White chicken enchiladas are a Tex-Mex casserole of tortillas filled with shredded chicken and green chilies, then smothered in a rich, from-scratch cheese sauce made with butter, flour, and broth. They bake until golden and bubbly, delivering creamy comfort in every bite.
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Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a large pan over medium-high heat.
Sear the chicken on both sides until golden brown.
Add 2 cups of chicken broth to the pan, bring to a simmer, cover, and cook until the chicken is fully cooked through.
While the chicken cooks, start the sauce. In a separate saucepan, melt the butter over medium heat.
Whisk in the flour to create a roux, then add 1 tbsp of taco seasoning and whisk to combine. Cook for about a minute.
Slowly pour in 2 cups of chicken broth while whisking continuously to prevent lumps.
Bring the sauce to a simmer and let it thicken. Then, add the sour cream and 1 cup of shredded cheese.
Whisk until the cheese is melted and the sauce is smooth and creamy. Remove from heat.
Once the chicken is cooked, remove it from the pan and shred it using two forks.
In a large bowl, combine the shredded chicken, softened cream cheese, 1 tbsp taco seasoning, diced green chiles, and 1 cup of shredded cheese.
Mix with a hand mixer or by hand until well combined.
Spoon the chicken filling onto the center of each tortilla, roll it up tightly, and place it seam-side down in a baking dish.
Pour the prepared cheese sauce evenly over the enchiladas.
Sprinkle the remaining shredded cheese on top.
Bake at 400°F for about 20 minutes, or until bubbly and lightly browned.
Let rest for a few minutes before serving.
Refrigerate covered for up to 4 days; reheat covered at 325°F until warmed through. Freeze unbaked enchiladas up to 3 months; thaw overnight and bake as directed.
9×13 inch baking dish · whisk · large skillet or saucepan
Yes. Assemble the enchiladas in the baking dish, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.
White enchiladas use a creamy cheese or sour cream sauce, while red enchiladas are topped with a tomato-based chili sauce. Both are delicious; white versions are richer and milder.
Yes. Use about 3 cups shredded rotisserie chicken to replace the 1 lb of cooked chicken breasts, saving prep time.
Bake until the cheese sauce is bubbly around the edges and the top is golden, usually 25–35 minutes at 350°F. The filling should be hot throughout.
Yes. Freeze the assembled, unbaked enchiladas in a covered dish for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
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