White Chicken Enchiladas

There’s something undeniably comforting about a plate of warm, cheesy enchiladas straight out of the oven and our recipe for white chicken enchiladas couldn’t be easier for mastering the Tex-Mex classic at home.

Tender, delicately seasoned chicken is smothered in a creamy, tangy white sauce, wrapped in soft flour tortillas and baked until golden brown, then topped with Monterey Jack cheese for even more delicious, melt-in-your-mouth flavors.

Whether you’re planning a quick family meal on a weeknight or a fun menu for a backyard party with friends, these easy enchiladas are sure to impress. Top them with your favorite garnishes, serve family style with rice and beans and dinner is served!

Ingredients for White Chicken Enchiladas

• Veggies: You’ll need one small onion (white or yellow works fine), a green pepper and one jalapeno to sauté with the chicken for the enchilada filling. Although we love the kick the chili pepper gives this dish, you can omit it entirely if you’re making this recipe for kids or non-spice-loving guests.
• Chicken: The heart of this recipe and main source of protein is pre-cooked chicken that can be shredded, diced or cubed. Ensure you have enough for 5-1/2 cups.
• Butter and flour: The star players for a simple stovetop roux. These ingredients are crucial for the enchilada white sauce.
• Broth: Chicken broth thins the white sauce out and enhances the chicken flavor in this casserole but homemade bone broth is a great substitute.
• Spices: In addition to the jalapeño, ground cumin, garlic powder and white pepper add deep and rich, South-of-the-Border flavors. Don’t skip them!
• Sour cream: Tangy sour cream makes the white sauce extra creamy and packs it with flavor.
• Tortillas: Go with your favorite tortillas here. We used flour, which is classic for enchiladas. But corn works too, as does cassava or almond flour tortillas if you are making this recipe gluten-free.
• Cheese: Cheesy chicken enchiladas need cheese! Shredded Monterey Jack cheese is yummy when melted on top but any 3-cheese blend works. As does a mix of goat gouda, fontina or other white cheeses.
• Optional garnishes: We love fresh cilantro leaves and sliced jalapeños but use what you have as far as garnishes go.

Directions

Step 1: Sauté your veggies

Abbey Littlejohn for Taste Recipes

Preheat the oven to 350°F, then in a large skillet, heat vegetable oil over medium heat. Add the chopped onion, green pepper and jalapeños, cooking and stirring until the veggies are tender, for five to seven minutes.

Step 2: Add the chicken

Abbey Littlejohn for Taste Recipes

Stir in the cooked chicken meat giving everything a nice mix. Remove from the heat and set aside.

Step 3: Make the roux

Abbey Littlejohn for Taste Recipes

Next, in a small saucepan, melt the butter over medium-high heat and stir in the flour until the roux is smooth without clumps. Then, slowly add the chicken broth, cumin, garlic powder, salt and pepper. Bring the white sauce to a boil; cooking and stirring until it’s thick and bubbly, for another one to two minutes.

Step 4: Finish the sauce

Abbey Littlejohn for Taste Recipes

Remove the sauce from the heat and fold in the sour cream until everything is well combined and creamy. Stir 1 cup of sauce into the chicken mixture and set the rest aside.

Step 5: Fill the tortillas

Abbey Littlejohn for Taste Recipes

To create the enchiladas, spoon 1/2 cup of the chicken mixture down the center of each tortilla. Roll it up and place it seam side down in a greased 13×9-inch baking dish. Repeat with the rest of the filling and tortillas and pour the remaining sauce over the enchiladas.

Step 6: Bake and garnish

Abbey Littlejohn for Taste Recipes

Bake the casserole uncovered until the sauce is bubbly and the filling is heated through, for 15 to 20 minutes. Sprinkle the top with cheese then bake until the cheese is melted, an extra 5 to 10 minutes. Garnish with cilantro and jalapeño slices or your toppings of choice.

Abbey Littlejohn for Taste Recipes

White Chicken Enchilada Variations

• Get creative with toppings: You don’t have to stop at cilantro and jalapeños when it comes to tasty toppers. Cubed avocado would be delicious. So would sliced scallions, crumbled cojita cheese and fresh pico de gallo.
• Switch up the protein: Use shredded turkey meat, cooked chorizo or ground beef instead of cubed chicken. Refried beans and tempeh are great vegetarian/vegan-friendly protein alternatives as well.
• Use red enchilada sauce: If you don’t have the ingredients needed for white sauce (or aren’t a fan), jarred red is perfectly acceptable. And it will save you time to boot.

How to Store White Chicken Enchiladas

This casserole is a crowd-pleaser so don’t expect too many leftovers after serving. On the off chance you do—or make another batch to eat later in the week—by all means store those in the fridge to dig into later on!

Cover a whole tray of enchiladas with tin foil and place them in the refrigerator until you’re ready to bake. Or, transfer individual portions to airtight sealed containers for heat-and-eat meals.

Can you make white chicken enchiladas ahead of time?

You bet! This make-ahead dish can be refrigerated for up to 24 hours before baking.

Can you freeze white chicken enchiladas?

Most enchilada leftovers are fine to freeze although we don’t recommend freezing this dish because it contains sour cream. Not only will the taste be altered after thawing but the texture will too.

White Chicken Enchilada Tips

Abbey Littlejohn for Taste Recipes

Can you use corn tortillas instead of flour?

Flour tortillas make enchilada assembly easy because they are softer and more flexible. However, you can use corn tortillas to make white chicken enchiladas—just consider frying them lightly before filling and rolling them to keep them crispy.

How do you keep white chicken enchiladas from getting soggy?

Soggy enchiladas happen when the tortillas absorb too much of the enchilada sauce while baking. If you’re using flour tortillas, pour a thin layer of sauce into the bottom of the dish before adding the enchiladas. Only lightly cover the enchiladas with sauce and leave the edges of the tortillas exposed so they crisp up a bit while baking. If you’re using corn tortillas, quickly frying them in oil before assembling creates a moisture barrier that prevents them from becoming soggy and falling apart.

What side dishes go well with white chicken enchiladas?

Round out the meal with black beans and rice, creamy street corn or this Mexican layered salad bursting with fresh flavors.