White chicken enchiladas are the ultimate comfort food that’ll have everyone asking for your recipe! This creamy, dreamy version features tender shredded chicken smothered in a luscious sour cream sauce with roasted green chiles and melted cheese. Unlike traditional red enchiladas, these beauties showcase a rich, velvety sauce that’s absolutely irresistible.
I’ve been making this recipe for years, and honestly, it’s become a weeknight staple in my kitchen. The beauty of white chicken enchiladas is their versatility—you can prep them ahead, freeze them, and bake when ready. They’re perfect for feeding a crowd, whether it’s family dinner or a casual dinner party.
The secret to the BEST white chicken enchiladas lies in three things: quality ingredients, proper technique, and not skipping the sauce-building step. You’ll want to start with rotisserie chicken (trust me, it saves so much time), a good quality sour cream, and real cheese—none of that pre-shredded stuff if you can help it.
This recipe combines elements I’ve learned from classic Mexican cooking with my own preppy kitchen twist. The result is enchiladas that are elegant enough for company but simple enough for Tuesday night. Serve them alongside Best Asian Broccoli Recipe or a fresh green salad for a complete meal.
What makes these enchiladas stand out is the homemade cream sauce—none of that canned stuff. We’re building flavor from scratch with butter, flour, chicken broth, sour cream, and roasted green chiles. It takes just minutes but makes all the difference.
If you love creamy chicken dishes, you absolutely must try my Best Chicken and Cream Cheese Recipe and my Tasty Creamy Chicken Alfredo Recipe. They’re equally delicious and use similar flavor-building techniques.
These enchiladas freeze beautifully, making them perfect for meal prep. You can assemble them completely, wrap tightly, and freeze for up to three months. Just add extra baking time when cooking from frozen.
I love pairing these with Perfect Coco Bread Recipe for soaking up every last bit of that glorious sauce. The combination is absolutely divine.
For more inspiration on creamy chicken dishes and sauces, check out Serious Eats’ Creamy Chicken Collection and Bon Appétit’s Enchilada Recipes. You’ll find so much inspiration!
The beauty of this recipe is that it comes together in about an hour, and most of that is just baking time. The actual prep work is minimal, making it perfect for busy weeknights or when you want to impress without spending all day in the kitchen.
I promise once you master this white chicken enchilada recipe, you’ll be making it constantly. Your family will be requesting it, your friends will ask for the recipe, and you’ll feel like a total kitchen superstar. Let’s get started!
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup heavy cream
- 1 can (7 oz) roasted green chiles, drained and chopped
- 1 jalapeño, minced (optional)
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded white cheddar cheese, divided
- 1/2 cup fresh cilantro, chopped
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 12 flour tortillas (8-inch)
- 1 cup sour cream mixed with 1/4 cup milk (for drizzling)
- 2 tablespoons fresh cilantro for garnish
- Sliced jalapeños for garnish (optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish with butter or cooking spray and set aside.
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Once melted and foaming, whisk in the flour to create a roux, stirring constantly for about 2 minutes until it turns light golden and smells fragrant.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
- Reduce heat to medium-low and stir in the sour cream and heavy cream until fully incorporated. The sauce should be silky and smooth.
- Add the roasted green chiles, minced jalapeño (if using), cumin, salt, and white pepper. Stir well to combine. Taste and adjust seasonings as needed. Set the sauce aside.
- In a medium bowl, combine the shredded rotisserie chicken, 1 cup of Monterey Jack cheese, 1/2 cup of white cheddar cheese, fresh cilantro, diced onion, and minced garlic. Mix until everything is well combined and evenly distributed.
- Warm the flour tortillas slightly by wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them much easier to roll without tearing.
- Spread about 1/2 cup of the green chile sauce on the bottom of your prepared baking dish, creating an even layer.
- Working with one tortilla at a time, place it on a clean surface. Spoon about 1/3 cup of the chicken mixture down the center of the tortilla, leaving space on the sides.
- Roll the tortilla tightly around the filling, tucking in the sides as you go. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining green chile sauce evenly over all the enchiladas, making sure they’re well covered. Sprinkle the remaining 1 cup Monterey Jack cheese and 1/2 cup white cheddar cheese over the top in an even layer.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and beginning to brown in spots.
- Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving easier.
- Drizzle individual servings with the sour cream mixture and garnish with fresh cilantro and sliced jalapeños if desired. Serve immediately while hot.
Pro Tips
Freezing Instructions: Assemble the enchiladas without baking, wrap the entire baking dish tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake directly from frozen, adding 20-25 minutes to the total baking time.
Rotisserie Chicken: Using store-bought rotisserie chicken is a total game-changer for this recipe. It saves prep time and delivers incredible flavor. One whole rotisserie chicken typically yields about 3-4 cups of shredded meat.
Cheese Selection: Don’t skip on quality cheese here. Monterey Jack and white cheddar melt beautifully and have a mild flavor that complements the green chiles perfectly. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that prevent smooth melting.
Green Chiles: You can use canned roasted green chiles (the easiest option) or fresh poblano peppers that you’ve roasted and peeled yourself. The canned variety is convenient and works beautifully in this recipe.
Sauce Consistency: The sauce should be creamy but pourable. If it’s too thick, whisk in a bit more chicken broth. If it’s too thin, simmer it a bit longer or make a quick slurry with cornstarch and water.
Tortilla Tips: Corn tortillas create a more authentic enchilada, but flour tortillas are creamier and hold the filling better. Choose based on your preference. Always warm them first to prevent tearing.
Customization Options: Add roasted corn, black beans, or diced bell peppers to the filling for extra vegetables. You can also add cooked chorizo or bacon for a smokier flavor profile.
Serving Suggestions: Serve with Mexican rice, black beans, a fresh green salad, or fresh fruit. A cold margarita or Mexican beer pairs beautifully with these creamy enchiladas.
Sour Cream Drizzle: The sour cream mixture adds a cool, tangy element that balances the rich sauce. Make sure to mix it with milk so it’s pourable and won’t clump when drizzled.