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, ready in a total of 40 minutes start to finish!
White Chicken Enchiladas
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. These enchiladas are simply the best enchiladas ever! My recipe is a simple, fool proof recipe that you’ll love and want to make over and over again.
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!
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.
How to Make White Chicken Enchiladas
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.
The filling ingredients are cooked chicken, mozzarella cheese and green chile enchilada sauce. I usually buy a rotisserie chicken and use the breast or thigh meat for this recipe.
Assemble the enchiladas by filling each tortilla with about 1/4 cup of the chicken mixture then roll it up and place it in a casserole dish.
Make the sauce by first making a roux with flour and butter in a saucepan. Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Stir in the sour cream and green chiles. Pour this sauce over the enchiladas then top them with cheese.
Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly.
All that’s left to do is serve and enjoy this comforting dish.
Corn Vs Flour Tortillas Enchiladas
I think this comes down to a personal preference. I personally like flour tortillas, however if you’re looking for a bit healthier meal, then I suggest going with corn tortillas because flour tortillas may contain refined flours and lard.
The texture of the enchiladas can also differ based on which tortillas you use. Flour tortillas can made the enchiladas have a more doughy texture, which doesn’t bother me. So use whatever you prefer.
What to Serve With Chicken Enchiladas
I personally prefer to serve these on their own, sometimes with some avocado slices and some chopped tomatoes. You can also serve them with some guacamole and chips or along with some Mexican rice.
How Do You Store Leftover Enchiladas
Store leftover enchiladas in an airtight container in the refrigerator for 3 to 5 days.
Can You Freeze Chicken Enchiladas
These white chicken enchiladas freeze very well. I suggest freezing the enchiladas and sauce separately, so the enchiladas don’t get too soggy. To freeze, follow these simple steps:
- Follow this recipe up to and including step 5, where you finish preparing making the white sauce. Let the sauce cool completely.
- Place the rolled enchiladas onto a baking sheet lined with parchment paper, place in the freezer, and then freeze completely. Take out the frozen rolled enchiladas and place them into a freezer bag, then freeze. Flash freezing the enchiladas separately first will ensure they won’t stick together.
- Freeze the sauce separately in an airtight container.
- When ready to cook, add the frozen enchiladas to a casserole dish and reheat in an oven at 350 F degrees. The sauce can be thawed in the refrigerator over night or microwave it for a couple minutes. Pour over the enchiladas, and continue the recipe from the instructions.
Craving More Enchiladas? Try These:
- Quick and Easy Green Chile Chicken Enchilada Casserole
- Easy Chicken Enchilada Casserole
- Enchilada Meatball Bake
- Homemade Enchilada Sauce
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White Chicken Enchiladas
Ingredients
Chicken Enchiladas
- 2 chicken breasts cooked and shredded
- 1 cup green chile enchilada sauce
- 1 cup mozzarella cheese shredded
- 6 medium flour tortillas
White Sauce
- 2 tablespoon butter unsalted
- 2 tablespoon all-purpose flour
- 1 ½ cups chicken broth low sodium or no sodium added
- 4 ounce green chiles (1 small can)
- ¾ cup sour cream
- 1 cup mozzarella cheese shredded
Garnish
- 2 tablespoon parsley fresh, chopped
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350 F degrees. Spray a baking dish with cooking spray.
- Prepare filling: In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce.
- Assemble enchiladas: Take a tortilla, top with about ¼ 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.
- Make sauce: 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 sauce over enchiladas: Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.
- Bake: Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly.
- Garnish and serve: Garnish with parsley or cilantro and serve.
Video
Recipe Notes
- 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.
I have had this recipe for over 40 years! I roll corn tortillas with a filling of sharp cheddar cheese and chopped onions, then smother the enchiladas with the green chile sauce. The sauce is also great over a casserole of cooked rice and sauteed chicken tenders!
That all sounds so delicious. Thanks for sharing Tandra!
This was absolutely delicious! My daughter thought it was amazing and was definitely a “make again” dish. You will not be disappointed in this recipe!
I like it, but it’s not spicy enough for us.
Excellent recipe, made it for the first time last night and it was a big hit. I used Monterey Jack cheese but otherwise followed the recipe as written. There are any number of similar recipes out there but I chose to try this one because I liked the idea of adding the enchilada sauce to the chicken mixture. I used less than the full cup called for as I didn’t want it to be too wet. This recipe is definitely a keeper!
Thank you! I doubled it and made 2 pans. Used the instapot to cook up the chicken. I followed the recipe and it was great! Leaving a comment because I hate wondering if a internet recipe is good and I hate reading comments that tell how they changed a recipe. Will be making it again.
I’m so glad you liked it, Luna!
you know those people that say “my picky eater actually ate this!”, yah, that’s never me…except this time it was! My daughter is so picky and even though I force her to try everything typically she just ends up eating the least she can to get by. Anyway, at 12 years old, she has never had enchiladas but yesterday I just had to try these. She even helped me cook them…she liked them (trust me, this is big) and I loved them. I had no extra toppings on hand but even without them, it is still delicious. I used La Victoria brand Mild Enchilada sauce for those of you who can’t eat too much spicy stuff. Thanks for this recipe!
That’s amazing to hear! Congrats on the big success 🙂
LOVE this recipe, it’s so dang good. I add jalapeños and onion to the chicken mixture to give it more flavor. So exited to try more recipes 🙂
Made this last night…. so so good and easy. I used a Mexican blend cheese because that’s what I had on hand. Garnished with cilantro and salsa. Yum, will make again for sure!!!
could you do this with ground beef mixture too?
Yes for sure!
Can you use a red enchilada sauce instead of green?
Yes absolutely!
This was a quick and easy recipe yet everyone REALLY liked it. It was made even easier since I used a rotisserie cooked chicken from out local market. The only thing I would do differently next time is add more chilies to it for a little more kick. Definitely making this one again!
This was very good. And I normally only make ground beef with mole sauce. I made two different recipes and this had great taste and was super easy. I also added shredded queso cheese.
Dangerous dish! It was delicious. 😊
I have been looking for a chicken enchilada recipe. Thank you for giving the brief statement about corn VS flour tortillas, I prefer corn and was wondering if they could be made with corn. The recipe sounds absolutely delicious and I cant wait to get off work to try it out. You are much appreciated. Post more recipes, please!!!
I love this recipe. have made it several times and is always a big hit.