6-Step White Chicken Enchilada Recipe

White Chicken Enchilada Recipe – Creamy, Cheesy, Delicious

This White Chicken Enchilada Recipe delivers everything you want in a Tex-Mex comfort dish: juicy shredded chicken, soft tortillas, and a rich, creamy white sauce that bubbles with melted cheese. It’s easy to prepare, makes amazing leftovers, and will satisfy any crowd craving a cheesy, hearty meal.

Ingredients

For the Filling:

  • 2 cups cooked chicken breast, shredded
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/4 cup diced green chiles (canned or fresh)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 medium flour tortillas

For the White Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/4 teaspoon cumin
  • Optional: chopped fresh cilantro for garnish

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Make the Chicken Filling

In a bowl, mix shredded chicken, sour cream, cream cheese, green chiles, shredded cheese, garlic powder, salt, and pepper until smooth and well combined.

Step 3: Fill the Tortillas

Spoon the chicken mixture evenly into each tortilla, roll them tightly, and place seam-side down in the baking dish.

Step 4: Make the White Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly pour in chicken broth while whisking. Bring to a gentle simmer and cook until thickened (about 3–4 minutes). Reduce heat and stir in sour cream, cheese, and cumin. Stir until smooth.

Step 5: Assemble and Bake

Pour the white sauce evenly over the enchiladas. Top with extra cheese if desired. Bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top.

Step 6: Serve and Enjoy

Let cool for 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime for extra flavor.

What to Serve With White Chicken Enchiladas

  • Cilantro-lime rice
  • Mexican street corn
  • Avocado slices or guacamole
  • Salsa verde or pico de gallo
  • Mixed green salad with lime vinaigrette

Tips for the Best White Chicken Enchiladas

  • Use rotisserie chicken to save time.
  • Add extra green chiles or jalapeños for heat.
  • Swap Monterey Jack with pepper jack for a spicier twist.
  • Double the sauce if you like it extra creamy.
  • Store leftovers in the fridge for up to 4 days—this dish reheats beautifully.
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