Name: White Chicken Enchilada Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups shredded cooked chicken (rotisserie works great); 1 cup mozzarella cheese (shredded); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon Adobo seasoning; 10 flour tortillas (taco-size); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 can diced green chiles (4 oz, do not drain); 2 tablespoons chopped cilantro; 2 tablespoons sliced green onions; 1 jalapeño (sliced, optional); 1/4 cup extra shredded cheese (for topping); 1 lime (cut into wedges)

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Creamy, cheesy, and packed with comforting flavors—this white chicken enchilada recipe is perfect for busy weeknights or a cozy weekend dinner. It brings together tender shredded chicken, melty mozzarella, and a rich, tangy white sauce made from scratch with just a handful of basic ingredients.

The beauty of this dish lies in its simplicity: no canned soups, no complicated steps—just pure, satisfying comfort food baked to perfection. Whether you’re using leftover chicken or picking up a rotisserie one on the way home, these enchiladas come together in under an hour, making them ideal for families, new cooks, or anyone craving a warm, homemade meal without the fuss. Every bite is a blend of creamy sauce, soft tortillas, and savory filling that’s sure to become a regular in your dinner rotation.

Why You’ll Love White Chicken Enchilada Recipe

Ready in under an hour
Great way to use leftover or rotisserie chicken
Kid-friendly and picky-eater approved
Creamy white sauce made from scratch
Freezer-friendly for easy meal prep
Uses basic pantry ingredients

Ingredients for White Chicken Enchilada Recipe

Main Ingredients

Shredded cooked chicken
Mozzarella cheese
Salt
Black pepper
Adobo seasoning
Flour tortillas
Butter
All-purpose flour
Chicken broth
Sour cream
Diced green chiles

Optional Garnishes

Fresh chopped cilantro
Sliced green onions
Jalapeño slices
Extra shredded cheese
Lime wedges

Equipment

9×13 inch baking dish
Medium saucepan
Measuring cups and spoons
Mixing bowl

Utensils

Whisk
Wooden spoon or silicone spatula
Knife
Cutting board

Variations

Use Monterey Jack or pepper jack cheese for a spicier twist
Swap sour cream with Greek yogurt for a lighter version
Add sautéed onions or bell peppers to the filling for extra flavor
Use corn tortillas for a gluten-free option
Mix in a little cream cheese for a thicker, richer sauce
Add a few dashes of hot sauce or chipotle for smoky heat

How to Make White Chicken Enchilada Recipe

Step 1 : Make the White Sauce

First, melt the butter in a medium saucepan over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk constantly for about 1 to 2 minutes until the mixture becomes smooth and bubbly. This is the base of your creamy white sauce.

Making roux for white chicken enchilada sauce

Step 2 : Prepare the Filling

Slowly pour in the chicken broth while continuing to whisk. Let the mixture cook for 3 to 5 minutes until it thickens slightly. Then, stir in the sour cream and the can of diced green chiles. Lower the heat and continue to stir until everything is well blended and creamy. Remove from heat and set aside.

Step 3 : Assemble the Enchiladas

In a large mixing bowl, combine the shredded cooked chicken, some of the mozzarella cheese, and a pinch of salt, pepper, and Adobo seasoning. Stir everything together until the filling is evenly mixed.

Mixing chicken and cheese filling for enchiladas

Step 4 : Top and Bake

Lay out the flour tortillas. Spoon the chicken and cheese mixture into the center of each tortilla, then roll them up tightly. Place each rolled enchilada seam-side down into a greased 9×13 inch baking dish. Once all the enchiladas are in the dish, pour the creamy white sauce evenly over the top. Sprinkle the remaining mozzarella cheese over the sauce.

Rolling white chicken enchiladas in flour tortillas

Bake at 375°F for 20 to 25 minutes, or until the top is bubbly and slightly golden. Let them cool for a few minutes before serving.

Tips and Tricks

Warm the tortillas slightly before rolling to prevent tearing.
If using rotisserie chicken, shred it while it’s still warm—it’s easier.
Don’t boil the sauce after adding sour cream or it might curdle.
For extra cheesy enchiladas, sprinkle a little more cheese on top.
Use freshly grated cheese for better melting and flavor.

How to Serve White Chicken Enchilada Recipe

These enchiladas pair wonderfully with:

A simple green salad with lime vinaigrette
Mexican rice or cilantro-lime rice
Refried beans or black beans
A side of chips and guacamole or salsa

Top with garnishes like chopped cilantro, sliced green onions, or a dollop of sour cream for added flavor and presentation.

Make Ahead and Storage

Make Ahead:
You can assemble the enchiladas a day ahead and store them covered in the fridge. Just bake when ready.

Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To Reheat:
Bake at 350°F for 15 minutes or microwave individual portions for 1 to 2 minutes.

FAQs

Can I freeze this white chicken enchilada recipe?
Yes! Assemble and freeze before baking. When ready, bake from frozen at 375°F for 45-50 minutes, covered with foil.

Can I use corn tortillas?
Absolutely. Just warm them first so they don’t crack when rolling.

Is there a dairy-free version?
You can try using plant-based butter, sour cream, and cheese alternatives, but flavor and texture will vary.

Can I add vegetables?
Yes, sautéed mushrooms, onions, or spinach mix in great with the filling.

Conclusion

In the end, this white chicken enchilada recipe is a simple and satisfying dish that delivers big on flavor without a lot of fuss. Whether you’re cooking for the family or prepping meals ahead, it’s a reliable favorite.

If you’re a fan of easy and flavorful chicken dishes like this white chicken enchilada recipe, you’ll definitely want to check out a few more comforting meals. For something rich and creamy, this Chicken and Shrimp Alfredo is a perfect pasta night winner. On chillier days, cozy up with a warm bowl of Chicken and Potato Soup—it’s hearty, simple, and full of classic flavor. And if you’re craving something light yet satisfying, this refreshing Mexican Chicken Salad is great for lunch or meal prep.

White chicken enchiladas are rooted in the comforting, flavorful traditions of Mexican cuisine, which is known for its rich sauces, bold spices, and layered textures. The creamy white sauce in this recipe is similar in method to a béchamel sauce, a classic white sauce often used as a base in many global recipes. And while this dish uses tortillas as a wrapping element, it’s fascinating to learn how tortillas themselves have evolved from ancient Mesoamerican staples into a modern kitchen essential used around the world.