Go Back
+ servings
white chicken enchiladas in a white casserole dish.
Print Recipe Add to Collection
4.48 from 222 votes

White Chicken Enchiladas

These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth delicious! Perfect for an easy and quick weeknight meal, ready in a total of 40 minutes start to finish!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, enchiladas, white chicken enchiladas
Servings: 6
Calories: 374kcal


Chicken Enchiladas

White Sauce


  • 2 tablespoons parsley fresh, chopped


  • Preheat your oven to 350°F. Spray a baking dish with cooking spray.
  • In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce. 
    process shots showing how to make white chicken 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.
    process shots showing how to make white chicken enchiladas.
  • 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.
    process shots showing how to make white chicken enchiladas.
  • Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.
    process shots showing how to make white chicken enchiladas.
  • Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly. 
  • Garnish with parsley or cilantro and serve.



  1. For the chicken you can use store bought rotisserie chicken, or you can use this recipe to cook the chicken breasts.
  2. Right size baking dish. The shape of your baking dish doesn’t matter too much, but remember that the sauce will be bubbly. So you need a dish that can comfortably hold all the enchiladas once they are topped with sauce and cheese.
  3. Don’t overcook the roux. When making the white sauce it’s important to whisk the butter and flour together well and only let it cook for about a minute before adding the chicken broth. If the butter and flour mixture gets dark it will change the flavor of the sauce.
  4. Heat the tortillas. If your tortillas are tearing or not rolling easily, you can warm them up a bit to make them more flexible. Either cover them with a damp paper towel and put them in the microwave for about 30 seconds or warm them one at a time on a clean large skillet.


Serving: 1enchilada | Calories: 374kcal | Carbohydrates: 24g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 935mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 5.4mg | Calcium: 258mg | Iron: 1.9mg