I still remember the first time I tried to make white chicken enchiladas.
The tortillas split like cheap paper.
The sauce was more glue than cream. And the chicken… the chicken tasted like it gave up on life halfway through cooking.
I was 26, trying to impress a date who swore they “loved Mexican food.” I had no clue what that even meant.
So I threw together something I saw in a magazine… and somehow made it both dry and soggy at the same time. Talented, I know.
But here’s the thing. Chicken doesn’t lie.
If you treat it well, it gives you everything…
…juicy pull-apart texture, golden edges that crunch just right, and flavor that actually holds up next to garlic, green chiles, and cheese. Treat it badly, and you get sadness wrapped in a soggy tortilla.
These days, I make this dish when I want something comforting without it feeling lazy.
When I want to hear someone say, “Wait… you made this?” with real surprise in their voice.
This version didn’t come from a blog. It came from years of testing, a few burnt pans, and one grandma who told me, “If the sauce is white and sad, it ain’t worth pouring.”
This is that version.
The one where the tortillas stay intact.
The chicken tastes like it belongs there.
And the sauce hugs every bite like it’s trying to say sorry for every bland casserole you’ve ever suffered through.
Let’s cook.
Ingredients You’ll Need (With Honest Notes)
Alright, let’s get into the guts of it.
You don’t need a truckload of stuff, but you do need the right stuff.
No shortcuts that make your enchiladas taste like cafeteria food.
Shredded Chicken — About 2 cups
You can use rotisserie if you’re in a rush, but I always roast my own.
It makes a world of difference.
I’ll show you how I do that in the steps below. Just avoid boiled chicken. It’s lifeless.
Flour Tortillas — 6 to 8 soft ones
I like them soft but sturdy. Don’t use the ones that tear just by looking at them.
No corn here, unless you’re going rogue.
Corn doesn’t hold the cream sauce right.
Shredded Monterey Jack — 2 cups
This cheese melts like it means it.
Mild, creamy, and not oily.
If you’re feeling wild, mix in a bit of sharp cheddar.
But don’t swap it entirely. You’ll lose the smoothness.
Butter — 2 tablespoons
Real butter.
Salted or unsalted, just don’t use margarine.
It ruins the base flavor of the sauce before it even starts.
All-Purpose Flour — 2 tablespoons
This thickens your sauce.
Just make sure you whisk it in fast, or you’ll end up with clumps that taste like raw dough.
Chicken Broth — 1 and 1/2 cups
Use low sodium if your chicken’s already seasoned. Otherwise, it gets salty fast. Homemade broth is amazing here, but boxed works just fine if it’s good quality.
Sour Cream — 1 cup
No yogurt. No fat-free nonsense. Real sour cream gives that creamy tang that balances the cheese and chile heat.
Diced Green Chiles — One 4-ounce can
Mild or hot, your call. I go for mild with a pinch of cayenne later if I want kick.
Don’t skip this.
It adds a depth you’ll miss if it’s not there.
Garlic Powder — 1 teaspoon
Or smash fresh garlic into the butter at the start. Either way, chicken and garlic are best friends. Don’t keep them apart.
Salt and Pepper — To taste
Start small and build.
The broth and cheese already carry salt.
Too much here ruins everything.
Let’s Cook: Step-by-Step Instructions
We’re keeping this hands-on and honest.
This isn’t a dump-and-go dish. It needs love, heat, and just enough mess to make it taste like something worth remembering.
Step 1: Roast the Chicken Like You Mean It
Forget boiling.
Boiled chicken tastes like paper towels.
You want flavor, you need the oven.
Preheat your oven to 400°F.
Take two chicken breasts or four boneless thighs, rub them with a little olive oil, sprinkle on salt, pepper, garlic powder, and roast them on a baking sheet for about 25 to 30 minutes.
Want extra depth?
Toss a few onion slices and a smashed garlic clove on the sheet too. It’s like cheat-code flavor.
Let the chicken rest when it’s done.
Always. Let. It. Rest.
Five minutes minimum.
Then shred it using two forks, or your hands if you’re that kind of person. I won’t judge.
Step 2: The Secret to Juicy, Pull-Apart Meat
Now here’s what most people miss… don’t shred the chicken bone dry.
Drizzle two tablespoons of warm broth over the shredded meat, then cover with foil. It steams in its own comfort. It stays juicy.
That one step changes everything.
You can do this step ahead of time if you want.
Just keep the chicken covered until showtime.
Step 3: Sauce That’s More Than Just White
Time to make what I call the velvet blanket.
Grab a saucepan, medium heat. Melt two tablespoons of butter.
Once it’s fully melted, whisk in two tablespoons of flour fast. No delays, no scroll breaks. You need a smooth paste, not clumps.
Let that bubble gently for 60 seconds.
Then, while whisking, pour in 1 and 1/2 cups of chicken broth.
Do it in thirds. Whisk… pour… whisk again. This is your sauce base. Don’t rush it.
Let it thicken for a few minutes, then turn off the heat.
Stir in one cup of sour cream, your green chiles, and a little garlic powder. Now taste it.
Is it bland? Add a pinch of salt. Too thick?
A splash of milk. Too mild? A tiny pinch of cayenne.
This sauce should make you want to lick the spoon. If it doesn’t, fix it now.
Step 4: The Assembly Line That Saves Your Soul
You’re building the enchiladas now.
Pour a spoonful of that dreamy sauce into the bottom of your baking dish, just enough to coat it. Keeps the tortillas from sticking.
Then grab a tortilla, add a handful of chicken, sprinkle of cheese, and roll it tight.
Place it seam-side down in the dish.
Repeat until your dish is full or your soul is full. Whichever comes first.
Now pour the rest of your sauce all over those tortillas.
Every inch should be covered. Dry spots are criminal.
Then top it all with the rest of your Monterey Jack.
Be generous. Be bold. This isn’t the place to count calories.
Step 5: Bake Until Bubbly and Beautiful
Heat your oven to 375°F.
Bake the enchiladas for 20 to 25 minutes, uncovered.
When the cheese is melted and slightly golden and the sauce is bubbling around the edges, it’s ready.
If you like a little extra color on top, hit it with the broiler for the last 2 minutes.
Just don’t walk away… it can go from golden to “what is that smell” real fast.
Step 6: Let It Rest. Seriously
Once it’s out of the oven, don’t touch it for 10 minutes.
That’s not a suggestion.
That’s survival.
If you cut into it right away, it’ll fall apart and burn your mouth.
Let it set.
Let the sauce thicken.
Let the flavor settle into the folds.
Trust me… this wait is part of the recipe.
Serving Vibes + Real Life Pairings
There’s something deeply satisfying about pulling these hot, melty enchiladas out of the oven… but what you serve with them can take the whole thing to another level.
Let’s start with crunch
You don’t need anything fancy. Just a quick limey coleslaw with shredded cabbage, a splash of vinegar, and some chopped cilantro will do the trick.
Add a squeeze of lime and a little salt.
Boom. Done. It cuts through the richness like a knife.
If you’re not in a salad mood, no worries.
Toss some corn kernels in a pan with a little butter, chili powder, and a pinch of smoked paprika.
It caramelizes fast and tastes like summer.
Drinks? Let’s talk.
Cold Mexican beer.
That’s the first answer.
But if beer’s not your thing, a glass of sparkling lime water with a salted rim plays really well with the creamy heat from the enchiladas. It’s all about balance… your mouth gets relief without losing flavor.
What about leftovers?
Here’s a little secret.
These enchiladas are actually better the next day.
The sauce sets. The flavors marry.
Heat them in the oven, covered, at 350°F for about 15 minutes and they’re good as new.
If you’re into breakfast-for-dinner situations, cut them up, toss them in a skillet, crack an egg on top, and let it cook till the white sets.
You’re welcome.
Final Thoughts From a Chicken-Obsessed Cook
I’ve made a lot of chicken recipes over the years. Some simple. Some overcomplicated.
But this one… this one stays in rotation. Not because it’s trendy or clever.
But because it hits all the right notes.
The chicken is tender, the sauce is creamy without being heavy, and the whole thing feels like it came from a kitchen that gives a damn.
Not a cafeteria. Not a chain.
A real kitchen, where someone tasted the sauce three times before serving.
And here’s the truth. White chicken enchiladas get a bad rep.
People think “white sauce” means bland. But when you season your chicken right, when you treat that roux with care, when you balance the cream with just enough heat… it becomes something comforting, deep, and fully satisfying.
This isn’t just about filling a pan and calling it dinner.
It’s about building something with layers. Flavor. Texture. Heart.
So the next time you’re staring at a pack of chicken thinking, ugh, what now, come back to this one.
You won’t need to scroll Pinterest for hours.
You’ve got a winner right here.
Print
White Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2 to 4 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex, American Comfort
Description
Creamy, cheesy white chicken enchiladas made with tender roasted chicken, a tangy homemade sour cream sauce, and golden bubbly cheese. Pure comfort food that never feels boring. Simple ingredients, real flavor, and made for the home cook who’s over bland casseroles.
Ingredients
- 2 cups shredded cooked chicken (roasted, not boiled)
- 6 to 8 soft flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups chicken broth
- 1 cup full-fat sour cream
- 1 can (4 ounces) diced green chiles
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F. Rub raw chicken breasts or thighs with olive oil, salt, pepper, and garlic powder. Roast for 25 to 30 minutes until fully cooked. Let rest for 5 minutes, then shred. Drizzle with a little broth and cover with foil to keep moist.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in the chicken broth while whisking. Let it thicken, then turn off heat. Stir in sour cream, green chiles, garlic powder, and season with salt to taste.
Spoon a little sauce into the bottom of a baking dish. Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-side down. Pour the remaining sauce over the top, then cover with the rest of the cheese.
Bake at 375°F for 20 to 25 minutes until cheese is melted and sauce is bubbly. Broil for 1 to 2 minutes at the end if you want a golden top. Let rest for 10 minutes before serving.
Notes
- Don’t use corn tortillas. They’ll fall apart in the sauce.
- Rotisserie chicken works in a pinch, but roasted at home is worth it.
- Want extra heat? Add a pinch of cayenne to the sauce.
- These reheat beautifully and might taste even better the next day.
Nutrition
- Serving Size: 1 to 2 enchiladas (based on 4 servings)
- Calories: 470
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
