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Creamy White Chicken Enchiladas

Creamy White Enchiladas are everything you love about typical chicken enchiladas except taken up about 10 notches by doubling the cheese and adding an easy, homemade creamy white sauce with sour cream, butter, green chilis, and oodles of flavor.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 5 servings
Calories: 676 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 cups shredded chicken see note
  • 1 cup Green enchilada sauce
  • 1 cup shredded Mozzarella cheese
  • ½ cup shredded pepper jack cheese
  • 10 8-inch flour tortillas
for the sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 ½ cups chicken broth
  • ⅔ cup sour cream
  • 4 ounces diced green chiles
  • 1 cup shredded mozzarella or 1/2 mozzarella + 1/2 pepper jack
  • 1 ½ teaspoons salt or to taste
  • 1-2 cups Shredded cheese for topping mozzarella, pepper jack, or Mexican blend all work great

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees and grease a 9x13 inch pan.
Prepare the sauce
    Cup of Yum
  1. Melt butter in a large skillet over medium heat.
  2. Stir in flour for 1 minute.
  3. Gradually whisk in chicken broth until completely incorporated and smooth.
  4. Stir in sour cream, green chiles, cheese, and salt until smooth and creamy. Remove from heat.
Assemble the enchiladas
  1. Spread half of the white sauce in the bottom of your prepared pan.
  2. In a medium bowl stir together chicken, green enchilada sauce, 1 cup mozzarella cheese, and 1/2 cup pepper jack cheese.
  3. Spoon mixture into the middle of the tortillas, roll tightly, and plate seam-side down in the pan, side-by-side, repeating until you've use up all of the tortillas and filling.
  4. Top enchiladas with remaining white sauce and remaining cheeses.
Cook the enchiladas
  1. Tent the pan with a large piece (or two pieces as needed) of foil so that the foil is not resting directly on top of the enchiladas. (If it is resting on the cheese, the cheese will stick to the foil and be pulled off when you remove the foil!)
  2. Bake for 30-40 minutes until cheese is completely melted and bubbly. I like to broil mine for 1-2 minutes at the end, completely optional.
  3. Add any desired toppings (fresh cilantro, avocado, onions) and serve.

Notes

  • Serving size: Makes 10 enchiladas, serving size assumes two enchiladas per person. 
  • For the shredded chicken: rotisserie chicken works great, OR you can prepare your own. I love to make mine in the instant pot or slow cooker. In your slow cooker or pressure cooker, combine 2 boneless skinless chicken breasts, one cup of water or chicken broth, 1 teaspoon each ground cumin, chili powder, and garlic powder. Cover and pressure cook for 6 minutes followed by a quick release OR slow cooker on high for 2 hours or low for 4 hours. Shred chicken and proceed with recipe as written. 
  • Spice it up: add 1 teaspoon crushed red pepper flakes to the sauce for a little kick! 

Nutrition Information

Calories 676kcal (34%) Carbohydrates 43g (14%) Protein 46g (92%) Fat 35g (54%) Saturated Fat 17g (85%) Cholesterol 143mg (48%) Sodium 2624mg (109%) Potassium 519mg (15%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1130IU (23%) Vitamin C 17mg (19%) Calcium 557mg (56%) Iron 4mg (22%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 676

% Daily Value*

Calories 676kcal 34%
Carbohydrates 43g 14%
Protein 46g 92%
Fat 35g 54%
Saturated Fat 17g 85%
Cholesterol 143mg 48%
Sodium 2624mg 109%
Potassium 519mg 11%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1130IU 23%
Vitamin C 17mg 19%
Calcium 557mg 56%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.