White Chicken Enchiladas

Welcome to the recipe that went viral on Pinterest! If you haven't seen it yet, make sure you're following me on Pinterest for this and alllll my delicious recipes I'm sharing over there. White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater. (Yes even with green chilies and sour cream!)

Not your everyday Enchiladas...

These are not your typical enchiladas.  Traditionally, enchiladas are made with corn tortillas and a red or green sauce.  These are a "whole other thing"….and so so good.

Creamy White Chicken Enchiladas on plate with fork

I have a big family and we love to have big Fiesta Night dinners.  Tacos, taquitos, nachos, and of course these enchiladas are a must.  There are never any leftovers (I blame the Sour Cream and green chillies!).

White Chicken enchiladas in pan from oven

I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge.  Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.

Welcome, Pinners!  

Thanks for visiting!  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known upfront.  🙂  

After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

The Recipe:


White Chicken Enchiladas

White Chicken Enchiladas are ALL the rage, and for good reason.  The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater.

  • Author: Alexis



10 flour taco shells

2-3 cups cooked, shredded chicken *see notes*

2 ½ cups shredded Monterey Jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

1 can (4oz) diced green chilies


Preheat oven to 350 degrees.  Grease a 9x14 pan.

Mix shredded chicken and 1 cup of cheese in a bowl.  Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.

In a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and stir while cooking for 2 minutes.

Add in the broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  This will take about 15 minutes.

Turn off the heat on the saucepan and stir in the sour cream and green chilies.   Stir well and remove from heat so your sour cream won't curdle.  When it is mixed well, pour your sauce over the enchiladas in the pan.

Top with the remaining 1 ½ cup cheese.

Bake for 22 minutes and then broil on high for 3 minutes at the end to get the cheese bubbly.



*To make my shredded chicken, I use 4 frozen chicken breasts and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low in my slow cooker all day.  Then they easily shred up when you are ready to make dinner.*

*For a professional shredding tip, toss your cooked chicken breasts into a kitchen aid mixer and mix on low and watch them shred up perfectly before your eyes.  You are a dinnertime champion!

Pro Tips:

  1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the slow cooker with 2 teaspoon ground cumin,  2 teaspoon garlic powder, and a few shakes ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I've got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

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  1. Do we use flour tortillas or corn. My sister made a similar dish with flour and it turned doughy. Thanks.

  2. This is almost the much sought after original recipe from Better Homes & Garden Cookbook from the 1980's, which is different than recipe in their later cookbooks, which calls for cream of chicken soup.
    I made it first as a young wife & mother & from that first bite, the expression of sublime delight on Bobs face spoke volumes. It's been his all time favorite & naturally his Birthday dinner for almost fourty years now.
    Only difference is the addition of chopped onions & bell peppers (color choice insignificant) sautéed in small amount of butter which are then added to the stewed, poached or just left over chicken. All combined in enchilada filling bowl with the can of the green chilis. White sauce is made & I have to tell you that I've always believed that the addition of that 1 & 1/2 teaspoon ground coriander to the sauce base is what really makes that beyond Devine flavor. I can't keep myself from letting you on on that, it would be a sin not to. Jack cheese is also added in the sauce as well as on top of the sauce poured over the enchiladas . Lastly, a small amount of the sauce, 1/3 cup, is added to the filling itself, partly to bind that filling inside the enchiladas & partly because it's so tasty. You owe it to you're tastebuds to try it & see for yourself.

  3. The only thing wrong with these and it really is a big negative... is waiting for them to cool long enough to set a bit! It's SO HARD!!! That's actually what I'm doing this minute- trying to pass the time quickly by posting a comment so I can dig into these yumolicious, husbands favorite, whole family lovin, bomb enchiladas!!

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