White Chicken Enchiladas made with a creamy white sauce, green chilies, and shredded chicken. Monterey Jack and cheddar cheese smother flour tortillas to create a cheesy and delicious dish.
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This comfort food is the perfect weeknight recipe and if you enjoy Mexican food, check out this recipe for Chicken Fajita Quesadillas, a recipe the whole family will enjoy.
Ingredients in White Chicken Enchiladas
Simple ingredients are used to make these creamy white chicken enchiladas and it's a quick weeknight dinner!
- shredded chicken, boneless skinless chicken breasts work great
- soft tortillas
- Monterey Jack cheese, shredded
- cheddar cheese, shredded
- sour cream
- diced green chilies
- butter
- flour
- chicken broth, low-sodium
- fresh cilantro, for garnish
See the recipe card for the full ingredient amounts and directions in this white chicken enchiladas recipe.
How to Make White Chicken Enchiladas
- Preheat the oven to 350°F.
- Grease a 9x13 casserole dish.
- Combine the shredded chicken, and shredded cheese in a large bowl.
- Spread the chicken mixture on top of the tortilla.
- Roll the tortilla up and place seam-side down into the casserole dish.
- Repeat with the remaining tortillas.
- In a medium saucepan, melt butter and whisk in the flour.
- Stir in the chicken broth and simmer until it is bubbly and thickened.
- Stir in the sour cream and green chilies until smooth.
- Pour the sauce on top of the tortillas into the baking dish.
- Sprinkle with the remaining cheese and bake in the oven for 20-25 minutes.
- Place under the broiler for about 3 minutes or until the cheese is lightly crisped and browned.
- Store leftovers in an airtight container for up to 3-4 days.
Shred chicken easier...
Tip
Use pre-cooked rotisserie chicken to make this recipe even easier or cook and shred the chicken ahead of time when preparing a meal. Using an Instant Pot to cook the chicken and shred it is quick, easy, and my favorite way to prepare shredded chicken or recipes.
How to Make Shredded Chicken in the Instant Pot
It's easy to make shredded chicken in the Instant Pot and following these directions will create tender and juicy shredded chicken, perfect for fillings and soups.
Add the chicken to the inner liner - Separate the chicken and place it in the inner liner of an electric pressure cooker.
Add liquid - Add ¼ cup of water to the bottom of the liner.
Pressure cook - Pressure cook on high pressure/manual for 12 minutes.
Natural release - Naturally release the pressure for 10 minutes before removing the lid and shredding. This will prevent the chicken from drying out.
TIP: A hand mixer is a great tool to shred chicken quickly and easily.
Substitutions and Variations
Canned green chilis are added to the chicken and cheese mixture but using a cup of green enchilada sauce or salsa verde are also great options and will change the flavor profile for preference.
Instead of sour cream, you can use a can of cream of chicken soup or plain Greek yogurt.
Pepper jack cheese can be used in place of or in addition to Monterey Jack cheese.
Mix some black beans or refried beans into the chicken and cheese mixture for a more flavorful and filling meal and serve with a side of Mexican rice.
For something with peppers and onions, try sheet pan chicken fajitas.
Related
📖 Recipe
White Chicken Enchiladas
Equipment
Ingredients
- 2 cups cooked chicken - shredded
- 10 soft flour tortillas
- 2 cups Monterey Jack - shredded
- 1 cup cheddar cheese - shredded
- 1 cup sour cream
- 4 ounce diced green chilies
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth - low sodium
- cilantro - garnish
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13 casserole dish.
- Combine the shredded chicken, ¾ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese in a large bowl.
- Spread the chicken mixture on top of the tortilla.
- Roll the tortilla up and place seam-side down into the casserole dish.
- Repeat with the remaining tortillas.
- In a medium saucepan, melt butter and whisk in the flour.
- Stir in the chicken broth and simmer until it is bubbly and thickened.
- Stir in the sour cream and green chilies until smooth.
- Pour the sauce on top of the tortillas into the baking dish.
- Sprinkle with the remaining cheese and bake in the oven for 20-25 minutes.
- Place under the broiler for about 3 minutes or until the cheese is lightly crisped and browned.
- Serve with fresh cilantro if desired and enjoy!
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Amy Liu Dong says
Chicken enchiladas is my go to when i go to work and when i came across this recipe i thought how about switching up my recipe a bit, and you know that it did not disappoint!