Go Back
+ servings

White Chicken Enchiladas

Cheesy, saucy, white sauce enchiladas that will become a family favorite.
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 12 enchiladas
Calories 312kcal
Author Dina


Enchilada filling

  • 3 Tbsp unsalted butter
  • 1/2 white onion chopped
  • 1 garlic clove minced
  • 2 cups rotisserie chicken shredded
  • 1 cup corn
  • 2 Tbsp mild green chilies, diced
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Monterey Jack cheese divided
  • 12 small flour tortillas

White enchilada sauce

  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1 garlic clove pressed
  • 2 cups low sodium chicken stock
  • 1 cup sour cream
  • Pinch of salt
  • Pinch of black pepper


  • Melt 3 tbsp butter in a skillet. Over medium heat, sauté the chopped onion and minced garlic for about 5 minutes.
  • To the skillet, add shredded chicken, corn, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix to combine.
  • Add 1 1/2 cup shredded Monterey Jack and mix once more.
  • In a sauce pan, melt 3 tbsp butter and thoroughly mix in 3 tbsp flour. Stir for about 1 minute over medium heat. Then quickly stir in 1 grated garlic clove.
  • Slowly pour in the chicken stock as you stir it into the butter and flour mixture. Then bring it to a simmer for 4-5 minutes or until it begins to thicken slightly. 
  • Add the sour cream to the sauce and continue to stir until the sour cream is well incorporated.
  • Then stir in the salt and black pepper.
  • Spread a thin layer of the white sauce onto the bottom of a 9 x 13 inch baking dish.
  • Pour 3/4 cup of the sauce into the chicken filling mixture. Mix well.
  • Scoop about 1/4 cup of the chicken filling into each flour tortilla. Roll them up and place them tightly next to eat other into the baking dish.
  • Pour the remaining white sauce over the rolled up enchiladas, and top with the remaining 1/2 cup Monterey Jack cheese.
  • Cover with foil and bake at 370 degrees Fahrenheit on the middle rack for 40-45 minutes or until bubbly. Then remove the foil and bake until the top is golden brown.


  • Use a rotisserie chicken- This saves a lot of time because it is already cooked and seasoned.
  • Thoroughly mix the flour and butter- Make sure there are no clumps of flour in the saucepan while making the sauce. The roux of butter and flour is the flavor base for your white sauce.
  • Cover then uncover the dish- Cover the White Chicken Enchiladas first to allow heat to steam inside and fully cook them, then remove the foil so the direct heat will brown the cheese.
  • Divide and store- If you have a smaller family and don't need this many enchiladas, then you can divide the recipe into 2 smaller baking dishes. Bake one and freeze the other.


Serving: 1enchilada | Calories: 312kcal | Carbohydrates: 21g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 534mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 1.7mg | Calcium: 201mg | Iron: 1.6mg