White Chicken Enchiladas

These easy white chicken enchiladas are creamy, cheesy, and packed with flavor. They come together with simple ingredients and are perfect for a quick weeknight dinner. The sauce is rich and smooth, and the filling stays tender and satisfying every time.

I’ve made this recipe multiple times using rotisserie chicken and pantry staples, and it consistently turns out creamy without being too heavy. It’s one of those meals that always gets eaten quickly and reheats well the next day.

White chicken enchiladas use a roux made with flour, butter, and chicken broth. Greek yogurt or sour cream is added into that roux with some green chiles.  A roux is just a simple technique to thicken liquid such as broth. Melt some butter in a pan and whisk in some flour. The flour and butter start to thicken once you add the chicken broth the mixture will start to thicken and become this creamy and rich sauce.

If you like Enchiladas try Bubble Up Enchiladas or Baked Turkey Enchiladas.

Jump to:

• Why You’ll Love This Recipe
• Ingredients in White Chicken Enchiladas 
• How to make White Chicken Enchiladas
• Pro Tips
• What Makes These White Enchiladas Extra Creamy?
• Can You Make White Chicken Enchiladas Ahead of Time
• How to Store and Reheat
• Serving Suggestions
• Recipe FAQS
• More Great Recipes to Try:
• White Chicken Enchiladas

Why You’ll Love This Recipe

• Creamy white sauce that is smooth and flavorful
• Uses simple, easy-to-find ingredients
• Great way to use leftover or rotisserie chicken
• Perfect for meal prep or leftovers
• Family friendly and filling

Ingredients in White Chicken Enchiladas 

• Tortillas - There are MANY different types of tortillas you can use for this. If you follow WW program use your favorite low-point tortilla. Tumero's is my favorite low point tortilla for only 1 point. These are about 8 to 10-inch tortillas.
• Chicken -  shredded chicken works best for this. See my tip above to make perfect shredded chicken.
• Cheese - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe. 
• Butter - The brand of light butter I like the best is Land O Lakes. It is found in a tub next to the other kinds of butter in your grocery store.
• Flour -  I'm not gluten intolerant, and I use all purpose flour. If you are gluten free then find a gluten free tortilla and sub gluten free flour in place of the all-purpose flour.
• Chicken Broth - ALWAYS use low sodium chicken broth so that you can control the amount of salt that goes in or unsalted chicken broth.
• Greek Yogurt - Sour cream can be subbed instead of Greek Yogurt. Use low fat or fat free version.
• Green chilis - You can use fresh or canned chilis.
• See the recipe card below for a full list of ingredients and measurements.

How to make White Chicken Enchiladas

Step 1: Preheat oven to 350 degrees. Grease a 9×13 pan

Mix chicken and 1 cup cheese in a bowl. Spread about 2 tablespoons of the chicken and cheese onto the middle of the tortilla. Roll up the tortillas and place in the pan.

Step 2: In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Take the pan of the heat and let it rest for a while until the sauce has become slightly cooled.

Stir in Greek yogurt and chilies.

Step 3: Pour the sauce over the enchiladas and top with the remaining cheese.

Step 4: Bake 22 min and then under high broil for 3 min to brown the cheese.

Pro Tips

• Warm tortillas slightly before rolling to prevent tearing
• Do not boil the sauce after adding sour cream or it may separate
• Use freshly shredded cheese for better melting
• Let the enchiladas sit for a few minutes after baking to set

What Makes These White Enchiladas Extra Creamy?

The combination of sour cream and a simple roux-based sauce creates a smooth, rich texture without needing heavy cream. I’ve tested this with different ratios, and this balance keeps it creamy without being too thick or greasy.

Can You Make White Chicken Enchiladas Ahead of Time

Yes. Assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking.

You can also freeze them before baking:

• Wrap tightly
• Freeze up to 2 months
• Thaw overnight before baking

How to Store and Reheat

• Store leftovers in the fridge for up to 3 days
• Reheat in the oven or microwave
• Add a splash of broth if the sauce thickens too much

Serving Suggestions

These pair well with:

• Mexican rice
• Refried beans
• Simple side salad like this Dense Bean Salad
• Tortilla chips and salsa
• The Best Damn Guacamole Ever, and 0 Point Salsa.
• Smoked Queso (Tiktok Inspired)

Recipe FAQS

More Great Recipes to Try:

If you tried this Weight Chicken Enchiladas or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries