Name: White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 2 cups shredded Monterey Jack cheese, divided; 8 flour tortillas (8-inch); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Chopped fresh cilantro for garnish (optional)

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White Chicken Enchiladas are the kind of cozy, crowd-pleasing comfort food that you’ll want to make over and over again. Creamy, cheesy, and full of tender chicken, these enchiladas bring together the perfect balance of mild green chiles, melty Monterey Jack cheese, and a luscious homemade white sauce. Every bite is a delicious blend of soft tortillas and savory filling, making it a favorite for both weeknights and special get-togethers. Whether you’re new to Tex-Mex cooking or consider yourself a seasoned pro, this version guarantees big flavor with minimal fuss.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of White Chicken Enchiladas lies in a simple roster of pantry staples and fridge essentials working in harmony. Each ingredient brings something special, from creaminess and spice to hearty texture and gooey golden cheese.

Cooked shredded chicken: Rotisserie or leftover chicken works perfectly for tender, flavorful filling.
Monterey Jack cheese (divided): This cheese melts beautifully for both the filling and topping, giving that irresistible stretchy texture.
Flour tortillas (8-inch): Soft flour tortillas wrap everything up into perfect parcels that stay tender as they bake.
Butter: Forms the base of the creamy sauce, adding a touch of richness.
All-purpose flour: Whisked into the butter for a quick roux, this thickens the sauce.
Chicken broth: Creates a savory backbone for the sauce and keeps things from getting too heavy.
Sour cream: Brings tang and creaminess, making the white sauce truly luscious.
Diced green chiles (4-ounce can): Gives a gentle heat and a pop of Southwest flavor without overwhelming the dish.
Garlic powder: Adds a subtle aromatic lift to the sauce.
Onion powder: Enhances the overall savory flavor profile without having to chop onions.
Salt and pepper: Essential for seasoning—taste as you go!
Chopped fresh cilantro (optional): A sprinkle on top offers freshness and color as a final flourish.

How to Make White Chicken Enchiladas

Step 1: Prepare the Filling

In a large mixing bowl, gently combine your cooked shredded chicken with 1 cup of the Monterey Jack cheese. This classic duo forms the heart of each enchilada, ensuring every bite is savory, comforting, and just a little bit indulgent. Don’t be afraid to use rotisserie chicken for extra flavor or add a pinch of your favorite spice blend here for a twist.

Step 2: Assemble the Enchiladas

Spoon the chicken and cheese mixture evenly into the center of each flour tortilla. Roll them up snugly to keep all the goodness inside, then place each one seam-side down into a greased 9×13-inch baking dish. This step helps the filling stay moist and ensures the tortillas soak up the delicious sauce to come.

Step 3: Make the Creamy White Sauce

In a medium saucepan over medium heat, melt the butter until it’s bubbly. Whisk in the flour, stirring constantly for about a minute to create a smooth, golden roux—this is what thickens your sauce and provides depth of flavor. Gradually pour in the chicken broth, whisking the whole time until the sauce becomes thick and silky, about 5 minutes. Take it off the heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed—the sauce should be creamy and just a little zippy from the chiles.

Step 4: Assemble and Top the Enchiladas

Pour your warm white sauce generously and evenly over the rolled enchiladas, making sure every inch gets coated. Sprinkle the reserved 1 cup of Monterey Jack cheese over the top for that show-stopping, bubbly finish. This final layer seals in moisture and brings all the flavors together as everything bakes.

Step 5: Bake to Golden Perfection

Slide the baking dish into a preheated 375°F (190°C) oven, and bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted. If you crave a little extra golden crust, switch the oven to broil for a final 2-3 minutes—just keep an eye out so it doesn’t over-brown. Once done, let the White Chicken Enchiladas rest for a few minutes before garnishing for the prettiest presentation.

How to Serve White Chicken Enchiladas

Garnishes

Garnishing your White Chicken Enchiladas elevates them from weeknight fare to something truly memorable. A generous scattering of freshly chopped cilantro provides bright, herbal notes and a splash of color. If you like, add thin-sliced green onions, diced avocado, or a squeeze of fresh lime for a tangy, refreshing lift with every bite.

Side Dishes

Serve White Chicken Enchiladas alongside classic Mexican rice and refried beans for the ultimate Tex-Mex spread. For something lighter, a crisp green salad tossed in lime vinaigrette or a tangy slaw with cabbage and radish makes a perfect pairing, cutting through the richness and balancing the meal.

Creative Ways to Present

For special occasions, portion each enchilada onto individual plates and drizzle extra sauce over the top, finishing with a cluster of your favorite garnishes. For family style, bring the whole baking dish to the table bubbling and golden—letting everyone dig in together makes it feel festive. You can even slice the enchiladas into smaller pieces and serve as appetizers or party bites.

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chicken Enchiladas tightly covered in the refrigerator for up to 3 days. The flavors settle and meld beautifully overnight, making leftovers almost as satisfying as the fresh dish. Keep them in the original baking dish or transfer to an airtight container.

Freezing

This recipe is ideal for prepping ahead! Assemble the enchiladas and sauce (but hold off on the final cheese topping), then wrap tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator, sprinkle on the cheese, and bake as directed. It’s the ultimate answer to “what’s for dinner?” on busy nights.

Reheating

To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. For a crispier top, uncover for the final few minutes. Individual portions can also be microwaved for a quick fix—just cover with a damp paper towel to keep them from drying out.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas provide a supple texture, corn tortillas bring a delicious earthy flavor and slightly firmer bite. Just be sure to warm corn tortillas before rolling to prevent cracking.

Are White Chicken Enchiladas spicy?

These enchiladas are mild and family-friendly thanks to the Monterey Jack cheese and green chiles, which add subtle heat without overwhelming the dish. For a spicier kick, use pepper jack cheese or stir in a splash of hot sauce.

What kind of chicken is best for White Chicken Enchiladas?

Any cooked, shredded chicken works beautifully here, from leftover roast chicken to store-bought rotisserie or even poached chicken breasts. Using tender, juicy chicken ensures every bite is satisfying.

Can I make this dish gluten-free?

Yes, you can swap the flour tortillas for certified gluten-free tortillas and use a gluten-free flour blend for the roux. Always double-check that your chicken broth and other packaged ingredients are gluten-free as well.

How can I bulk up the filling?

Feel free to add extras like sautéed onions, baby spinach, or even black beans to the chicken and cheese mixture. These additions add both nutrition and texture, making the enchiladas extra hearty.

Final Thoughts

There’s just something special about gathering around a bubbling pan of White Chicken Enchiladas, their creamy sauce and melty cheese guaranteed to make everyone smile. If you haven’t tried this recipe yet, now is the time—your family and friends will be asking for it again and again!

White Chicken Enchiladas Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

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Description

These White Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. Filled with a cheesy chicken mixture and topped with a rich sour cream sauce, they are baked to perfection for a delicious and satisfying meal.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8-inch)

For the Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: Combine shredded chicken with 1 cup of Monterey Jack cheese. Spoon mixture onto tortillas, roll up, and place in a baking dish.
Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add chicken broth. Stir in sour cream, green chiles, and seasonings.
Assemble and Bake: Pour sauce over enchiladas, top with cheese, and bake for 20-25 minutes. Optionally, broil to brown the top. Garnish with cilantro before serving.