Creamy, tangy White Chicken Enchiladas are a weeknight hero that bake up quickly and feed a crowd. I’ve made this version dozens of times, refining the sauce and rolling technique so the tortillas stay tender without going soggy. If you enjoy bold, creamy flavors with comforting texture, you might also like a spicier, stew-like cousin such as this Cajun white chicken chili that shares some of the same creamy, savory notes.
Why Make This Recipe
- Comforting, creamy flavor with a light lime and green-chile brightness that feels fresh but indulgent.
- High in protein from shredded chicken, making it satisfying for busy dinners.
- Easy to scale up for guests or to bake in a 9×13 dish for leftovers.
- Great for meal prep — assemble ahead and bake when ready. I love this recipe because the green-tinted sauce brightens the whole meal and keeps leftovers tasting great.
- Fans of one-pot dinners often enjoy similar family favorites like this delicious white chicken chili (2), which inspired some sauce ideas.
Recipe Overview
- Prep time: 20 minutes (shredding and sauce prep)
- Cook time: 25 minutes (bake at 375°F / 190°C)
- Total time: 45 minutes
- Servings: 6 enchiladas (serves 4–6)
- Difficulty: Easy — basic chopping, simmering, and baking
- Method: Poach or roast chicken, make a creamy tomatillo/green chile sauce, warm tortillas, fill, roll, and bake until bubbly.
My Experience Making This Recipe
I tested this recipe with both rotisserie chicken and poached breasts to compare texture and salt level. Poached chicken yields leaner filling, while rotisserie adds quick, savory depth — I often pick rotisserie when I want speed. My main discovery was warming the tortillas briefly before rolling prevents tearing and reduces sogginess after baking.
How to Make White Chicken Enchiladas
Start by shredding about 3 cups cooked chicken (two 12-oz breasts or one rotisserie bird). Make a creamy sauce by simmering 1 cup chicken stock with 1 cup tomatillo salsa or 1 can (4 oz) chopped green chiles, 1 cup sour cream (or Mexican crema), 1 cup shredded Monterey Jack cheese, 1 tsp ground cumin, and salt to taste until slightly thickened. Warm 8–10 eight-inch flour tortillas for 20 seconds per side in a dry skillet or wrapped in foil at 350°F to keep pliable, then fill each with about 1/3 cup chicken and 2 tbsp sauce, roll snugly into a 9×13 dish, top with remaining sauce and 1 cup cheese, and bake at 375°F (190°C) for 20–25 minutes until bubbling.
Expert Tips for Success
- Use warm tortillas: heat them briefly in a skillet or microwave (wrap in a damp towel, 30 seconds) to prevent cracking when you roll. Also consider lightly pan-frying in oil for 10–15 seconds per side if you want extra structure.
- Control moisture: drain any excess liquid from shredded chicken and avoid over-saucing the inside of the tortillas to keep enchiladas from turning soggy. If your sauce seems thin, simmer it to reduce by 10–15 minutes or thicken with a 1 tsp cornstarch slurry.
- Cheese selection matters: blend Monterey Jack for meltiness and a little sharp cheddar for flavor depth; use pre-shredded only if you don’t mind a slightly less silky melt. For technique pointers on fast, flavorful fillings, see this variation on a lighter comfort stew-like dish, an easy white chicken chili.
- Even baking: use a 9×13 metal or ceramic dish for even heat distribution; cover with foil for the first 15 minutes to ensure the centers heat through, then uncover to brown the top.
- Finish with acid and herbs: squeeze 1 tsp fresh lime juice over the baked enchiladas and sprinkle chopped cilantro to balance the creamy sauce.
How to Serve White Chicken Enchiladas
- Serve with a crisp green salad with lime vinaigrette to cut the richness.
- Offer toppings at the table: diced avocado, pickled red onions, chopped cilantro, and lime wedges.
- Pair with a side of black beans and cilantro-lime rice or a grilled corn inspired by Mexican street corn white chicken chili flavors for a festive meal.
- For entertaining, garnish with thinly sliced radishes and a dusting of smoked paprika for color contrast.
Storage and Reheating Guide
- Refrigerate: Cool to room temperature, cover tightly, and store in an airtight container or keep in the baking dish wrapped with foil for 3–4 days.
- Freeze: Assemble in a freezer-safe 9×13 dish, cover tightly with plastic wrap and foil, and freeze up to 3 months. Label with date.
- Reheat from fridge: Cover with foil and bake at 350°F (175°C) for 20–25 minutes until heated through. From frozen: thaw overnight, then bake covered at 350°F for 30–40 minutes. For a crisp top, remove foil for the last 5 minutes or broil 1–2 minutes while watching closely.
Recipe Variations
- Gluten-free: use warmed corn tortillas (8-inch) instead of flour and brush lightly with oil to make them flexible; you may need 10–12 tortillas.
- Dairy-free: swap sour cream/crema for full-fat coconut yogurt and use a dairy-free shredded cheese; reduce lime slightly to balance flavors.
- Vegetarian: replace chicken with roasted, shredded jackfruit or a mix of sautéed mushrooms and black beans for texture and protein.
- Spicy or smoky: add 1–2 chopped jalapeños or 1 tsp chipotle in adobo to the sauce for heat and depth.
Nutritional Highlights
- Good source of lean protein from shredded chicken, typically 20–30g protein per serving depending on portion size.
- Provides calcium and vitamin D from cheese and sour cream; opt for reduced-fat dairy if you want lower calories.
- Allergen information: contains dairy and gluten if flour tortillas are used; substitute as noted for allergy-friendly versions. Aim for 1–2 enchiladas per person with sides for balanced portions.
Troubleshooting Common Issues
- Soggy tortillas after baking: warm tortillas thoroughly before filling and avoid overfilling; briefly pan-fry tortillas in oil to create a barrier if needed.
- Dry filling: if chicken mix seems dry, stir in 1–4 tbsp warm chicken stock or reserved sauce to moisten before rolling.
- Sauce too thin: simmer the sauce uncovered for 5–10 minutes to reduce, or whisk 1 tsp cornstarch into 1 tbsp cold water and stir in while simmering to thicken.
Frequently Asked Questions
Q: Can I assemble enchiladas ahead of time and bake later?
A: Yes — assemble and cover tightly, then refrigerate for up to 24 hours before baking. If baking from chilled, add 5–10 minutes to the baking time and keep covered for the first 15 minutes to ensure even heating.
Q: What’s the best way to shred cooked chicken quickly?
A: Use two forks to pull the meat apart or put warm chicken in a stand mixer with the paddle attachment on low for 15–30 seconds. Both methods give even, shreddable texture without overworking the meat.
Q: Can I freeze fully baked enchiladas?
A: You can, but texture is best if you freeze before baking. If freezing after baking, cool completely, wrap tightly, and freeze up to 2 months. Reheat covered at 350°F until warmed through to reduce dryness.
Q: How do I prevent the top from burning while the center heats through?
A: Cover the baking dish with foil for the first 15–20 minutes of baking, then remove foil for the final 5–10 minutes to brown the cheese. If the top still browns too quickly, lower the oven to 350°F and bake a bit longer.
Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Contains Dairy
Description
Creamy, tangy White Chicken Enchiladas are a comforting weeknight hero that are quick to bake and perfect for feeding a crowd.
Ingredients
- 3 cups cooked shredded chicken (about two 12-oz breasts or one rotisserie bird)
- 1 cup chicken stock
- 1 cup tomatillo salsa or 1 can (4 oz) chopped green chiles
- 1 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- Salt to taste
- 8–10 eight-inch flour tortillas
- 1 cup additional shredded cheese for topping
Instructions
- Shred the cooked chicken.
- In a saucepan, simmer chicken stock with tomatillo salsa, sour cream, shredded cheese, ground cumin, and salt until slightly thickened.
- Warm the tortillas briefly in a skillet or oven to keep them pliable.
- Fill each tortilla with about 1/3 cup chicken and 2 tbsp of the creamy sauce, then roll them snugly and place in a 9×13 dish.
- Top with remaining sauce and additional cheese.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly.
Notes
Use warm tortillas to prevent tearing and ensure a better texture. Control moisture to avoid soggy enchiladas by draining excess liquid from shredded chicken and avoiding over-saucing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg