Dinner

White Chicken Enchiladas Recipe

Name: White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 12 corn tortillas (warmed in wet paper towel); 2 cups shredded chicken; 2 Tablespoons taco seasoning; 1 cup cheddar cheese, shredded; 4 oz can diced green chilies (divided); 4 oz cream cheese; 3 Tablespoons butter; 3 Tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 4 oz can diced green chilies (additional); Salt and pepper to taste; 1 cup cheddar cheese, shredded (for topping)

ByHarry Bern October 20, 2025October 20, 2025

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Introduction

White Chicken Enchiladas offer a creamy, flavorful twist on a classic Mexican dish. Filled with seasoned chicken and cheeses, then topped with a rich white sauce, they’re perfect for a cozy dinner or entertaining friends. This recipe is straightforward and yields a comforting meal everyone will love.

Ingredients

12 corn tortillas (warmed in a wet paper towel)
2 cups shredded chicken
2 tablespoons taco seasoning
2 cups cheddar cheese, divided
4 oz can diced green chilies (divided)
4 oz cream cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a 13×9 inch baking dish with non-stick spray. Set aside.
Step 2: In a bowl, toss the shredded chicken with taco seasoning until evenly coated. Stir in 1 cup of cheddar cheese, cream cheese, and half of the diced green chilies until well combined.
Step 3: Fill each warmed tortilla with about 1/4 cup of the chicken mixture and roll them up tightly. Place each rolled tortilla seam side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
Step 5: Slowly whisk in the chicken broth and bring the mixture to a boil. Let it simmer, stirring frequently, until it thickens slightly, about 3-4 minutes.
Step 6: Remove the saucepan from heat. Stir in the sour cream, remaining diced green chilies, salt, and pepper until smooth and well blended.
Step 7: Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
Step 8: Bake uncovered for 30-35 minutes until the enchiladas are hot and bubbly with melted cheese on top.
Step 9: Let the enchiladas rest for a couple of minutes before serving to allow the sauce to set slightly.

Tips & Variations

For extra flavor, add chopped onions or cilantro to the chicken mixture.
Substitute Monterey Jack cheese for a milder, creamier taste.
Use flour tortillas instead of corn for a softer texture.
Add a dash of cayenne pepper to the sauce for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving if possible to maintain the creamy texture of the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of cream cheese?

If you don’t have cream cheese, you can substitute with an equal amount of sour cream or Greek yogurt for a slightly different but still creamy texture.