White chicken enchiladas are my go-to dinner when i need something comforting, easy, and kid-approved, especially on chaotic weeknights. Let’s be honest, weeknight dinners can feel like a chore, especially when the fridge is full of “ingredients” but no actual meals.
These enchiladas are creamy, cheesy, and full of flavor with a white sauce that’s the real MVP. We love them because they don’t require anything fancy, and you probably already have most of the ingredients on hand. It’s the perfect blend of comfort food and practicality.
And the best part? It makes enough to feed the whole crew and still leaves a couple for leftovers (aka lunch I don’t have to think about tomorrow).
Ingredients
For the white sauce:
- 2 ½ Tbsp butter
- 3 Tbsp flour
- 1 cup milk
- ½ cup sour cream
- 1 cup chicken broth
- ½ tsp cumin
- 1 small can diced green chiles
- ½ tsp salt
- ½ tsp pepper
For the chicken filling:
- 2 ½ cups shredded cooked chicken (rotisserie chicken works like a charm or you can make it ahead of time in the crockpot)
- 1 cup frozen corn (no need to thaw)
- 1 small can diced green chiles
- ½ cup diced green onions
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)*
- 8 flour tortillas
*I highly recommend shredding your own cheese for this one. It makes the dish so much creamier, trust me! If you need a trusty cheese grater that is easy to use and can be cleaned in the dishwasher, we love this one!
Instructions for White Chicken Enchiladas
- Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
- Make the white sauce:
In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about a minute to make a roux. Slowly add milk and chicken broth, continuing to whisk occasionally until it thickens (about 5 minutes).
Remove from heat, stir in sour cream, green chiles, cumin, salt, and pepper. Set aside. - Mix the filling:
In a large bowl, combine the shredded chicken, corn, green onions, and 1 cup of the shredded cheese and about 1/3 cup of the white sauce. - Assemble the enchiladas:
Spoon about ½ cup of the chicken mixture into each tortilla, roll them up, and place seam-side down in the baking dish. - Top it off:
Pour the white sauce over the enchiladas, then sprinkle the remaining cup of cheese on top. - Bake for 20–25 minutes or until bubbly and golden around the edges.
- Cool for 10 minutes. Top with cilantro or extra green onions.
Make It Your Own
- Add black beans to the chicken mixture for extra protein and fiber.
- Like it spicy? Toss in some jalapeños or add hot sauce to the white sauce. We also like to throw an extra can of diced green chiles into the chicken mixture to add a little more spice.
Frequently Asked Questions About White Chicken Enchiladas
1. Can I freeze white chicken enchiladas?
Yes! You can freeze them before baking for an easy make-ahead meal. Assemble the enchiladas without pouring the sauce on top, then wrap tightly and freeze. When ready to eat, thaw overnight in the fridge, add the sauce and cheese, and bake as directed.
2. What’s the best chicken to use for enchiladas?
Shredded rotisserie chicken is a great time-saver and works perfectly in this recipe. You can also use leftover grilled or baked chicken—just make sure it’s seasoned lightly so it blends well with the sauce. We usually go with chicken breasts, but it would be great with thighs, too!
3. Can I make these enchiladas gluten-free?
Yes, easily! Swap the flour in the sauce for a gluten-free alternative like cornstarch or a gluten-free flour blend. Also use gluten-free tortillas to make the dish completely gluten-free.
4. What side dishes go well with white chicken enchiladas?
We love serving these enchiladas with cilantro-lime rice, a simple green salad, or refried beans. Chips and guac or a side of roasted veggies are great options too!
5. How can I make the enchiladas spicier?
If you like heat, add a diced jalapeño or a few dashes of hot sauce to the white sauce or chicken filling. You can also add extra green chiles or top with spicy salsa after baking.
Why We Love This Recipe
This dinner is great for busy families. It requires minimal prep, has lots of flavor, and it makes enough to serve the whole family (with minimal complaints, thank you very much). It’s one of those recipes you’ll find yourself turning to again and again. When I’m really short on time, I’ve made more of an enchilada lasagna with layers (sauce, tortillas, chicken mixture, sauce, cheese, and repeat until you run out of ingredients) instead of rolled up tortillas and it still works great!
Ready to try it?
If you make these white chicken enchiladas, let me know what you think!
Ingredients
Method
- Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
- Make the white sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about a minute to make a roux. Slowly add milk and chicken broth, continuing to whisk until it thickens (about 5 minutes).
- Remove from heat. Stir in sour cream, green chiles, cumin, salt, and pepper. Set aside.
- Mix the filling:
- In a large bowl, combine the shredded chicken, corn, green onions, 1/3 cup of the white sauce, and 1 cup of the shredded cheese.
- Assemble the enchiladas:
- Spoon about ½ cup of the chicken mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
- Top it off:
- Pour the white sauce over the enchiladas, then sprinkle the remaining cup of cheese on top.
- Bake for 20–25 minutes or until bubbly and golden around the edges.
- Let them cool for 10 minutes.Optional: Top with fresh cilantro or green onions.
