White Chicken Enchiladas Recipe
Ready to discover a dinner that tastes like a warm, creamy Tex-Mex hug? This White Chicken Enchiladas Recipe is swoon-worthy comfort food at its finest, packed with tender chicken, oozy Monterey Jack cheese, green chiles, and a luxuriously rich white sauce. It’s simple enough for a weeknight but special enough for guests—my family always asks for seconds, and I’m pretty sure yours will too!
Ingredients You’ll Need
The magic of this dish comes from its balance of easy-to-find ingredients and irresistible flavor. Each component adds something essential, whether it’s creamy richness, a gentle heat, or that beloved cheesy pull.
- Cooked shredded chicken: Rotisserie or baked chicken both work perfectly, saving prep time while giving you juicy, flavorful meat as the hearty base for the enchiladas.
- Shredded Monterey Jack cheese: Its meltability and tangy creaminess makes every bite gooey, golden, and perfectly cheesy.
- Sour cream: Adds a cool, velvety texture to both the filling and the sauce, balancing the spices and chiles.
- Diced green chiles: These mild peppers bring a gentle zing to the filling, giving the dish a Tex-Mex flair without overwhelming the palate.
- Garlic powder: Provides aromatic depth and that irresistible garlicky warmth in every forkful.
- Onion powder: Lends savory sweetness that ties the filling together, enhancing the chicken without overpowering it.
- Salt: Essential for pulling all the flavors into focus and seasoning the dish just right.
- Black pepper: A subtle kick of pepper adds gentle heat and complexity.
- Flour tortillas: Soft and pliable, these roll up beautifully and soak in the luscious white sauce during baking.
- Butter (for sauce): Starts the sauce with richness and that unmistakable homemade flavor.
- All-purpose flour (for sauce): Thickens the sauce into glorious creaminess without lumps.
- Chicken broth (for sauce): Adds depth and savory flavor while keeping the sauce silky and pourable.
- Sour cream (for sauce): Makes the sauce irresistibly velvety and tangy—nothing boring here!
- Shredded Monterey Jack cheese (for sauce): The final touch for a sauce that’s gooey, creamy, and steakhouse-worthy.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with a spritz of cooking spray or swipe of oil—this keeps the enchiladas from sticking and helps them come out picture-perfect at serving time.
Step 2: Mix the Creamy Chicken Filling
In a large mixing bowl, combine your shredded chicken, one cup of Monterey Jack cheese, sour cream, diced green chiles, garlic powder, onion powder, salt, and black pepper. Stir everything together until the filling is smooth and evenly mixed—this way, every enchilada is guaranteed maximum flavor in each bite.
Step 3: Fill and Roll the Enchiladas
Take a small flour tortilla and lay it flat. Spoon a generous amount of the chicken mixture down the center, then roll it up snugly and set it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling, nestling them all together for that beautiful packed look.
Step 4: Make the Super Creamy White Sauce
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about one minute to form a roux; this base makes the sauce thick and luscious. Gradually pour in the chicken broth, whisking constantly until the sauce simmers and thickens (about four to five minutes). Remove from heat, then stir in the sour cream and shredded Monterey Jack cheese until you have a smooth, creamy, and utterly dreamy sauce.
Step 5: Pour, Bake, and Broil to Perfection
Pour the white sauce evenly over your neatly tucked enchiladas. Slide the dish into the oven and bake for 20 to 25 minutes, or until the sauce bubbles and everything is piping hot. If you crave a slightly golden, cheesy top, pop the enchiladas under the broiler for two to three minutes right at the end. Let them cool slightly before serving so the flavors can meld.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Top your White Chicken Enchiladas Recipe with a flurry of fresh chopped cilantro, sliced green onions, or a squeeze of lime. Each adds a fresh pop of flavor and color that perfectly balances the rich creaminess of the baked enchiladas. For a little extra crunch and brightness, even a sprinkle of shredded lettuce or radish slices works wonders!
Side Dishes
Pair your enchiladas with classic sides like Spanish rice, refried beans, or a fresh corn and tomato salad. If you want to add a little heat, serve with pickled jalapeños or a simple salsa verde on the side—these all complement the mild, creamy flavors beautifully.
Creative Ways to Present
Serve your White Chicken Enchiladas Recipe family-style straight from the baking dish for a cozy, communal dinner, or plate two enchiladas per person with a swoosh of extra sauce and a scattering of garnishes for a restaurant-worthy vibe. Hosting brunch? Slice the enchiladas into bite-sized rounds for a fun Tex-Mex appetizer platter!
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas Recipe keeps beautifully! Once fully cooled, cover the baking dish tightly with foil or plastic wrap, or transfer leftovers into an airtight container. They’ll keep in the fridge for up to three days and make a fantastic next-day lunch.
Freezing
If you’d like to stash some away for later, assemble the enchiladas (with the sauce) in a freezer-safe dish, cover tightly, and freeze unbaked for up to two months. When you’re ready, thaw in the fridge overnight, then bake as directed—just add a few extra minutes to the bake time.
Reheating
To reheat, cover your enchiladas with foil and warm them in a 350°F oven until hot and bubbly, usually about 20 minutes. You can also microwave individual servings, sprinkling a bit of extra cheese on top to refresh that gooey finish!
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas deliver a slightly different texture and a flavorful, traditional twist. To prevent cracking, warm them first to make them more pliable, or dip quickly in hot chicken broth before filling.
Is there a good substitute for Monterey Jack cheese?
Yes, try using mozzarella for meltiness or a mild cheddar for a deeper flavor. Pepper Jack also works if you like a bit more spice in your White Chicken Enchiladas Recipe.
How can I make this a little healthier?
For a lighter version, use light sour cream, low-fat cheese, and whole wheat tortillas. You can also sneak in extra veggies, like spinach or sautéed onions, for added nutrition (and bonus flavor!).
Can I prep this dish ahead of time?
Definitely! Assemble everything up to a day in advance, cover tightly, and refrigerate. When dinnertime rolls around, just add a couple extra minutes to the baking time and enjoy homemade White Chicken Enchiladas Recipe without the rush.
What else can I add to the filling?
Feel free to customize! Sautéed onions, spinach, mushrooms, or even a can of beans add wonderful texture and flavor. This recipe is very forgiving, so make it your own!
Final Thoughts
If you’re looking for a new family favorite that’s creamy, cheesy, and guaranteed to bring smiles to your table, you absolutely have to try this White Chicken Enchiladas Recipe. It’s easy enough for a busy weeknight and impressive enough for guests—let your oven do the work, then dig in and watch everyone ask for seconds!
Print
White Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
These creamy White Chicken Enchiladas are a delicious Tex-Mex dish that the whole family will love. Tender shredded chicken, Monterey Jack cheese, and a flavorful white sauce come together in a comforting and satisfying meal.
Ingredients
Main Filling:
- 2 cups cooked shredded chicken (rotisserie or baked)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix filling: In a mixing bowl, combine shredded chicken, 1 cup cheese, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
- Fill tortillas: Spoon the chicken mixture down the center of each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
- Make white sauce: Melt butter in a saucepan, whisk in flour, then slowly whisk in chicken broth. Simmer until thickened, remove from heat, and stir in sour cream and cheese until smooth.
- Bake: Pour the sauce over the enchiladas, bake for 20–25 minutes until bubbly. Optional: broil for a golden top. Let cool slightly before serving.
Notes
- Add sautéed onions or spinach for extra flavor.
- You can make these ahead of time and refrigerate before baking.
- Serve with chopped cilantro, green onions, or a squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
