Creamy White Chicken Enchiladas made with flour tortillas, shredded chicken, cheese, sour cream, and more! The rich, tangy white sauce that covers these enchiladas is full of flavor and easy to make—this recipe is sure to become a household favorite.
White Chicken Enchiladas
The star of this dish is the creamy white sauce—smooth, tangy, and cheesy. While the recipe uses shredded chicken, you can easily swap in ground beef or ground turkey for a different variation. The sauce is similar in texture and flavor to a sour cream enchilada casserole, delivering a comforting and familiar taste.
Ingredients:
- 2 cups shredded chicken (rotisserie chicken works great)
- 1½ cups shredded cheddar cheese, divided
- 1½ cups shredded pepper jack cheese, divided
- 2½ cups chicken broth (or stock)
- 1½ cups sour cream
- 1 can Rotel, well drained
- 8 flour tortillas (6″–8″ size) — corn tortillas may be used instead
- ¼ cup butter
- ⅓ cup all-purpose flour
- Salt and pepper, to taste
Optional Enchilada Ingredients
- Green chilies
- Taco seasoning
- Garlic powder
- Cumin
Instructions:
Preheat oven to 350°F and prepare a 9×13 baking dish with non-stick spray.
In a medium saucepan, melt the butter over medium heat. Stir in the flour along with salt and pepper, and cook for about 1 minute while stirring to remove the raw flour taste.
Slowly whisk in the chicken broth, adding it gradually and stirring constantly so the mixture stays smooth. Once all the broth is incorporated, continue to cook and stir for another minute.
Remove the sauce from the heat and let it cool for 2–3 minutes. Stir in the sour cream and the drained Rotel, then return the pan to low heat for 1–2 minutes to warm through. Remove from heat and set the sauce aside while you assemble the enchiladas.
In a large bowl, combine the shredded chicken with 1 cup of cheddar and 1 cup of pepper jack. Reserve ½ cup of each cheese to sprinkle on top before baking.
Recipe Tip
Warm tortillas in the microwave for about 20 seconds to make them more pliable and easier to roll.
Spoon the chicken-and-cheese mixture onto each tortilla, tuck in the ends, and roll tightly. Place each enchilada seam-side down in the prepared baking dish. Depending on tortilla size, you may need to arrange two lengthwise to fit.
Pour the sour cream sauce evenly over the assembled enchiladas, then sprinkle the reserved cheddar and pepper jack on top. Cover the dish with foil and bake for 22–25 minutes. Remove the foil, switch your oven to broil, and broil for 2–3 minutes until the cheese bubbles and lightly browns—watch carefully to prevent burning.
Remove from the oven and serve with your favorite garnishes and sides. Enjoy!
White Chicken Enchilada Sides
- Rice
- Salsa
- Refried beans
- Black beans
- Tortilla chips
Garnish options:
- Cilantro
- Green onion
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm them in an air fryer for a crisp top.
White Chicken Enchiladas Recipe
White Chicken Enchiladas
Equipment
- 9×13 baking dish
- Saucepan
- Mixing bowls
- Stirring spoons
Ingredients
- 2 cups shredded chicken (rotisserie is fine)
- 1½ cups sour cream
- 2½ cups chicken broth (or stock)
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack cheese
- 1 can Rotel, drained
- 8 flour tortillas (6″–8″)
- ¼ cup butter
- ⅓ cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- In a saucepan, melt butter then add flour, salt, and pepper. Cook while stirring for about 1 minute.
- Slowly whisk in chicken broth, stirring as you add it. Cook for another minute once incorporated.
- Remove from heat, cool 2–3 minutes, then stir in sour cream and Rotel. Return to low heat for 1–2 minutes to warm, then remove from heat.
- In a large bowl, mix shredded chicken with 1 cup cheddar and 1 cup pepper jack. Reserve ½ cup of each cheese for the topping.
- Warm tortillas in the microwave about 20 seconds to make them pliable. Fill each tortilla with the chicken mixture, roll, and place seam-side down in the baking dish.
- Pour the sour cream sauce over the enchiladas and top with the reserved cheeses. Cover with foil and bake 22–25 minutes. Uncover and broil 2–3 minutes until the cheese is lightly browned—watch carefully.
- Remove from oven and serve with desired garnishes and sides. Enjoy!
Notes
Store enchiladas in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or an air fryer for a crisp finish.