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Homemade White Chicken Enchilada topped with melted cheese, cilantro, and diced tomatoes in a serving dish.

White Chicken Enchiladas

White Chicken Enchiladas are a delicious Mexican-inspired meal with a creamy white sauce, tender shredded chicken, and gooey cheese. Perfect for weeknights or feeding a crowd.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 7
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Cooked chicken Rotisserie chicken works well
  • 1 can Diced green chiles Adds mild heat and flavor
  • 4 oz Cream cheese
  • 1 cup Shredded Monterey Jack cheese Adds richness to the filling
  • ½ teaspoon Garlic powder Adds savory flavor
  • ½ teaspoon Cumin
  • To taste Salt and pepper Adjust to your preference
  • 2 cups Sour cream Forms the base of the creamy sauce
  • 1 can Cream of chicken soup Makes the sauce thick and creamy
  • 1 can Diced green chiles For more flavor in the sauce
  • ½ cup Chicken broth To thin the sauce slightly
  • 1 teaspoon Garlic powder In the sauce for extra flavor
  • ½ teaspoon Onion powder Adds sweetness and depth
  • 10-12 Medium flour tortillas Can be substituted with corn tortillas
  • 2 cups Shredded Monterey Jack cheese For topping the enchiladas
  • To taste Fresh cilantro For garnish
  • To taste Sliced jalapeños For garnish or extra heat

Equipment

  • 1 9x13 inch baking dish Glass or ceramic is best
  • 1 Large mixing bowl For mixing the chicken filling
  • 1 Whisk For making the creamy sauce
  • 1 Measuring cups and spoons For accurate ingredient portions
  • 1 Aluminum foil To cover the baking dish while baking
  • 1 Sharp knife For shredding the chicken

Method
 

  1. Preheat the oven to 350°F and prepare the baking dish by spraying it with cooking spray. In a large bowl, combine the shredded chicken with softened cream cheese, diced green chiles, shredded Monterey Jack cheese, garlic powder, cumin, salt, and pepper.
  2. In a medium bowl, mix the sour cream, cream of chicken soup, diced green chiles, chicken broth, garlic powder, and onion powder. This will create the creamy white sauce that will be poured over the enchiladas.
  3. Stir one cup of the white sauce into the chicken mixture for extra creaminess. Warm the tortillas to make them more pliable, then spoon about ⅓ cup of the chicken filling onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the baking dish.
  4. Pour the remaining white sauce evenly over the rolled enchiladas. Then, sprinkle the remaining shredded cheese over the top of the enchiladas. Optionally, add sliced jalapeños for extra heat.
  5. Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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