These white chicken enchiladas strike the perfect balance between comfort food indulgence and global flavor finesse. Rolled tortillas filled with tender chicken and smothered in a creamy, cheesy sauce—it’s the kind of dish that feels like a warm, culinary passport stamped with Tex-Mex flair and Southern soul.
The texture is rich but never heavy, and the flavor hits every creamy, savory note like it’s been fine-tuned by a chef. It tastes unforgettable when paired with Mexican Street Corn Pasta Salad and Mint Julep.
It’s not just dinner—it’s a cozy ritual you’ll crave. Whether you’re new to enchiladas or a seasoned sauce-lover, this version opens the door to creative fillings and flavor spins you’ll want to explore again and again.
What’s So Great About This Dish?
- The first time I made this, the bubbling cheese at the edges convinced me it was love at first bake—and the second bite sealed the deal.
- It fits effortlessly into my weeknight rhythm: minimal prep, maximum flavor, and leftovers that taste even better the next day.
- I’ve swapped in veggies, black beans, even leftover turkey—this recipe flexes with whatever’s in the fridge and still turns out creamy magic.
- Honestly? It helped curb my sweet tooth on weeknights because it’s so satisfying, it feels like a full-on indulgence (and I mean that in the best way).
- The taste is rich, savory, and addictive—like comfort food’s sophisticated cousin, you still want to eat with your fingers.
White Chicken Enchiladas Recipe
White Chicken Enchiladas are rich, creamy, and irresistibly cheesy. Tender flour tortillas are filled with seasoned chicken and smothered in a homemade sour cream and green chile sauce, then baked to golden perfection. It’s a cozy, crowd-pleasing dinner perfect for family nights or casual gatherings.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Oven mitts
Ingredients
- 3 tablespoons butter
- 2 cups shredded Monterey Jack cheese
- 3 cups shredded chicken
- 3 tablespoons flour
- 3/4 cup sour cream
- 1 can of chicken broth
- 4 ounces softened cream cheese
- 1 tablespoon taco seasoning
- 2 teaspoons garlic powder
- 1 can of diced green chiles
- 8 flour tortillas
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, mix together the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly divide and stuff the mixture into the flour tortillas, then roll them up and place them seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and taco seasoning to form a roux.
- Gradually whisk in the chicken broth until the sauce is smooth and begins to warm through.
- Add 1/2 cup of shredded cheese and whisk until melted and fully combined.
- Stir in the sour cream and diced green chiles, whisking just until the sour cream dissolves (do not let the sauce boil).
- Pour the warm sauce evenly over the stuffed tortillas in the dish.
- Sprinkle the remaining shredded cheese on top.
- Bake uncovered for 22–25 minutes until bubbly.
- Switch the oven to broil for 2–3 minutes, just until the cheese begins to brown.
- Serve warm, optionally topped with hot sauce and sides like refried beans or Spanish rice.
| Calories | 390kcal |
| Carbohydrates | 25g |
| Fiber | 1g |
| Fat | 22g |
| Protein | 23g |
| Cholesterol | 85g |
Variations To Help You Customize This Dish!
- Spice It Up – Add chopped jalapeños or a pinch of cayenne pepper to the sauce for a kick.
- Make It Veggie – Replace the chicken with sautéed mushrooms, spinach, and black beans, or add roasted cauliflower for a hearty texture.
- Cheese Variations – Swap in a mix of cheddar and mozzarella or add a little queso fresco for a different cheesy profile.
- Boost the Flavor – Stir fresh cilantro, green onions, or a splash of lime juice into the filling for extra brightness.
