White Chicken Enchiladas
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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
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves: 6
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!
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 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
Garnish
- 2 tbsp parsley fresh, chopped
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350 F degrees. Spray a baking dish with cooking spray. I used a 9x6 baking dish.
- 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 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.
- 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.
Nutrition Information:
Serving: 1enchiladaCalories: 374kcal (19%)Carbohydrates: 24g (8%)Protein: 21g (42%)Fat: 21g (32%)Saturated Fat: 11g (69%)Cholesterol: 78mg (26%)Sodium: 935mg (41%)Potassium: 311mg (9%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 935IU (19%)Vitamin C: 5.4mg (7%)Calcium: 258mg (26%)Iron: 1.9mg (11%)
Lisa K says
Can you use a red enchilada sauce instead of green?
Jo Cooks Team says
Yes absolutely!
Rita Fish says
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!
Kathy o says
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.
Ash says
Dangerous dish! It was delicious. 😊
Gail Adams says
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!!!
Ruby Kent says
I love this recipe. have made it several times and is always a big hit.
Melanie says
This recipe was phenomenal. I had some leftover chicken to use up and all the other ingredients, so I gave it a try. I was looking for something easy, and I kind of groaned when I saw I had to make a roux, but it was really very simple. I had the sauce done in less than ten minutes, and everything else came together really fast.
One thing I didn’t understand was whether a cup of mozzarella went in the sauce or on top of the finished dish. It’s listed under the white sauce ingredients, but not in the steps to make the sauce, so I found that a bit confusing. In the end I put the cheese on top and not in the sauce, and I think that was right because it was so good.
Thanks for a great recipe!
Joanna Cismaru says
Hi Melanie! So glad you liked this recipe. It’s listed under the sauce ingredients because you’re just sprinkling it over the sauce, so there’s 1 cup that is for that and then there’s also some mozzarella cheese in the filling.
Dana Jones says
Delicious!! Corn tortillas were the tastiest hands down! I made half flour and half corn tortillas just based on what I had on hand. They don’t roll as easy as Jo states, but after they bake – it won’t matter at all. I added a small amount of green Chile’s to the chicken mixture. Served with Cilantro & Lime Zatarain’s Rice and a chopped avocado salad. Highly recommend!
Nicole Beaulieu says
We have definitely found that flour tortillas roll up easier than corn! You’re exactly right, after it’s all baked you can never tell 🙂 We’re glad you love the recipe!
Shirley Crisp says
Only one word… awesome!!!
Sierra Miller says
My husband and I loved it! We used low carb tortillas to make it a lower carb recipe. Will make again & probably add jalepenos to the sauce!
Stacey says
I tried these tonight for the first time! Mine ended up runny and soupy 😭😭 The flavor was good, but the texture was all wrong. My husband is a good sport, luckily. What am I always doing wrong???
Nicole Beaulieu says
Different brands for ingredients can change the outcome! You can always use less chicken broth, or you can put the sauce in a pan on the stove top and add a cornstarch slurry (equal parts water and cornstarch). Let everything come to a boil, and whisk well until it’s thickened up. You can add a splash of the slurry at a time until you’re happy with the consistency.
Dana Jones says
Smart husband! I drained the Chile’s a bit but regardless, that wouldn’t have made it runny. The only thing I can think of is when making the sauce to stir in the chicken broth SLOWLY as you add while whisking so it has a chance to continue to thicken. Good luck!
Kimberly Hurtle says
My daughter and I wanted to recreate a dish her grandmother used to make and yours seemed spot on. Originally, an exchange student from Mexico made the dish for our family. This recipe was easy enough and I had many of the ingredients in the house. We always serve this dish with fresh citrus and apple salad. We were very pleased with the results and the leftovers didn’t last long. We’ll make it again. Both us did like serving with salsa verde. We might add some jalapenos next time.
Maggie Richardson says
These turned out AMAZING. My boyfriend and I were scraping out plates! Will definitely be one we make again.
Joanna Cismaru says
Yay! Love hearing this!
Gaby Arana says
It was great! I poached the chicken breasts in chicken broth prior to shredding them, and that worked out well. Great comfort food for winter.
Maggie Frantz says
Yum yum. Just ate these. Used your red enchilada sauce recipe which was tasty. 3 generations indulged and enjoyed these. Would definitely make again. Thank you for sharing the recipe
Joanna Cismaru says
My pleasure, glad you enjoyed it!
Luda Khomich says
Great and easy recipe. Thank u so much for sharing!