White Chicken Enchiladas are filled with tender shredded chicken, cream cheese, and green chiles, then covered in a creamy homemade white enchilada sauce and Monterey Jack cheese. They’re baked until hot and bubbly for an easy, comforting family dinner.
I like using rotisserie or leftover chicken when I want to make these even easier. The creamy chicken filling and cheesy white sauce make these enchiladas a favorite when I’m craving something warm and comforting.
Why I Love White Chicken Enchiladas
Ingredients
About the Ingredients ⭐
- Chicken Breasts: Boneless, skinless chicken breasts work well. Rotisserie or leftover cooked chicken can also save time. Olive Oil: Used to cook the chicken.
- Salt & Pepper: Season to taste.
- Cream Cheese: Soften before using so it mixes easily with the chicken.
- Green Chiles: Mild diced green chiles add flavor without too much heat.
- Flour Tortillas: Taco-size tortillas are the perfect size for rolling the enchiladas.
- Butter: Used to sauté the onion for the white sauce.
- Yellow Onion: Adds savory flavor to the sauce.
- Cream of Chicken Soup: Creates the creamy base for the enchilada sauce.
- Sour Cream: Makes the white sauce extra creamy.
- Monterey Jack Cheese: Used in the sauce and on top for plenty of melted cheese.
- Cilantro: Optional for garnish.
Be sure to check out the full recipe and ingredient list below
How to Make White Chicken Enchiladas
1 – Cook the Chicken: Season the chicken with olive oil, salt, and pepper and bake at 400°F for 35–40 minutes, or until it reaches 165°F. Rest for 5 minutes, then shred.
2 – Make the Filling: Combine the shredded chicken, cream cheese, and green chiles. Spoon the filling into warmed tortillas, roll, and place seam-side down in a prepared baking dish.
3 – Make the White Sauce: Cook the onion in butter until softened. Stir in the cream of chicken soup, sour cream, and Monterey Jack until smooth and creamy.
4 – Assemble: Pour the white sauce over the enchiladas and top with shredded Monterey Jack cheese.
5 – Bake: Bake at 350°F for 25–30 minutes, until hot, bubbly, and the cheese is melted. Garnish with cilantro and enjoy. 💙
Tips I Found Helpful 💙
- Soften the cream cheese: Room-temperature cream cheese mixes much more easily with the chicken.
- Warm the tortillas: A few seconds in the microwave makes them easier to roll without tearing.
- Use a shortcut: Rotisserie or leftover cooked chicken works great and saves prep time.
- Place seam-side down: This helps keep the enchiladas rolled while they bake.
- Let them rest: Give the enchiladas a few minutes after baking so they’re easier to scoop and serve. 💙
Questions Readers Ask Most
What to Serve With White Chicken Enchiladas 💙🌯
White Chicken Enchilada
Creamy White Chicken Enchiladas filled with tender chicken, cream cheese, and green chiles, then topped with homemade white sauce and melted cheese.
Ingredients
Chicken & filling:
- 3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 (8-ounce) package cream cheese, softened and sliced into cubes
- 1 (4-ounce) can diced green chilis, mild
- 8 (taco size) flour tortillas
White Enchilada Sauce:
- 2 tablespoons butter
- ½ cup yellow onion, diced
- 1 (10.5-ounce) can cream of chicken soup
- 1 (8-ounce) container sour cream
- 1 cup Monterey Jack cheese
Toppings:
- 1 cup Monterey Jack cheese
- Chopped cilantro for garnish
- Optional serving toppings: Sour cream, limes, jalapeño peppers, salsa, etc.
Instructions
To Cook the Chicken
- Preheat the oven to 400°F. Trim any excess fat from the chicken breasts, then coat with olive oil and season with salt and pepper.
- Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes, then shred or cube.
- Reduce the oven temperature to 350°F. Spray a 9×13-inch baking dish with cooking spray.
For the Filling
- In a large bowl, combine the cooked chicken, softened cream cheese, and green chiles. Mix until well combined.
- Warm 4 tortillas at a time in the microwave for about 20 seconds.
- Spoon about ½–⅔ cup of the chicken mixture into the center of each tortilla.
- Roll each tortilla tightly, leaving the ends open. Arrange seam-side down in a single layer in the prepared baking dish.
Make the White Enchilada Sauce
- Melt the butter in a large pan over medium-low heat.
- Add the onion and cook for 1–2 minutes, or until softened and translucent.
- Reduce the heat to low. Add the cream of chicken soup and sour cream and stir until smooth.
- Add the Monterey Jack cheese and stir until melted and combined.
Assemble & Bake
- Pour the white enchilada sauce evenly over the enchiladas.
- Sprinkle 1 cup Monterey Jack cheese over the top.
- Bake at 350°F for 25–30 minutes, or until the sauce is hot and bubbly and the cheese is melted.
- Garnish with chopped cilantro and add your favorite toppings. Serve hot.
Notes
Warm the tortillas before filling so they roll easily without tearing. Rotisserie or leftover cooked chicken can be used to save prep time.
Nutrition Information:
Yield:
8Serving Size:
1 EnchiladaAmount Per Serving: Calories: 554Total Fat: 31gSaturated Fat: 16gUnsaturated Fat: 15gCholesterol: 106mgSodium: 788mgCarbohydrates: 31gFiber: 2gSugar: 2gProtein: 35g
