; a Mexican-style blend also works. For an extra-gooey pull, mix in a handful of mozzarella with the topping cheese.
• Broth: Low-sodium broth keeps the sauce balanced. If you only have regular, reduce added salt.
• Sour Cream: Full-fat gives the smoothest sauce. You can substitute plain Greek yogurt for part or all of the sour cream—stir it in off heat to prevent curdling and warm gently.
• Green Chiles: Mild, diced green chiles provide flavor without strong spice. If you enjoy more kick, add a pinch of crushed red pepper or swap in a portion of spicier diced chiles.

Step-by-Step Instructions

Step 1 – Prep the Pan & Oven

1. Heat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with a light mist of cooking spray or a thin swipe of oil.

Step 2 – Mix the Filling

1. In a medium bowl, combine 2 cups shredded chicken, 1 cup Monterey Jack, Adobo seasoning (if using), and a pinch each of salt and pepper.
2. Toss to combine. The cheese will act like “glue,” helping the filling hold together inside each tortilla.

Add-in option: Stir in ½ cup finely chopped sautéed onions or a handful of thawed, well-drained corn for pops of sweetness and texture.

Step 3 – Make the White Sauce

1. In a medium saucepan, melt 3 tablespoons butter over medium heat.
2. Sprinkle in 3 tablespoons flour and whisk constantly for 60–90 seconds to form a smooth roux—no browning needed; we’re building a light base.
3. Slowly pour in 2 cups chicken broth, whisking as you go to avoid lumps. Keep whisking until the mixture simmers and thickens to light gravy consistency (3–5 minutes).
4. Remove from heat. Whisk in 1 cup sour cream and the undrained 4-oz can of diced green chiles. Taste and season with salt and pepper if needed.

Sauce cues: It should be pourable and coat a spoon. If it looks too thick, whisk in 1–2 tablespoons broth. If too thin, return to medium heat and simmer another minute, whisking.

Step 4 – Assemble the Enchiladas

1. Spread ¾–1 cup of the sauce over the bottom of the baking dish—just enough to lightly coat the surface.
2. Lay out a tortilla. Spoon about ¼ cup of the chicken mixture in a line down the center, then roll snugly and place seam-side down in the dish.
3. Repeat with the remaining tortillas and filling.
4. Pour the remaining sauce evenly over the rolled tortillas, covering every edge so the tortillas bake tender.
5. Sprinkle the top with the remaining 1 cup Monterey Jack.

Step 5 – Bake

1. Bake at 350°F (175°C) for 20–25 minutes, until the sauce is bubbling and the cheese is fully melted.
2. For a lightly golden top, broil 1–2 minutes at the end—watch closely.

Step 6 – Rest & Serve

1. Let the pan rest 5–10 minutes so the sauce settles (this makes cleaner slices).
2. Garnish with chopped cilantro, sliced green onions, and a few diced tomatoes or avocado if you like.
3. Serve warm with a simple side of rice, beans, or a crisp salad.

Pro Tips for Success

1. Warm corn tortillas first. If using corn, a quick steam or skillet warm keeps them pliable and prevents cracking.
2. Roux matters. Cook the flour and butter at least 60 seconds to remove raw flour taste, but don’t brown; a pale base keeps the sauce beautifully white.
3. Stir in sour cream off heat. This helps prevent curdling and keeps the sauce silky.
4. Cover every edge. Dry, uncovered tortilla tips can crisp too much—be generous with sauce.
5. Rest before serving. Five minutes lets the sauce thicken slightly so enchiladas slice neatly.
6. Season thoughtfully. Monterey Jack is mild—salt the chicken filling just enough so it tastes good on its own; the sauce will amplify it.

Flavor Variations

• Poblano & Corn
  Char or sauté sliced poblano peppers until tender; stir into the chicken filling with ½ cup corn kernels for a sweet-smoky twist.
• Spinach & Chicken
  Sauté 2 cups fresh spinach with a touch of oil until wilted; squeeze out excess moisture and fold into the filling for color and nutrients.
• Pepper Jack Heat
  Replace half the Monterey Jack with Pepper Jack and add a small pinch of crushed red pepper to the sauce for a gentle kick.
• Herbed White Sauce
  Add ½ teaspoon dried oregano and ½ teaspoon ground cumin to the roux before whisking in broth for subtle savory depth.
• Cheesy Topper Blend
  Mix Monterey Jack with a handful of mozzarella for extra stretch or with a small amount of sharp cheese for a tangier finish.

Serving Suggestions

• Simple Sides: Spanish-style rice, cilantro-lime rice, or seasoned black beans.
• Fresh Crunch: A quick salad of romaine, cucumber, and tomatoes with a zesty lime dressing.
• Cool Toppers: Sliced avocado or a dollop of plain Greek yogurt for creaminess.
• Color & Brightness: Chopped cilantro, green onions, and a squeeze of lime help balance the richness.

Make-Ahead, Storage & Freezing

Same-Day Make-Ahead

• Assemble up to 6 hours in advance. Cover tightly and refrigerate. Add 5–10 minutes to the bake time (bake covered with foil for the first 10 minutes, then uncover to melt and brown).

Refrigerate Leftovers

• Cool completely, cover, and refrigerate for up to 4 days.
• Reheat: Microwave individual portions 60–90 seconds, or warm in a 325°F (165°C) oven, covered, for 15–20 minutes.

Freeze (Two Options)

1. Freeze Unbaked (Best Texture):
   • Assemble in a freezer-safe foil pan.
   • Wrap tightly (plastic + foil).
   • Freeze up to 2 months.
   • Bake from frozen at 350°F (175°C) covered for 35–45 minutes, uncover and bake 10–15 minutes more until hot and bubbly.
2. Freeze Baked Leftovers:
   • Cool, portion into airtight containers.
   • Freeze up to 2 months.
   • Thaw overnight in the fridge; reheat covered at 325°F (165°C) until warmed through.

Tip: If using corn tortillas for a make-ahead or freezer pan, warm them well and roll snugly so they hold together after thawing.

Nutrition Facts (Per Serving)

Approximate values for 1 of 5 servings (about 2 enchiladas), calculated with flour tortillas, Monterey Jack, sour cream, and mild green chiles. Values vary by brand and substitutions.

Notes: Using Greek yogurt in place of sour cream will slightly reduce fat and raise protein. Pepper Jack can increase sodium; low-sodium broth helps keep the overall salt in check.

FAQ About White Chicken Enchiladas

Final Thoughts

If you’re craving cozy, satisfying comfort food without fuss, these white chicken enchiladas deliver every time. They’re creamy yet balanced, mild yet flavorful, and endlessly adaptable—exactly the kind of pan you can pull together on a busy Wednesday or serve proudly at a weekend gathering. Once you master the quick roux and the roll-and-snug assembly, you’ll have a reliable, crowd-pleasing dinner in your back pocket. Keep shredded chicken on hand, stash tortillas in the pantry, and you’re always about 40 minutes away from a bubbling dish of cheesy, creamy goodness.

White Chicken Enchiladas: Easy, Creamy & Amazing

White chicken enchiladas are a creamy, comforting weeknight dinner made with shredded chicken, flour tortillas, melted Monterey Jack, and a silky white sauce of sour cream, green chiles, and chicken broth—baked until bubbly and golden.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 5 servings

Calories 500 kcal

Ingredients

  

Filling & Tortillas

• 2 cups shredded cooked chicken about 10–12 oz
• 10 taco-size flour tortillas (8-inch) or warmed corn tortillas
• 2 cups shredded Monterey Jack cheese, divided 1 cup for filling, 1 cup for topping
• 0.5 teaspoon Adobo seasoning or all-purpose seasoning optional
• 0.25 teaspoon fine salt to taste
• 0.25 teaspoon black pepper to taste

White Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup sour cream or plain Greek yogurt
• 4 oz diced green chiles, undrained mild

Instructions

 

• Step 1 – Prep the Pan & Oven

  Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
• Step 2 – Mix the Filling

  Combine shredded chicken, 1 cup Monterey Jack, Adobo seasoning (if using), salt, and pepper in a bowl. Toss to mix evenly.
• Step 3 – Make the White Sauce

  Melt butter in a saucepan over medium heat. Whisk in flour and cook for 60–90 seconds. Slowly add broth, whisking to avoid lumps. Simmer 3–5 minutes until thick. Remove from heat, whisk in sour cream and green chiles. Adjust seasoning.
• Step 4 – Assemble the Enchiladas

  Spread ¾ cup sauce in the bottom of the dish. Fill each tortilla with about ¼ cup chicken mixture, roll, and place seam-side down. Pour remaining sauce over the top and sprinkle with remaining cheese.
• Step 5 – Bake

  Bake 20–25 minutes until bubbly and melted. Broil 1–2 minutes for golden top if desired.
• Step 6 – Rest & Serve

  Let rest 5–10 minutes before serving. Garnish with cilantro, green onions, tomatoes, or avocado.

Notes

Make ahead by assembling and refrigerating for up to 6 hours. Freeze baked or unbaked for future meals. Use Greek yogurt for a lighter sauce and add veggies like spinach or corn to the filling for extra flavor.

Keyword creamy chicken bake, easy enchiladas, green chile enchiladas, sour cream chicken, white chicken enchiladas