White Chicken Enchiladas

Why You’ll Love This Recipe

What I love most about this recipe is how it balances richness and flavor without feeling too heavy. The Greek yogurt (or sour cream) adds tang and creaminess to the sauce, while green chiles bring a mild heat that keeps things interesting. These enchiladas are perfect for weeknights, meal prep, or even casual entertaining because they come together quickly and bake up beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons butter

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup plain Greek yogurt or sour cream

• 1 (4-ounce) can mild diced green chilies

• 1 tablespoon lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 3 cups cooked shredded rotisserie chicken

• 3 cups shredded Monterey Jack cheese, divided

• 8 to 10 flour tortillas (8-inch size)

• 2 green onions, sliced

• Chopped cilantro, for garnish

• Chopped avocado, for garnish

Directions

1. I start by preheating the oven to 350°F and lightly spraying the bottom of a 9×13-inch baking dish.

2. In a large skillet, I melt the butter over medium heat and sauté the chopped onion for about 5 minutes, stirring occasionally, until tender. Then I stir in the garlic and cook for another minute.

3. I sprinkle the flour over the onion mixture and stir until it’s fully absorbed. Then I slowly pour in the chicken broth, stirring constantly, and cook until the sauce thickens—about 3 to 5 minutes.

4. Once thickened, I remove the skillet from heat and stir in the Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and pepper.

5. I spoon about 1/2 cup of the sauce into the bottom of the prepared baking dish to create a base.

6. In a separate bowl, I mix the shredded chicken with 2 1/2 cups of the cheese, then add about half of the prepared sauce and stir until everything is combined.

7. I lay out each tortilla, fill it with the chicken mixture, and roll it up tightly. I place the rolled tortillas seam-side down in the baking dish.

8. Once all the enchiladas are arranged, I pour the remaining sauce evenly over the top and sprinkle with the remaining 1/2 cup of cheese.

9. I cover the pan with foil and bake for 25 minutes. Then I remove the foil and bake uncovered for another 5 minutes until the cheese is fully melted and bubbly.

10. Just before serving, I top the enchiladas with sliced green onions, chopped cilantro, and avocado for a fresh finish.

Servings and timing

This recipe makes 6 servings and comes together in about 45 minutes total—15 to 20 minutes for prep and 25 minutes in the oven. It’s ideal for weeknight dinners or when I need a reliable, comforting dish for a gathering.

Variations

Sometimes I add sautéed spinach, black beans, or corn to the filling for extra color and texture. For a spicier version, I swap the mild green chiles for hot ones or add a dash of cayenne to the sauce. If I’m out of flour tortillas, I’ve also made this recipe with corn tortillas for a more traditional twist—just warm them first so they roll without tearing.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I cover the enchiladas with foil and warm them in a 350°F oven for about 15 minutes. They can also be microwaved in short bursts, though the oven gives the best texture. I don’t recommend freezing these once assembled, as the dairy in the sauce can separate.

FAQs

Can I make this recipe ahead of time?

Yes, I often assemble the enchiladas a few hours ahead or even the night before. I keep them covered in the fridge and bake just before serving.

Can I use cooked chicken breast instead of rotisserie?

Absolutely. Any cooked, shredded chicken works here—I’ve used poached or roasted breasts when I had them on hand.

What’s the best cheese for this recipe?

Monterey Jack melts beautifully and has a mild flavor that pairs well with the creamy sauce, but I’ve also used pepper jack for an extra kick.

Can I use corn tortillas?

Yes, but I warm them first so they’re pliable and don’t crack when rolling. Corn tortillas give a slightly different texture but still taste great.

How can I make this dish gluten-free?

To make it gluten-free, I use gluten-free flour for the roux and swap the flour tortillas for gluten-free ones. I always double-check that my chicken broth and other ingredients are gluten-free too.

Conclusion

White Chicken Enchiladas are one of my go-to comfort meals because they’re rich, creamy, and full of flavor without being too heavy. The combination of tender chicken, cheesy filling, and the tangy green chile sauce wrapped in warm tortillas is truly satisfying. Whether I’m cooking for family or entertaining guests, this dish always gets rave reviews—and it’s just as delicious the next day.

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