White Chicken Enchiladas are a creamy, cheesy, and flavorful twist on the classic enchilada recipe.
Made with tender shredded chicken, smothered in a rich white sauce, and baked to golden perfection, this dish is a comforting and satisfying meal for any occasion.
It’s an ideal choice for family dinners, potlucks, or gatherings, as it’s easy to prepare and loved by everyone.
This recipe combines the savory flavors of chicken with a luscious white sauce made from butter, flour, and milk, with melted cheese to add richness.
The enchiladas are then rolled in soft tortillas, topped with more sauce and cheese, and baked until bubbly.
Let’s get started on this mouthwatering recipe that will become a family favorite!
Why You'll Love This Recipe
- Comfort Food at Its Best: Creamy, cheesy, and loaded with chicken, this dish is the epitome of comfort food.
- Easy to Customize: You can add vegetables, use different cheeses, or adjust the spice level to suit your taste.
- Great for Meal Prep: These enchiladas can be made ahead of time and reheated, making them a perfect option for busy weeknights.
- Family-Friendly: Both kids and adults will love the mild, creamy flavors.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles, drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
For the White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ cup heavy cream (optional, for extra richness)
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
For Assembly:
- 8 medium-sized flour tortillas
- 1 ½ cups shredded Monterey Jack cheese (or a blend of Jack and cheddar)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Directions
- Prepare the Filling:
In a large mixing bowl, combine the cooked, shredded chicken, 1 cup of shredded Monterey Jack cheese, diced green chiles, garlic powder, onion powder, and cumin. Mix until the ingredients are evenly distributed. Set aside while preparing the sauce.
- Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes lightly golden and bubbly. Gradually pour in the chicken broth, whisking continuously to prevent lumps. - Cook the mixture over medium heat until it begins to thicken, about 3-5 minutes. Lower the heat and stir in the sour cream, heavy cream (if using), garlic powder, salt, and black pepper. Cook for another 1-2 minutes until the sauce is smooth and creamy. Be careful not to let it boil, as the sour cream can curdle.
- Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of the prepared sauce. - Lay a tortilla flat on a clean surface and spoon about ¼ cup of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese:
Once all the tortillas are rolled and arranged in the dish, pour the white sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining 1 ½ cups of shredded cheese over the top.
- Bake the Enchiladas:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden finish, turn on the broiler for the last 2-3 minutes, but watch closely to avoid burning.
- Garnish and Serve:
Remove the enchiladas from the oven and let them cool for 5 minutes. Sprinkle with chopped fresh cilantro, if desired, and serve warm.
Serving and Timing
- Servings: This recipe makes 4-6 servings, depending on portion size.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Version: Swap the chicken for sautéed vegetables like spinach, mushrooms, bell peppers, and zucchini.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the filling or sauce for a bit of heat.
Storage and Reheating
- Refrigeration:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing:
These enchiladas freeze well! Assemble them in a freezer-safe dish, but don't bake. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 40-45 minutes.
- Reheating:
Warm individual portions in the microwave for 1-2 minutes or reheat the entire dish in the oven at 350°F for 15-20 minutes until heated through.
FAQ
Yes! You can assemble the enchiladas up to 1 day in advance. Store them covered in the refrigerator and bake just before serving.
Absolutely. Canned chicken can save time in a pinch, but freshly cooked or rotisserie chicken offers better texture and flavor.
Yes, corn tortillas work well. To prevent them from breaking, warm them briefly in the microwave or a skillet before filling and rolling.
If your sauce isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the sauce while cooking until thickened.
White Chicken Enchiladas are a creamy, cheesy dish that’s sure to please the whole family.
With their rich flavor and satisfying texture, they’re perfect for any occasion, from weeknight dinners to holiday feasts.
Easy to customize and even easier to make, these enchiladas will quickly become a household favorite.
Serve them with a fresh green salad, Spanish rice, or black beans for a complete, delicious meal!
White Chicken Enchiladas Recipe
Ingredients
- 2 cups shredded chicken cooked
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken and 1 ½ cups of cheese. Roll tightly and place seam-side down in the dish.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth and thickened.
- Stir in sour cream and green chilies. Pour the sauce over the enchiladas.
- Sprinkle the remaining cheese on top and bake for 20-25 minutes until bubbly and slightly golden.
Notes
- Make Ahead: Assemble the enchiladas and refrigerate them for up to 24 hours. Bake just before serving for a fresh taste.
- Customizing the Flavor: Add a kick with jalapeños, or mix in black beans and corn for extra texture and flavor.
- Serving Suggestions: Serve with a side of Mexican rice, guacamole, and a crisp green salad for a complete meal.
- Allergy-Friendly Options: Use gluten-free tortillas and cornstarch instead of flour for a gluten-free version. Substitute dairy-free sour cream and cheese for a dairy-free option.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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