Easy White Chicken Enchiladas (Creamy and Family-Friendly!)
Last Updated on May 6, 2026 by Allison Lancaster
If your family loves Mexican food, these easy white chicken enchiladas are about to become a weeknight staple. Creamy, cheesy, and totally crowd-pleasing, this recipe comes together with just a handful of simple ingredients you probably already have on hand. Whether it’s a regular Tuesday or you’re feeding a crowd, these white chicken enchiladas hit the spot every single time. Grammy (my mom!) has made this recipe for years, and I can tell you firsthand: nobody ever leaves the table hungry.
Why You’ll Love This White Chicken Enchilada Recipe
- Ready in under an hour (even faster with rotisserie chicken!)
- Lighter than traditional enchiladas thanks to a Greek yogurt swap
- Freezer-friendly — make a double batch for busy nights ahead
- Kid-approved and family-tested for years in Grammy’s kitchen
What Are White Chicken Enchiladas?
White chicken enchiladas are different from your classic red sauce version. Instead of tomato-based enchilada sauce, these are smothered in a rich, creamy white sauce made from chicken broth, butter, flour, and either Greek yogurt or sour cream. The result is silky, cheesy, and absolutely delicious. This version is lightened up just a touch, making it perfect for a regular weeknight dinner without any of the guilt.
Skinny White Chicken Enchiladas (Lightened-Up Version)
One of the things Grammy always loved about this recipe is that it’s a little healthier than the traditional version without sacrificing any of the flavor. Here are a few easy swaps she uses:
- Low-carb tortillas instead of regular flour tortillas
- Low-fat Mexican cheese blend to cut down on fat while keeping all that cheesy goodness
- Plain Greek yogurt in place of sour cream for extra protein and creaminess
- Chicken breasts instead of thighs for a leaner protein
These small swaps make a big difference, and honestly, nobody at the table will even notice. I’ve served this to my pickiest eaters and they always ask for seconds!
Ingredients for Creamy White Chicken Enchiladas
- 2 cooked, shredded chicken breasts
- 7-8 soft 10-inch flour tortillas
- 2 cups chicken broth
- 3 cups Mexican blend shredded cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup plain Greek yogurt or sour cream
Tip: Want even more flavor? Add a can of diced green chiles, a splash of hot sauce, pinto beans, or black beans to the chicken mixture before rolling. It’s an easy way to customize the heat and heartiness to your family’s taste.
How to Make Easy White Chicken Enchiladas
Making these creamy chicken enchiladas from scratch is easier than you think. Here’s exactly how Grammy does it:
Step 1: Cook and shred the chicken.
Place chicken breasts in the slow cooker, cover with chicken broth, and cook on low for 6 to 8 hours. Once done, shred the chicken with two forks. (Grammy’s secret? Use a stand mixer for a super-fast shred. It’s a total game changer!)
Step 2: Make the creamy white sauce.
Leave the broth right in the slow cooker. Add butter and flour, stirring slowly to combine. Add 1 cup of shredded cheese and the Greek yogurt or sour cream. Keep the slow cooker on low and stir until the cheese is fully melted and the sauce is smooth and creamy.
Step 3: Combine the chicken and sauce.
Add the shredded chicken back into the slow cooker and stir everything together until the chicken is fully coated in that dreamy white sauce.
Step 4: Assemble the enchiladas.
Spray a 9×13 baking dish with non-stick spray. Lay out your tortillas and spoon a generous line of the chicken mixture down the center of each one. Roll them up tightly and place them seam side down in the dish.
Step 5: Top and bake.
Ladle any remaining sauce and chicken over the top of the rolled enchiladas. Sprinkle the rest of the shredded cheese over everything. Bake at 350 degrees for 5 to 10 minutes, just until the cheese is melted and bubbly. Serve hot and enjoy!
Can I Use Rotisserie Chicken?
Absolutely! Rotisserie chicken is one of Grammy’s favorite shortcuts for this recipe. If you forgot to thaw chicken in the morning (we’ve all been there!) or just had one of those days, swing by the deli on your way home and grab a pre-shredded rotisserie chicken. It works perfectly and saves so much time. This is one of those recipes where the “cheater” method tastes just as good as the long way around.
What to Serve with White Chicken Enchiladas
These creamy chicken enchiladas are a hearty, filling meal all on their own. But if you want to round out the dinner table, here are some great side ideas:
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Spanish rice
- A simple green side salad
- Corn on the cob or roasted corn
- Avocado slices or guacamole
- Homemade Doritos for a fun, crunchy side the kids will love
Leftovers and Storage
Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 to 5 days. They reheat beautifully in the microwave or oven. Honestly, they taste even better the next day after all those flavors have had a chance to meld together.
Can I Freeze White Chicken Enchiladas?
Yes! This recipe freezes wonderfully, and Grammy always recommends making a double batch: eat one pan for dinner and freeze the second one for later. Here’s how to do it properly:
- Assemble the enchiladas in an aluminum baking pan
- Do NOT bake before freezing
- Wrap tightly with aluminum foil
- When ready to eat, bake straight from frozen at 350 degrees for 45 minutes
It’s the perfect freezer meal for busy weeknights, postpartum meal prep, or whenever you just need a comforting dinner without all the effort. If you’re looking for more easy slow cooker dinner recipes, that sausage potato soup is another family favorite worth adding to your rotation.
Can I Use Corn Tortillas Instead?
Yes! If your family prefers corn tortillas, or that’s just what you have on hand, they work great here. Just be sure to warm them up first so they don’t crack when you roll them. Wrap a stack in a damp paper towel and microwave for 30 seconds to 1 minute before filling and rolling.
Tips and Variations
- Add green chiles: A 4-ounce can of diced green chiles stirred into the sauce adds mild heat and loads of flavor.
- Make it spicy: Add a dash of hot sauce, red pepper flakes, or diced jalapeños.
- Bulk it up: Stir in black beans, corn, or pinto beans for extra texture and nutrition.
- Use leftover chicken: Any cooked chicken works here — rotisserie, baked, grilled, or slow cooker.
- Make it a casserole: Short on time? Skip the rolling and layer everything flat in the pan for an easy enchilada casserole. For another crowd-pleasing option, check out this cheesy taco casserole too!
Frequently Asked Questions
What is the difference between white chicken enchiladas and regular enchiladas?
Regular enchiladas are typically made with a red, tomato-based sauce, while white chicken enchiladas use a creamy white sauce made from chicken broth, butter, cheese, and sour cream or Greek yogurt. White enchiladas tend to be milder, creamier, and a little more kid-friendly — which is exactly why my family loves them!
Can I make white chicken enchiladas ahead of time?
Yes! Assemble the enchiladas up to 24 hours in advance and store them covered in the refrigerator. When you’re ready to eat, bake at 350 degrees until heated through and the cheese is bubbly. This makes them ideal for meal prep or when you’re hosting guests.
What is the best cheese for chicken enchiladas?
A Mexican cheese blend is perfect here because it melts beautifully and has great flavor. Monterey Jack is also a wonderful choice. For extra richness, add a handful of sharp cheddar on top before baking.
Can I make white chicken enchiladas without sour cream?
Absolutely. Plain Greek yogurt is a perfect one-to-one substitute for sour cream in this recipe. It gives the sauce the same creamy texture with a little extra protein. You can also blend cream cheese with a splash of chicken broth for an ultra-rich version.
How do I keep my enchiladas from getting soggy?
The key is not to over-sauce before baking. Ladle just enough sauce to coat the tops of the rolled tortillas, and bake only until the cheese is melted and bubbly (5 to 10 minutes). Serving them right away also helps keep the tortillas from sitting in sauce too long.
Easy White Chicken Enchiladas (Creamy and Family-Friendly!)
These easy white chicken enchiladas are creamy, cheesy, and on the table in under an hour. A lightened-up family favorite your crew will request every week!
Ingredients
- 2 cooked shredded chicken breasts
- 7-8 soft 10 inch flour tortillas
- 2 C. Chicken broth
- 3 C. Mexican blend shredded cheese
- 2 Tbs. plain flour
- 2 Tbs. butter
- 1 C. Greek low fat yogurt or sour cream
Instructions
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Cook chicken covered with water in slow cooker 6-8 hrs. on low
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Shred Chicken (I use my stand mixer for this, so much easier!)
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Leave broth in slow cooker, add butter and flour, slowly stirring.
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Add 1 Cup of the shredded cheese and the yogurt or sour cream, stir to combine. Leave slow cooker on low and cook until cheese is melted.
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Add in shredded chicken and stir.
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Place a row of the mixture on one side of the tortilla, roll up & place seam side down in a greased 9 x 13″ glass baking dish. Continue with the roll-ups to fill the pan.
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Ladle the remaining sauce and chicken mixture over the roll-ups.
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Top with shredded cheese
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Cover with the remaining shredded cheese & bake at 350 for 5-10 minutes or until the cheese is melted & sauce is hot & bubbly.
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Serve and enjoy!
About the Author: “Grammy” or Debra is mom to two children, Allison and Chris and “Grammy” to Levi. She was born and raised on a farm in East Tennessee and cannot wait to move back to the area. She shares some of her favorite ‘tried and true’ recipes, passed down from generation to generation; stories about life on the farm and life as a mom and “Grammy” and more!
