Easy White Chicken Enchiladas with Sour Cream

Name: Easy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups cooked chicken ((shredded - I used rotisserie chicken)); 3 cups shredded Monterey Jack cheese ((shredded)); 1 tsp black pepper; ½ tsp onion powder; ½ tsp salt; 10 flour tortillas; 3 tbsp butter; 3 tbsp flour; 2 cups chicken broth; 1 cup sour cream; 4 oz can of diced green chilies; 3 green onions ((diced))

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Made with tender chicken breast, a creamy sour cream white sauce, and plenty of cheese, this delicious recipe for White Chicken Enchiladas is sure to become a regular favorite! They are easy to make and packed with flavor - perfect for a fun and relaxed family dinner!

White chicken enchiladas in a baking dish.

Enchiladas are one of the most popular Mexican dishes and for good reason! They consist of rolled tortillas filled with meat (or vegetarian alternative), beans, cheese, and/or other ingredients. The roll-ups are then topped with a sauce such as green salsa or our restaurant salsa recipe and more cheese before being baked until hot and bubbly. They are easy to make and always a hit!

This recipe is a twist on the classic enchiladas because the tortillas are filled with shredded chicken breast and are then topped with a creamy sauce made with chicken broth, flour to thicken, and sour cream. This makes the enchiladas extra creamy and flavorful! We also add plenty of cheese - because you can never have too much cheese!

Enjoy these chicken enchiladas with a dollop of sour cream, fresh cilantro, and a sprinkle of queso fresco. Now let’s get cooking!

Why You’ll Love This Recipe

This Best White Chicken Enchilada Recipe and is quick and easy to make.
It’s an excellent option for family dinners or when you have friends over.
The creamy white sauce and generous amount of cheese turn this into a deliciously indulgent meal!
It’s a great way to use leftover cooked chicken breast or a rotisserie chicken.

Ingredients You’ll Need

Cooked Chicken - Use leftover shredded chicken to make the filling, or buy a rotisserie chicken and shred up the meat.
Monterey Jack Cheese - This type of cheese is perfect for enchiladas because it melts beautifully and is mild in flavor.
Spices - A mix of black pepper, salt, and onion powder enhance and balance the flavor of all of the ingredients used.
Flour Tortillas - The filling gets rolled up in tortillas to contain the ingredients.
Chicken Broth - This adds flavor and moisture to the enchiladas when whisked into the roux and sour cream.
Sour Cream - For a creamy and tangy topping, sour cream is added to the sauce.
Butter & Flour - Used to make roux that thickens up the creamy sauce.
Diced Green Chilies - Adds a slight bit of heat and flavor to the enchilada filling.
Diced Green Onions - Gives the enchiladas a mild onion flavor while adding a pop of fresh green color.

How To Make White Chicken Enchiladas

Prepare for baking: Preheat the oven to 350° F. Then, prepare a 9"x 13" baking dish with nonstick cooking spray and set aside.

Assemble the filling: To a bowl add the shredded chicken, shredded cheese, black pepper, onion powder, and salt to a medium bowl. Mix until well combined.

Roll the enchiladas: Place chicken and cheese mixture into each flour tortilla until evenly distributed. Roll up and place seam side down in the prepared baking dish.

Make the sauce: In a skillet over medium heat, add butter and melt. Whisk in flour until well combined. Pour in chicken broth and whisk until the sauce begins to thicken. Then remove from heat and cool. Once the sauce has cooled, add sour cream and green chilies. Stir until well combined.

Bake the enchiladas: Pour the sour cream sauce evenly over the top of the rolled tortillas. Bake for 20-25 minutes until the sauce begins to bubble. Then turn on the broiler for 2-3 minutes until the cheese is golden brown. Garnish with green onions and serve while hot. Enjoy!

Sour cream enchilada on a white plate with tortilla chips.

Recipe Tips

When adding the filling, do not overfill, as the enchiladas can become difficult to roll, or the tortillas can break or crack.
It's important to place the enchiladas seam side down as this helps them from unrolling during baking.
Let the sauce cool before adding the sour cream and chilies. This will help prevent the curdling of the sauce.
When broiling in the last few minutes, keep an eye on the enchiladas to prevent them from burning.

Variations

Use a different protein: Ground beef, pork, shrimp, or crab would be delicious alternatives for the chicken.
Add veggies: Diced onion, corn, or bell pepper can be added to the enchilada filling for a boost of vegetables.
Vegetarian: Substitute cooked quinoa, black beans, or lentils in place of the chicken.
Gluten-free: Use your favorite gluten-free brand of flour tortillas to make this recipe, and be sure to check the other ingredients for gluten.
Add some spice: To give it a kick of heat, add some diced jalapenos or a sprinkle of chili powder.
Enchilada topping ideas: Sliced avocado, diced tomatoes, cilantro, a dollop of Greek yogurt, or fresh lime juice to serve.

Storing & Freezing

Storing: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350° F for 15 minutes or until warmed through. You can also reheat them in the microwave.
Freezing: Place the enchiladas into a freezer-safe container with a lid and freeze for up to 3 months. When ready to reheat, thaw overnight in the refrigerator, then bake at 350°F until warm throughout, about 20 minutes.

FAQ

What is the best cheese to use for enchiladas?

Any cheese will work for enchiladas. However, Monterey Jack cheese is often used because it melts easily, has a mild flavor, and is creamy. You can also use a combination of cheeses such as cheddar, Colby jack, or even queso fresco.

What is usually served with enchiladas?

Enchiladas can be served with any number of accompaniments, such as refried beans, rice, guacamole, or your favorite Mexican-style side dish. You could also serve a simple salad or vegetables on the side.

Can this recipe be made ahead of time?

Yes! This recipe can easily be assembled ahead of time and stored in the refrigerator for up to 48 hours. When ready, bake according to the recipe instructions.

Overhead look at white chicken enchiladas in a baking dish and on a plate.

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