White Chicken Enchiladas: Creamy and Easy Recipe

If you’ve only ever had red enchiladas, you’re missing out on something special. White chicken enchiladas with that creamy, tangy sauce are a whole different level of comfort food. My family requests these more than any other dinner I make, and I’m not exaggerating.

The creamy white sauce is made with sour cream, green chiles, and cheese—it’s rich without being heavy, and it has this perfect tang that balances all the cheese. Using rotisserie chicken makes this ridiculously easy, which is why I can throw it together on a weeknight without stress.

These enchiladas are creamy, cheesy, satisfying, and honestly way easier to make than they look. If you’re looking for a crowd-pleasing dinner that feels special but doesn’t require culinary wizardry, this is it.

Why You’ll Love This Recipe

Creamy White Sauce Changes Everything: Forget red enchilada sauce for a minute. This creamy white sauce made with sour cream, green chiles, and cheese is tangy, rich, and absolutely addictive. It coats every bite and makes these enchiladas feel indulgent.

Rotisserie Chicken = Easy Mode: Use a store-bought rotisserie chicken and you’ve eliminated like 30 minutes of work. Just shred it up and mix with cheese and seasonings. That’s the entire filling. Easy doesn’t even begin to describe it.

Incredibly Cheesy and Satisfying: We’re talking multiple kinds of cheese here—in the filling, in the sauce, and on top. If you love cheese (and let’s be honest, who doesn’t), these enchiladas will make you very happy.

Perfect for Feeding a Crowd: This recipe makes 10-12 enchiladas, which feeds 6-8 people easily. Great for family dinners, potlucks, or when you’re hosting friends. Everyone always goes back for seconds.

Makes Amazing Leftovers: These actually taste better the next day when all the flavors have melded together. The sauce soaks into the tortillas and everything gets even more delicious. Leftovers you’ll actually be excited to eat.

Kid-Friendly Mild Flavors: The white sauce is creamy and mild, not spicy. Kids who normally shy away from Mexican food love these. My nephew who “doesn’t like anything” demolished three of these at dinner.

Ingredients with Key Notes

For the Chicken Filling:

• 3 cups cooked shredded chicken – Rotisserie chicken is perfect
• 1 cup shredded Monterey Jack cheese – Or Mexican blend
• 1 can (4 oz) diced green chiles – Mild or hot, your choice
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Creamy White Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream – Full-fat works best
• 1 can (4 oz) diced green chiles
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

For Assembly:

• 10-12 flour tortillas (8-inch) – Or corn tortillas
• 2 cups shredded Monterey Jack cheese – For topping
• Optional: chopped cilantro, sliced jalapeños – For garnish

Key Ingredient Notes:

Rotisserie Chicken: This is the ultimate shortcut. One rotisserie chicken gives you about 3-4 cups of shredded meat. Just pull the meat off the bones, shred it, and you’re done. You can also use leftover cooked chicken or poach chicken breasts if you want.

Sour Cream: Full-fat sour cream creates the richest, creamiest sauce. Light sour cream works but the sauce will be thinner. Greek yogurt can substitute in a pinch but changes the flavor slightly.

Green Chiles: Canned diced green chiles add flavor without much heat. Use mild for kid-friendly enchiladas, or hot if you like a kick. Don’t skip these—they’re essential to the flavor profile.

Cheese: Monterey Jack melts beautifully and has a mild, creamy flavor. Mexican blend (a mix of Monterey Jack, cheddar, and others) also works great. Avoid pre-shredded if you can—block cheese you shred yourself melts better.

Tortillas: Flour tortillas are traditional for white enchiladas and stay soft. Corn tortillas work too but can be more fragile—warm them first so they don’t crack when rolling. I prefer flour for these.

Chicken Broth: Use good quality chicken broth for the best flavor. The sauce is simple, so the broth makes a difference.

Step-by-Step Instructions

Make the Creamy White Sauce

Start the Roux: Melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Cook for 1-2 minutes, whisking constantly, until the mixture is smooth and slightly golden. This is your roux—it thickens the sauce.

Add the Broth: Slowly pour in the chicken broth while whisking constantly. Keep whisking to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.

Add Sour Cream and Chiles: Remove from heat. Whisk in the sour cream, diced green chiles, cumin, garlic powder, salt, and pepper. Stir until completely smooth. The sauce should be creamy and pourable, not thick like gravy. Taste and adjust seasoning.

Set Aside: Pour about 1 cup of the sauce into the bottom of a 9×13-inch baking dish and spread it around. This prevents the enchiladas from sticking and adds flavor. Reserve the rest for topping.

Prepare the Chicken Filling

Mix It Up: In a large bowl, combine the shredded chicken, 1 cup shredded Monterey Jack cheese, diced green chiles, cumin, garlic powder, salt, and pepper. Mix everything together until well combined.

Taste It: Taste the filling and adjust seasoning if needed. It should be flavorful on its own since it’s going inside the tortillas.

Roll the Enchiladas

Warm the Tortillas: Microwave the tortillas wrapped in a damp paper towel for 30 seconds to make them pliable. This prevents cracking when you roll them.

Fill and Roll: Lay a tortilla flat. Spoon about ⅓ cup of the chicken filling down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Pack Them In: Arrange all the enchiladas in the dish snugly next to each other. They should fit tightly so they hold their shape and don’t unroll.

Assemble and Bake

Add the Sauce: Pour the remaining white sauce over all the enchiladas. Use a spoon to spread it evenly, making sure all the tortillas are covered. The sauce should coat everything generously.

Top with Cheese: Sprinkle the remaining 2 cups of shredded cheese evenly over the top. Don’t be shy with the cheese—it creates that golden, bubbly top everyone loves.

Bake: Cover the dish with aluminum foil and bake at 350°F for 20 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown on the edges.

Rest Before Serving: Let the enchiladas sit for 5 minutes after removing from the oven. This lets the sauce thicken slightly and makes them easier to serve without falling apart.

Finish Strong

Garnish: Sprinkle with fresh chopped cilantro and sliced jalapeños if you want. A little green on top makes them look restaurant-quality.

Serve Hot: Use a spatula to carefully lift out each enchilada with some of that creamy sauce. These are best served hot and fresh.

Serving Suggestions

These white chicken enchiladas are pretty complete on their own, but here’s how to round out the meal:

Mexican Rice: Cilantro lime rice or Spanish rice on the side soaks up the extra white sauce. Make it simple or go full restaurant-style—both work.

Refried Beans: Classic Mexican side that pairs perfectly with the creamy enchiladas. Black beans or pinto beans work too.

Fresh Salsa and Guacamole: The fresh, bright flavors of salsa and guacamole cut through the richness of the cream sauce. Plus, you can never have too much guac.

Simple Green Salad: A crisp salad with lime vinaigrette balances the rich, cheesy enchiladas. Keep it light with just lettuce, tomatoes, and avocado.

Toppings Bar: Set out bowls of sour cream, salsa, diced tomatoes, sliced jalapeños, chopped cilantro, and lime wedges. Let everyone customize their plate.

Make It Spicier: If you want more heat, use hot green chiles instead of mild, add diced jalapeños to the filling, or serve with hot sauce on the side. The base recipe is mild enough that adding heat is easy.

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days. The sauce soaks into the tortillas a bit, but they’re still delicious. Some people actually prefer them the next day.

Freezing Before Baking: Assemble the enchiladas completely in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed. Add 10 extra minutes to the baking time if they’re still cold.

Freezing After Baking: Let the cooked enchiladas cool completely, then wrap individual portions or the whole dish tightly. Freeze for up to 2 months. Thaw in the fridge overnight and reheat covered at 350°F for 20-25 minutes.

Reheating: Microwave individual enchiladas for 2-3 minutes, or reheat covered in a 350°F oven for 15-20 minutes. Add a splash of milk or cream to the dish before reheating to refresh the sauce.

Make-Ahead Strategy: Assemble the enchiladas in the morning, cover, and refrigerate. When you get home, just pop them in the oven. Or make them the night before for an even easier dinner.

Sauce Separately: If you’re meal prepping, you can store the sauce separately and pour it over the enchiladas when reheating. This prevents the tortillas from getting too soggy during storage.

Final Thoughts

These White Chicken Enchiladas are the kind of dinner that makes everyone happy. They’re creamy, cheesy, comforting, and way easier to make than they look.

Make these this week and watch them disappear. That creamy white sauce is seriously addictive.

Happy cooking!

Kip