Easy White Chicken Enchilada Recipe

If you’re craving a rich, creamy, and satisfying meal with a touch of Tex-Mex flair, look no further than this white chicken enchilada recipe. These enchiladas are packed with shredded chicken, smothered in a creamy white sauce, and baked to gooey perfection. Perfect for family dinners, casual gatherings, or meal prep, they bring together the best of comfort food and Mexican-inspired flavors.

Unlike traditional enchiladas that use red or green sauce, white chicken enchiladas rely on a velvety mixture of sour cream, cheese, and green chiles for that indulgent finish. If you want to dive deeper into the history of enchiladas, check out this brief cultural overview of Mexican enchiladas on TasteAtlas. And for inspiration on pairing Mexican dishes, the Mexican Food Journal is a treasure trove of regional culinary techniques.

A Quick History of Enchiladas

Enchiladas originated from the Aztec practice of rolling tortillas around small fish.

Over centuries, regional variations have emerged — including those with chicken, beef, or vegetables.
The white enchilada is a modern fusion, often associated with Tex-Mex cuisine.
The creamy sauce distinguishes it from its red-sauce counterparts, using ingredients like sour cream and Monterey Jack cheese.

Ingredients Overview

Here’s what you’ll need to create the ultimate white chicken enchiladas:

Chicken Filling

2 cups cooked and shredded chicken (rotisserie or homemade)
1 cup shredded Monterey Jack cheese
1/2 cup chopped onions (optional)
Salt, pepper, garlic powder to taste

Tortillas

8–10 medium flour tortillas
- Tip: Warm them slightly to prevent cracking when rolling.

White Enchilada Sauce

2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1 ½ cups shredded cheese (Monterey Jack or mozzarella)

Optional Additions:

Add black beans or corn for extra texture.

Substitute with gluten-free tortillas or plant-based cheese as needed.

Step-by-Step Instructions

1. Prepare the Chicken

Use shredded rotisserie chicken for convenience, or boil and shred chicken breasts.
Mix with onions, ½ cup cheese, and season with garlic powder, cumin, and a pinch of chili flakes.

2. Make the Creamy White Sauce

Melt butter in a saucepan.
Whisk in flour to create a roux, then slowly stir in chicken broth until smooth.
Reduce heat, add sour cream and green chiles.
Stir until creamy and fully combined — do not boil after adding sour cream to avoid curdling.

3. Assemble the Enchiladas

Spoon chicken mixture into each tortilla.
Roll and place seam-side down in a greased baking dish.
Pour the sauce generously over the tortillas.

4. Bake

Sprinkle remaining cheese on top.
Bake at 375°F (190°C) for 25 minutes or until bubbly and golden.

5. Garnish and Serve

Top with chopped cilantro, diced tomatoes, or sliced jalapeños.
Pair with:
- Mexican rice
- Refried beans
- Avocado salad

Delicious Variations to Try

Gluten-Free Version

Use certified gluten-free tortillas.
Ensure broth and sour cream are free of hidden gluten ingredients.

Dairy-Free Version

Use vegan sour cream and dairy-free cheese (like cashew cheese or almond-based shreds).

Flavor Twists

Add sautéed mushrooms or spinach to the filling.
Mix a touch of salsa verde into the sauce for extra zing.

Protein Alternatives

Turkey or rotisserie duck for holiday leftovers.
Use tofu or jackfruit for a vegetarian spin.

Pro Tips and Tricks

Warm tortillas slightly before rolling to avoid tearing.
Don’t overfill – aim for 2–3 tablespoons of filling per tortilla.
Bake covered with foil for the first 15 minutes to prevent cheese from over-browning.
Make the sauce thicker for creamier enchiladas by using extra flour in the roux.

Common Mistakes to Avoid

Using cold tortillas can lead to cracking and breakage.
Boiling the sauce after adding sour cream can cause it to separate.
Adding too much filling can make rolling difficult and cause overflow.
Skipping the grease in the baking dish may lead to stuck enchiladas.

Nutritional Info (Per Serving)

Calories: ~420 kcal
Protein: 25g
Carbs: 28g
Fat: 24g
Fiber: 2g

✔ To lighten the recipe, use:

Low-fat sour cream

Whole wheat tortillas

Grilled chicken breast

Frequently Asked Questions (FAQs)

What are white chicken enchiladas nutrition facts?

A typical serving contains around 400–450 calories, with 25g protein, 24g fat, and 28g carbs. This varies based on ingredients used like cheese and sour cream.

How do you keep enchiladas from getting mushy?

Lightly fry or warm tortillas before rolling.
Avoid over-saucing until just before baking.
Don’t stack or overcrowd them in the pan.

How do you thicken white enchilada sauce?

Use a butter-flour roux as your base.
Simmer gently to reduce and thicken.
Add extra cheese or a bit of cream cheese for richness.

What to serve with white chicken enchiladas for dinner?

Perfect sides include:

Mexican rice
Refried beans
Guacamole or avocado salad
Corn salad or street corn (elote)

Are chicken enchiladas healthy or unhealthy?

They can be nutrient-rich when made with lean chicken and moderate cheese, but high in fat and sodium if overloaded with dairy. Lighter swaps can make them healthier.

How much sugar is in chicken enchiladas?

Typically, sugar content is low—about 1–3g per serving, depending on sauces used. Most sweetness comes naturally from ingredients like dairy or onions.

What’s the difference between red and white enchiladas?
Red enchiladas use chili-based sauces, while white enchiladas feature a cream-based sauce, typically made with sour cream and cheese.

Can I make this recipe ahead of time?
Yes! Assemble the enchiladas and store them in the fridge (up to 24 hours) before baking. You can also freeze them for up to 3 months.

How do I reheat white chicken enchiladas?

Oven: 350°F covered for 15–20 minutes.
Microwave: Individual servings for 2–3 minutes.

Are there low-carb alternatives to tortillas?
Try low-carb wraps, or use zucchini slices or cabbage leaves as a substitute.

Can I add beans to this recipe?
Absolutely. Black beans or white beans mix well with the chicken and cheese filling.

Conclusion

There’s something undeniably comforting about biting into a warm white chicken enchilada. The soft tortillas filled with savory shredded chicken, wrapped in a blanket of creamy sour cream sauce, and topped with melted cheese make this dish a go-to favorite for cozy dinners and casual gatherings.

What sets this recipe apart is its versatility. Whether you’re catering to gluten-free, dairy-free, or low-carb diets, there are easy ingredient swaps to make it work for everyone without sacrificing flavor. You can keep it classic or get creative with add-ins like black beans, corn, or spicy salsa verde.

Beyond just being delicious, these enchiladas are simple to prep, easy to bake, and perfect for making ahead — an excellent choice for weeknight meals or potlucks. Pair them with Mexican rice, a fresh guacamole salad, or even roasted veggies to round out the meal.

Looking to dig deeper into the roots of enchiladas or explore other regional takes on this dish? The Mexican Food Journal and TasteAtlas offer excellent resources to expand your culinary curiosity.

Try this recipe, make it your own, and be sure to share your delicious success — because great food deserves to be shared!