How to Prepare Quick and Easy White Chicken Enchiladas

These easy white chicken enchiladas are the kind of comfort food you want on a chilly night or after a long day. They’re creamy, cheesy, and so satisfying without being fussy. You don’t need a long list of specialty ingredients or hours in the kitchen.

Just tender chicken, soft tortillas, a quick homemade white sauce, and a bubbly bake that brings it all together. If you love Tex-Mex flavors but want something mild and family-friendly, this recipe hits the sweet spot.

What Makes This Recipe So Good

• Simple pantry ingredients: Butter, flour, broth, and sour cream create a lush white sauce in minutes.
• Quick prep: Use rotisserie chicken or leftover roast chicken to save time and boost flavor.
• Balanced flavor: Mild green chiles add warmth without too much heat, so everyone can enjoy it.
• Great texture: Soft tortillas, creamy sauce, and melty cheese make every bite satisfying.
• Make-ahead friendly: Assemble ahead and bake when you’re ready. Perfect for busy weeknights.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 8–10 small flour tortillas (6-inch)
• 2 cups shredded Monterey Jack or Pepper Jack cheese, divided
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles, drained
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for added warmth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh cilantro, chopped, for garnish (optional)
• Sliced green onions or jalapeños, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.

   Remove from heat and let cool slightly.

3. Mix the filling: In a large bowl, combine shredded chicken, half of the cheese (about 1 cup), the sautéed onion and garlic, and the green chiles. Season with a pinch of salt and pepper. Toss to combine.
4. Make the white sauce: In a medium saucepan, melt butter over medium heat.

   Whisk in flour and cook 1 minute, stirring, to form a smooth paste. Slowly whisk in chicken broth, a little at a time, until smooth. Simmer 3–4 minutes until slightly thickened.

5. Finish the sauce: Remove the pan from heat.

   Whisk in sour cream, cumin, chili powder (if using), salt, and black pepper. Taste and adjust seasoning. The sauce should be silky and pourable.

6. Assemble the enchiladas: Warm the tortillas briefly in the microwave (20–30 seconds) so they’re pliable.

   Spoon about 1/3 cup of filling down the center of each tortilla. Roll snugly and place seam-side down in the baking dish.

7. Sauce and cheese: Pour the white sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
8. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the sauce is bubbling around the edges.

   For a golden top, broil for 1–2 minutes at the end, watching closely.

9. Garnish and serve: Let rest 5 minutes. Top with cilantro, green onions, or jalapeños if you like. Serve with lime wedges for a bright finish.

How to Store

• Refrigerate: Cool completely, then cover tightly or transfer to an airtight container.

  Store in the fridge for up to 3 days.

• Reheat: Warm in a 325°F (165°C) oven, covered with foil, for 15–20 minutes, or microwave individual portions until hot. Add a splash of broth if the sauce thickens too much.
• Freeze: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months.

  Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.

Health Benefits

• Lean protein: Chicken provides protein that supports muscle repair and keeps you satisfied.
• Calcium from cheese: The dairy adds calcium, which supports bone health when enjoyed in moderation.
• Customizable: You can easily add fiber and nutrients by mixing in chopped spinach, black beans, or sautéed bell peppers.
• Lower-sodium options: Using low-sodium broth and seasoning to taste helps manage salt intake without losing flavor.

What Not to Do

• Don’t skip warming the tortillas: Cold tortillas crack and tear when you roll them.
• Don’t over-thicken the sauce: If it’s too thick on the stove, the enchiladas can turn dry. Aim for a cream-soup consistency.
• Don’t overload the filling: Too much filling makes rolling tough and causes leaks.
• Don’t bake too long: Overbaking can make the tortillas tough. Pull them when the cheese is melted and bubbly.
• Don’t forget to taste the sauce: Adjusting salt and seasoning before baking makes a big difference.

Variations You Can Try

• Green enchilada twist: Stir 1/2 cup green enchilada sauce into the white sauce for extra tang and color.
• Spicy version: Use Pepper Jack cheese, add a diced jalapeño to the onion, and bump up the chili powder.
• Veggie-packed: Fold in sautéed spinach, corn, or bell peppers to the chicken mixture.
• Bean and chicken: Add 1 cup rinsed black beans for more fiber and texture.
• Greek yogurt swap: Replace sour cream with plain Greek yogurt for a lighter, tangier sauce.

  Stir it in off the heat to prevent curdling.

• Corn tortillas: For a gluten-friendly option, use corn tortillas. Soften them in a quick oil warm-up or microwave between damp paper towels.
• Poblano crema: Blend roasted poblano peppers into the sauce for smoky depth.

FAQ

Can I use corn tortillas instead of flour?

Yes. Corn tortillas add a classic flavor but can be fragile.

Warm them well and consider dipping each one briefly in warm broth or lightly oiling and warming them in a skillet so they roll without cracking.

What’s the best cheese for white chicken enchiladas?

Monterey Jack melts beautifully and has a mild flavor. Pepper Jack adds a little heat. You can also mix in some mozzarella for extra melt or a bit of white cheddar for sharpness.

How do I keep the sauce from curdling?

Remove the sauce from heat before stirring in sour cream or yogurt.

High heat can cause dairy to separate. If the sauce gets too hot, let it cool for a minute, then whisk in the dairy slowly.

Can I make these ahead?

Absolutely. Assemble the enchiladas, cover, and refrigerate up to 24 hours.

Add 5–10 minutes to the bake time if going straight from the fridge to the oven.

What sides go well with this dish?

Cilantro-lime rice, simple black beans, or a crisp green salad balance the richness. A side of pico de gallo or quick pickled onions adds brightness.

How can I make it gluten-free?

Use corn tortillas and swap the all-purpose flour for a 1:1 gluten-free blend or 2 tablespoons cornstarch in the sauce. Ensure your broth and spices are certified gluten-free.

My tortillas turned soggy.

What went wrong?

The sauce may have been too thin or you added too much. Aim for a medium-thick sauce and avoid over-saucing the pan. Baking uncovered also helps evaporate excess moisture.

Final Thoughts

These easy white chicken enchiladas deliver big comfort with minimal effort.

The creamy sauce, gentle spice, and melty cheese make them a crowd-pleaser, and the recipe is flexible enough to match what you have on hand. Keep it classic, or add your own twist with extra veggies or a little heat. Either way, you’ll have a cozy, reliable meal that’s ready for weeknights, potlucks, or a lazy Sunday dinner.

Serve hot, add a squeeze of lime, and enjoy.