White chicken enchiladas are basically my go-to dinner for hectic weeknights… or, honestly, whenever I’m just craving something creamy and cheesy (which is almost always). There’s nothing more annoying than making plans to try a new recipe, getting halfway through, and realizing you’re missing half the ingredients. Honestly, white chicken enchiladas save the day in those moments because most of the stuff is already in my fridge. If you ever get stuck on meal ideas, definitely check out my posts on simple chicken casserole tips and quick chicken dinner hacks. I promise, if you’ve got leftover rotisserie chicken or even frozen chicken breasts, you’re already halfway there. 
What I Love About This Recipe
I can’t even keep track of how many times I’ve whipped up these white chicken enchiladas for friends or family. What gets me every time is how foolproof the process is. Even when I’m tired — or, let’s be real, get distracted and forget a step — they still turn out pretty much perfect. The sauce is my favorite part: creamy, tangy, and ridiculously simple (no canned soup, ever). Personally, I think the mix of sour cream with melty cheese on top is what gives it that “five-star restaurant” feel. If you like recipes that are forgiving but still give you a bit of brag-worthy flavor, then this is your new go-to.
This recipe made me look like a kitchen rockstar in front of my picky family. That sauce is pure magic! — Jenna, Tulsa, OK
How To Make White Chicken Enchiladas Recipe
Let’s not overcomplicate this. Grab some cooked chicken (shredded up), tortillas, sour cream, shredded cheese, and a can of green chiles. Mix the chicken, half of the cheese, chiles, and a little sour cream in a bowl. Roll that up in tortillas and lay them in a baking dish. With me so far? Here comes the best part: combine sour cream, chicken broth, and the rest of your green chiles for the creamy sauce. Pour that all over your rolled tortillas. Sprinkle on the rest of the cheese and bake—about twenty-ish minutes will do. The cheese bubbles, the sauce gets, well, saucy… you’ll be standing at the oven drooling. Sometimes I sneak a corner bite (burned my tongue more than once, worth it). 
Best Chicken To Use For This Recipe
You’ve really got options here, which is such a relief when you’re in a rush. Rotisserie chicken is my trusty sidekick. Just pull it apart with your hands. Day-old grilled chicken works too, and no law says you can’t use boiled chicken breasts either. Honestly, whatever chicken you’ve got lying around, toss it in. If you want shredded chicken that’s extra moist, try poaching your chicken in a little broth before shredding. Bonus tip: leave some bite-sized chunks — it’s nice having texture in that oozy, cheesy filling. If all you have is frozen, microwave it until you can shred, then go for it. No judging in my kitchen.
Storing + Freezing + Make Ahead
Life gets busy. Leftovers are a lifesaver. These enchiladas reheat like a dream, no joke. If you want them for meal prep, make the whole pan ahead of time but wait to add the sauce and cheese until just before baking. Trying to freeze? Totally doable. Assemble your enchiladas without the sauce, wrap the dish up tight with foil, then stash in the freezer. When you’re ready, just thaw, pour on the sauce, add cheese, and bake. Oh, and if you only have a few leftovers, individual portions microwave perfectly for lunches. Pro tip: add a splash of milk if reheating so the sauce stays creamy, not gluey.
Sour Cream Chicken Enchilada Serving Recommendations
Let’s talk about getting these beauties on the table so they look and taste their best! Here’s what I’d do most nights:
- Add a sprinkle of chopped cilantro or green onions on top for extra color.
- Pair with a scoop of spicy rice or black beans (my crowd absolutely loves this combo).
- Serve with a quick side of crunchy lettuce tossed in lime juice.
- Slice fresh avocado to mellow out the tangy sauce.
Honestly, on super lazy nights, I just grab a bag of chips and call it a meal. Not fancy, but always devoured.
Common Questions
Q: Can I use flour tortillas or does it have to be corn?
A: Flour tortillas stay tender and soak up the sauce. Corn works for a bolder flavor, but I stick to flour for max comfort.
Q: Is it okay to prep them in advance?
A: Yup! Get them rolled early in the day, just keep them covered in the fridge and add sauce and cheese right before you bake.
Q: Can I swap the sour cream out for Greek yogurt?
A: Absolutely. It makes things a little tangier but still creamy and delicious.
Q: How spicy are these?
A: Not really spicy at all—great for picky eaters. Want heat? Just toss in more green chiles or a little hot sauce.
Q: What’s the best cheese to use?
A: Monterey Jack melts like a dream, but honestly, anything mild and melty will work fine.
Give These Enchiladas a Whirl Tonight
White chicken enchiladas just plain make life easier, and way more delicious, right? They’re flexible, super creamy, and a hit even when you’ve got picky eaters hovering (been there…). If you need even more ideas or want to mix things up, I swear by recipes like Creamy White Chicken Enchiladas – The Country Cook or these incredibly detailed Easy White Chicken Enchiladas – How to Make White Enchilada guides. For sauce perfection, just peek at White Chicken Enchiladas {Best Homemade Sauce!} Gonna Want for inspiration. Give it a go, and trust me — you’ll impress yourself (and everyone else around the table). You can always tweak it next time with whatever you’ve got on hand. I’d love to hear how your batch turns out!
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White Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free tortillas)
Description
Creamy and cheesy white chicken enchiladas perfect for busy weeknights, filled with shredded chicken and topped with a delicious homemade sauce.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie or boiled)
- 8–10 flour tortillas
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, half of the cheese, green chiles, and a little sour cream until well combined.
- Roll the mixture in flour tortillas and place them in a baking dish.
- In another bowl, combine the remaining sour cream, chicken broth, and rest of the green chiles to create the sauce.
- Pour the sauce over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake for about 20 minutes, until cheese is bubbly and golden.
Notes
For meal prep, you can assemble the enchiladas ahead of time and add the sauce and cheese just before baking. These also freeze well without the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, easy dinner, Mexican food
