White Chicken Enchiladas

Need a quick and impressive meal for the upcoming holidays? White Chicken Enchiladas are simple to put together, versatile, and smell so amazing while baking! Try some different variations of this basic recipe or try making them in your crock pot for an easy Sunday meal! This is sure to become a family favorite.

White Chicken Enchiladas

2-1/2 cups cooked chicken, shredded or cubed

2 cups chicken broth

12 tortillas

1 onion, diced

3 small cans of diced green chilies

1 teaspoon paprika

1/2 cup heavy cream

2 Tablespoons butter

2 Tablespoons flour

1 cup sour cream

2-1/2 cups cheese, grated (Monterrey Jack is best)


If you have leftover chicken or turkey, you can use it to get a good head start on this recipe. If not, cover some chicken breasts in water and simmer on the stove top until cooked through. Cool and shred, and be sure you save the liquid to use as chicken broth!

Saute your onions in a little bit of oil until they start to turn clear. Add your shredded chicken, half of the green chilies and the paprika. Add ½ cup of chicken broth and the heavy cream and stir until the mixture begins to bubble. Taste and add a little bit of salt or pepper if necessary. Take off the heat and set aside.

In another skillet, melt your butter with the flour. Whisk together and slowly pour in the remaining 1 ½ cups chicken broth. Allow to cook until it starts to thicken. Add the other half of the chilies, the sour cream, and turn the heat on low. Add 1 ½ cups of cheese and stir until it melts. Check seasoning and add salt, pepper, or paprika as needed.

You are now ready to assemble your enchiladas! Prepare a 9 x 13 greased baking dish. Divide the chicken between the 12 tortillas, roll up and place seam side down in the dish. Pour the cheese sauce over the top, add extra cheese if you’d like, and bake at 350 degrees for 30 minutes, or until bubbly and browning at the edges.

Serve with rice, beans, fresh cilantro, or salsa.


Some variations: Try adding sundried tomatoes, roasted peppers, jalapenos, corn, beans, or mushrooms in with the chicken mixture. Try using corn or flour tortillas to see which your family prefers. The possibilities are endless!


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