White Chicken Enchiladas — Creamy, Cheesy & Comforting
White Chicken Enchiladas are soft tortillas filled with tender shredded chicken, covered in a rich creamy white sauce, and baked with melted cheese until golden and bubbly. Inspired by classic enchiladas from Mexico, this version uses a smooth cream sauce instead of red chili sauce — making it mild, comforting, and family-friendly.
Perfect for lunch, dinner, or gatherings!
Recipe Overview
Cuisine: Mexican-inspired
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–5 servings
Difficulty: Easy–Medium
Ingredient
For the Enchiladas
2 cups cooked shredded chicken (boiled or rotisserie)
8–10 flour tortillas
1½ cups shredded mozzarella or cheddar cheese
½ cup sour cream
1 green chili (optional, chopped)
½ tsp garlic powder
½ tsp black pepper
Salt to taste
For the Creamy White Sauce
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups chicken broth
1 cup milk
½ cup sour cream
1 cup shredded cheese
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare Filling
In a bowl, mix:
Shredded chicken
Sour cream
Garlic powder
Salt & pepper
Green chili (optional)
Stir until well combined.
Step 2: Fill Tortillas
Place chicken mixture in each tortilla.
Roll tightly and arrange seam-side down in a greased baking dish.
Step 3: Make White Sauce
Add flour and cook 1 minute (forms a roux).
Slowly whisk in chicken broth and milk.
Cook until thickened.
Turn off heat and stir in sour cream and cheese.
Season with salt and pepper.
Step 4: Assemble & Bake
Pour sauce evenly over tortillas.
Sprinkle extra cheese on top.
Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden.
Serving Suggestions
Fresh salad
Mexican rice
Guacamole or salsa
Steamed vegetables
Pro Tips
Use rotisserie chicken for faster prep.
Warm tortillas before rolling to prevent tearing.
Add jalapeños for spice.
Corn tortillas can be used for a more traditional taste.
Nutrition (Approx. Per Serving)
Calories: 420–480 kcal
Protein: 28g
Carbs: 30g
Fat: 22g
(Varies based on ingredients used.)
Questions & Answers
Can I make this ahead of time?
Yes! Assemble enchiladas, refrigerate up to 24 hours, then bake when ready.
Can I freeze white chicken enchiladas?
Yes. Freeze before baking for up to 2 months. Thaw overnight and bake.
What chicken works best?
Boiled, baked, or rotisserie chicken — all work well.
How do I make it healthier?
Use low-fat milk, reduced cheese, and whole-wheat tortillas.
Can I add vegetables?
Yes! Bell peppers, spinach, corn, or mushrooms work great.