Name: Recipe "White Chicken Enchiladas"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tbsp butter; 1 onion (chopped); 2 cloves garlic (minced); 3 tbsp all-purpose flour; 2 cup chicken broth; 1 cup plain Greek yogurt or sour cream; 1 can mild diced green chilies; 1 tbsp lime juice; 0.5 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp black pepper; 3 cup rotisserie chicken (cooked shredded); 3 cup Monterey Jack cheese (shredded); 8 to 10 flour tortillas (8-inch size); 2 green onions (sliced); cilantro (chopped); avocado (chopped)

What Makes These White Chicken Enchiladas Special

What sets these chicken enchiladas apart is the creamy white sauce made from scratch, no canned soup here. A quick roux with butter, flour, and chicken broth gets stirred with Greek yogurt or sour cream and mild green chiles, giving the sauce a tangy, rich flavor that coats every bite. Paired with tender rotisserie chicken and melted Monterey Jack, each enchilada is cheesy and satisfying.

Why You’ll Love This White Chicken Enchilada Recipe

No canned soup needed. The homemade white sauce is quick, creamy, and so much better than any shortcut.
Rotisserie chicken makes it a breeze. Use store-bought or leftover chicken to cut prep time without sacrificing flavor.
A crowd-pleaser. The mild green chiles add just a hint of warmth, and the creamy sauce appeals to kids and adults alike.

Key Ingredients for Creamy Chicken Enchiladas

Plain Greek yogurt or sour cream. Full-fat versions give the sauce the creamiest texture. Greek yogurt adds tang and protein; sour cream is richer. Either works, but avoid nonfat to prevent curdling.
Mild diced green chiles. These add a subtle kick without heat that could overpower the creamy sauce. If you want more spice, use hot green chiles or add a minced jalapeño to the filling.
Monterey Jack cheese. Its mild, buttery flavor melts beautifully. Sharp cheddar or a Mexican blend also work; just avoid pre-shredded cheese if you can, it has anti-caking agents that can make the sauce grainy.

Kitchen Tools for These Baked Chicken Enchiladas

Large skillet for making the white sauce and cooking the onion and garlic.
9×13-inch baking dish, glass or ceramic works well.
Aluminum foil to cover the dish during baking.
Mixing bowls for combining the chicken, cheese, and sauce.

Tips for Making the Best White Chicken Enchiladas

For the best texture, cook the roux until the flour is fully dissolved and the sauce thickens before adding the yogurt or sour cream, this prevents a raw flour taste. If you’re using corn tortillas, warm them briefly in the microwave or a dry skillet so they don’t crack when rolling. Covering the dish with foil for the first 25 minutes of baking traps steam and keeps the tortillas tender; removing the foil for the last 5 minutes lets the cheese brown nicely.

Making the White Sauce from Scratch

The key to a silky, lump-free white sauce is cooking the butter and flour together until the flour loses its raw taste, about a minute after it’s absorbed the butter. When you add the chicken broth, whisk constantly to break up any clumps. Let it simmer until it thickens enough to coat the back of a spoon, then remove from heat before stirring in the yogurt or sour cream. This last step prevents the dairy from curdling from high heat.

White Chicken Enchilada Variations to Try

Switch up the filling by adding a cup of black beans or corn for extra texture. For a spicier version, use hot green chiles or add a pinch of cayenne to the sauce. If you have leftover turkey, it works beautifully in place of chicken. And for a dairy-free option, try a plant-based yogurt and vegan cheese, the sauce may be slightly thinner, but still tasty.

What to Serve with White Chicken Enchiladas

Serve these enchiladas with classic sides like Mexican rice and refried beans for a hearty meal. For a lighter option, a crisp corn salad or black bean salad balances the richness. And don’t forget chips and guacamole or salsa for dipping, they’re perfect for scooping up any extra sauce on the plate.

How to Store Leftover White Chicken Enchiladas

Cool the enchiladas completely, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3 days.

How to Freeze White Chicken Enchiladas

To freeze, assemble the enchiladas in the baking dish but stop before baking. Cover tightly with foil and then plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed. You can also freeze baked leftovers in a freezer-safe container for up to 3 months.

Best Ways to Reheat White Chicken Enchiladas

Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven, covered, for 15-20 minutes. If the sauce seems too thick after reheating, stir in a splash of chicken broth or milk.

White Chicken Enchiladas FAQs

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas. Warm them briefly in the microwave or a dry skillet before rolling so they don’t crack. Corn tortillas also make this recipe gluten-free.

What’s the best cheese for this recipe?

Monterey Jack is ideal for its mild, buttery melt. Sharp cheddar or a Mexican blend also work well. Avoid pre-shredded cheese if possible, as anti-caking agents can make the sauce grainy.

Can I use Greek yogurt instead of sour cream?

Absolutely. Full-fat plain Greek yogurt adds protein and tang, while sour cream gives a richer flavor. Either works, but avoid nonfat versions to prevent curdling in the sauce.

How do I make the sauce thicker or thinner?

For a thicker sauce, let the roux cook an extra minute before adding broth, or simmer the sauce longer after adding broth. To thin it, stir in a little more chicken broth or a splash of milk.

Can I prepare these enchiladas ahead of time?

Yes. Assemble the enchiladas completely, cover, and refrigerate up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they go in cold.

How do I prevent the tortillas from getting soggy?

Don’t oversaturate the tortillas with sauce. Spread just enough filling and sauce inside, and use a thick enough sauce, the roux helps it cling rather than soak in. Also, bake uncovered for the last few minutes to dry the surface slightly.

Recipe

White Chicken Enchiladas

White Chicken Enchiladas made with flour tortillas, shredded chicken, green chiles, cheese, and a creamy white sauce! This enchilada recipe is easy to make and a family favorite!

easy

15 min

Prep Time

30 min

Cook Time

45 min

Total Time

Servings

Dinner

Course

Mexican

Cuisine

1231 kcal

Calories

Ingredients

Servings

3 tbsp butter
1 onion, chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cup chicken broth
1 cup plain Greek yogurt or sour cream
1 can mild diced green chilies
1 tbsp lime juice
0.5 tsp ground cumin

0.5 tsp kosher salt
0.25 tsp black pepper
3 cup rotisserie chicken, cooked shredded
3 cup Monterey Jack cheese, shredded
8 to 10 flour tortillas (8-inch size)
2 green onions, sliced
cilantro, chopped
avocado, chopped

Instructions

1
Preheat oven to 350 degrees F. Spray the bottom of a 9x13-inch baking dish with nonstick cooking spray and set aside.
2
In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.

3
Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce

Nutrition (per serving)

1231kcal

Calorie breakdown

Protein25%307 kcal

Fat66%815 kcal

Carbohydrates9%109 kcal

How this was calculated — 17 of 17 ingredients matched

butterButter, salted323 kcal

onionOnions, raw0 kcal

garlicGarlic, raw15 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached165 kcal

chicken brothChicken, canned, no broth888 kcal

plain Greek yogurt or sour creamYogurt, Greek, strawberry, nonfat199 kcal

mild diced green chiliesPeas, green, raw324 kcal

lime juiceLime juice, raw4 kcal

ground cuminSpices, cumin seed9 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

rotisserie chickenChicken, broiler, rotisserie, BBQ, skin2722 kcal

Monterey Jack cheeseCheese, caraway2707 kcal

flour tortillas (8-inch size)Tortillas, ready-to-bake or -fry, flour, shelf stable24 kcal

green onionsOnions, young green, tops only1 kcal

cilantroCoriander (cilantro) leaves, raw0 kcal

avocadoAvocados, raw, Florida1 kcal

Serving size ≈ 449 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chicken, main course, mexican, Oven Baked

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