My flavorful white chicken enchiladas recipe is one my family loves and a most-shared one among friends. I think you and yours will love it, too!

This flavorful dish combines tender chicken, gooey cheese, and a creamy sauce, all wrapped in a warm tortilla.

White chicken enchiladas have their roots in the rich culinary history of Mexican cuisine. Trivia tip: The term “enchilada” comes from the Spanish word “enchilar,” which means “to add chile.”

Over time, various regions in Mexico and beyond have developed their own unique enchilada styles featuring different ingredients and flavors. White chicken enchiladas are a popular variation that uses a creamy white sauce instead of the traditional red or green enchilada sauces, which is a good option for folks who like a milder flavor profile.

What to serve with these easy chicken enchiladas with white sauce

You’ve got plenty of options when it comes to planning a meal around these tasty enchiladas.

For appetizers, serve chips and salsa, guacamole, hot corn dip, the best white queso dip or loaded cowboy queso.

Add a refreshing element to the main dish with a side of sliced avocado, pickled red onions, or fresh pico de gallo. Toppings that go well are sour cream, a sprinkle of fresh cilantro and a squeeze of lime for brightness.

Serve them alongside a fresh and zesty salad, such as a mixed green salad or a Southwestern corn salad, to balance the richness of the enchiladas.

Some other sides that go perfectly with these creamy enchiladas include refried beans and my cilantro-lime rice or Mexican rice, to soak up the delicious sauce.

Complement the enchiladas with a cold, refreshing beverage, such as horchata, agua fresca, or a light Mexican beer.

For dessert, I like bright fruity flavors with Mexican dishes. I recommend my old-fashioned strawberry layered cake or no-bake frozen lemonade pie.

Kitchen equipment needed

9 x 13 Baking dish or pan
Mixing bowl
Medium saucepan

Ingredients needed to make white chicken enchiladas

Below are all of the ingredients that come together to create this rich and comforting dish:

Shredded Cooked Chicken: Provides the main protein source, offering a tender and juicy texture. If you do not have time to bake chicken breasts, you can use a rotisserie chicken.
Monterey Jack Cheese: The shredded cheese adds a mild, creamy flavor and gooey texture that complements the white sauce perfectly. For a little more spice, try pepper jack cheese.
Cumin: Offers a warm, earthy note to the enchilada filling. In a pinch, you can substitute taco seasoning if you have it on hand. While cumin is the primary ingredient in taco seasoning, you’re going to get a lot of other flavors, too.
Salt and Pepper: Enhances the overall taste and brings out the flavors of the other ingredients.
Flour Tortillas: Serve as the soft, pliable base for the enchiladas, holding the filling and sauce together.
Butter: Creates a rich and creamy base for the white sauce.
All-Purpose Flour: Thickens the white sauce, ensuring it coats the enchiladas evenly.
Chicken Broth: Adds savory depth and flavor to the white sauce.
Sour Cream: Contributes to the creamy texture of both the filling and the sauce.
Diced Green Chiles: Provide a mild heat and zesty flavor to the enchiladas.

Frequently asked questions about white chicken enchiladas

Below are some common questions and answers about making this dish. If you have a question I haven’t covered, drop it in the comments section. I will reply as soon as I can!

How are you meant to eat enchiladas?

Enchiladas are typically eaten with a fork and knife. Cut into them gently, ensuring you get a bit of tortilla, filling, and sauce in each bite.

Will enchiladas get soggy if made ahead of time?

To prevent sogginess, assemble the enchiladas but keep the sauce separate until you’re ready to bake. Add the sauce just before baking to maintain the best texture.

How do you keep enchiladas from getting hard on the bottom?

To keep the bottom of the enchiladas soft, make sure there’s enough sauce covering the bottom of the baking dish before adding the enchiladas. You can also cover the dish with foil for the first 20 minutes of baking to trap moisture.

What is the best way to store enchilada leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. While you can store these in an airtight container in the freezer and thaw them before baking, this is a dish that’s best fresh.

Can I use corn tortillas instead of flour tortillas for white chicken enchiladas?

Yes, you can use corn tortillas in white chicken enchiladas. However, keep in mind that they may be more prone to breaking or tearing when rolled. To prevent this, you can lightly fry the corn tortillas in oil or warm them up before filling and rolling them.

Can I use a rotisserie chicken for the shredded chicken in this recipe?

Using rotisserie chicken is a convenient and time-saving option for making white chicken enchiladas. Simply shred the meat from the rotisserie chicken and use it in the recipe as directed.

Can I make white chicken enchiladas ahead of time and bake them later?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator until you’re ready to bake. Cover the baking dish with plastic wrap or aluminum foil before refrigerating. Add the sauce just before baking for the best results.

When you’re ready to bake, remove the covering and follow the recipe’s baking instructions, adding a few extra minutes if needed to ensure the enchiladas are heated through.

Is it possible to make a gluten-free version of white chicken enchiladas?

Yes, you can make a gluten-free version by using gluten-free tortillas and ensuring that the other ingredients, such as chicken broth and spices, are also gluten-free. As always, double-check labels to confirm that all ingredients are safe for those with gluten sensitivities or celiac disease.

More Grandma-approved recipes

If you enjoyed this recipe for white chicken enchiladas, take a look at some of these other delicious recipes:

Have you tried this recipe for white chicken enchiladas? I’d love to hear what you think in the comments below!