White Chicken Enchiladas are a creamy, cheesy dinner you’ll crave on repeat—loaded with green chile chicken, black beans, and melty cheese.
AUTHOR NOTE
The White Chicken Enchiladas Recipe I Dream About!
When I had my youngest daughter (almost six years ago!), a neighbor brought me a pan of white chicken enchiladas just days after coming home from the hospital. There’s something about postpartum meals—they just hit differently! Those enchiladas were one of the best meals I’d ever tasted, and honestly, I still think about them.
For some reason, it took me all these years to recreate my own version. After a few trials (and plenty of errors!), I finally got it right—just as comforting and crave-worthy as I remembered. Of course, dinner always tastes better when someone else cooks—but you know what I mean!
I can’t wait for you to give these a try!
White Chicken Enchiladas Ingredients
Full recipe below—these are just quick ingredient tips!
- Garlic & onion powder: Quick flavor without chopping—great for busy nights.
- Chicken broth: Adds flavor and keeps the sauce light without using milk/cream.
- Green chiles: Don’t drain them—the liquid adds more flavor to the sauce.
- Lime & cilantro: Brings fresh flavor and helps balance the rich sauce.
- Sour cream: Makes the sauce creamy and smooth—light sour cream works too.
- Flour tortillas: Warm for a few seconds so they’re soft and easy to roll.
Quick Tip
Best Chicken To Use For this Recipe
Rotisserie chicken is the easiest and quickest! Shred it while warm, or use pre-shredded if available. Leftover cooked or grilled chicken works great too!
How To Make White Chicken Enchiladas
The full recipe is below, but here are a few quick tips:
- Shred cheese from a block: It melts smoother than bagged cheese.
- Taste the sauce: Add more salt or seasonings if needed.
- Let them rest: Wait 5–10 minutes after baking so they have a chance to set.
- Make an assembly line: Lay out all tortillas at once to fill them evenly & quickly.
What To Serve With Sour Cream Chicken Enchiladas
- Cilantro lime rice to soak up any extra sauce
- Black beans, pinto beans, or a bean salad for a fun side
- Tortilla chips with salsa, guac, or queso for the perfect appetizer
- Mexican salad with a cilantro lime dressing
Storage
Storing, Freezing, And Making Ahead
- Storing: Keep leftover White Chicken Enchiladas in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.
- Freezing: Assemble but don’t bake. Cover tightly and freeze for up to 2 months. Thaw overnight, then bake as usual.
- Make Ahead: Prep the sauce & filling 1–2 days early. Store in the fridge and assemble just before baking.
More Delicious Mexican-Inspired Recipes
White Chicken Enchiladas
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 2 cups chicken broth
- 2 (4-ounce) cans mild diced green chiles not drained
- 1 tablespoon lime juice
- 2 tablespoons finely chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper
- 1 cup sour cream
- 3 cups shredded rotisserie chicken
- 1 (15-ounce) can black beans drained and rinsed, optional
- 3 packed cups shredded Monterey Jack Cheese divided
- 8 (8-inch) flour tortillas
- Toppings as desired see note 1
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium pot over medium heat, melt butter. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add chicken broth while whisking constantly. Increase heat slightly and cook until the sauce boils and thickens—it should leave a clear line when you run your finger down the back of a spoon. Remove from heat and stir in sour cream, green chiles, lime juice, cilantro, cumin, onion powder, garlic powder, and salt & pepper to taste (I add 1/2 tsp each).
- Spread 1/2 cup of the sauce on the bottom of the baking dish.
- In a large bowl, mix shredded chicken, 1-1/2 cups cheese, and about half the sauce (just eyeball it). Add black beans, if using. Taste and adjust seasoning if needed.
- Lay out all 8 tortillas. Divide filling evenly and roll each one tightly. Place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle evenly with remaining 1-1/2 cups cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is melted and bubbly.
- Top with desired garnishes and serve warm.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have a recipe for Green Chilie Saudage casserole? A breakfast dish!
I don’t yet! I’ll have to add that to my list to create 🙂
Do you have a recipe for Green Chilie Saudage casserole? A breakfast dish!
To double the recipe do I need to adjust any particular ingredient? (Obviously but I mean- anything that shouldn’t be doubled??)
I’d make 2 separate trays of these! 🙂
I’m Chelseas’ sister and tried these at her house last week and they seriously were mind blowing good! Just placed a grocery order to make them again because I need to have them again! 10/10 recommend!
Can you use corn tortillas to make this gluten free?
Hey Marsha, I haven’t tested this specific recipe with corn tortillas but I know they’re a bit harder to work with (fall apart easier), if you’re okay with some of them potentially leaking out I think it would still be absolutely delicious! I’d warm them with a damp paper towel in the microwave before starting!