Name: White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup plain Greek yogurt or sour cream; 1 4-ounce can mild diced green chilies; 1 tablespoon lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cups cooked shredded rotisserie chicken; 3 cups shredded Monterey Jack Cheese, divided; 8 to 10 flour tortillas (8-inch size); 2 green onions, sliced; Chopped cilantro, for garnish; Chopped avocado, for garnish

Jump to Recipe· 4.8 from 14 reviews

If you’ve ever wanted a cozy meal that hits every comfort note and still feels special enough for company, these White Chicken Enchiladas are your new best friend. Creamy, cheesy, and studded with tender rotisserie chicken plus a whisper of tangy lime, this dish has become a staple in my kitchen for busy weeknights, potlucks, and even celebratory gatherings. The luscious white sauce, mild green chilies, and perfect enchilada roll-ups will have everyone reaching for seconds. Whether you’re an enchilada enthusiast or just looking for a wow-worthy twist on dinner, you can’t go wrong with these irresistible White Chicken Enchiladas.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how the simplest ingredients come together for such bold flavor. Each item below is carefully chosen to build a creamy, dreamy bite and plenty of golden, bubbly cheese to top things off.

Butter: Adds richness and helps sauté the onions for that signature savory base.
Onion: A small, chopped onion sweetens up as it cooks and deepens the overall flavor.
Garlic: Fresh minced garlic gives the sauce irresistible depth and aroma.
All-purpose flour: Thickens the sauce for a lush, velvety texture—no runny enchiladas here!
Chicken broth: The backbone of the sauce, bringing all the flavors together.
Greek yogurt or sour cream: Both give a creamy tang; Greek yogurt adds extra protein if you prefer.
Mild diced green chilies: Bring gentle heat and a touch of Southwest flair, but stay family-friendly.
Lime juice: A fresh pop of citrus that brightens every bite.
Ground cumin: Classic enchilada spice, rounding out the savory, earthy notes.
Kosher salt: Essential for bumping up all the delicious flavors in the filling and sauce.
Black pepper: Adds just a bit of warmth and balance to the sauce.
Cooked shredded rotisserie chicken: Rotisserie chicken keeps things quick, juicy, and delicious.
Shredded Monterey Jack Cheese: Melty, mild, and perfect for pulling apart in every bite.
Flour tortillas (8-inch): Soft and sturdy enough to cradle the savory filling without falling apart.
Green onions: Sliced fresh on top for color and gentle sharpness.
Chopped cilantro: A classic, fresh garnish that elevates every serving.
Chopped avocado: Adds creamy, cooling bites to accent the warm, tangy enchiladas.

How to Make White Chicken Enchiladas

Step 1: Prepare the Baking Dish

Start by preheating your oven to 350 degrees F. Give your 9×13-inch baking dish a thorough spray of nonstick cooking spray. This step isn’t just about easy cleanup—it ensures those cheesy edges don’t stick, so each White Chicken Enchilada lifts out perfectly.

Step 2: Sauté the Onion and Garlic

Melt the butter in a large skillet set over medium heat. Once it’s bubbling gently, add your chopped onion, stirring occasionally for about 5 minutes until softened and aromatic. Stir in the minced garlic and let it cook for one fragrant minute—this base sets the stage for your creamy white sauce.

Step 3: Create the Creamy Sauce

Sprinkle the flour right over the onions and garlic, stirring constantly so the flour dissolves and cooks for about a minute. Gradually whisk in the chicken broth, letting the sauce simmer for 3 to 5 minutes until it thickens to a luxurious consistency. Remove from heat and fold in the Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and pepper. That delicious tang and gentle heat is your new secret weapon.

Step 4: Spread Sauce in the Pan

Scoop about 1/2 cup of your freshly made sauce onto the bottom of your prepared baking dish. Just enough to cloak it in creamy goodness—this keeps the enchiladas soft and prevents sticking.

Step 5: Combine Chicken and Cheese Filling

In a separate medium bowl, toss together the shredded chicken and 2 1/2 cups of the Monterey Jack cheese. Pour in half of your luscious sauce and mix until every bit of chicken is coated—this is what makes the inside of your White Chicken Enchiladas so irresistibly rich.

Step 6: Fill and Roll the Enchiladas

Lay each tortilla flat, scoop the chicken-cheese-sauce filling evenly down the center, then roll them up snugly. Place each roll seam-side down into the sauced baking dish. Don’t worry if things look a bit full—that cheesy filling is just waiting to melt together.

Step 7: Top and Finish Assembling

Pour the rest of the sauce generously all over your rolled enchiladas. Top it all off with the last 1/2 cup of cheese, scattering it from edge to edge for the ultimate melty finish.

Step 8: Bake to Bubbly Perfection

Cover the whole pan with aluminum foil and bake for 25 minutes, allowing everything to heat through and the cheese to soften. Carefully remove the foil and bake another 5 minutes so the cheese is fully melted and bubbling on top. This is the moment every White Chicken Enchilada lover dreams about.

Step 9: Garnish and Serve

Pull the pan from the oven, then shower your enchiladas with sliced green onions, fresh cilantro, and creamy avocado. Every bite gets a little hit of freshness and color—serve them up hot and enjoy!

How to Serve White Chicken Enchiladas

Garnishes

Don’t skip the finishing touches: a scattering of sliced green onions, plenty of fresh cilantro, and a few chunks of ripe avocado take these White Chicken Enchiladas straight into restaurant territory. A squeeze of extra lime never hurts, either! These little extras make every plate look inviting and every bite taste even brighter.

Side Dishes

Round out your table with some fluffy cilantro-lime rice, refried or black beans, or a light mixed greens salad dressed with tangy vinaigrette. Chips and fresh salsa or guacamole are always a welcome crunch alongside the creamy, cheesy White Chicken Enchiladas—perfect for sopping up all the extra sauce!

Creative Ways to Present

For gatherings, arrange the enchiladas on a large platter, sprinkle generously with colorful garnishes, and let guests help themselves. Or serve individual servings in shallow bowls with a little extra sauce on the side. Want to go mini? Try rolling the filling in small taco-sized tortillas for bite-sized party appetizers!

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. They keep their flavor well and taste just as delicious reheated, so make extra without a worry.

Freezing

To freeze, assemble the enchiladas right up to the baking step but don’t bake. Wrap the dish tightly with plastic wrap and then foil, label the date, and freeze for up to 2 months. When you’re ready to enjoy them, bake straight from frozen, adding 10 to 15 extra minutes to the covered baking time.

Reheating

For the best results, reheat White Chicken Enchiladas in a 350 degree oven, covered, until warmed through (about 20 minutes). Individual portions reheat well in the microwave; just cover lightly to keep moisture in.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas tend to be softer and easier to roll, corn tortillas add more classic flavor and work beautifully if you warm them first so they don’t crack.

What’s the best cheese for White Chicken Enchiladas?

Monterey Jack is ideal for its meltiness and mild flavor, but you can substitute with mozzarella, white cheddar, or a Mexican blend if you like a twist.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas a day ahead, cover them tightly with foil, and refrigerate. Just pop them in the oven when dinnertime rolls around, adding a few extra minutes of baking time as needed.

Are White Chicken Enchiladas spicy?

These are quite mild, thanks to the gentle green chilies and creamy sauce. If you want more heat, feel free to use hot chilies or add a pinch of cayenne to the sauce.

What protein can I use instead of chicken?

These enchiladas are flexible! Try them with cooked turkey, shredded beef, or even sautéed mushrooms and beans for a hearty vegetarian version.

Final Thoughts

If you’re craving that just-right mix of creamy, cheesy, and tangy, White Chicken Enchiladas should absolutely be on your menu soon. It’s one of those heartwarming meals that brings people together and guarantees happy, sauce-smeared plates. Try them out—your family and friends will be begging for the recipe!