These spicy, cheese‑filled white chicken enchiladas are covered in a rich, creamy, cheesy white sauce that will have you going back for more.

Why You’ll Love This Recipe

Silky, flavorful white sauce loaded with cheese and chilies.
Convenient: uses shredded rotisserie chicken for quick prep.
Crowd-pleaser: melty, comforting, and perfect for family dinners or parties.

White Chicken Enchiladas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion, finely diced
garlic, minced
shredded chicken (rotisserie works perfectly)
salt
black pepper
large flour tortillas
Monterey Jack cheese, shredded

For the Sauce:

water
chicken bouillon cubes
butter
flour
sour cream
salt
black pepper
green chilies
Monterey Jack cheese, shredded
Mexican blend cheese, shredded

Directions

Preheat oven to 425 °F. Spray a 9×13-inch baking dish with cooking spray; set aside.
In a microwave-safe measuring cup, combine water and bouillon cubes. Microwave on high for 2 minutes; set aside.
In a skillet over medium heat, warm olive oil and cook the onion for 5–7 minutes until soft and translucent. Add garlic; cook 1–2 more minutes. Remove from heat, stir in shredded chicken, salt, and pepper; set aside.
Divide chicken mixture among the flour tortillas. Sprinkle Monterey Jack cheese over each, then roll tortillas and place seam-side down in the prepared dish.
In a saucepan over medium heat, melt butter. Whisk in flour to form a roux.
Gradually whisk in chicken broth until smooth and creamy (about 5 minutes, stirring constantly).
Stir in sour cream, salt, pepper, green chilies, and shredded Monterey Jack cheese.
Pour sauce over enchiladas, then top with Mexican blend cheese.
Bake at 425 °F for 20 minutes, or until cheese is fully melted and just starting to brown.

Servings and timing

Servings: 8 enchiladas
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Swap chicken for shredded turkey.
Add black beans or sautéed bell peppers to the filling.
Customize the cheese blend—pepper jack adds heat, cheddar brings sharper flavor.
Make it spicy: fold in diced jalapeños or cayenne to the sauce.
For low-carb, use corn tortillas or roll mixture into lettuce wraps (adjust baking time).

Storage/Reheating

To store: Cool completely, then refrigerate in an airtight container for up to 4 days.
To freeze: Assemble with sauce but don’t bake. Wrap tightly and freeze for up to 2 months. Thaw overnight before baking as directed.
To reheat: Bake at 350 °F for 15–20 minutes (covered) or microwave individual portions until hot.

FAQs

What kind of chicken is best for enchiladas?

Using rotisserie chicken saves time and adds flavor, but you can also boil and shred boneless chicken breasts or thighs.

Can I use corn tortillas instead of flour?

Yes, but corn tortillas may crack—soften them in a damp towel or briefly warm them in the skillet.

Can I make these ahead of time?

Absolutely! Assemble with sauce, cover tightly with foil, refrigerate, and bake just before serving (add 5 extra minutes to bake time).

Is there a dairy‑free version?

For a dairy‑free option, substitute sour cream with a plant-based alternative and use dairy-free cheese blends.

Can I reduce calories?

Use low-fat sour cream and cheese, and opt for smaller tortillas or use less cheese in the filling.

How do I make it spicier?

Add chopped jalapeños, increase green chilies, or sprinkle red pepper flakes into the sauce.

Can I use whole wheat or low-carb tortillas?

Yes—whole wheat adds fiber, and low-carb tortillas reduce carbs; baking time remains the same.

Why is the sauce watery?

Make sure to whisk until the roux (butter + flour) is fully cooked and the broth thickens before adding sour cream and cheese.

Can I bake them covered?

You can cover for the first 10 minutes to retain moisture, then uncover for the last 10 minutes to get that golden cheese topping.

How do I keep enchiladas from drying out?

Don’t skimp on the sauce—it keeps them moist. Also, covering them for part of the baking time helps.

Conclusion

These white chicken enchiladas are the ultimate comfort food—rich, creamy, cheesy, and easy to prepare. Perfect for busy weeknights or entertaining, they’re sure to satisfy any crowd. Try the variations to make it your own, and enjoy leftovers just as much as the first serving!