Chuck Norris’ White Enchiladas are the kind of rich, creamy comfort food recipe that instantly becomes a family favorite. Filled with shredded chicken, green chiles, Monterey Jack cheese, and wrapped in soft flour tortillas, these enchiladas are baked in a velvety sour cream sauce until bubbly and golden.
They’re cozy, cheesy, and perfect for weeknight dinners, potlucks, or game-day gatherings.
Why Everyone Will Love This Recipe
These creamy white chicken enchiladas are pure comfort food.
- Creamy homemade white sauce
- Loaded with tender chicken and cheese
- Mild, family-friendly flavor
- Easy to make ahead
- Perfect freezer-friendly dinner
If you love cheesy Tex-Mex casseroles, this recipe absolutely delivers.
What Are White Enchiladas?
Unlike traditional enchiladas made with red enchilada sauce, White Enchiladas use a creamy sauce typically made from butter, flour, broth, sour cream, and green chiles. The result is milder, richer, and extra comforting.
This version combines shredded chicken with Monterey Jack cheese and green chiles for a creamy filling that pairs perfectly with the smooth white sauce.
Cooking Tips
- Warm the tortillas slightly before rolling to prevent cracking.
- Use rotisserie chicken for an easy shortcut.
- Don’t boil the sour cream sauce once added to avoid curdling.
- Shred your own cheese for smoother melting.
- Let the enchiladas rest briefly before serving so the sauce thickens slightly.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, though flour tortillas create a softer, creamier texture.
What chicken works best?
Rotisserie chicken or leftover cooked chicken breasts work perfectly.
Are white enchiladas spicy?
They’re usually mild, but you can add jalapeños or hot green chiles for more heat.
Can I make enchiladas ahead of time?
Absolutely. Assemble them ahead and refrigerate before baking.
What cheese works best?
Monterey Jack melts beautifully, but Pepper Jack adds extra flavor and spice.
How to Store
Store leftover enchiladas covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F until hot and bubbly.
How to Freeze
Assemble the enchiladas and freeze before baking for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup sour cream1 can diced green chiles
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
For the White Sauce:
- 3 tbsps butter
- 3 tbsps all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chiles
Optional Toppings:
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
- Extra shredded cheese
How to Make Chuck Norris' White Chicken Enchiladas
- In a large bowl, combine the shredded chicken, sour cream, green chiles, garlic powder, salt, pepper, and 1 cup of Monterey Jack cheese.
- Spoon the chicken mixture evenly into the tortillas. Roll tightly and place seam-side down in a greased baking dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Slowly whisk in the chicken broth until smooth and thickened.
- Remove from heat and stir in the sour cream and green chiles.
- Pour the white sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
- Bake at 350°F for 25–30 minutes, until hot and bubbly.
- Top with cilantro, jalapeños, or diced tomatoes if desired. Serve warm.
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