White Chicken Enchiladas has tender shredded chicken with a creamy white enchilada sauce and then is topped with Monterey jack cheese and cilantro. This chicken enchilada recipe is made in under 30 minutes, and your whole family will go crazy over the flavor.

Enchiladas are the perfect weeknight meal it only takes under 30 minutes to whip up this delicious meal, and you can make it even faster if you use shredded chicken from the instant pot or the meat from a store-bought rotisserie chicken. If you prefer a Crockpot Chicken Enchiladas here You will find a great recipe.

Ingredients for Chicken Enchilada with white sauce

Chicken Filling:

3 boneless, skinless chicken breasts: You can use leftover rotisserie chicken.
1 tablespoon olive oil: You can substitute it with vegetable oil.
Salt and pepper to taste
1 (8-ounce) package of cream cheese: softened and sliced into cubes
1 (4-ounce) can of diced green chilis, mild: for the spicier dish, you can get the hot chilis.
8 (taco size) flour tortillas: You can also use corn tortillas.

Homemade Enchilada Sauce:

2 tablespoons butter: I used real butter, but you can use olive oil.
½ cup yellow onion, diced: If you’re all out of fresh onions, you can substitute with onion powder.
1 (10.5-ounce) can of cream chicken soup: You can also use cream of celery or cream of mushroom.
1 (8-ounce) container of sour cream: Use low-fat for a healthier option.
1 cup Monterey Jack cheese: For a spicy dish, you can use pepper jack, or for a different flavor try out a mild cheddar.

Toppings:

1 cup Monterey Jack cheese
Chopped cilantro for garnish
Optional serving toppings: Sour cream, limes, jalapeño peppers, salsa, etc.

Step by Step Directions for White Chicken Enchiladas

To Cook Chicken:

Preheat oven to 400°F. Trim fat off of chicken, then coat all sides in olive oil, salt, and pepper. Bake for 35-40 minutes or until the internal temperature reaches 165°F. Or use leftover rotisserie chicken shredded.

Let chicken rest for 5 minutes, then cube or shred.

Reduce oven temperature to 350°F. Spray a 9×13-inch baking dish with cooking spray.

For the chicken filling:

Add chicken, softened cream cheese, and green chilis; mix until well combined.

Warm 4 tortillas at a time in the microwave for 20 seconds.

Spoon the chicken mixture into the middle of the warmed tortillas, about (½-⅔ cup) into each shell.

Tightly roll up the tortilla, leaving the ends open. Place them side-by-side (1 layer) into the greased pan (seam side down) and set aside.

How to make White Enchilada Sauce

In a large pan, melt the butter over medium-low heat.

Add onion and cook until soft and translucent (about 1-2 minutes).

Turn heat to low, and add cream of chicken soup and sour cream; Whisk until smooth.

Stir in Monterey Jack cheese; mix until combined, and the cheese is melted

Assemble

Evenly pour the sauce and spread the sauce over the enchiladas.
Sprinkle the top with 1 cup Monterey Jack cheese (more if you like it extra cheesy).
Bake for 25-30 minutes or until the cheese is melted and the sauce is hot and bubbly.
Garnish with chopped cilantro and serve with desired toppings. Serve while hot.

Pour-white-enchilada-sauce-over-tortillas.

Tips and tricks

Warm tortilla shells in the microwave for 30 seconds before rolling them it makes it much easier to roll.
To make the Cheese more brown on top, place in the broiler for 1-2 minutes.
Use a mixer to shred the chicken faster.

Frequently Asked Questions

How to store leftovers

Place in an air-tight container in the fridge for 4 days or freeze for up to 6 months.

Reheat leftovers

Place in the microwave for 1 minute or in your oven at 350 for 10 minutes until completely warmed up.

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White Chicken Enchilada

Yield: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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 oven to 400°F. Trim fat off of chicken, then coat all sides in olive oil, salt, and pepper. Bake for 35-40 minutes or until the internal temperature reaches 165°F.
Let chicken rest for 5 minutes, then cube or shred.
Reduce oven temperature to 350°F. Spray a 9x13-inch baking dish with cooking spray.

For the Filling

n a large bowl, add chicken, softened cream cheese, and green chilis; mix until well combined.
Warm 4 tortillas at a time in the microwave for 20 seconds.
Spoon the chicken mixture into the middle of the warmed tortillas, about (½-⅔ cup) into each shell.
Tightly roll up the tortilla, leaving the ends open. Place them side-by-side (1 layer) into the greased pan (seam side down) and set aside

Enchilada Sauce

In a large pan, melt the butter over medium-low heat. Add onion and cook until soft and translucent (about 1-2 minutes).
Turn heat to low, and add cream of chicken soup and sour cream; mix until smooth.
Stir in Monterey Jack cheese; mix until combined, and the cheese is melted.

Assemble

Evenly pour and spread the sauce over the enchiladas. Sprinkle the top with 1 cup Monterey Jack cheese (more if you like it extra cheesy).
Bake for 25-30 minutes or until the cheese is melted and the sauce is hot and bubbly.
Garnish with chopped cilantro and serve with desired toppings. Serve while hot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 462mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 23g

White Chicken Enchiladas