White Chicken Enchiladas {Best Homemade Sauce!} Gonna Want Seconds (2024)

Guys, these white chicken enchiladas have to be one of my all-time favorite enchilada recipes EVER! This post has been a HUGE reader favorite as well.

They’re cheesy, saucy, and truly downright divine. I promise you will really love these! All that and they come together quickly enough to work for my midweek dinner rotation.

If you love this type 0f enchilada, you might want to try creamy seafood shrimp enchiladas. My shredded beef enchiladas are absolutely heavenly and have an amazing homemade red sauce that is to die for on them. I really hope you try them!!!

If you’re looking for a more traditional chicken enchilada, try my cheesy chicken enchiladas. They’ve been in our families regular dinner rotation for more than a decade! If you’d like an easier version of enchiladas, our green chicken enchilada casserole fits the bill perfectly!

Let’s make these!

What I Love About This Recipe

• Smothered in a rich, tangy, homemade sauce
• Quick to prepare
• Loaded with cheesy goodness!
• No Canned Soup

How To Make White Chicken Enchiladas Recipe

My decadently cheesy enchiladas recipe whips up in less than 45 minutes! A double win — delicious and quick.

1. In a bowl, combine chicken and 1 cup of Monterey Jack cheese.
2. Fill tortillas with this mixture and roll each one up.
3. Arrange the tortillas in the prepared pan.
4. Melt butter in a skillet. Sprinkle flour and cook for a minute.
5. Remove the skillet from the heat and add chicken broth. Place back on the heat until the sauce thickens.
6. Add sour cream and chilies, stir until the sauce is smooth.
7. Pour the sauce over the enchiladas. Add the remaining cheese on top.
8. Bake.
9. Top with green onions and serve.

***See the full instructions below.

Best Chicken To Use For This Recipe

This is a great recipe to use a rotisserie chicken in. It greatly speeds up the prep time and it’s infused with great seasoning.

If you’d prefer, you can use homemade poached chicken or any leftover grilled chicken you happen to have. You can use a combo of white and dark meat or just white or just dark meat per your family’s preference.

White Chicken Enchiladas Recipe Ingredients + Notes

• Diced chiles –Our recipe calls for mild chilies. If your family likes spicy food, you can substitute hotter chilies instead. Another tasty option is fire-roasted chilies. They should be on the shelf near the other canned peppers at your grocery store.
• Chicken –You can cook the chicken according to your favorite method, such as roasting or poaching the breasts. If you’re pressed for time, using a pre-cooked rotisserie chicken from your grocer is a great time-saving shortcut. Honestly, 9 times out of 10, that’s what I use.
• Shredded cheese – We love the flavor of Monterey Jack in this dish. It also helps keep the sauce white! If you have a different cheese on hand, feel free to substitute your favorite shredded cheese in this recipe. My son loves when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. It might be too spicy for little kiddos though.
• Sour cream –We strongly recommend using full-fat sour cream in this recipe. It’s an important factor in the richness of the sauce. Also, low-fat sour cream tends to separate and get runny when heated. You might end up with gloppy enchiladas!
• Green onions –Don’t have any green onions? A sprinkle of chopped cilantro on top will add a bright flavor, too.
• Tortillas –The recipe calls for using flour tortillas, but if youprefer, you can switch them with corn tortillas.I used fajita sized tortillas.
• Seasoning –I didn’t need to add any salt or pepper to this recipe. The chicken broth I used was very flavorful and had a lot of salt already in it. The chicken was also well seasoned and obviously, the cheese had a good amount of salt.

Tools For This Recipe

• A 9×13 baking pan
• A stovetop skillet
• Mixing bowls
• A whisk: The whisk is important! This helps you get the creamiest, dreamiest sauce imaginable.

How To Shred Cooked Chicken

The quickest and easiest way to shred chicken is to use a handheld mixer or a stand-up mixer. Here’s how:

1. Place boneless, cooked chicken in a mixing bowl or the bowl of a stand-up mixer.
2. Set the mixer on low and mix.
3. Et Viola! Perfect shredded chicken in a fraction on the time!!

Storing + Freezing + Meake Ahead

• How Long Can You Keep This In The Fridge? If you have leftover enchiladas, store them in an airtight container to keep them from drying out. Store in the fridge for 3-4 days for optimal freshness.
• Can You Freeze This? Sour cream can tend to get runny and/or chunky in the freezer. Freezing them will change the texture of the sauce. We suggest freezing the stuffed and rolled enchiladas without the sauce. Then make the white sauce on the day you plan to reheat it and eat it.
• Make-Ahead Tips: If you meal prep at the beginning of the week, thesecan easily be prepared several days in advance. Store the stuffed and rolled enchiladas in a covered baking dish. Keep the white sauce separate until you plan to cook the enchiladas. This will cut down on soggy tortillas.
  • If you’re making the sauce in advance, it may get a bit too thick when it’s cooled and reheated. This is easy to fix. Add whole milk or chicken stock, one tablespoon at a time, during reheating to achieve your desired thickness. Be sure to stir or whisk thoroughly to maintain the creaminess of the sauce.
• Food Safety:If you’d like more info on food safety check out thislink.

Sour Cream Chicken Enchilada Serving Recommendations

What better way to serve my chicken enchiladas than with a whole Mexican feast? My favorite things to serve with this are my Mexican Rice, charro beans, jalapeno cornbread, Mexican corn salad, and my Southwest salad (my family’s favorite salad! They always eat their veggies when I serve this). All the flavors in the dishes complement each other perfectly and I have a meal on the table that everyone is happy with.

How about some dessert? We like this with our margarita cake (totally nonalchoholic!), pineapple upside down cake, pig pickin cake, or pineapple sheet cake.

If you want to pair this with co*cktails, try our pink margarita,pineapple margarita, or our old-fashioned mocktail, lime rickey!

More Delicious Mexican-Inspired Recipes

• Burrito Bowl
• Fiesta Chicken
• Crockpot Fiesta Chicken
• Chicken Posole
• Mexican Chicken Soup

Tried This Recipe?

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