White Chicken Enchiladas put a creamy, cheesy twist on classic chicken enchiladas. Covered in a white sauce made from butter, flour, sour cream, chicken broth, cheese, and green chiles, these enchiladas are ready from start to finish in less than an hour!
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If you’re in the mood for something super creamy, cheesy, and filling, then these White Chicken Enchiladas are the answer! While these aren’t really a traditional Mexican dish (they’re an American Tex-Mex version of enchiladas), I think they’re still super tasty!
Just like your typical chicken enchiladas, these are stuffed with shredded chicken, but instead of being smothered in a red enchilada sauce, they’re covered in a creamy and cheesy white sauce made from butter, flour, sour cream, shredded cheese, chicken broth, and diced green chiles.
I’m always looking for new ways to shake up my dinner routine, and this dish definitely does the trick! After all, who doesn’t like creamy and cheesy goodness, am I right?
Chicken enchilada ingredients
- Shredded chicken – You can use any leftover chicken you have in the fridge, a shredded store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- Shredded cheese – I like using Monterey Jack cheese, but any shredded cheese will do – feel free to use your favorite!
- Flour tortillas – You can make your own flour tortillas, or use your favorite store-bought variety. Just make sure they’re about 8 inches in diameter, aka “soft taco size.”
- White sauce – White sauce is used in this recipe as a replacement for traditional red enchilada sauce. Made with butter, flour, broth, sour cream, green chilis, and cumin, this sauce will add rich flavors and creaminess to your white chicken enchiladas.
How to make white chicken enchiladas
- In a large bowl, mix the chicken, shredded cheese, onion, salt, and pepper together. Spoon this mixture onto warm tortillas and roll each to tightly close. Lay the rolled enchiladas in a baking dish, seam side down.
- Begin making your white sauce by melting butter in a saucepan over medium heat. Add the flour and whisk until smooth. Next, add the broth and bring the mixture to a low simmer. Finally, stir in the sour cream, green chilis, some shredded cheese, salt, and cumin. Once the cheese is melted and the sauce is bubbling, remove it from the heat.
- Finish by pouring the white sauce over your prepared enchiladas along with the remaining cheese. Bake for 30 minutes, garnish with cilantro, and enjoy!
Can these be made gluten-free?
Of course! You can make white chicken enchiladas gluten-free by making two easy swaps: Use corn tortillas instead of flour tortillas and swap the flour in the sauce with your favorite gluten-free flour. If you do use corn tortillas, you may need more since they are typically smaller in size.
What to serve with white enchiladas
Traditionally, enchiladas are served with some type of rice and beans on the side. Mexican rice and refried beans are always my go-to, but since these enchiladas are extra rich and cheesy, I usually just serve them with some shredded lettuce or a side salad for a little crunch.
Storing and freezing
To store, place any leftover enchiladas in an airtight container and refrigerate for up to 4 days.
To freeze, let the enchiladas cool completely in the fridge. Transfer them to a freezer-safe container, bag, or wrapped tightly in foil. They should freeze well for 6 to 8 months.
To reheat, either microwave the enchiladas for 2 to 3 minutes or bake in a 350ºF oven until warmed through (about 10-20 minutes).