White Chicken Enchiladas Recipe: Creamy, Cheesy, Irresistible

If you’re craving a comforting, restaurant-quality Mexican dish that’s creamy, cheesy, and packed with flavor, look no further than White Chicken Enchiladas. Unlike traditional red enchiladas, this version features a luscious white sauce that perfectly complements tender, juicy chicken and a melty cheese filling. Bursting with flavor yet simple enough for weeknight dinners, these enchiladas have become a family favorite across kitchens worldwide.

Whether you’re serving a crowd or treating yourself to a cozy night in, these enchiladas are guaranteed to impress without the fuss. Let’s dive into the ultimate guide for making White Chicken Enchiladas that taste like they came straight from a gourmet Mexican restaurant.

Ingredients for White Chicken Enchiladas

Each ingredient in this recipe is carefully chosen to balance flavor, texture, and creaminess.

For the Chicken Filling

• 2 cups cooked, shredded chicken – Use rotisserie or poached chicken for tender, juicy texture.
• 1/2 teaspoon salt – Enhances the natural flavors of the chicken.
• 1/4 teaspoon black pepper – Adds a subtle heat.
• 1/2 teaspoon garlic powder – Gives a savory aroma.
• 1/4 teaspoon smoked paprika (optional) – Adds mild smokiness.

For the White Sauce

• 2 tablespoons butter – Base for a smooth, rich sauce.
• 2 tablespoons all-purpose flour – Thickens the sauce.
• 1 1/2 cups milk – Creates a silky base; whole milk works best.
• 1/2 cup sour cream – Adds tanginess and richness.
• 1 cup shredded Monterey Jack cheese – Melts beautifully for creaminess.
• 1/2 teaspoon salt – Balances the sauce.
• 1/4 teaspoon cayenne pepper (optional) – Subtle kick without overpowering.
• 1/4 teaspoon garlic powder – Enhances flavor.

For Assembly

• 8–10 flour tortillas – Soft and pliable for easy rolling.
• 1 cup shredded Monterey Jack or Cheddar cheese – For a golden, gooey topping.
• Chopped fresh cilantro (optional) – Adds freshness and color.
• Sliced green onions (optional) – Mild onion flavor for garnish.

Step-by-Step Instructions

Step 1: Prepare the Chicken

If using raw chicken, poach 2–3 chicken breasts in lightly salted water until fully cooked (15–20 minutes). Shred using two forks or a stand mixer. Season with salt, black pepper, garlic powder, and smoked paprika.

Pro Tip: Sauté the shredded chicken with a teaspoon of olive oil and smoked paprika for extra flavor.

Step 2: Make the Creamy White Sauce

1. Melt 2 tablespoons butter in a medium saucepan over medium heat.
2. Whisk in 2 tablespoons flour to create a smooth roux; cook 1–2 minutes.
3. Gradually whisk in 1 1/2 cups milk, ensuring no lumps form.
4. Stir in 1/2 cup sour cream until fully incorporated.
5. Add 1 cup shredded cheese, salt, garlic powder, and cayenne. Stir until smooth and velvety.

Pro Tip: Use a hand blender or whisk vigorously to eliminate any lumps for an ultra-smooth sauce.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Warm tortillas slightly to make them pliable.
4. Spoon chicken onto each tortilla, roll tightly, and place seam-side down.
5. Pour white sauce evenly over rolled tortillas.
6. Sprinkle 1 cup shredded cheese over the top.

Pro Tip: Use about 1/3 cup chicken per tortilla to avoid tearing.

Step 4: Bake the Enchiladas

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake an additional 10 minutes until cheese melts and turns golden.
3. Let rest for 5 minutes before serving.

Pro Tip: Broil for 2–3 minutes for a bubbly golden top. Watch carefully to prevent burning.

Serving Suggestions

• Spanish rice or cilantro lime rice – Balances creamy richness.
• Refried beans or black beans – Adds protein and texture.
• Mexican street corn (Elote) – Sweet, smoky, cheesy contrast.
• Fresh avocado slices or guacamole – Creamy freshness.
• Lime squeeze and cilantro – Brightens flavors.

Pro Tip: Serve with a mixed green salad with citrus vinaigrette to cut through the richness.