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
Flour tortillas work best for this recipe because they stay soft and hold the creamy filling better.
The Greek yogurt or sour cream that get added into the sauce makes these white enchiladas.
Yes, you can substitute Greek yogurt, but the flavor will be slightly different.
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
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White Chicken Enchiladas
- Prep Time: 10min
- Cook Time: 22min
- Total Time: 32 minutes
- Yield: 8 to 10 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Description
White 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.
Ingredients
- 10 soft taco shells (I used flour) (I used Tumero's Cut Da Carb Wraps for 1 smart point)
- 2 cups cooked, shredded chicken
- 2 cups shredded reduced-fat Monterey Jack cheese
- 3 Tbsp. butter (light butter)
- 3 Tbsp. flour
- 2 cups low sodium chicken broth
- 1 cup greek yogurt
- 1 (4 oz) can diced green chillies
- Garnish: chopped fresh cilantro or parsley (optional)
Instructions
- 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 pan.
- In a sauce pan, 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 awhile until the sauce has become slightly cooled.
- Stir in greek yogurt and chilies.
- Pour the sauce over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
- Serving size: 1 enchilada.
Notes
My WW Personal Points: 5 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 1
- Sodium: 537
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 19
- Fiber: 1
- Protein: 16
Kristen says
These are my favorite enchilada! Thank you so much for sharing this recipe. If I freeze it, how long does it take for the sauce to thaw and do I need to cook it longer?
Erin says
Love this recipe!!! I sub out the chicken broth for green enchilada Sauce! And you cannot even tell it’s Greek yogurt and not sour cream!! I don’t actually do weight watchers so not sure if the enchilada sauce is approved on there. 🙂 thank you!!
Jenna says
The Tumero wraps range in size between 8 to 12...
Pat says
What size tortilla's did you use?
Tracy Martin says
Made this tonight. Absolutely delicious! Thank you so much. I don’t eat chicken so used pork - so good! Thank you!! Loved the yogurt for the sour cream substitute .
Jenna says
You can use whatever you like in place of greek yogurt. I updated the post as well, sorry if that was confusing.
Jamie says
You mention sour cream but in the ingredient list I see Greek yogurt. I make this all the time with sour cream but just started weight watchers and was looking for a WW approved variation. Could I use fat free sour cream instead of Greek yogurt? How many more points would it make them? I’m afraid I won’t be able to trick my family by subbing Greek yogurt. Thanks!
Jenna says
It makes 10 servings Deana.
Deana says
How many servings?
Kate @ Babaganosh.org says
These look so yummy. I do love pre-cooking a bunch of chicken (crock pot or not) and then using it for recipes all throughout the week. I never thought of making enchiladas.
Does full fat sour cream curdle? For some reason I thought it didn't, but I could be wrong - it's good to keep an eye out for it just in case - thanks for reminding me.