If you’re craving a comforting dish that strikes the perfect balance between creamy, cheesy, and just a little bit spicy, this White Chicken Enchiladas Recipe is going to become your new go-to. With tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious sauce filled with green chilies and sour cream, it’s a flavor-packed meal that feels like a warm hug on a plate. Plus, it’s incredibly simple to put together, making it ideal for busy weeknights or casual gatherings with friends and family.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in making this dish shine. From the rich chicken broth that forms the base of the sauce to the creamy Monterey Jack cheese that melts beautifully on top, every element works together to deliver delightful texture, vibrant taste, and inviting color.
- 8 flour tortillas (soft taco size): Soft and pliable, perfect for rolling and soaking up the sauce without tearing.
- 2 cups cooked shredded chicken: The hearty protein base that keeps the enchiladas satisfying.
- 2 cups shredded Monterey Jack cheese: Smooth, mild, and melts easily to create that irresistible cheesy layer.
- 3 Tbsp butter: Adds richness to the sauce and helps develop flavor when combined with flour.
- 3 Tbsp all-purpose flour: The thickening agent that turns the sauce smooth and silky.
- 2 cups chicken broth: Creates a flavorful, savory sauce that keeps the enchiladas moist.
- 1 cup sour cream: Gives the sauce its creamy tang and balances the heat from the chilies.
- 1 (4-oz) can diced green chilies: Brings a mild kick and subtle freshness to the sauce without overpowering.
How to Make White Chicken Enchiladas Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 350ºF and lightly spraying a 9×13-inch baking pan with cooking spray. This ensures the enchiladas won’t stick and helps with easy cleanup later on. Setting the oven ready at the start means everything will move smoothly once you assemble the dish.
Step 2: Fill and Roll the Tortillas
Combine the shredded cooked chicken with 1 cup of the Monterey Jack cheese. This mixture packs delicious flavor inside each tortilla and the cheese helps everything stick together. Spoon the filling evenly into each tortilla, roll them up snugly, and place them seam side down in the prepared pan. This arrangement keeps the enchiladas intact during baking, so they come out looking as good as they taste.
Step 3: Make the Creamy Sauce
In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about a minute to eliminate any raw flour taste. Slowly add the chicken broth, whisking constantly until the sauce is smooth and starts to thicken. Once thickened, remove the pan from heat and stir in the sour cream and diced green chilies. This creamy sauce adds a luscious texture and that signature tang that sets this White Chicken Enchiladas Recipe apart.
Step 4: Assemble and Bake
Pour the creamy sauce evenly over the rolled tortillas in the baking pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top to create a bubbly, golden crust when baked. Pop the pan into the oven and bake for 20 to 25 minutes. For an extra touch of perfection, switch the oven to broil for a few minutes at the end to brown the cheese beautifully—just keep a close eye so it doesn’t burn.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Enhancing your serving with fresh garnishes can elevate the White Chicken Enchiladas Recipe to restaurant-quality at home. Try a sprinkle of chopped fresh cilantro for a burst of herbal brightness, a dollop of sour cream for cooling richness, or sliced green onions for a crisp, mild onion flavor. Adding avocado slices or a squeeze of lime juice can also brighten the entire dish wonderfully.
Side Dishes
This dish shines alongside simple, fresh sides. A crisp green salad with a zesty vinaigrette complements the creamy richness of the enchiladas perfectly. Mexican rice or a light corn salad offer additional layers of flavor without overwhelming the main course. Don’t forget warm tortilla chips with salsa or guacamole for a fun, casual touch.
Creative Ways to Present
For special occasions, serve your White Chicken Enchiladas Recipe in individual ramekins layered with sauce and cheese for a trendy, personalized touch. Alternatively, roll smaller tortillas with the filling and present as bite-sized appetizers for parties. Layering with colorful toppings like chopped tomatoes, olives, or pickled jalapeños can add vibrant colors that invite everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and trust me, that’s a great problem to have), store them in an airtight container in the refrigerator for up to 3 days. Keeping the enchiladas covered tightly helps preserve their moisture and flavor, so reheated portions taste almost as fresh as the day you made them.
Freezing
This White Chicken Enchiladas Recipe freezes beautifully, making it fantastic for meal prep. Assemble enchiladas in a freezer-safe dish but hold off on baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra baking time to ensure they heat thoroughly.
Reheating
Reheat leftovers gently in a 350ºF oven until warmed through—usually about 15-20 minutes. Cover the pan with foil to keep the cheese from over-browning and retain moisture. For a quicker option, microwave individual portions on medium power, but keep in mind the texture might be best when reheated in the oven.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! While this recipe calls for soft flour tortillas for their tender texture and flexibility, corn tortillas can be used if you prefer. Just be sure to warm and soften them well before rolling to prevent cracking.
Is this dish spicy?
The White Chicken Enchiladas Recipe has a mild heat thanks to the diced green chilies, but it’s overall creamy and balanced. You can easily adjust the spice by adding more chilies or a dash of hot sauce if you like things with more kick.
What type of cheese can I substitute for Monterey Jack?
Monterey Jack melts smoothly and has a mild flavor, but you can substitute with mozzarella, mild cheddar, or a Mexican cheese blend for similar results. Just pick a cheese that melts well and complements the sauce.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a fantastic shortcut that works perfectly here. Just shred the meat and measure out 2 cups for the filling. It adds wonderful flavor and saves time on prep.
How can I make this recipe dairy-free?
To adapt this recipe for a dairy-free diet, try using a non-dairy sour cream substitute and a vegan cheese alternative that melts well. Use dairy-free butter or oil in the sauce and ensure the broth is free of animal products if you want to keep it fully plant-based.
Final Thoughts
There’s something truly special about a dish that’s comforting, easy to make, and delicious enough to please the whole family. This White Chicken Enchiladas Recipe hits all those notes perfectly, combining rich creamy sauce with tender chicken and melty cheese in every bite. I can’t recommend it enough for your next meal, whether you’re cooking for a crowd or just treating yourself to a cozy night in.
Print
White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These White Chicken Enchiladas feature tender shredded chicken rolled in soft flour tortillas, smothered in a creamy white sauce made from butter, flour, chicken broth, sour cream, and mild diced green chilies. Topped with melted Monterey Jack cheese and baked to perfection, this comforting Mexican-inspired dish offers a delightful blend of creamy, cheesy, and mildly spicy flavors, perfect for a family dinner.
Ingredients
Enchiladas
- 8 soft taco size flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Assemble Enchiladas: In a bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Spoon the mixture evenly onto each flour tortilla, then roll them up tightly and place them seam side down in the prepared baking pan.
- Make White Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, continuing to whisk until the sauce is smooth and begins to thicken. Remove from heat, then stir in the sour cream and diced green chilies until well combined.
- Top and Bake: Pour the creamy white sauce evenly over the rolled enchiladas in the baking pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted and bubbly.
- Broil to Brown Cheese: For a nicely browned cheese topping, switch your oven to broil for 2 to 3 minutes, watching carefully to avoid burning. Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, you can add finely chopped onions or cilantro to the chicken mixture.
- If you prefer a spicier sauce, substitute diced green chilies with chopped jalapeños or add a pinch of cayenne pepper to the sauce.
- Make sure to watch the dish closely during broiling to prevent burning the cheese.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free flour or a cornstarch thickener in the sauce and gluten-free tortillas.
