Name: White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese, divided; 1/2 cup sour cream; 1 (4 oz) can diced green chiles; 1/2 tsp garlic powder; 1/2 tsp onion powder; 8 small flour tortillas; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh cilantro (optional for garnish)

Jump to Recipe·Print Recipe

If you’re craving something irresistibly creamy, flavor-packed, and perfect for a family meal, let me introduce you to these White Chicken Enchiladas. This dish combines tender shredded chicken, Monterey Jack cheese, and a luxuriously smooth white sauce, all wrapped up in soft flour tortillas and baked to bubbly, golden perfection. Every bite is an explosion of comfort—the kind of meal that draws everyone to the table and sparks requests for seconds. Whether it’s a weeknight dinner or a special gathering, White Chicken Enchiladas are a guaranteed crowd-pleaser you’ll want to keep in your regular rotation.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of classic, easy-to-find ingredients come together to make something truly unforgettable. Each one plays a vital role in building the flavor, texture, and creaminess that sets White Chicken Enchiladas apart. Let’s break down what you’ll need—and why each piece matters!

Cooked shredded chicken (2 cups): Tender, juicy chicken soaks up all the luscious flavors and provides hearty substance to every enchilada.
Shredded Monterey Jack cheese (1 cup, divided): This mild, melty cheese is essential for that perfect creamy pull in every bite.
Sour cream (1 1/2 cups, divided): Adds tanginess and makes the sauce luxuriously smooth and rich.
Green chiles (1 4-oz can, diced): Brings a gentle heat and fresh pop of flavor that wakes up the dish without being overpowering.
Garlic powder (1/2 tsp): Brings warmth and a hint of savory depth to both the filling and sauce.
Onion powder (1/2 tsp): Layers in subtle sweetness and blends seamlessly with the chicken.
Flour tortillas (8 small): The soft, sturdy vessel that holds everything together—perfect for baking into golden perfection.
Butter (2 tbsp): Adds richness and helps start the creamy white sauce with a beautiful base.
All-purpose flour (2 tbsp): Thickens the sauce just enough so it clings to every enchilada.
Chicken broth (2 cups): Creates body for the sauce, and infuses savory chicken flavor throughout.
Monterey Jack cheese (1 cup): Extra cheese for the sauce layers on even more melt-in-your-mouth texture.
Salt (1/4 tsp): Amplifies all the flavors in the sauce and filling.
Black pepper (1/4 tsp): A hint of heat rounds out the creamy white sauce.
Chopped fresh cilantro (2 tbsp, optional): Adds a burst of freshness and color for a beautiful finishing touch.

How to Make White Chicken Enchiladas

Step 1: Prepare the Filling

Start by grabbing a large bowl to mix things up! Combine your cooked shredded chicken, half a cup of shredded Monterey Jack cheese, half a cup of sour cream, the diced green chiles, garlic powder, and onion powder. Stir everything together until it’s beautifully blended. The chicken soaks in all those subtle flavors, while the chiles bring a gentle pop without overpowering the creamy goodness. Don’t be afraid to taste-test your filling to make sure it’s delicious—you’re the chef!

Step 2: Roll and Arrange the Enchiladas

Divide the filling evenly among your eight flour tortillas, placing a generous scoop right down the center of each. Roll them up snugly and place them seam-side down in a lightly greased 9×13-inch baking dish. This keeps the filling wrapped tight and helps the tortillas crisp up just a touch while baking.

Step 3: Make the Creamy White Sauce

Time for the sauce that makes White Chicken Enchiladas so wonderfully decadent! In a saucepan set over medium heat, melt the butter, then whisk in the flour. Let it cook for about a minute to lose any raw flour taste, then slowly whisk in the chicken broth. Keep whisking until the sauce thickens and becomes silky smooth, about 3 to 4 minutes. Remove from heat, then stir in the remaining cup of sour cream, one cup of shredded Monterey Jack cheese, salt, and pepper—this sauce should be dreamy and glossy.

Step 4: Assemble and Bake

Pour the creamy white sauce all over your lined-up enchiladas, making sure it seeps into every nook and cranny. The sauce will thicken a little as it bakes, locking in moisture and flavor. Leave them uncovered and pop the dish into a preheated 350°F oven. Bake for 25 to 30 minutes—watch for a golden swirl at the edges and delicious bubbling throughout. That’s your signal it’s ready!

Step 5: Garnish and Serve

Once your White Chicken Enchiladas are out of the oven, sprinkle over the chopped fresh cilantro if you like. The green pops against that creamy sauce and brings a hint of brightness to every serving. Now comes the best part—dig in while it’s piping hot and melty!

How to Serve White Chicken Enchiladas

Garnishes

When serving White Chicken Enchiladas, don’t skip the chance to brighten each plate with a sprinkle of fresh cilantro. For even more flavor, add thinly sliced green onions, a handful of diced tomatoes, or a few dollops of extra sour cream right before serving. These little extras not only boost visual appeal but add welcome bursts of freshness to every bite.

Side Dishes

These enchiladas pair well with so many favorites! Try classic Mexican-inspired rice, a simple salad tossed in lime vinaigrette, or buttery corn on the cob for sweetness. Refried beans or black beans on the side make the whole meal extra comforting and filling—plus, the creamy sauce is wonderful for dipping.

Creative Ways to Present

If you want to serve White Chicken Enchiladas for a special occasion, arrange them in individual bake-safe dishes for a personalized touch, or top with a confetti of pickled jalapeños and colorful bell peppers for a festive look. Cut them into halves or thirds for a stunning party platter or tapas-style appetizer—guests love the creamy surprise inside!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, White Chicken Enchiladas store beautifully! Let them cool completely, then cover tightly with foil or transfer to airtight containers. Store in the fridge for up to 3 days. The flavors meld even more overnight, making for some seriously tasty next-day lunches.

Freezing

For longer storage, these enchiladas can be frozen either before or after baking. Wrap the assembled (but not yet baked) dish in two layers of plastic wrap and foil, or use freezer-safe containers for single servings. They’ll keep well in the freezer for up to 2 months. Thaw overnight in the fridge before baking as usual, or bake straight from frozen—just add extra baking time.

Reheating

To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a 350°F oven until bubbling and heated through (about 20 minutes from the fridge, longer if frozen). For a quick single serving, microwave on medium in a microwave-safe dish, covering loosely so the sauce doesn’t splatter. Either way, that creamy sauce stays dreamy!

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas will give your White Chicken Enchiladas a slightly different texture and a more traditional Mexican flavor. Make sure to warm them first so they’re soft and pliable for rolling.

What’s the best chicken to use?

Rotisserie chicken is a great time-saving option and adds wonderful flavor. You can also use any leftover cooked chicken breast or thigh, shredded or chopped to your liking.

How can I make these enchiladas spicier?

If you want more heat, add chopped jalapeños or a pinch of cayenne to the filling, or swap in pepper jack cheese for extra kick. The recipe is easy to customize based on how spicy your crowd likes it!

Can I make White Chicken Enchiladas ahead of time?

Yes, you can assemble the entire dish ahead and refrigerate it (unbaked) up to a day in advance. When you’re ready, just bake as directed, adding a few extra minutes to the cooking time.

Is this recipe gluten-free?

As written, the recipe uses flour tortillas and all-purpose flour, so it’s not naturally gluten-free. For a gluten-free version, use corn tortillas and substitute a gluten-free all-purpose flour blend for the sauce.

Final Thoughts

You truly can’t go wrong with a pan of White Chicken Enchiladas—every bite delivers hearty, creamy, and comforting flavor that keeps folks coming back for more. Whether you’re trying this recipe for the first time or making it a family tradition, I can’t wait for you to experience how fun and easy it is to pull together. So gather your ingredients, preheat that oven, and enjoy the magic of homemade White Chicken Enchiladas tonight!

White Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

Print Recipe

Description

These White Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. Filled with tender shredded chicken, gooey cheese, and a rich sour cream sauce, they are sure to become a family favorite.

Ingredients

Scale

Filling:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 (4 oz) can diced green chiles
1/2 tsp garlic powder
1/2 tsp onion powder

Enchiladas:

8 small flour tortillas

Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 tsp salt
1/4 tsp black pepper

Garnish:

2 tbsp chopped fresh cilantro (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Prepare filling: In a large bowl, mix shredded chicken, 1/2 cup Monterey Jack cheese, 1/2 cup sour cream, diced green chiles, garlic powder, and onion powder.
Fill tortillas: Divide the chicken mixture among the tortillas, roll tightly, and place seam-side down in the baking dish.
Make sauce: In a saucepan, melt butter, whisk in flour, then gradually whisk in chicken broth. Cook until thickened, remove from heat, and stir in sour cream, Monterey Jack cheese, salt, and pepper.
Assemble enchiladas: Pour the sauce over the enchiladas in the baking dish.
Bake: Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Garnish: Garnish with chopped cilantro before serving.