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Why You’ll Love This Recipe

These enchiladas offer a creamy, mildly spicy sauce that complements the juicy chicken perfectly. Easy to assemble and bake, they’re ideal for busy weeknights or entertaining guests. The white sauce adds a unique twist, making the dish flavorful without overpowering the other ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cooked shredded chicken

  • Corn or flour tortillas

  • Cream cheese

  • Sour cream

  • Green chilies (canned, diced)

  • Chicken broth

  • Garlic (minced)

  • Onion (chopped)

  • Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)

  • Olive oil or butter

  • Ground cumin

  • Salt and pepper

  • Fresh cilantro (optional, for garnish)

Directions

  1. Preheat oven to 375°F (190°C). Grease a baking dish.

  2. In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until softened.

  3. Add cream cheese, sour cream, green chilies, chicken broth, cumin, salt, and pepper. Stir until smooth and heated through to make the sauce.

  4. Warm tortillas until pliable.

  5. Dip each tortilla in the white sauce, fill with shredded chicken, roll up, and place seam-side down in the baking dish.

  6. Pour remaining sauce over the rolled tortillas and top with shredded cheese.

  7. Bake for 20-25 minutes until cheese is melted and bubbly.

  8. Garnish with chopped cilantro before serving.

Servings and Timing

  • Servings: 6

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

Variations

  • Add sautéed mushrooms or spinach to the filling for extra veggies.

  • Use rotisserie chicken for convenience.

  • Top with sliced avocado, jalapeños, or sour cream when serving.

  • Substitute cream cheese with Greek yogurt for a lighter sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.

FAQs

Can I use flour tortillas?

Yes, both corn and flour tortillas work well.

Is this dish spicy?

It’s mild; adjust spice by adding more chilies or jalapeños.

Can I make this ahead?

Yes, assemble and refrigerate before baking.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months.

What cheese is best?

Monterey Jack or a Mexican cheese blend melts nicely.

Can I add beans?

Yes, black or pinto beans can be added to the filling.

How do I keep tortillas from breaking?

Warm tortillas before assembling to make them pliable.

Can I make this dairy-free?

Use dairy-free cream cheese, sour cream, and cheese alternatives.

Can I use shredded turkey instead of chicken?

Yes, turkey is a great substitute.

What sides pair well?

Mexican rice, refried beans, or a fresh salad complement this dish.

Conclusion

White Chicken Enchiladas offer a creamy, comforting alternative to traditional red enchiladas, combining tender chicken with a luscious white sauce and melted cheese. Easy to make and deliciously satisfying, this dish is perfect for weeknight dinners or special occasions. It’s sure to become a favorite in your Mexican recipe collection.

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White Chicken Enchiladas

White Chicken Enchiladas

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

White Chicken Enchiladas are a creamy, flavorful Mexican-inspired casserole featuring tender shredded chicken wrapped in soft tortillas, smothered in a tangy sour cream and green chili sauce, and topped with melted cheese. Perfect for a comforting weeknight dinner or entertaining guests, these enchiladas offer a delicious twist on the traditional red sauce version.

Ingredients

  • 3 cups cooked shredded chicken

  • 8-10 corn or flour tortillas

  • 4 oz cream cheese

  • 1 cup sour cream

  • 1 can (4 oz) diced green chilies

  • 1 cup chicken broth

  • 2 cloves garlic, minced

  • 1 small onion, chopped

  • 2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)

  • 1 tbsp olive oil or butter

  • 1 tsp ground cumin

  • Salt and pepper, to taste

  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  • Preheat oven to 375°F (190°C). Grease a baking dish.

  • Heat olive oil or butter in a skillet over medium heat. Sauté onion and garlic until softened.

  • Add cream cheese, sour cream, green chilies, chicken broth, cumin, salt, and pepper. Stir until smooth and heated through to form the white sauce.

  • Warm tortillas until pliable.

  • Dip each tortilla in the white sauce, fill with shredded chicken, roll up, and place seam-side down in the baking dish.

  • Pour remaining sauce over the rolled tortillas and sprinkle shredded cheese on top.

  • Bake for 20-25 minutes until cheese is melted and bubbly.

  • Garnish with chopped cilantro before serving

Notes

Add sautéed mushrooms or spinach to the filling for extra veggies.Use rotisserie chicken for a quick option.Top with sliced avocado, jalapeños, or extra sour cream when serving.Substitute cream cheese with Greek yogurt for a lighter sauce.Store leftovers in an airtight container in the fridge up to 3 days; reheat before serving.

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