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This is the BEST White Chicken Enchiladas Recipe! Better than most restaurants!
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5 from 1 vote

White Chicken Enchiladas

Using a rotisserie chicken helps make these White Chicken Enchiladas easy to make. Most of my friends say these are better than any they have had out, and I agree! Make these as spicy or as tame as you prefer.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Chicken, Entree
Cuisine: Mexican
Keyword: Enchiladas white sauce, Homemade Enchiladas, WHite CHicken Enchiladas
Servings: 6
Calories: 807kcal


  • Sauce
  • 3 TBS butter
  • 3 TBS flour
  • 3 1/4 cups chicken stock
  • 1 4 oz can green chilies
  • 1/2 cup salsa verde I like spicy for this
  • 1 1/2 cups sour cream
  • 1/2 teaspoon paprika
  • 2 cups shredded Monterrey Jack or Pepper Jack cheese
  • Salt & pepper
  • Filling
  • 1 large Vidalia onion chopped small
  • 1-2 Jalapenos chopped small (see notes)
  • 4 oz can green chilies
  • 1/2 cup salsa verde
  • 4 cups shredded chicken
  • 3/4 cup chicken stock
  • 1 teaspoon Paprika
  • Salt & pepper
  • 3/4 cup heavy cream
  • Assembly
  • 2 cups shredded Monterey Jack or Pepperjack cheese
  • Tortillas I use 7-8 large flour tortillas


  • In a medium pot, melt butter, add flour and whisk until combined. Slowly pour in chicken stock, whisking while you do.
  • Add a can (4oz) of chilies, salsa verde, sour cream, paprika and cheese and whisk until smooth.
  • Taste and add pepper and if necessary add some salt.
  • Set aside.
  • Heat 2 TBS grapeseed or olive oil in a medium pot, add onions and jalapeno and saute for 2 minutes.
  • Add chicken, a small 4 oz can of green chilies, salsa verde, stock, and paprika. Stir to combine.
  • Add cream, salt, and pepper and cayenne if you choose).
  • Heat until mixture begins to bubble, set aside.
  • Add a small amount of sauce to the bottom of your baking dish. (preheat oven to 375 degrees)
  • Fill each tortilla with a couple of big spoonfuls of the mixture, sprinkle shredded cheese over top and roll up.Place in baking dish and repeat until all mixture is used up.
  • Spoon sauce over top the enchiladas and bake for 20 minutes.
  • Remove from oven, sprinkle with cheese and return to the oven until cheese is melted.
  • Sprinkle with parsley, cilantro and/or scallions and serve.


Make this as spicy as you like using extra jalapenos (and their seeds if you wish). You can also add cayenne pepper to both the filling and the sauce.
I use a spicy salsa verde for this (Mrs. Renfro's is my fav)
Add extra cheese inside the tortillas as well as on top of the dish if you like. No rules, make this as you wish!


Serving: 6servings | Calories: 807kcal | Carbohydrates: 18g | Protein: 49g | Fat: 60g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 1250mg | Potassium: 712mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1946IU | Vitamin C: 23mg | Calcium: 683mg | Iron: 3mg