White Chicken Enchiladas Recipe
If you love comfort food with a creamy, craveworthy twist, this White Chicken Enchiladas Recipe is about to become your new obsession. Each bite delivers tender chicken tucked inside soft flour tortillas, smothered in a velvety sauce and bubbling cheese. What makes it truly irresistible is how it balances richness, a gentle kick from green chiles, and the melding of classic flavors with creamy goodness—all in under an hour, with just one casserole dish to clean up. Whether you’re cooking for a weeknight dinner or hosting friends, there’s real magic in how everyone goes for seconds.
Ingredients You’ll Need
This White Chicken Enchiladas Recipe makes the most of a handful of everyday ingredients, each one playing a special part in building irresistible flavor and texture. Don’t skip or substitute if you can—each element brings something important to your final masterpiece!
- Cooked shredded chicken: Rotisserie chicken is your time-saving secret, adding savory depth and tenderness.
- Monterey Jack cheese: Melts beautifully and contributes mild creaminess to the filling and topping.
- Cheddar cheese: Adds a tangy, bold bite that balances out the creamy sauce.
- Flour tortillas: Hold everything together and become pillowy soft in the oven.
- Butter: Lends an irresistible richness to the sauce base.
- All-purpose flour: Ensures the sauce thickens up nice and smooth, coating every enchilada.
- Chicken broth: Delivers savory flavor and just the right texture to the creamy sauce.
- Sour cream: Adds tang and silkiness—key for that signature creamy white sauce.
- Diced green chiles: Bring gentle heat and a touch of brightness. Don’t worry, they’re not too spicy!
- Garlic powder: Infuses mellow, savory flavor in each bite.
- Onion powder: Rounds out the sauce and brings a subtle sweetness.
- Salt and pepper: Amplifies all the flavors—it’s the finishing touch that makes it all pop.
- Chopped fresh cilantro or green onions: Perfect for a fresh, colorful garnish on top. Optional but recommended!
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by mixing up your shredded chicken with half the Monterey Jack and cheddar cheeses in a medium bowl. This cheese-chicken blend is the heart of the White Chicken Enchiladas Recipe, ensuring every tortilla is packed with flavor and a gooey, melty interior.
Step 2: Fill and Roll the Tortillas
Spoon the chicken and cheese mixture evenly into the center of each flour tortilla. Roll them up snuggly—you want them nicely filled but not bursting—and place them seam-side down in a well-greased 9×13-inch baking dish. Lining them up like this sets the stage for soaking up all that dreamy sauce.
Step 3: Make the Creamy White Sauce
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about a minute—this gets rid of any raw flour taste and helps the sauce thicken later. Gradually whisk in the chicken broth, then let the mixture bubble and thicken for 3–4 minutes, stirring often. Off the heat, stir in your sour cream, diced green chiles, garlic powder, onion powder, and a bit of salt and pepper. You’ll have a smooth, creamy sauce with a hint of green chile warmth.
Step 4: Assemble and Add Sauce
Pour that luscious white sauce all over your lined-up enchiladas, making sure every tortilla is lovingly coated. Top with the rest of the Monterey Jack and cheddar cheeses for a golden, irresistible crust.
Step 5: Bake and Broil
Pop the dish into your preheated 375°F oven, uncovered, and bake for 20–25 minutes. The cheese should melt and turn bubbly, and the sauce will infuse every layer. For the pièce de résistance, broil for 2–3 minutes at the end, just until the top is beautifully golden and just a bit crisp in places.
Step 6: Rest, Garnish, and Serve
Let your enchiladas rest for about 5 minutes out of the oven. This makes slicing and serving so much easier, plus it helps all the flavors settle. Scatter over chopped fresh cilantro or green onions for a colorful, aromatic finish, and get ready for the compliments to roll in!
How to Serve White Chicken Enchiladas Recipe
Garnishes
A flourish of fresh toppings takes this White Chicken Enchiladas Recipe to the next level. Sprinkle plenty of chopped cilantro or green onions for brightness and crunch. If you love a little extra kick, a few avocado slices or a drizzle of your favorite hot sauce are delightful contenders for a picture-perfect plate.
Side Dishes
Pair your enchiladas with sides that play up their creamy, tangy vibe. Simple cilantro-lime rice, quick black beans, or even a crunchy corn salad slot right in. A crisp green salad with a bold lime vinaigrette is fantastic for balancing the richness, making your whole dinner feel fresh and satisfying.
Creative Ways to Present
Don’t be afraid to get a little playful with your presentation! Try serving each enchilada individually on colorful plates, garnished with radishes or pickled jalapeños for flair. For parties, cut the finished enchiladas crosswise into smaller pieces—think tasty snack-sized bites for a casual get-together or game day spread.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (it’s a compliment to the chef!), let the enchiladas cool completely before transferring them to an airtight container. They’ll happily stay fresh in your refrigerator for up to 3 days—a perfect grab-and-go lunch or next-day treat.
Freezing
This White Chicken Enchiladas Recipe is freezer-friendly, making it an awesome make-ahead meal. Assemble everything right up to the baking step, then cover tightly and freeze. When you’re ready, bake straight from the freezer—just add about 10 extra minutes to the cook time, and you’ll be rewarded with a steaming, home-cooked meal.
Reheating
For best results, reheat enchiladas in a covered baking dish at 350°F until warmed through—about 15–20 minutes. If you’re short on time, the microwave works too; just cover them loosely and zap in short bursts to avoid drying out. Add a splash of extra chicken broth on top before reheating if you want them extra saucy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! While flour tortillas give a soft, pillowy texture, corn tortillas will add a distinct flavor and a bit more structure. Just warm them first so they don’t tear during rolling.
How spicy are these enchiladas?
The diced green chiles provide a gentle touch of heat, but the overall dish is more creamy than spicy. Want more kick? Toss in extra green chiles or add diced jalapeños to the filling.
Can I make this White Chicken Enchiladas Recipe ahead of time?
Definitely! Assemble the enchiladas and sauce a day in advance, cover, and refrigerate. Bake them just before you’re ready to eat for maximum freshness.
What other cheeses work in this recipe?
Feel free to get creative—pepper jack for a little spice, mozzarella for extra meltiness, or a sprinkle of cotija or queso fresco after baking for savory flair.
Is there a lighter version of this White Chicken Enchiladas Recipe?
Yes! Opt for low-fat cheese and sour cream, use whole-wheat tortillas, or sneak in some sautéed spinach or zucchini with the chicken to lighten things up without losing flavor.
Final Thoughts
Once you try this White Chicken Enchiladas Recipe, you’ll see why it’s such a hit for family dinners and get-togethers. It strikes the perfect balance of creamy, cheesy, and comforting, and I hope it becomes one of your favorites too. Give it a go, and don’t forget to share with your hungriest, happiest crowd!
Print
White Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy and delicious, these White Chicken Enchiladas are a comforting and satisfying meal perfect for any night of the week. Tender shredded chicken, gooey cheeses, and a creamy sauce come together in this easy-to-make dish.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F.
- Prepare the Filling: Mix shredded chicken with half of the cheeses. Fill tortillas with the mixture, roll them up, and place in a baking dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add chicken broth. Simmer until thickened. Remove from heat, stir in sour cream, green chiles, seasonings, and pour over enchiladas.
- Bake: Top with remaining cheese and bake for 20–25 minutes. Broil for a few minutes until golden.
- Serve: Let rest for 5 minutes, garnish, and serve.
Notes
- Rotisserie chicken works great for this recipe.
- You can use low-fat sour cream and cheese for a lighter version.
- Enhance the filling with sautéed onions or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg
