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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
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
- 2 tbsp parsley fresh, chopped
- 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.
- 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.