White Chicken Enchiladas (Sour Cream Chicken Enchiladas)

Irresistible white chicken enchiladas with white sour cream cheesy sauce, chilies, and shredded chicken – perfect for weeknight dinners and fiestas.

To make my white chicken enchiladas, my simple tip is to use Monterey Jack and sour cream instead of cream cheese for added tang and lightness. With my white sauce, you will never have dry enchiladas!

For all my Mexican food and enchiladas lovers, try my Chicken Verde Enchiladas, a casserole version of my chicken enchiladas, and super hearty enchilada soup.

Why You’ll Love This Recipe

• An easy family favorite dinner – comforting and tasty.
• A hit if you love Mexican food and Tex-Mex-style dishes.
• No fuss and no-mess meal for weeknight dinner rotation.
• Perfect use for leftover rotisserie chicken and will save a great deal of prep time.

Ingredients Notes

See the printable recipe card for exact quantities.

• Flour tortillas. Store-bought or homemade 8-inch taco-size flour tortillas will be fine. I have a quick recipe to whip some flour tortillas in just 30 minutes. If you prefer corn tortillas, it is perfectly fine too.
• Rotisserie chicken. Buy or use your own chicken leftovers. You can use either shredded or chopped chicken meat. Chicken breasts or thighs are great.
• Cheese. I use Monterey Jack cheese. Buy a block and shred cheese at home. It makes the smoothest sauce since store-bought pre-shredded cheese often has anti-caking preservatives that will keep it from melting completely.
• Creamy sauce: butter, all-purpose flour, chicken broth or cream of the chicken soup, sour cream, and green chilies (or diced jalapeños). Chilles can be dried (and soaked) or canned.
• Optional toppings: chopped green onions, chopped parsley or cilantro, guacamole, salsa, or pico de Gallo.

Kitchen Equipment

• 9×13-inch baking dish
• Large bowl
• Skillet
• Cooking spray
• Plastic wrap or a freezer bag for leftovers

How To Make Creamy White Chicken Enchiladas

1: Prepare The White Chicken Mixture

1. Preheat oven to 350°F.
2. Prepare a 9×13-inch baking dish by spraying lightly with cooking oil. Set aside.
3. Combine the shredded rotisserie chicken and 1 cup of the shredded Monterey Jack cheese. Season with salt and pepper, if desired. Mix.

2: Assemble Enchiladas

Portion the chicken and cheese mixture in the center of each tortilla. Roll each one and place the seam-side down in the prepared pan.

3: Make The Sauce

1. Melt the butter over medium heat in a large skillet.
2. Slowly whisk the flour into the butter and cook for about 1 minute.
3. Add broth and stir the mix, cooking the sauce over medium heat until the mixture has thickened and is bubbly –  about 3-5 minutes. (Be sure to whisk often to keep it moving)
4. Remove from the heat and allow the sauce to cool for about 5 minutes before adding the sour cream and green chiles.

4: Bake Enchiladas With Sauce

1. Slowly pour the sauce over the enchiladas in the prepared baking dish.
2. Add the remaining cheese over the top (should be around 2 cups).
3. Bake for 20-25 minutes or until the enchiladas are heated through and the cheese is brown. The top is bubbly when the dish is ready.
4. Serve hot with your favorite toppings and some hot sauce.

Storage

Storing. Leftover chicken enchiladas can be stored in an airtight container for 4-5 days in the fridge.

Reheat in the oven at 350 F until warm to make sure the bottoms of the enchiladas are not soggy. If the sauce feels too thick, you can add a tablespoon of chicken broth before warming up.

If you want to freeze the white chicken enchiladas, do it without the sauce, as it doesn’t freeze well. Baked white chicken enchiladas with sauce do not freeze well.

To make ahead, store rolled tortillas with the chicken mixture separately from the sauce for 2-3 days in the fridge.

Substitutions & Variations

• Cream sauce. Use softened cream cheese to make the sauce extra smooth and creamy, as the old-fashioned original recipe calls for. You can also add heavy cream, milk, and white cheese sauce.
• Seasoning: Cumin powder is a fantastic addition to the white chicken enchilada recipe. You can also add garlic powder, paprika, chili powder, dried parsley, or cilantro.
• Bulk it up with some frozen corn, black olives, canned roasted peppers, pinto beans, black beans, different green chilis, or salsa verde. Mushrooms will be great too!
• Cheeses. Use Mexican cheese blend, Chihuahua cheese, Pepper Jack Cheese (for sharper taste), Cheddar, Mozzarella, or any other grated cheese you like (and that melts well).
• Use a taco seasoning packet (spicy or regular) to enhance the flavors. Adobo seasoning is another good option to add flavor.

Popular Questions

What Is The White Sauce On Enchiladas?

The white sauce on enchiladas is a rich and creamy blend typically made with ingredients like butter, cream cheese, flour, chicken broth, sour cream, and green chiles.

What Is The Secret To Good Enchiladas?

The secret to good enchiladas lies in the balance of flavors and textures. You need to keep the shredded chicken moist, the tortillas should not be soggy, and the sauce should be without lumps. Rolling the tortillas tightly and baking them until the cheese is bubbly and golden brown ensures the rolled tortillas won’t fall apart.

What Do You Serve With White Chicken Enchiladas?

White chicken enchiladas pair well with a variety of simple sides. Consider serving them with Mexican rice, cilantro rice, or refried beans for a classic combination. My whole family loves corn salads. You might also make some guacamole, or salsa, and serve some sour cream and tortilla chips on the side.

If you love this easy dinner recipe, you’re going to love these other recipes to pair with these enchiladas too. Please click each link below to find the easy, printable recipe!

More Enchilada Recipes

Chicken Enchiladas Verde

Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Soup

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