White chicken enchiladas are the creamy cousin of the classic. No red sauce. Just silky, cheesy white sauce. Shredded chicken. Corn tortillas. Baked until bubbly. 30 minutes. Family-approved. Make extra.
Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
Make Chicken Filling
In a bowl, mix shredded chicken, cream cheese, green chilies, and ½ cup shredded cheese.
Make White Sauce
Melt butter in a saucepan over medium heat. Whisk in flour. Cook 1 minute. Gradually whisk in broth, milk, sour cream, garlic powder, salt, and pepper. Simmer until thickened (3-4 minutes).
Assemble
Spread ½ cup sauce on the bottom of the baking dish.
Fill tortillas with chicken mixture, roll, and place seam-side down in the dish.
Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
Bake
Bake 20-25 minutes until bubbly and golden. Garnish with cilantro or green onions.
Serve
Serve hot. Creamy, cheesy, red sauce-free perfection.
Summary
Prep Time: 15 min | Bake Time: 25 min | Total: 40 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Reheat in oven at 350°F for 10-15 minutes or microwave. Not freezer-friendly (sauce may separate). Great for meal prep — assemble ahead and bake fresh.
