White Chicken Enchiladas make a meal the whole family loves. This simple white chicken enchiladas recipe works great as a make-ahead meal, too!

White Chicken Enchiladas Recipe from addapinch.com

This stuff. Oh my goodness gracious, y’all. It is seriously heaven on a plate. Thankfully, it is fairly easy to whip together for a quick-fix supper that has a meal on the table that your family will surely devour. You all know how much I love chicken enchiladas that I’ve shared with you previously, even their enchilada casserole cousin is a favorite. But this creamy, cheesy, and oh so comforting white version of chicken enchiladas is beyond words.

You can make it as spicy as you like, but generally I’ve found that white chicken enchilada recipes are on the milder side. Or at least all that I’ve eaten have been. If you like yours a bit spicier, then by all means, I recommend adding in diced jalapenos with your green chilis in the sauce.

White Chicken Enchiladas Recipe from addapinch.com

For the chicken, I usually cook a large batch of chicken breasts and chicken thighs so that I have it on hand throughout the week to make supper a whole lot easier. I just cook it as normal, then allow it to cool and store it in an airtight container. Then, when I need it, I can just grab however much chicken I need to use in a recipe. However, you can also use a rotisserie chicken that you pick up from your grocer’s deli. Those things are lifesavers, too!

White Chicken Enchiladas Recipe from addapinch.com


Here’s my White Chicken Enchiladas Recipe. I hope you enjoy them as much as we do!

White Chicken Enchiladas Recipe

White Chicken Enchiladas make a meal the whole family loves. This simple white chicken enchiladas recipe works great as a make-ahead meal, too!
5 from 3 votes

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Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


  • 8 8-inch tortillas
  • 3 skinless boneless chicken breasts or thighs shredded
  • 2 cups shredded Monterey Jack cheese
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock or broth or chicken broth
  • 1 cup Greek yogurt or sour cream
  • 1 (4-ounce) can diced green chilies with liquid
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper or black pepper if you prefer


  • Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • Melt butter in a medium saucepan. Whisk in flour and cook until lightly browned, about 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Remove from heat and stir in yogurt or sour cream, and chilies, including the liquid, cumin, salt and pepper. Pour the sauce over enchiladas and top with remaining cheese.
  • Place in preheated oven and bake 25 minutes. Remove from oven and serve.
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Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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21 Comments Leave a comment or review

  1. Hi Robyn!

    I’m a little late to the party, but all your recipes look awesome! I noticed you said it makes a great make ahead meal. Do you cook the enchiladas and then freeze or do you freeze prior to baking? Is it the same as the answer for making a day ahead except freezer? Thanks for all the recipes!


  2. Hey! These are sooo good! Can you freeze the filling alone or do you freeze these made? And if so, do I freeze them uncooked?

    1. Joyce, I would follow the steps through pouring the sauce over the enchiladas, cool, then wrap airtight and freeze up to 3 months. When you get ready to bake, let thaw in the refrigerator, top with cheese, and bake according to recipe instructions. Hope this helps.

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