Creamy White Sauce Chicken Enchiladas (Cozy & Satisfying!)

Name: Favorite Homemade White Chicken Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tablespoon extra virgin olive oil; 1 sweet onion, diced small; 1 green bell pepper, diced small; 1 4-ounce can diced green chiles; 2 cups chicken, chopped; 3 tablespoons butter; 1/4 cup flour (unbleached all purpose is great here); 1 teaspoon coriander; 3/4 teaspoon salt; 2 cups chicken broth; 1 cup whole milk Greek yogurt, room temperature; 2 cups Monterey Jack cheese, shredded; 12 6-inch corn tortillas

Jump to Recipe·Print Recipe·5 from 3 reviews

These white chicken enchiladas are made with an ultra-creamy, cheesy white enchilada sauce made with Greek yogurt swapped in for sour cream! They're easy to make (with a gluten free options provided), ultra-cozy and flavorful.

Two healthy white chicken enchiladas on dark gray plate with cilantro sprinkled on side.

Winter is the time for comfort food, and this white chicken enchiladas recipe will keep you cozy and nourished! Growing up, my mom made a version of these white enchiladas for my brother's birthday every single year. They quickly became our most popular birthday dinner request, and now my other brother and dad request them too! Some would say we love white chicken enchiladas...

Now I'm excited to share with you my version, inspired by my mom's perfected recipe. It has a few swaps, but maintains the same creamy, cheesy comfort food vibe.

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Key Ingredients & Notes
Step-by-Step Instructions
White Chicken Enchilada FAQs
Related Recipes
📖 Recipe

Key Ingredients & Notes

Ingredients needed for healthy white sauce enchiladas.

Enchilada Filling: Our enchilada filling will include the veggies and chicken. I highly recommend using a rotisserie chicken from the store as a shortcut, but any leftover chicken will do. If you're cooking chicken for this recipe specifically, chicken thighs are the way to go. They're so juicy and much harder to overcook.
White enchilada sauce: The sauce is where we'll add the full fat Greek yogurt, but sour cream also works well here. Coriander is the seasoning that MAKES this recipe, so please don't skip it!
Tortillas: Lastly, I love the flavor of corn tortillas for these enchiladas. It helps if you warm in the microwave slightly so they don't crack as easily. The La Tortilla Factory corn tortillas are not gluten free, but they are SO pliable. I love them for these enchiladas! Flour tortillas also work.

Red sauce next? If you're interested in a veggie enchiladas recipe with red sauce, check out my veggie and bean skillet enchiladas with sweet potato! Bonus: It's all done in one skillet-no tortilla rolling necessary!

Step-by-Step Instructions

Diced green bell pepper and onion being sautéed with bamboo spoon.

Step 1: Preheat your oven to 350 degrees. Heat some olive oil in a medium-sized skillet over medium heat, and sauté the onions and green bell peppers until soft and translucent, adding a pinch of salt as they soften.

Sautéed pepper and onion, chicken pieces, and green chiles in clear glass bowl.

Step 2: Remove from heat and add to a bowl along with the chicken and canned diced green chiles. Set aside while you make the white enchilada sauce.

Flour, coriander, and salt mixture added to melted butter to make the white enchilada sauce base.

Step 3: Whisk together flour, coriander, and salt in a small bowl. Using the same skillet as before, heat butter over medium heat until melted. Add the flour mixture right into the butter as you constantly whisk the two together.

Chicken broth added to white sauce base.

Step 4: Immediately add broth, whisking constantly until smooth. Bring sauce to a boil, then reduce to a simmer until the sauce is thickened and bubbly, about 5-6 more minutes. Congrats, you've made a roux!

Thick and creamy white enchilada sauce in skillet.

Step 5: With heat over medium, add cheese and yogurt to the pan and whisk it together. Constantly whisk until you get a smooth white sauce! Stir a half cup of the white enchilada sauce into the chicken mixture to make your enchilada filling.

White ceramic baking dish with white enchilada sauce spread in an even layer across the bottom.

Step 6: Add another ½-3/4 cup of sauce into the bottom of a rectangular baking dish -- enough to cover the bottom in a thin, even layer. If using two baking dishes, layer the other dish as well.

Corn tortilla with scoop of chicken enchilada filling.

White enchiladas in baking dish with sauce and shredded cheese on top, before going into oven.

Step 7: Scoop a heaping ¼ cup of the chicken enchilada mixture into the center of each tortilla. Roll up tortillas and place it in the baking dish, repeating for each tortilla, placing them snuggly next to each other into the baking dish.

Step 8: Cover all tortillas with remaining cheese and sauce. Bake at 350 degrees for 25 minutes or until cheese is bubbly. Top with fresh cilantro before serving!

Healthy white chicken enchiladas fully baked in baking dish, topped with cilantro.

Baking Dish Sizes & Notes: This recipe makes 12 enchiladas, which for me usually takes one 3-quart baking dish (about 9x13 inches) and one 2-quart baking dish (about 8x8 inches).

Hint: Using room temperature Greek yogurt helps it to blend seamlessly into the sauce. If you don't have time for your yogurt to come to room temperature, leaving it out for 30 minutes before getting started will help!

Two white chicken enchiladas on a plate with a fork.

White Chicken Enchilada FAQs

What should I serve with white chicken enchiladas?

Mexican rice an easy and delicious side for these enchiladas! Chips, salsa, loaded guacamole, and pico de gallo are some of our other favorite sides for this recipe. Even a simple side salad would be a good complement!

Can these enchiladas be made gluten free?

Yes! Using gluten free corn tortillas (most are) and gluten free flour in the white sauce make these enchiladas gluten free.

Can I make these enchiladas ahead?

Yes! To make ahead, do not preheat your oven, and prepare the white chicken enchiladas through Step 4 (below). Cover tightly and store in the fridge until you're ready to bake the enchiladas. When ready, take the enchiladas out of the fridge and let them sit on the counter at room temperature while you preheat your oven to 350 degrees. Bake at 350 for 25 minutes or until cheese bubbles.

How do I store leftover enchiladas?

Store leftover enchiladas in airtight (preferably glass) containers in the fridge for up to five days. To reheat, bake at 350 degrees until heated through, or reheat in a skillet on the stove. In a pinch, the microwave will work, but oven and stovetop methods revive the texture a bit bitter. To freeze, store cooked and fully cooled enchiladas in an airtight glass container in the freezer for up to three months. When you're ready to eat them again, thaw the enchiladas in the fridge for a few hours, then reheat on the stovetop or in a 350-degree oven.

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Did you make these white sauce enchiladas? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!