Creamy White Chicken Stacked Enchiladas are layers of tortillas, seasoned shredded chicken, cheese, and a creamy green chili sauce. An easy, crowd-pleasing dinner!

Why Stacked Enchiladas ?

Stacked enchiladas are the perfect easy weeknight meal. No rolling is necessary, just layer the ingredients and bake for a delicious family-friendly dinner.

This recipe for stacked enchiladas features seasoned shredded chicken with cheese and a creamy sour cream green chili sauce. Layered lasagna style with tortillas. This has been my go-to dinner recipe lately! A kid-friendly recipe, but totally customizable if you like spicy food. Add in some hot green chilis, add cayenne pepper to season the chicken, and top with hot sauce and jalapenos.

Ingredients for Chicken Stacked Enchiladas

White Sauce Ingredients for Creamy Chicken Enchiladas

stacked enchilada white sauce ingredients

How to Make Easy Stacked Enchiladas

In a large bowl, mix chicken, shredded cheese, chili powder, cumin, salt, and pepper. Set aside.
In a medium saucepan over medium heat, melt butter. Stir in garlic, cook until fragrant. Whisk in flour, let it cook and thicken (about 1 minute). Whisking the entire time. Add chicken broth, whisk until smooth. Reduce heat to low. Stir in sour cream and green chilis.
Layer the bottom of the baking dish with two tortillas (either 2 whole or 1 whole and 2 halves on each side). Sprinkle half of the chicken mixture evenly over the tortillas. Drizzle one cup of creamy sauce over the top. Repeat with tortillas, chicken mixture, and one cup of sauce. Finish with a layer of tortillas then pour the remaining sauce over top. Sprinkle with 2 cups of cheese.
Bake 20 minutes then switch to broil for approximately 2 minutes or until the cheese is bubbly and golden. Slice and add desired toppings.

What can I Serve with White Chicken Enchiladas?

Lettuce Salad
Mango and Quinoa Salad
Refried beans
Spanish rice
Corn or Mexican street corn salad
Chips with salsa, guac, or queso

FAQ’s

Can I Make This Recipe Gluten-Free?

You can easily make this recipe gluten-free by using gluten-free tortillas and gluten-free flour.

Can I use Corn Tortillas Instead of Flour Tortillas?

I prefer flour tortillas for this recipe, but you can use corn tortillas if desired. Stacked enchiladas are perfect for corn tortillas as they rip easily and you don’t have to roll them.

Can I use Another Sauce Besides White Sauce?

If you want to cut back on the dairy or want a different sauce, you can use salsa verde or red enchilada sauce.

What Kind of Chicken Should I use for White Chicken Enchiladas?

I used rotisserie chicken for this recipe but you can use any kind of shredded chicken. Mexican Shredded Chicken made in the Instant Pot for a flavorful chicken recipe. You can also boil or bake chicken then shred. Alternatively, you could use Barbacoa Beef or Ground beef.

Can I Make Stacked Enchiladas Ahead of Time?

Creamy stacked enchiladas do make a great freezer meal! To make this easy enchilada bake ahead, assemble the enchiladas but leave off the white sauce and remaining cheese layer. Store separately to prevent the tortillas from getting soggy. Cook the white enchilada sauce, let cool completely then store in a Ziploc bag as well as the shredded cheese in a separate bag. Store in the freezer for up to 3 months.

Once you are ready to enjoy, thaw the bake, sauce, and cheese in the refrigerator until completely thawed. Pour the sauce then cheese over top. Bake as directed.

How to Store Chicken Enchiladas

Store leftovers in an airtight container in the refrigerator for 4-5 days. You can freeze leftovers if desired for up to 3 months.

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More Delicious Dinner Recipes

Creamy White Chicken Stacked Enchiladas

Layers of tortillas, seasoned shredded chicken, cheese, and a creamy green chili sauce. An easy, crowd-pleasing dinner!

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: creamy chicken enchiladas, enchiladas, stacked enchiladas

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Equipment

8 by 13 baking dish
large bowl
medium saucepan

Ingredients

6 taco sized flour tortilla approximately 8 inch tortillas
4 cups shredded cooked chicken I used rotisserie chicken
4 cups shredded monterey jack cheese divided
¾ tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp pepper

Creamy White Enchilada Sauce

3 tbsp butter
2 tsp garlic minced
3 tbsp all-purpose flour
1½ cup chicken broth, reduced sodium
1 cup sour cream
1 4 ounce can diced green chilis

Toppings- diced tomatoes, jalapenos, cilantro

Instructions

Preheat oven to 350°F.
Spray the baking dish with nonstick cooking spray.
In a large bowl, mix chicken, shredded cheese, chili powder, cumin, salt, and pepper. Set aside.
In a medium saucepan over medium heat, melt butter. Stir in garlic, cook until fragrant. Whisk in flour, let it cook and thicken (about 1 minute). Whisking the entire time.
Slowly add the chicken broth and whisk until smooth.
Reduce heat to low. Stir in the sour cream and green chilis.
Layer the baking dish with two whole tortillas (or 1 whole and 2 halves on each side if it covers more surface). Sprinkle half of the chicken mixture evenly over the tortillas. Drizzle one cup of creamy sauce over the top. Repeat with tortillas, chicken mixture, and one cup of sauce. Finish with a layer of tortillas then pour the remaining sauce over top. Sprinkle with 2 cups of cheese.
Bake 20 minutes then switch to broil for approximately 2 minutes or until the cheese is bubbly and golden.
Slice and add desired toppings. Serve.
Store leftovers in an airtight container in the refrigerator for 4-5 days.

Notes

Make-Ahead and Freeze: Assemble the enchiladas but leave off the white sauce and cheese layer on the top. Cook the white sauce and let it cool completely. Store enchiladas, the white enchilada sauce, and shredded cheese separately.