If you’re craving something warm, cheesy, and full of flavor but don’t want to spend hours in the kitchen, this white chicken enchilada recipe is exactly what you need. Made with shredded chicken, soft flour tortillas, and a rich creamy white sauce, it’s the kind of dish that brings everyone to the table—fast. Whether you’re cooking for picky eaters or planning a cozy weeknight dinner, this recipe delivers on taste, texture, and convenience.
It’s not spicy, yet still loaded with flavor thanks to ingredients like Monterey Jack cheese, sour cream, and green chiles. In this post, we’ll guide you step-by-step through how to make the perfect white chicken enchiladas, plus offer variations, serving tips, and nutritional breakdowns.
If you’ve never tried a white chicken enchilada recipe before, this is the perfect one to start with—it’s easy, adaptable, and loaded with creamy, cheesy goodness.
Why This White Chicken Enchilada Recipe Wins Hearts
A Creamy, Cozy Classic with Flexible Flair
What makes this white chicken enchilada recipe so beloved is its perfect harmony of rich comfort and easy customization. The luxurious white sauce—crafted from butter, flour, chicken broth, sour cream, and mild green chiles—delivers a flavorful, creamy base that enhances without overpowering.
Forget the bold, spicy red sauces found in traditional enchiladas. This version skips the tomatoes and heat, opting instead for a smooth, mellow flavor profile that appeals to all ages. Whether you’re using rotisserie chicken, grilled leftovers, or even turkey, this white chicken enchilada recipe molds effortlessly to what you have on hand.
Family-Friendly Flavors with Zero Spice Overload
For families or individuals sensitive to spice, this recipe is a winner. While many traditional enchilada recipes bring heat, this one turns down the fire and dials up the creamy goodness.
Even the green chiles used here are mild. They provide flavor without bite. And if you’re still concerned, you can simply omit them. Want to jazz it up a little? Swap in pepper jack cheese or add a dash of cumin or paprika to the sauce.
This white chicken enchilada recipe is a blank canvas for both flavor lovers and picky eaters. It’s indulgent, yes—but it’s also something the whole family can agree on.
Key Ingredients for the Best White Chicken Enchiladas
Essential Staples: Chicken, Cheese, Tortillas & More
The heart of any white chicken enchilada recipe is its simple yet flavorful ingredients. These staples are pantry-friendly and versatile, making this dish easy to whip up on busy nights. Here’s what you’ll need to create that creamy, melty magic:
| Ingredient | Purpose in Recipe | Alternatives |
|---|---|---|
| Cooked Shredded Chicken | The protein base that holds everything together. | Rotisserie, grilled, or leftover chicken |
| Flour Tortillas | Soft wraps that are easy to roll and hold their shape. | Corn tortillas (warmed first) |
| Monterey Jack Cheese | Melts perfectly and adds mild flavor. | Pepper Jack for spice or Mozzarella |
| Butter & Flour | Combines to create a thick, creamy roux for the sauce. | Cornstarch for gluten-free version |
| Chicken Broth | Adds depth to the sauce and enhances chicken flavor. | Low sodium or vegetable broth |
| Sour Cream | Key to the signature creamy white enchilada sauce. | Greek yogurt or softened cream cheese |
| Diced Green Chiles | Mild heat and flavor—optional but recommended. | Jalapeños for heat or omit completely |
You’ll also season to taste using salt, black pepper, and optionally Adobo or homemade taco seasoning. The ingredients come together in a way that’s rich without being heavy and indulgent without being complicated.
Ingredient Swaps for Custom Flavor and Dietary Needs
One of the best parts of this white chicken enchilada recipe is its flexibility. You can make ingredient swaps without sacrificing texture or flavor, depending on what you have on hand or your dietary preferences:
- Low-Fat Version: Use reduced-fat cheese, light sour cream, and skip the butter in favor of olive oil.
- Dairy-Free Option: Try dairy-free cheese shreds and plant-based sour cream alternatives.
- Gluten-Free Enchiladas: Replace flour tortillas with gluten-free or corn versions (warm them before rolling to avoid tearing) and use cornstarch instead of flour for the roux.
- Extra Creamy: Add a dollop of cream cheese or heavy cream to the sauce base for richer texture.
- Veggie Boost: Toss in sautéed spinach, onions, or mushrooms with the chicken mix.
The creamy white sauce is the true star here, so any changes should still support that signature smooth texture. This makes the white chicken enchilada recipe not just delicious, but easily adjustable for nearly any preference.
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White Chicken Enchilada Recipe
- Total Time: 40 minutes
- Yield: 6 servings
Description
This White Chicken Enchilada Recipe is a rich, creamy, and crowd-pleasing dinner that features tender shredded chicken, melty Monterey Jack cheese, and a luscious sour cream white sauce all wrapped in soft tortillas. Ready in 40 minutes, it’s the ultimate comfort food perfect for family dinners or easy entertaining.
Ingredients
- 2 cups shredded cooked chicken
- 10 flour tortillas (soft taco size)
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (undrained)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or green onions for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare Chicken Filling: In a bowl, mix shredded chicken, 1 cup cheese, salt, and pepper.
- Roll Tortillas: Spoon filling into tortillas, roll them up, and place seam-side down in the dish.
- Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth. Stir in sour cream, green chiles, garlic powder, salt, and pepper. Heat until warm (do not boil).
- Assemble: Pour sauce over enchiladas and top with remaining cheese.
- Bake: Bake uncovered for 20–25 minutes until bubbly. Broil for 1–2 minutes to brown the cheese, if desired.
- Serve: Let rest 5–10 minutes before serving. Garnish if desired.
Notes
Warm tortillas before rolling to prevent cracking. For a bolder flavor, add a pinch of cumin or mix Pepper Jack into the cheese. Leftovers can be refrigerated for up to 3 days or frozen before baking for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican Inspired
How to Make White Chicken Enchiladas from Scratch
Step-by-Step Instructions with Cooking Times
Let’s break down the full process of preparing your creamy white chicken enchilada recipe from start to finish. Whether you’re a beginner in the kitchen or a seasoned home chef, this method is straightforward and delivers delicious results.
- Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or brush with oil. This helps prevent sticking and makes cleanup easier. - Mix the Chicken Filling
- In a large bowl, stir together the following:
- 2 cups of shredded, cooked chicken
- 1 cup of Monterey Jack cheese, finely shredded
- Season the mixture with a pinch of salt and pepper, and add a sprinkle of taco seasoning or Adobo for a flavor boost. Mix until the chicken is well-coated and cheesy.
- Fill and Arrange Your Enchiladas
Place a tortilla flat on your work surface, then add 2 to 3 tablespoons of the chicken-cheese mixture right in the center. Roll it up snugly like a burrito, and position it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas, lining them up side by side. You should end up with 8 to 10 enchiladas, depending on how large your tortillas are. - Craft the Creamy White Sauce
In a saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 3 tablespoons of flour and cook, stirring constantly, for about a minute to form a pale roux.
Gradually add 2 cups of chicken broth, whisking the entire time to avoid clumps.
Reduce heat to low and stir in: - Cover in Sauce and Let the Oven Work Its Magic
Slowly drizzle the warm white sauce over the assembled enchiladas, making sure every tortilla is generously coated from end to end. Once covered, scatter 1 cup of Monterey Jack cheese over the top for that irresistible melted layer.
Transfer the dish to your oven and bake uncovered at 350°F (175°C) for 20 to 25 minutes, until the cheese turns melty and the edges start to bubble. For an extra golden and slightly crisp top, activate the broiler for the final 1–2 minutes—but stay close to avoid burning. - Let It Rest and Serve
Remove from the oven and allow the enchiladas to rest for 5 to 10 minutes before slicing and serving. This helps the sauce thicken slightly and makes plating easier.
Add a finishing touch with chopped fresh cilantro, green onion, or parsley — and dig in!
Tips to Avoid Soggy or Overcooked Enchiladas
Nothing ruins a white chicken enchilada recipe like soggy tortillas or dried-out sauce. Here’s how to keep everything in balance:
- Light Sauce Layer on the Bottom: Before placing the rolled tortillas in your dish, spread a thin layer of sauce on the base. This prevents sticking and keeps the bottom enchiladas moist but not soaked.
- Warm the Tortillas First: Especially important with corn tortillas—microwave them in a damp cloth for 30 seconds to make them pliable and prevent cracking.
- Don’t Overstuff: Too much filling can cause the tortillas to break and ooze out during baking. Stick with 2–3 tablespoons of filling per tortilla.
- Avoid Overbaking: Keep the bake time between 20 and 25 minutes. Going longer may cause the sauce to break and the cheese to lose its creamy texture.
Best Chicken Preparation Methods for White Enchiladas
Oven-Roasted, Boiled, or Crockpot Chicken – Which is Best?
When making a white chicken enchilada recipe, the quality of your shredded chicken can make or break the dish. While there’s no one-size-fits-all method, here’s a look at three popular approaches—each with its own benefits depending on your schedule, tools, and flavor preference.
1. Rotisserie Chicken (No-Cook Shortcut):
Hands down the fastest option. Just shred store-bought rotisserie chicken for a juicy, well-seasoned base. It’s ideal when you need dinner on the table in under 45 minutes. Plus, the added seasoning from the store blend brings extra flavor to the creamy white sauce.
2. Oven-Roasted Chicken Breasts (Flavorful & Juicy):
For a fresh, made-from-scratch option, try baking two boneless, skinless chicken breasts in the oven at 375°F (190°C) for 30 to 35 minutes. Before they go in, brush the chicken with a bit of olive oil and sprinkle with salt and pepper for a simple, flavorful seasoning. The oven seals in the juices while creating golden, crisp edges—adding delicious texture and depth to your enchilada filling.
3. Boiled Chicken (Quick & Customizable):
Need tender chicken in a hurry? Simmering chicken breasts in lightly salted water gets the job done quickly. Toss in extras like garlic, onion slices, or a bay leaf to infuse subtle flavor while it cooks. Let it simmer gently for 15 to 20 minutes, or until the chicken is fully cooked through. While this method yields a more neutral taste, it pairs beautifully with rich sauces and lets the creamy enchilada flavors shine.
4. Crockpot or Instant Pot (Set-and-Forget Option):
For a truly hands-off approach, load your slow cooker or Instant Pot with chicken, broth, and your favorite seasonings, then let the appliance do the work. Set your crockpot to LOW for 6–7 hours, or if using an Instant Pot, select the poultry function for 12–15 minutes. This method delivers incredibly tender, shreddable chicken with minimal prep—perfect for busy days or batch cooking.
| Method | Prep Time | Flavor | Best For |
|---|---|---|---|
| Rotisserie | 0 min | High | Quick dinners |
| Oven-Roasted | 35 min | High | Bold flavor lovers |
| Boiled | 20 min | Medium | Lighter, mild taste |
| Crockpot/Instant | 15 min | High | Meal prepping |
How to Shred Chicken Easily and Quickly for Enchiladas
Once your chicken is fully cooked, the next step is shredding it properly to blend well with your creamy sauce and melty cheese. Here are three simple techniques to get perfectly shredded chicken in minutes:
1. Two-Fork Method (Classic & Reliable):
Set the cooked chicken on a plate or in a mixing bowl, then use two forks to tear it apart by pulling in opposite directions. This no-fuss method is easy to control and works especially well when handling small portions.
2. Stand Mixer Method (Fastest Way):
Add warm chicken breasts to a stand mixer with the paddle attachment. Turn it on low and let it run for 20–30 seconds. Voila—shredded chicken without any manual effort!
3. Hand Mixer Trick (Great for Lazy Days):
Similar to the stand mixer method, use a hand mixer directly in the bowl. It works best when the chicken is still warm and slightly moist.
Pro Tip: Shred the chicken while it’s warm. Cold chicken is tougher and won’t pull apart as easily. Also, avoid over-shredding—it should still have texture to hold up in the enchiladas.
Whether you roast, boil, or slow cook your chicken, properly shredded chicken ensures every bite of your white chicken enchilada recipe is soft, juicy, and soaked with flavor.
Perfecting the Sauce: How to Nail Creamy White Enchilada Goodness
Flavor Enhancers: Green Chiles, Garlic, and Seasoning Tips
After your broth is fully incorporated into the roux, it’s time to give your white chicken enchilada recipe the flavor it deserves. Stir in:
- 1 cup sour cream – This adds the signature creaminess and tang
- 1 (4 oz) can diced green chiles – These offer a subtle kick without overpowering the dish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
Don’t let the sauce boil—just keep it at a gentle simmer. High heat can curdle the sour cream, which would ruin the texture. Stir often and keep your eye on the pot.
Looking for a bit of customization? Try these additions:
| Ingredient | Flavor Boost |
|---|---|
| Cream cheese | Adds richness and body |
| Plain Greek yogurt | Offers tang and extra protein |
| Monterey Jack cheese | Melts seamlessly into the sauce |
| Smoked paprika | Adds depth and a subtle kick |
How to Get the Perfect Sauce Consistency Every Time
A common issue in many white enchilada recipes is ending up with a sauce that’s too thick or too thin. So, how do you get it just right?
Follow this checklist:
- Use equal parts butter and flour for the roux (3 tablespoons each is the sweet spot)
- Whisk continuously to avoid lumps
- After adding sour cream or other dairy, keep the heat low—never let it boil
Use room-temperature sour cream to prevent curdling - Taste and adjust seasoning before pouring it over the enchiladas
The ideal sauce should flow easily but still be thick enough to stick to a spoon. This ensures it doesn’t just pool at the bottom of your pan—it hugs each tortilla, delivering flavor in every bite.
A silky, well-textured sauce is what elevates ordinary enchiladas into something unforgettable. It coats the chicken in rich, creamy layers and creates a melt-in-your-mouth experience that brings the whole dish together.
Customizing Your White Chicken Enchilada Recipe
Add-Ins: Beans, Spinach, Mushrooms, and More
One of the best things about a good white chicken enchilada recipe is how easily you can adapt it to suit your taste or use what’s in your fridge. Whether you’re looking to sneak in some veggies, boost nutrition, or layer in more flavor, here are the top customizable add-ins that pair beautifully with the creamy white sauce and shredded chicken:
1. Black Beans or Pinto Beans
Rinse and drain a can of beans, then mix them into your shredded chicken filling. They bring extra heartiness, a boost of protein and fiber, and absorb that rich, creamy sauce beautifully—adding both texture and flavor to every bite.
2. Baby Spinach (Fresh or Frozen)
Wilted fresh spinach or thawed frozen spinach (squeezed dry) adds color and nutrients without overpowering the flavor. It works well with garlic and complements the soft tortillas.
3. Mushrooms
Lightly sautéed mushrooms introduce a deep, savory note that enhances the overall richness of your white chicken enchiladas. Try white buttons, baby bella, or even shiitake mushrooms for an elevated, restaurant-style flavor.
4. Diced Bell Peppers or Onions
For a pop of color and subtle sweetness, mix in gently sautéed onions or bell peppers. They add a slight crunch and infuse your filling with classic Tex-Mex character and aromatic depth.
5. Jalapeños or Green Chilies for Heat
If you like your enchiladas spicy, toss in some chopped jalapeños or hot green chiles. Be sure to balance the heat with extra cheese or sour cream to cool things down.
Here’s a look at great mix-and-match add-ins:
| Add-In | Flavor Profile | Tip |
|---|---|---|
| Black Beans | Hearty, Mild | Rinse well to reduce sodium |
| Spinach | Mild, Earthy | Sauté with garlic before mixing in |
| Mushrooms | Savory, Umami | Use pre-cooked to avoid sogginess |
| Bell Peppers | Sweet, Crunchy | Dice small for easier rolling |
| Jalapeños | Spicy, Bold | Remove seeds to reduce heat level |
Cheese Options: Monterey Jack, Pepper Jack, Cheddar Combos
Cheese is a star in any white chicken enchilada recipe, so choosing the right kind—or better yet, the right combo—is key.
Monterey Jack is a go-to cheese for this white chicken enchilada recipe thanks to its silky melt and mild, creamy taste that complements rather than competes with the sauce. If you want to turn up the flavor, swap in Pepper Jack—it’s just as melty but adds a gentle heat from jalapeños and spice blends.
Cheddar Cheese, especially mild or medium, adds sharpness and extra richness. It doesn’t melt as fluidly on its own, but when combined with Jack cheeses, it strikes the perfect flavor balance.
Here’s a flavor pairing guide:
| Cheese Type | Melting Quality | Flavor Strength | Best Used For |
|---|---|---|---|
| Monterey Jack | Excellent | Mild | Sauce and topping |
| Pepper Jack | Excellent | Medium-Spicy | Inside and outside the enchiladas |
| Mild Cheddar | Good | Sharp | Blended into filling or topping |
| Mozzarella | Excellent | Mild | Added creaminess, but less flavor |
| Queso Fresco | Crumbly | Salty-Tangy | Garnish after baking for freshness |
Pro Cheese Tip: Use freshly shredded cheese . Pre-shredded bags often contain anti-caking agents that affect melt quality and can make your white chicken enchilada recipe slightly grainy when baked.
For an ultra-creamy finish, stir a handful of shredded cheese into the sauce before pouring it over your rolled tortillas. Then, top it off with another generous sprinkle before baking until bubbly and golden.
Cooking and Serving Tips for White Chicken Enchiladas
Best Baking Dishes and Oven Temps for Even Cooking
Now that your enchiladas are stuffed, sauced, and sprinkled with cheese, it’s time to bake them to creamy, cheesy perfection. The baking process is where all the flavors in your white chicken enchilada recipe come together, so timing and tools matter.
Choose the right baking dish:
A 9×13-inch glass or ceramic dish is ideal. Metal pans can heat unevenly and may cause the edges to overcook before the center is warm. Glass retains heat evenly and lets you see when the sides are bubbling—always a good sign that the sauce is doing its magic.
Set your oven to 350°F (175°C)—the ideal temperature for baking enchiladas evenly while keeping them moist. Leave the dish uncovered and bake for 20 to 25 minutes, until the cheese is melted to perfection and the sauce is bubbling gently around the sides.
Craving a golden, lightly crisp top? Switch your broiler to high for the final 1–2 minutes of cook time. Just be watchful—cheese can turn from perfectly browned to scorched in a flash.
Resting is key! Once out of the oven, allow your enchiladas to sit for 5 to 10 minutes. This gives the sauce time to set and makes slicing much easier (and cleaner).
Here’s a quick baking checklist:
| Step | Detail |
|---|---|
| Oven Temp | 350°F (175°C) |
| Bake Time | 20–25 minutes |
| Broiler (Optional) | 1–2 minutes for browning |
| Rest Time After Baking | 5–10 minutes for sauce settling |
| Ideal Dish Size | 9×13-inch glass or ceramic |
What to Serve with White Chicken Enchiladas (Side Dishes)
While your white chicken enchilada recipe can stand on its own, pairing it with the right sides turns dinner into a complete and satisfying meal. Whether you’re aiming for bold flavors, fresh contrast, or something quick and simple, these sides work beautifully.
1. Mexican Rice or Cilantro Lime Rice
These starchy sides balance out the richness of the creamy sauce and absorb any extra goodness on the plate. You can keep it classic or add diced tomatoes, garlic, or lime zest for extra flavor.
2. Refried Beans or Black Beans
Creamy refried beans or well-seasoned black beans add fiber and make the meal more filling. Warm them in a small saucepan and top with a sprinkle of cheese for an extra layer of comfort.
3. Simple Guacamole or Avocado Slices
Fresh avocado adds brightness and cools down the creamy texture of the enchiladas. A basic guacamole with lime, salt, and cilantro enhances the whole plate.
4. Fresh Salad or Slaw
Balance out the creamy enchiladas with a refreshing side. A salad made with crisp romaine, sweet corn, juicy tomatoes, and black beans adds vibrant texture. For something tangier, whip up a cabbage slaw dressed in lime vinaigrette—it’s the perfect way to brighten up each bite.
5. Tortilla Chips and Salsa or Queso
For an appetizer or fun side, tortilla chips served with pico de gallo or a warm queso dip keep things festive and filling.
Drink Pairings? Consider a light beer, classic margarita, or a sparkling limeade if you’re going alcohol-free.
FAQs
What is white enchilada sauce made of in a white chicken enchilada recipe?
In a classic white chicken enchilada recipe, the creamy white enchilada sauce is typically made from butter, flour, chicken broth, and sour cream. This sauce starts with a roux (butter and flour cooked together), which is then thinned out with chicken broth and enriched with sour cream for creaminess. Diced green chiles are usually added for mild heat and flavor. Some variations of the white chicken enchilada recipe include cream cheese or shredded Monterey Jack cheese stirred into the sauce for an extra smooth texture and rich flavor. This white sauce is what makes the white chicken enchilada recipe stand apart from traditional red enchiladas.
Can I use corn tortillas in a white chicken enchilada recipe?
Yes, absolutely! While many people prefer flour tortillas in their white chicken enchilada recipe because of their soft texture and ease of rolling, corn tortillas can be used as well. Corn tortillas give a slightly more traditional, earthy flavor. However, it’s important to warm them before rolling to prevent cracking or breaking. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, or lightly pan-fry them before using in your white chicken enchilada recipe. Whether you choose flour or corn, both options work beautifully with the creamy sauce in a white chicken enchilada recipe.
How do you keep white chicken enchiladas from becoming soggy?
Preventing soggy enchiladas comes down to smart prep work. First, be careful not to overload the tortillas with sauce before baking. Instead, spread a thin layer of sauce on the bottom of your baking dish, and avoid soaking the tortillas before rolling them up.
Next, gently warm or pan-sear the tortillas before filling—this step helps form a barrier that keeps them from falling apart.
Another key tip: avoid overbaking. Stick to 20–25 minutes at 350°F, which is just enough to heat everything through without breaking the sauce. Too much time in the oven can cause separation, which leads to watery bottoms.
Lastly, let your enchiladas sit for a few minutes after baking. Resting allows the sauce to thicken and settle, helping it cling to the enchiladas instead of being absorbed by the tortillas.
Conclusion
If you’ve been craving a creamy, comforting, and satisfying dinner, this white chicken enchilada recipe is exactly what you need. Packed with tender shredded chicken, melty cheese, and the dreamiest white sauce, it’s easy to see why this white chicken enchilada recipe is a family favorite across the U.S.
This is more than just another chicken dinner—it’s a delicious, cheesy, and crowd-pleasing white chicken enchilada recipe that works for weeknights, meal prep, or special gatherings. Whether you’re using rotisserie chicken, adding beans or spinach, or just keeping it classic, this recipe never fails.
Don’t miss our One-Pot Boursin Pasta if you love quick, creamy dinners like this white chicken enchilada recipe—both are easy, indulgent, and packed with flavor!
Now go ahead—preheat that oven and make your new favorite dinner tonight.
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