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Easy White Chicken Enchiladas


"This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!"
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40 m servings 625 cals
Serving size has been adjusted!
Original recipe yields 6 servings (6 enchiladas)


  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1588 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
  2. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
  3. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

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Read all reviews 118
  1. 150 Ratings

Most helpful positive review

It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, s...

Most helpful critical review

I'm sorry, but my hubs and I didn't care for this at all. :( Your recipe definitely earns points for being easy to throw together, but is barely worth 2 stars tastewise. The queso was off-puttin...

Most helpful
Most positive
Least positive

It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, s...

Oh man. I just made this recipe as a gift for my brother, who doesn't cook, and my mother, who just started radiation treatment for breast cancer and is too tired to cook. I doubled it and sampl...

We really liked this - with a few tweaks it could be perfect! Next time I'll try adding jalapenos or chiles as we thought it could use just a little more kick.

These were fabulous and SUPER easy! I made my own white cheese sauce because I did not have any jarred sauce on hand, and it was still delicious. I also put some re-fried beans in the same bak...

This recipe was very good., I put some spanish rice with black beans on the bottom of the pan ,then placed the Enchiladas on top. The mix was great!

Ridiculous. The only enchilada I would use the word "decadent" to describe. I used a 9x13" pan though, and stuffed 6 very fat enchiladas in it. As an added toping, I spread some remaining fillin...

Love it!!! used the queso suggested, and it was fabulous. Uses low fat/no fat sour cream/cream cheese/tortillas and it still tasted great. Will make again & again.

I have made these several times. The first time as written and way too bland. After that I add 1/2 package of taco seasoning mix and that totally changes and adds a lot of flavor. I sautee the...

These are great!! They are oh so yummy!! I did change the salsa to enchillada sauce which turned out great!! If i could rate this 10 stars, I would!