If you’re craving comfort food with a little zing and a whole lot of creamy cheesy goodness, White Chicken Enchiladas are about to become your go-to dish. These enchiladas wrap juicy, tender chicken and oozy Monterey Jack cheese inside a soft flour tortilla, draped in a luscious sour cream and green chile sauce. Every bite is rich but balanced, making it perfect for family dinners, friendly gatherings, or anytime you want a feel-good favorite with a deliciously mild kick. You’ll love how each simple ingredient comes together for a dinner that feels both special and incredibly easy to make.
Ingredients You’ll Need
It’s amazing how a few straightforward ingredients can create such an irresistible dish. Every single item plays a special role—whether it’s adding creaminess, bringing a hint of heat, or delivering that melty, cheesy pull we all adore. Here’s what you’ll need:
- Cooked shredded chicken: For ultimate ease, grab a rotisserie chicken or use up leftovers—extra flavor, zero hassle!
- Shredded Monterey Jack cheese: Melty and mild, this cheese holds everything together and provides that irresistible cheesy layer on top.
- Flour tortillas (8-inch): Soft and pliable, flour tortillas hold the filling perfectly and bake up beautifully in the sauce.
- Butter: Used for the roux, butter sets the stage for a silky sauce and deep flavor.
- All-purpose flour: This thickens your sauce, making it perfectly creamy and just the right clingy for the tortillas.
- Chicken broth: Adds savory depth and helps thin out the sauce while keeping it loaded with rich flavor.
- Sour cream: The star of the creamy sauce, giving it tanginess and a velvety finish that sets White Chicken Enchiladas apart.
- Diced green chilies (4-ounce can): These bring a gentle pop of heat and a slight smoky tang, every bit essential.
- Garlic powder: Infuses savory aroma without overpowering, for well-rounded flavor.
- Onion powder: Lends a subtle sweetness and depth to the cream sauce base.
- Salt and pepper: Let your taste buds call the shots for seasoning to perfection.
- Chopped cilantro or green onions (optional): Sprinkle these over the top for a fresh pop of color and flavor.
How to Make White Chicken Enchiladas
Step 1: Prep the Filling
In a mixing bowl, combine your shredded cooked chicken with one cup of Monterey Jack cheese. Mixing them together first ensures every roll gets that ideal ratio of savory chicken to gooey cheese, which is crucial for flavor and structure. Divide this mixture evenly among your flour tortillas, then roll each one up snugly—no need to overpack, just enough for a satisfying bite every time.
Step 2: Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish so your enchiladas won’t stick. Arrange the rolled tortillas seam-side down in the pan, nestling them close together so they stay plump and moist as they bake. The tighter the fit, the juicier your final dish—no dried-out tortillas here!
Step 3: Make the Creamy White Sauce
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk vigorously—let it bubble for about a minute to cook off the raw flour taste, forming a pale, fragrant roux. Slowly pour in the chicken broth, whisking constantly to avoid any lumps, and continue cooking until the sauce thickens, which usually takes just 3 to 5 minutes. Take your pan off the heat, and stir in the sour cream, green chilies, garlic powder, onion powder, plus salt and pepper, whisking until everything is smooth and well combined. That’s the creamy, dreamy magic!
Step 4: Bring It All Together
Pour the sauce evenly over your arranged enchiladas, letting it seep into every nook and cranny. Sprinkle the remaining 1/2 cup of Monterey Jack cheese across the top. The sauce will soak into the tortillas as it bakes, creating that super-satisfying creamy texture you expect from White Chicken Enchiladas.
Step 5: Bake to Golden Perfection
Bake the dish uncovered in your preheated 375°F oven for 20 to 25 minutes, or until it’s bubbling. For that irresistible golden-brown cheesy top (and a couple of slightly crispy edges), pop the enchiladas under the broiler for another 2 to 3 minutes—just keep an eye out so it doesn’t go too far. Let the pan rest about 5 minutes before garnishing and serving—this helps everything set up nicely for picture-perfect slices.
How to Serve White Chicken Enchiladas
Garnishes
Sprinkle plenty of chopped cilantro or green onions over the top just before serving. They’ll add fresh color and a pleasant herbal bite that cuts through the richness of the sauce. For extra zing, try a few slices of jalapeño or a squeeze of fresh lime—guests will love customizing their White Chicken Enchiladas at the table!
Side Dishes
Pair your enchiladas with classic sides like Mexican rice, smoky black beans, a crisp green salad, or even sweet grilled corn to round out the meal. Each side brings something different: a little crunch, a little sweetness, and loads of personality to complement the main dish. Don’t be afraid to mix and match—this is comfort food, after all!
Creative Ways to Present
White Chicken Enchiladas look gorgeous straight from the oven, but you can get creative with presentation for special occasions. Serve individual enchiladas in ramekins for a dinner party twist, top with colorful pico de gallo, or drizzle with extra sauce from the pan for that irresistible “wow” factor. Stack slices high on a platter if you’re serving buffet-style—it’s fun and family-friendly.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas keep beautifully in the fridge. After cooling to room temperature, cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll stay fresh and tasty for up to 3 days—perfect for an easy lunch or encore dinner.
Freezing
If you want to save your enchiladas for a rainy day, assemble the dish as directed but don’t bake. Cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge, then bake as directed. You can also freeze individual portions and reheat as needed.
Reheating
To reheat, simply cover your enchiladas with foil and warm them in a 350°F oven until heated through, about 20 minutes. For a quick fix, microwave individual servings in one-minute bursts until hot, though the oven method brings back the best texture. If you’ve broiled the top originally, pop under the broiler again for that signature cheesy finish.
FAQs
Can I use corn tortillas instead of flour?
While traditional enchiladas often use corn tortillas, flour tortillas make White Chicken Enchiladas extra soft and creamy. That said, you can substitute corn if you prefer a gluten-free option—just warm them first to avoid cracking while rolling.
How do I make it spicier?
To turn up the heat, simply add chopped jalapeños into the filling or swap some of the Monterey Jack cheese for Pepper Jack. You can also use a spicier green chili or add a pinch of cayenne to the sauce for an extra kick.
Can I make White Chicken Enchiladas ahead of time?
Absolutely! Assemble the enchiladas and sauce up to a day ahead, cover and refrigerate, then bake when ready to serve. This makes them perfect for busy weeknights or prepping for a party.
Will this recipe work with other types of cheese?
Definitely. While Monterey Jack is classic for its gooey melt and mild flavor, feel free to use cheddar, mozzarella, or even a smoky gouda if you’re feeling adventurous. Each brings its own twist to the final dish.
What’s the best way to shred chicken for enchiladas?
Using two forks to pull apart cooked chicken breast or thigh meat is the easiest method. If you’re in a hurry, you can also pulse warm chicken in a stand mixer for quick and even shredding—just don’t overdo it or you’ll lose texture!
Final Thoughts
Few meals promise the cozy satisfaction of homemade White Chicken Enchiladas. With their creamy sauce, melty cheese, and tender chicken, they’re the kind of dinner you’ll want to share—and make again and again. Give this recipe a try the next time you need a surefire crowd-pleaser, and don’t be surprised if it becomes the star of your weeknight rotation!
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White Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These White Chicken Enchiladas are a creamy and delicious twist on the classic Mexican dish. Tender shredded chicken and gooey Monterey Jack cheese are rolled in flour tortillas, smothered in a rich sour cream sauce, and baked to bubbly perfection.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 8 flour tortillas (8-inch)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Garnish:
- Chopped cilantro or green onions (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the filling: Mix shredded chicken with 1 cup of Monterey Jack cheese. Fill tortillas with the mixture, roll them up, and place in the baking dish.
- Make the sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Assemble and bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20-25 minutes. Broil for 2-3 minutes until golden.
- Serve: Garnish with cilantro or green onions before serving.
Notes
- Use rotisserie chicken for quicker prep.
- For a spicier version, add jalapeños or Pepper Jack cheese.
- Enchiladas can be prepared ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
