These Baked White Chicken Enchiladas with Homemade Sauce are the “order extra chips” level of comforting, but made right at home. Think tender chicken, melty cheese, soft tortillas, and a creamy white enchilada sauce that’s savory, a little tangy, and totally weeknight-friendly.
The best part: everything bakes together in one cozy casserole-style pan situation, so you get big flavor without babysitting the stove all night.
Why You’ll Love This
They’re creamy without being heavy, packed with protein, and the homemade white sauce is fast (no canned soup required) but tastes like you really did something. Plus, it’s easy to prep ahead and bake when you’re ready.
Ingredients
- 2 1/2 cups cooked shredded chicken (rotisserie is perfect)
- 8 to 10 flour tortillas (8-inch “taco size”)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded mozzarella or mild cheddar (optional but extra melty), divided
- 1 (4 oz) can diced green chiles, drained
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
- For the homemade white enchilada sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temp helps)
- 1/2 cup plain Greek yogurt (or use more sour cream)
- 1 tsp chili powder (mild)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp fresh lime juice
How to Make It
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Make the filling: In a large bowl, mix shredded chicken, green chiles, onion, garlic, cumin, salt, pepper, cilantro (if using), and about half of the shredded cheeses. Stir until everything’s evenly combined.
- Start the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (it should look like a smooth paste).
- Whisk in the broth: Pour in chicken broth slowly while whisking to avoid lumps. Simmer 2–3 minutes until slightly thickened, like a pourable gravy.
- Make it creamy (no curdling drama): Remove the pan from heat. Let it cool for 2 minutes, then whisk in sour cream and Greek yogurt until smooth. Stir in chili powder, garlic powder, onion powder, and lime juice. Taste and add salt if needed.
- Assemble: Spoon about 1/2 cup of sauce into the bottom of the baking dish and spread it around. Fill each tortilla with a generous scoop of chicken mixture, roll up, and place seam-side down in the dish.
- Top: Pour the remaining sauce over the enchiladas, making sure the edges get some love so they don’t dry out. Sprinkle the rest of the cheese over the top.
- Bake: Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden on top.
- Rest, then serve: Let the pan sit for 10 minutes so the sauce sets up. Serve with cilantro, extra lime wedges, and whatever toppings you’re feeling.
Tips for the Best Results
- Warm your tortillas first: 15–20 seconds in the microwave (wrapped in a damp paper towel) makes rolling way easier and prevents splitting.
- Don’t boil the sauce after adding dairy: Take it off the heat before stirring in sour cream/yogurt to keep it smooth and creamy.
- Season in layers: Taste the sauce before it goes on. Chicken broth salt levels vary a lot.
- Shred your own cheese if you can: Pre-shredded cheese has anti-caking agents, which can make the melt slightly less dreamy.
- Cover first, uncover later: Foil helps everything heat through without drying out; the last uncovered bake gets that bubbly top.
- Let it rest: Ten minutes sounds dramatic, but it keeps the enchiladas from sliding apart when you plate them.
Variations
- Spicy version: Add sliced jalapeños to the filling, swap in pepper jack, or add a pinch of cayenne to the sauce.
- Green sauce vibe: Stir 1/2 cup salsa verde into the white sauce for a tangy, slightly brighter flavor.
- Extra veggie: Add sautéed bell peppers, corn, or baby spinach (wilted and squeezed dry) to the filling.
- Lower dairy option: Use all Greek yogurt instead of sour cream, and choose part-skim cheese (it’ll be a bit less rich but still tasty).
- Gluten-free: Use corn tortillas and swap the flour for a 1:1 gluten-free flour blend in the sauce.
Storage & Reheating
Store leftovers tightly covered in the fridge for up to 4 days. Reheat individual portions in the microwave (covered) in 60–90 second bursts, or reheat the whole pan at 350°F for about 15–20 minutes until hot. The sauce thickens as it chills, so a tiny splash of broth on top before reheating keeps things creamy.
FAQ
Can I make these white chicken enchiladas ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate up to 24 hours. For best texture, store the sauce separately and pour it on right before baking (or at least wait to add the final cheese topping). Add 5–10 minutes to the covered bake time if baking straight from the fridge.
What’s the best chicken to use?
Rotisserie chicken is the easiest and stays super tender. You can also use baked or poached chicken breasts, or shredded thighs for extra richness. Just make sure the chicken is well-seasoned (a pinch of salt goes a long way).
How do I keep flour tortillas from getting soggy?
Use a light layer of sauce on the bottom (just enough to prevent sticking), then pour the rest on top right before baking. Also, don’t overfill the tortillas, and let the dish rest after baking so the sauce sets instead of sloshing.
Can I freeze baked white chicken enchiladas?
You can, but creamy sauces can slightly change texture after freezing. For best results, freeze assembled enchiladas without the sauce, tightly wrapped, up to 2 months. Thaw overnight in the fridge, add freshly made sauce and cheese, then bake as directed.
My white enchilada sauce turned grainy—what happened?
Usually it’s heat-related. If the sauce is too hot when you add sour cream/yogurt, it can separate. Remove the pan from heat, let it cool briefly, and whisk dairy in gently. Using room-temperature sour cream also helps.