Miley This white chicken enchiladas recipe is warming, nourishing, and delicious. It’s packed with tender chicken, savory tortillas, and melty, rich cheese. Fresh salsa verde and sour cream fill it with creamy flavor, and a handful of cilantro adds a bright, green kick.
It’s not just my best enchilada recipe, it’s one of my best dinners, period. It’s been a staple in my rotation for years. Easy to make with pantry ingredients, it’s the perfect comforting meal for a winter weeknight (save any leftovers for lunch the next day!). I hope you love these white chicken enchiladas as much as I do.
Why You’ll Love This Recipe
Creamy comfort: The sauce turns silky and rich without feeling heavy.
Simple steps: Each part comes together easily with everyday ingredients.
Family friendly: Mild flavors make this a hit with kids and adults alike.
Great for leftovers: The enchiladas taste just as good the next day.
Flexible filling: Shredded chicken works perfectly and saves time.
Ingredients
For the Enchilada Filling:
- 2 chicken breasts, cooked and shredded
- 6 medium flour tortillas
- 1 cup mozzarella cheese, shredded
- 2 tablespoons parsley, chopped
For the White Enchilada Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup green enchilada sauce
- 4 ounces green chiles
- ¾ cup sour cream
- 1 cup mozzarella cheese, shredded
Step-by-Step Instructions
1. Prepare the Chicken
Start with cooked chicken that you have already shredded into small pieces. Rotisserie chicken works great, or you can boil or bake chicken breasts until fully cooked. Shredding the chicken finely helps it spread evenly inside the tortillas, so every bite feels balanced and tender. Set the chicken aside while you work on the sauce.
2. Make the Roux
Place a saucepan over medium heat and melt the butter completely. Once the butter looks glossy, sprinkle in the flour and stir right away. Keep stirring for about one minute until the mixture looks smooth and lightly bubbly. This step builds the base for a creamy sauce without lumps.
3. Build the Sauce
Slowly pour the chicken broth into the saucepan while stirring constantly. The sauce will start thin, then gradually thicken as it heats. Add the green enchilada sauce and green chiles next. Stir well so everything blends together. Let it cook for a few minutes until the sauce looks smooth and slightly thickened.
4. Finish the Creamy Sauce
Lower the heat and gently stir in the sour cream. Keep stirring until the sauce turns creamy and uniform. Add the shredded mozzarella cheese and continue stirring until the cheese melts fully. The sauce should look rich and silky at this point. Remove it from heat so it does not overcook.
5. Assemble the Enchiladas
Preheat your oven to 375°F. Spread a thin layer of sauce on the bottom of a baking dish. Lay out the tortillas and fill each one with shredded chicken, a sprinkle of cheese, and a bit of parsley. Roll them up snugly and place them seam side down in the dish.
6. Add the Sauce
Pour the remaining white sauce evenly over the rolled tortillas. Use a spoon to spread it into all the corners so every enchilada gets coated. Sprinkle extra mozzarella cheese on top for a bubbly finish once baked.
7. Bake Until Bubbly
Place the dish in the oven and bake for about 25 to 30 minutes. The sauce should bubble gently and the cheese on top should melt and lightly brown. Let the enchiladas rest for a few minutes before serving so the sauce settles nicely.
Tips & Variations
- Add a little more sour cream if you love a softer sauce.
- Adjust the green chiles based on heat preference.
- Monterey Jack works well in place of mozzarella.
- Assemble the dish earlier and bake when ready.
- Sprinkle parsley on top just before serving for color.
Serving Suggestions
White Chicken Enchiladas pair beautifully with simple sides. Serve them with Mexican rice, seasoned black beans, or a crisp green salad to balance the creamy sauce. A spoon of salsa or pico de gallo on the side adds freshness without changing the dish too much.
When I make these for friends, I like setting out toppings like extra sour cream, chopped parsley, or sliced avocado. Everyone can dress up their plate just the way they like, and the meal feels relaxed and inviting.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, but warm them first so they roll without breaking.
Can I freeze these enchiladas
Yes, assemble them fully, cover tightly, and freeze before baking.
How do I reheat leftovers?
Warm them in the oven covered with foil or microwave gently.
Can I use leftover chicken?
Absolutely. Leftover roasted or grilled chicken works perfectly.
Is this recipe spicy?
The flavor stays mild, but you can add heat if desired.
Final Thoughts
White Chicken Enchiladas bring comfort, ease, and flavor together in one simple dish. The creamy sauce, soft tortillas, and tender chicken make every bite feel satisfying without being complicated. It is the kind of recipe that works for busy nights but still feels thoughtful and homemade.
White Chicken Enchiladas
Ingredients
For the Enchilada Filling:
- 2 chicken breasts cooked and shredded
- 6 medium flour tortillas
- 1 cup mozzarella cheese shredded
- 2 tablespoons parsley chopped
- For the White Enchilada Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup green enchilada sauce
- 4 ounces green chiles
- ¾ cup sour cream
- 1 cup mozzarella cheese shredded
Instructions
- Prepare the Chicken: Start with cooked chicken that you have already shredded into small pieces. Rotisserie chicken works great, or you can boil or bake chicken breasts until fully cooked. Shredding the chicken finely helps it spread evenly inside the tortillas, so every bite feels balanced and tender. Set the chicken aside while you work on the sauce.
- Make the Roux: Place a saucepan over medium heat and melt the butter completely. Once the butter looks glossy, sprinkle in the flour and stir right away. Keep stirring for about one minute until the mixture looks smooth and lightly bubbly. This step builds the base for a creamy sauce without lumps.
- Build the Sauce: Slowly pour the chicken broth into the saucepan while stirring constantly. The sauce will start thin, then gradually thicken as it heats. Add the green enchilada sauce and green chiles next. Stir well so everything blends together. Let it cook for a few minutes until the sauce looks smooth and slightly thickened.
- Finish the Creamy Sauce: Lower the heat and gently stir in the sour cream. Keep stirring until the sauce turns creamy and uniform. Add the shredded mozzarella cheese and continue stirring until the cheese melts fully. The sauce should look rich and silky at this point. Remove it from heat so it does not overcook.
- Assemble the Enchiladas: Preheat your oven to 375°F. Spread a thin layer of sauce on the bottom of a baking dish. Lay out the tortillas and fill each one with shredded chicken, a sprinkle of cheese, and a bit of parsley. Roll them up snugly and place them seam side down in the dish.
- Add the Sauce: Pour the remaining white sauce evenly over the rolled tortillas. Use a spoon to spread it into all the corners so every enchilada gets coated. Sprinkle extra mozzarella cheese on top for a bubbly finish once baked.
- Bake Until Bubbly: Place the dish in the oven and bake for about 25 to 30 minutes. The sauce should bubble gently and the cheese on top should melt and lightly brown. Let the enchiladas rest for a few minutes before serving so the sauce settles nicely.
