If you’re craving a comforting, creamy, and ultra-satisfying dinner, these Easy White Chicken Enchiladas are the answer. Loaded with tender shredded chicken, smothered in a rich sour cream and green chili sauce, and topped with gooey melted cheese, this dish hits every savory note. Best of all, it’s simple enough for a busy weeknight yet special enough for a casual dinner party.
Let’s dive into the recipe that’s quickly become a family favorite in homes across America!
Why You’ll Love This White Chicken Enchilada Recipe
Quick and easy prep – no complicated steps or exotic ingredients.
Perfect use for leftover chicken or rotisserie chicken.
Kid-friendly – creamy but not too spicy.
Make-ahead and freezer-friendly – prepare in advance and bake when ready.
Ingredients You’ll Need: White Chicken Enchiladas
2 cups cooked shredded chicken – rotisserie works beautifully
1 ½ cups shredded Monterey Jack cheese – or use a Mexican blend
8 flour tortillas – soft taco size
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies – adds flavor without too much heat
Salt and pepper to taste
Optional garnish: chopped cilantro, green onions, or a squeeze of lime
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a small amount of oil.
2. Assemble the Enchiladas
In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Divide the mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared dish.
3. Make the White Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and whisk for 1 minute until bubbly. Gradually add the chicken broth, whisking continuously to avoid lumps. Bring to a simmer until slightly thickened (about 3–4 minutes). Remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper.
4. Pour and Top
Pour the sauce evenly over the enchiladas, spreading to cover completely. Sprinkle the remaining ½ cup of cheese on top.
5. Bake
Bake uncovered for 20–25 minutes or until the cheese is melted and bubbly. For a golden finish, broil for an additional 2–3 minutes.
6. Serve and Enjoy
Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, green onions, or a drizzle of hot sauce if you like a bit of heat.
Tips for Success
Use warm tortillas to make rolling easier and prevent cracking.
Swap the meat – cooked turkey, pulled pork, or even sautéed vegetables can be used instead of chicken.
Double the batch and freeze one tray for later. Just thaw overnight in the fridge and bake as usual.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave individual portions until warmed through.
What to Serve with White Chicken Enchiladas
Spanish rice or cilantro lime rice
Black beans or refried beans
A fresh green salad with a citrus vinaigrette
Chips and salsa or guacamole
Best Green Chili Chicken Enchilada Casserole Recipe
Frequently Asked Questions (FAQ): White Chicken Enchiladas
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking. You can also freeze them (unbaked) for up to 3 months.
Are flour tortillas necessary?
Flour tortillas provide a softer texture in this creamy casserole, but you can use corn tortillas if you prefer. Just warm them up first to prevent cracking.
Can I make this dish spicy?
Absolutely! Add chopped jalapeños or a few dashes of hot sauce to the white sauce for more heat.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a bit more protein while keeping the same creamy texture.
What kind of cheese works best?
Monterey Jack melts beautifully and has a mild flavor, but feel free to use cheddar, Colby Jack, or a Mexican cheese blend.
Final Thoughts
These Easy White Chicken Enchiladas are the kind of dish you’ll make once and keep coming back to again and again. Creamy, cheesy, and full of bold yet balanced flavors, it’s no surprise this recipe is a go-to for busy families, new cooks, and enchilada lovers alike.
Whether you’re feeding a crowd or just need something cozy and satisfying, this casserole delivers every time.