close up shot of a plate of White Chicken Enchiladas topped with sour cream and salsa then garnished with cilantro

These spicy and cheese filled white chicken enchiladas are covered in a rich creamy and cheesy white sauce that will have you going back for more.

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Prep Time20

Cook Time20

Total Time40

Servings

These creamy white chicken enchiladas are what comfort food dreams are made of—tender shredded chicken wrapped in soft flour tortillas, smothered in a velvety white sauce, and topped with golden, bubbly cheese. No canned soup, no shortcuts—just real, simple ingredients that hit every cozy note.

Chicken Enchilada Ingredients

What You Need

For the filling:

Olive oil, onion, garlic
Shredded cooked chicken (rotisserie is perfect)
Salt, pepper
Monterey Jack cheese
Flour tortillas

For the white sauce:

Butter + flour (for a quick roux)
Chicken bouillon + water
Sour cream
Green chiles
More cheese (because yes)

Ingredient Notes

Rotisserie chickens work perfectly. You’ll want to make sure to get one large enough to supply three cups worth of chicken.

In place of the sour cream, you could substitute it with Greek yogurt in the sauce for these white enchiladas.

We find that corn tortillas don’t roll as well in this easy recipe. Stick with soft flour tortillas if you can for the best result. If you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.

How to Make It

Head to the recipe card for the full instructions: click here.

Sauté the base – Cook onion until soft, add garlic.
Mix the filling – Stir in shredded chicken, season well.
Roll + fill – Divide the chicken and some cheese between tortillas. Roll and place in a greased baking dish.
Make the sauce – Whisk a quick roux, add bouillon mixture, then sour cream, green chiles, and cheese until smooth and glossy.
Assemble + bake – Pour sauce over enchiladas, top with more cheese, bake until melty and golden.

White Chicken Enchiladas process shot after enchiladas are baked in a baking dish

Recipe Tips

Warm the tortillas before filling so they don’t crack.
Grate your own cheese – it melts better and tastes better.
Drain your green chiles so the sauce stays thick and creamy.
Let it rest up to 10 minutes out of the oven before serving—slices cleaner.

Storage

Assemble ahead and refrigerate up to 24 hours.
Freeze unbaked up to two months—thaw in the fridge before baking.
Store leftovers in the fridge for up to three days.

HOW TO SERVE

These easy white chicken enchiladas with all their cheesy goodness will be a family favorite in no time. Top with fresh cilantro or green onions. Optional toppings: sour cream, avocado, or sliced jalapeños. You can’t go wrong making this Spanish Rice to go with them.

These creamy chicken enchiladas are so easy and delicious. The spicy chicken enchiladas topped off with a creamy cheesy sauce are truly a fan favorite.

You will love how simple it is to make homemade chicken enchiladas that taste just as good as your favorite Mexican restaurant.

More Tex Mex Recipes

White Chicken Enchiladas

5 from 19 votes

These spicy and cheese filled white chicken enchiladas are covered in a rich creamy and cheesy white sauce that will have you going back for more.

Prep Time 20

Cook Time 20

Total Time 40

Servings

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Ingredients

1 tablespoon olive oil
½ yellow onion diced finely
2 teaspoons garlic minced
3 cups shredded chicken a rotisserie works perfectly
½ teaspoon salt
½ teaspoon pepper
8 large flour tortillas
2 cups Monterey Jack cheese shredded

For The Sauce

2 cups water
2 cubes chicken bouillon
3 tablespoons butter
3 tablespoons flour
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
4 ounces green chilies
½ cup Monterey Jack cheese shredded
1 cup Mexican blend cheese shredded

Instructions

Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

Video

Notes

TIP: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.

TIP: You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.

TIP: While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant

White Chicken Enchiladas