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White Chicken Enchiladas

White Chicken Enchiladas are a fabulous change of pace from classic red sauce enchiladas. They’re mildly spiced and perfectly delicious.

White Chicken Enchiladas

Easy White Chicken Enchiladas Recipe

I’m a Mom, and the recipes I share on my website have been family tested and approved. My boys are my inspiration for every single recipe I’ve developed for brands and visitors alike. We thoroughly enjoy Shredded Beef Enchiladas or my Creamy Chicken Enchiladas on a regular basis. We also enjoy lazy weekends and Breakfast Enchiladas to kick start our day from time to time. The white sauce is what sets these delicious chicken enchiladas apart, and they’re a one-dish meal when topped with your favorite taco fixin’s.

Step-by-step preparation images and ingredients for enchiladas

How to Make the Best White Chicken Enchiladas Recipe

  • Ingredients you’ll need to make homemade White Chicken Enchiladas: Cooked or rotisserie chicken, white corn tortillas, green chiles, salt, cumin, lemon pepper and shredded pepper jack cheese.
  • To make the White Sauce you’ll need: Butter, onion, all purpose flour, chicken stock, heavy cream and sour cream.
  • Kitchen tools you’ll need: A medium bowl, whisk, one medium (2 quart) saucepan, measuring cups and spoons, sharp knife and cutting board, cheese grater and 13 x 9 inch baking dish.
  • Enchiladas are typically made using corn tortillas. In this case, I used 8 inch white corn tortillas in this recipe. That said, in a pinch you can use flour, if that’s what you have on hand.
  • You can assemble this dish in advance, cover and chill until baking. Allow it to rest on the counter for 15 minutes prior to baking to allow it to room to room temperature. Increase the baking time 5-10 minutes, if needed.
  • I use pepper jack cheese to give flavor and added heat to the white sauce for these enchiladas. You can use monterey jack, if you prefer a milder take. Likewise, a habanero cheese would give it even more of a kick. Adapt to your personal taste.
  • Serve with cilantro, olives, fresh Pico de Gallo and a big dollop of homemade Guacamole or any of your favorite fiesta toppings. You might also like to add of Easy Refried Beans or Cilantro Lime Cauliflower Rice for a low carb option.
  • Store baked White Chicken Enchiladas chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a preheated 350°F oven just until heated through.


Baked White Chicken Enchiladas with cilantro and salsa

When to Serve Enchiladas

In my opinion, there’s no wrong day of the week to serve enchiladas. They fabulous for game day eats, whether it’s for Taco Tuesday or any gathering when casual festive eats are on the menu. You may also enjoy these Sweet Apple Enchiladas for dessert from My Recipes.

White Chicken Enchiladas with jalapeno slices, salsa, cilantro and salsa

More Easy Chicken Recipes to Make

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White Chicken Enchiladas
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5 from 1 vote

White Chicken Enchiladas

Prep Time15 minutes
Cook Time35 minutes
Stand time5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Mexican Inspired
Keyword: easy-chicken-enchiladas, sour-cream-chicken-enchiladas, white-chicken-enchiladas
Servings: 8 servings
Calories: 467kcal
Author: Melissa Sperka


  • White sauce:
  • 3 Tbsp butter
  • 1 small onion finely diced
  • 3 Tbsp all purpose flour
  • 1 cup chicken broth `
  • 1 cup heavy cream or half and half
  • 1 8-oz sour cream
  • Filling:
  • 3 cups chopped rotisserie chicken
  • 1 4 oz can diced green chiles well drained
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp lemon pepper
  • 8 (8 inch) white corn tortillas
  • chopped cilantro, jalapeno, olives for garnishing optional
  • 2 1/2 cups Monterey jack cheese divided


  • Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
  • To make the white sauce: In a medium-size saucepan, cook diced onion in butter for 2-3 minutes until softened. Add flour cooking over medium-high stirring constantly, just until absorbed about 1 minute.
  • Gradually add broth and half and half. Season with salt to taste. Bring to a boil, stirring constantly then immediately lower the heat. Allow to simmer and gently bubble for 5 minutes until thickened. Remove from the heat, add sour cream. Mix well.
  • To make the filling: In a medium-size mixing bowl, mix together chicken, salt, cumin, lemon pepper and green chilies. Add 1/2 cup white sauce and 1 cup cheese. Mix well.
  • Divide filling between tortillas, rolling jelly roll style. Arrange seam side down side by side in baking dish.
  • Pour white sauce evenly over the top and sprinkle with remaining 1 1/2 cups shredded cheese.
  • Bake for 30-35 minutes until golden and bubbly. Rest for 5 minutes then serve garnished with cilantro., or any of your favorite taco toppings.  


Serving: 1serving | Calories: 467kcal | Carbohydrates: 28g | Protein: 30g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 924mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 310mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Oh my goodness! This were amazing. I opted for cream over half and half (since I was serving them for a special family dinner!) and used 16 (6-inch) tortillas rather than the larger ones – just made 2 side by side rows of 8 tortillas in my 9 x 13 dish. To soften the tortillas, I brushed them with oil and placed the entire stack in the microwave for about a minute. The recipe was easy to follow and would be a wonderful make and take meal for a friend. I will definitely make them again. Leftovers were just as good!

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