Name: White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese, plus extra for topping; 8 small flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; Chopped fresh cilantro for garnish (optional)

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Get ready to fall in love with the ultimate comfort food: White Chicken Enchiladas. This creamy, cheesy, and utterly satisfying dish is my secret weapon for cozy dinners at home or impressing friends at gatherings. Each bite delivers juicy shredded chicken, gooey melted cheese, and that signature rich white sauce that will have everyone at the table reaching for seconds. If you’re on the hunt for a recipe that’s quick to assemble yet tastes like you spent all day in the kitchen, you’ve just found it—White Chicken Enchiladas are about to become your new go-to.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

White Chicken Enchiladas may look and taste luxurious, but the ingredients are delightfully straightforward. Each one brings its own magic, from tender chicken to vibrant green chiles, working together for a meal that’s hearty, flavorful, and crowd-pleasing.

Shredded chicken: Juicy and tender, this forms the hearty base—feel free to use leftover rotisserie or any cooked chicken on hand.
Monterey Jack cheese: Its meltiness and mild flavor create a signature gooey top and creamy filling.
Flour tortillas: Soft and pliable, they wrap all the goodness and bake to perfection without getting soggy.
Butter: Richness in every bite starts with this, as it forms the base for your decadent white sauce.
All-purpose flour: Just enough to thicken your sauce without making it heavy.
Chicken broth: Adds savory depth to the sauce and keeps everything extra juicy.
Sour cream: For irresistible tang and velvetiness—Greek yogurt works beautifully for a lighter twist.
Diced green chiles: Tiny but mighty, these provide just a hint of gentle heat and bright, fresh flavor.
Garlic powder, onion powder: Pantry faves that layer in quick, savory complexity.
Salt & black pepper: The final touch to season everything to perfection.
Fresh cilantro: Optional, but a sprinkle on top adds color and a burst of freshness.

How to Make White Chicken Enchiladas

Step 1: Prep Your Oven and Dish

Start things off by preheating your oven to 375°F. Give your 9×13-inch baking dish a light coating of grease—this helps ensure the enchiladas don’t stick and makes for much smoother serving later on.

Step 2: Mix the Chicken and Cheese

In a large bowl, combine the cooked, shredded chicken with a generous cup of shredded Monterey Jack cheese. This combination guarantees juicy filling studded with gooey cheese in every forkful. If you want to sneak in extra veggies, now’s a great time to add some sautéed onions or spinach.

Step 3: Fill and Roll the Tortillas

Take your soft flour tortillas and spoon the chicken-cheese mixture evenly onto each one. Roll each tortilla snugly around the filling and nestle them seam-side down in the prepared baking dish. Lining them up closely will help keep everything tidy and deliciously saucy.

Step 4: Make the Creamy White Sauce

In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for about a minute—this creates a flavorful roux that makes your sauce velvety smooth. Slow and steady, whisk in the chicken broth, letting the mixture thicken for 3 to 5 minutes, gently bubbling but not boiling. Remove from heat, then stir in the sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper for a lusciously creamy finish.

Step 5: Assemble and Top

Pour that dreamy white sauce evenly over the rolled-up enchiladas, making sure every bite will be perfectly coated. Sprinkle extra Monterey Jack cheese on top for good measure—there’s no such thing as too cheesy when it comes to White Chicken Enchiladas!

Step 6: Bake to Perfection

Bake uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is beautifully melted with golden speckles. Let it rest a few minutes before serving, so everything sets up for perfectly scoopable portions.

How to Serve White Chicken Enchiladas

Garnishes

The finishing touches are totally up to you, but a sprinkle of chopped fresh cilantro is classic—adding color and brightness against the creamy, cheesy backdrop. A few sliced green onions or even thinly sliced jalapeños work wonderfully for a more vibrant or spicy kick.

Side Dishes

White Chicken Enchiladas pair beautifully with all sorts of company. Try serving them alongside tender cilantro-lime rice, smoky refried beans, or a crisp salad with corn and avocado. For an extra festive spread, offer some fresh pico de gallo or a bowl of guacamole to lighten up the richness.

Creative Ways to Present

If you’re entertaining, try baking your White Chicken Enchiladas in individual ramekins for a fun, personal touch. Or, top each portion with sliced avocado and a dollop of extra sour cream for stunning presentation. For a buffet, cut them into smaller pieces and serve with toothpicks as irresistibly creamy appetizers that will vanish in minutes!

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chicken Enchiladas in an airtight container in the refrigerator for up to three days. The flavors meld together beautifully after a night in the fridge, making those next-day lunches or dinners extra delicious.

Freezing

You can absolutely freeze these enchiladas for easy future meals. Assemble them (sauce and all), cover tightly with foil or plastic wrap, and freeze for up to two months. When you’re ready, thaw in the fridge overnight before reheating for best results.

Reheating

Reheat chilled leftovers in a covered baking dish at 350°F for about 20 minutes, or until hot and bubbly. If you’re in a hurry, individual portions heat well in the microwave—just cover loosely to keep the moisture in and prevent drying out.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas give White Chicken Enchiladas a more classic Mexican flavor and a slightly firmer texture. Just warm them first to prevent cracking during rolling.

What can I substitute for sour cream?

Greek yogurt is a fantastic substitute that keeps the sauce creamy while lightening things up. Both full-fat and low-fat options work well, or you could even use a blend of sour cream and yogurt.

How can I make this dish spicier?

For a little fire, stir in some chopped jalapeños or your favorite hot sauce with the green chiles, or use pepper jack cheese for a kick. You can also serve with extra hot sauce on the side so everyone can spice it up to their liking.

Is it possible to make White Chicken Enchiladas gluten-free?

Yes! Substitute your favorite gluten-free flour blend for the sauce, and use sturdy gluten-free tortillas. Just ensure all your ingredients, like the broth, are also gluten-free.

Can I prepare White Chicken Enchiladas ahead of time?

Definitely! Assemble the enchiladas completely, cover, and refrigerate up to 24 hours before baking. This makes them perfect for entertaining or busy nights—you can just pop them in the oven when it’s time to eat.

Final Thoughts

There’s something magical about White Chicken Enchiladas—creamy, cheesy, and endlessly customizable. If you’re looking for a meal to warm hearts and bring people together, this recipe delivers every single time. Give it a try, and don’t be surprised when it earns a permanent spot in your dinner rotation!

White Chicken Enchiladas Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy and flavorful, these White Chicken Enchiladas are a delicious twist on traditional enchiladas. Filled with tender chicken, gooey cheese, and a creamy sauce, they are perfect for a comforting family dinner.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese, plus extra for topping
8 small flour tortillas

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 chiles
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Chopped fresh cilantro for garnish (optional)

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Instructions

Preheat the Oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Prepare the Filling: In a large bowl, mix shredded chicken and 1 cup of Monterey Jack cheese. Divide the mixture among tortillas, roll them up, and place in the baking dish seam-side down.
Make the Sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Cook until thickened. Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
Assemble: Pour the sauce over the enchiladas, top with cheese, and bake for 20–25 minutes until golden and bubbly.
Serve: Garnish with cilantro before serving.