These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal!
If you ever crave comfort food, if you ever feel the need to eat something creamy and cheesy, these white chicken enchiladas will hit the spot.
Enchiladas are one of my favorite things to eat whenever I go to a Mexican restaurant. What am I saying, enchiladas are one of favorite dish ever, period!
There are so many ways you can make enchiladas. You can fill them with anything, top them with anything. But these white chicken enchiladas are to die for and my favorite kind.
This is an old recipe I’ve had for years and been making for years because enchiladas truly are my comfort food. It’s the sauce that’s so good it makes me lick my plate clean. It’s a sour cream based sauce that’s super easy to make and ready in 5 minutes.
This will be a meal that your kids would run to the dinner table for, not only them but you as well. Totally a crowd pleaser.
CRAVING MORE ENCHILADAS? TRY THESE:
- Quick and Easy Green Chile Chicken Enchilada Casserole
- Easy Chicken Enchilada Casserole
- Enchilada Meatball Bake
- Homemade Enchilada Sauce
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal!
- 2 chicken breasts cooked and shredded
- 1 cup green chile enchilada sauce
- 1 cup mozzarella cheese shredded
- 6 medium flour tortillas
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth low sodium or no sodium added
- 4 oz green chiles (1 small can)
- 3/4 cup sour cream
- 1 cup mozzarella cheese shredded
- 2 tbsp parsley fresh, chopped
Preheat your oven to 350 F degrees. Spray a baking dish with cooking spray. I used a 9x6 baking dish.
In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce.
Take a tortilla, top with about 1/4 cup of the chicken mixture, then roll it up and place in the prepared baking dish. Continue with all the tortillas until they are all filled and rolled. You should have enough chicken mixture to fill 6 tortillas.
In a saucepan, melt the butter and whisk in the flour. Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly.
Add the sour cream and green chiles to the saucepan and stir. Remove from heat. Taste the sauce and season with salt and pepper as necessary.
Pour the sauce over the enchiladas and top with the remaining mozzrella cheese.
Bake for 22 minutes to 25 minutes or until the top starts to brown and the sauce is bubbly. Garnish with parsley or cilantro and serve.
Recipe Video
For the chicken you can use store bought rotisserie chicken, or you can use this recipe to cook the chicken breasts.
Nutrition: Nutritional information assumes 1 enchilada plus sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Recipe originally shared July 2012
probably about the best and easiest white cream sauce enchiladas ever, I added monterey jack and pepper jack, because you can never have enough have enough cheese thanks Joe how to multiply by 6 to have enough to feed 12 people
I made this recipe for dinner last night. The only change I made was I used ground chicken rather than chicken breast. It was a total hit and is now going to be incorporated into my “portfolio” of dishes. Thanks for the delicious recipe, Jo.
Like it going to make it
Does this recipe freeze well?
The only downside to freezing is that after reheating, the tortillas get quite soft and don’t quite hold up anymore.
This recipe looks great! Thank you so much for sharing!
My pleasure, hope you try it!
Hi Jo,
Just a short note from Australia… your recipes do you proud… I’m fortunate enough
to have family in Vancouver and that’s where you and I became” acquainted
” – recipe-wise.
I do enjoy your 30 Minute One-Pot Meals and , of course, those you send to me on a regular basis.
Thank you so much for the lovely things that you are kind enough to share with us –
it’s much appreciated.
Hugs from Oz… Laurel J
Hi Laurel!! Love hearing from my readers in Australia! Thank you for purchasing my book and for your support. Keep cooking!
Just made this so can’t comment on it yet, looks great! Can this be frozen, either before baking or after? Thanks
You can absolutely freeze this. Freeze them before baking, cover them with plastic wrap then aluminum foil and freeze them for up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; bake for an additional 5-10 minutes, or until completely cooked through.
Thee enchiladas look wonderful. I think my grandchildren will love them. What do you serve with them?
I usually just serve them on their own, but I suppose you could serve them with a nice salad.
How spicy are these? They sound delicious! Thanks!
Not spicy at all, the canned green chiles are not spicy at all.
We can’t get Green Chili Enchilada sauce in Canada. I find it frustrating when recipes assume all readers are from the US.
Oh well.
I’m actually in Canada, Shirley and I find it everywhere like Sobey’s or Safeway.
Hmm. I’ll have to look around. Save On and Superstore here don’t carry it.
We don’t have Sobey’s in BC that I’ve seen, although there might be one somewhere, and Safeway closed most of their stores here. I’m wondering if Walmart has it. I’ll keep looking.
Thanks for your response and your great recipes.
Just use red enchilada sauce, it will still be good. I know for sure Save On sells it in cans.
Amazing!! Followed the recipe to a T, except doubled the peppers. Spicy, creamy, and delicious!
Can you use corn tortillas? Will the taste change if you do? I love and only make enchiladas with corn.
I think they should be fine, texture will be a bit different too, but should be good.
Made this recipe tonight. Doubled it to have half for family dinner and other half to make a freezer meal for a coworker who is ill. Substituted Greek yogurt for sour cream and added some homemade retried beans. We loved it!!! Thanks for sharing!
I’m always looking for a recipe similar to what is served at “Rosa’s Cafe” in Texas…the most delicious chicken enchilada I’ve ever had, this sounds very similar and going to give it a try. What I like also is it is for only six enchiladas…most recipes are for 10 or 12, too many for just my husband and I!
This recipe looks so great! You said the original recipe was for 12 and you modified the recipe. I am going to be making a dinner for 8 adults when we do a golfing vacation. I was wondering if it would be possible to obtain the original recipe from you that serves 12.
Hi Nancy, So basically the recipe was for 12 enchiladas, so all I did was cut the ingredients in half. For 12 enchiladas you’ll need 12 soft tacos, 3 cups shredded chicken, 3 cups mixed cheese, 4 tbsp butter, 4 tbsp flour, 3 cups chicken broth, 1 1/2 cup sour cream and 1/2 cup hot peppers.
Hi Jo, Thanks for the info. I am going to make the modified version for my husband and I for dinner tonight. Looking forward to it as it sure looks so yummy in the picture:).
Can you let me know how long to cook (from frozen) a double recipe??? Thx!
I wouldn’t recommend this recipe to be frozen and reheated. The tortillas will become very soggy and hard to eat. If you don’t mind that sort of texture, bake at 350F and bake for 45 mins – 1 hour.
I make something similar to this but use honey and lime juice to season the chicken and green sauce. It’s amazing stuff, never a leftover
I’m making these for the second time in about a month. Somehow, I only ended up eating HALF of an enchilada and the rest disappeared with my husband the next day for his lunch!!!!
Lol, that’s what happens here too, they disappear too quickly. Glad you liked them. 🙂
Thanks for sharing this recipe, I had been looking for a good creamy enchilada recipe. We made these for dinner last night with a couple of minor changes and they were delicious! Exactly what I was looking for.
You’re very welcome, glad you liked them.
This look so good, I can’t wait to try this!
These look sooooooo amazing.