Comforting, creamy, and loaded with Tex-Mex flair, these White Chicken Enchiladas deliver a hearty weeknight dinner that feels like a warm hug on a plate. Flour tortillas are stuffed with tender shredded chicken, Monterey Jack cheese, and flavorful green chiles, then smothered in a luscious white sauce and baked until irresistibly bubbly. Whether you’re feeding a hungry family or hosting a casual dinner party, these enchiladas are guaranteed to be a hit: familiar enough for picky eaters, yet just unique enough to steal the spotlight.
Ingredients You’ll Need
You truly don’t need a mile-long list to make delicious White Chicken Enchiladas. Each ingredient plays its part, adding just the right pop of flavor, richness, or melty goodness. Gather these staples and you’ll be halfway to dinner bliss!
- Shredded chicken: 3 cups of cooked, shredded chicken bring hearty protein and soak in all the flavors beautifully—rotisserie chicken is a huge time-saver here.
- Monterey Jack cheese: 2 cups, divided for melty, gooey filling inside and a gloriously golden top.
- Diced green chiles: 1 can (4 ounces) for a gentle kick and classic enchilada character, without overpowering heat.
- Flour tortillas: 8 soft tortillas make the perfect blanket for our creamy filling—choose taco-sized for perfectly portioned rolls.
- Butter: 3 tablespoons, melted to form a rich base for the flavorful white sauce.
- All-purpose flour: 3 tablespoons thickens your sauce to dreamy, velvety perfection.
- Chicken broth: 2 cups for bringing the sauce together with savory depth and classic warmth.
- Sour cream: 1 cup for unmistakable tang and extra creaminess that’s the hallmark of these enchiladas.
- Garlic powder: 1 teaspoon for a subtle aromatic boost that ties everything together.
- Cumin: 1/2 teaspoon adds a gentle earthiness and Tex-Mex flair—don’t skip it!
- Salt: 1/2 teaspoon for rounding out all those vibrant flavors and lifting each bite.
- Black pepper: 1/4 teaspoon brings gentle background heat—a little goes a long way.
- Fresh cilantro: Just a handful, chopped, as a fresh garnish to brighten every plate.
How to Make White Chicken Enchiladas
Step 1: Prep and Mix the Filling
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. In a medium bowl, toss together the shredded chicken, 1 cup of shredded Monterey Jack, and your can of diced green chiles. The cheese helps everything stick together, while the mild chiles infuse the filling with distinctive southwestern warmth. Giving the filling a quick stir now ensures you end up with evenly distributed flavor in every enchilada.
Step 2: Fill and Roll the Tortillas
Lay out your flour tortillas and spoon a generous scoop of the chicken mixture onto the center of each. Roll them up snugly—think burrito-style, but with the ends open—and place them seam side down in a greased 9×13-inch baking dish. Don’t worry if they’re packed in tight; this keeps them nice and juicy as they bake.
Step 3: Whip Up That Dreamy White Sauce
Next comes the magic. In a saucepan over medium heat, melt the butter and whisk in the flour to create a simple roux. Give it a minute to cook out the raw flour taste, then slowly whisk in the chicken broth. What you’re aiming for is a smooth, slightly thickened sauce that coats the back of a spoon, about 5 minutes in. Off the heat, stir in the sour cream, garlic powder, cumin, salt, and pepper until the sauce is ultra-creamy and fragrant.
Step 4: Assemble and Top with Cheese
Pour the luscious white sauce evenly over your stacked enchiladas, letting it seep into all those edges and over every tortilla. Sprinkle the remaining cup of Monterey Jack cheese over the top for that classic gooey, bubbly finish.
Step 5: Bake to Perfection
Transfer your dish to the oven and bake uncovered for 25 to 30 minutes, or until everything is hot, the cheese is melted, and edges are lightly golden. There’s nothing quite like the sight (and smell) of White Chicken Enchiladas bubbling away!
Step 6: Garnish and Serve
Just before serving, shower the enchiladas with freshly chopped cilantro. It adds a pop of color, freshness, and a delicious herby touch to each bite.
How to Serve White Chicken Enchiladas
Garnishes
A sprinkle of fresh cilantro is a must, but you can absolutely let your creativity shine. Try scattering thinly sliced green onions, chopped tomatoes, or even a quick squeeze of lime over the top—anything to add freshness and color. If you’re a fan of a little heat, thinly sliced jalapeños or a drizzle of your favorite hot sauce complement the creamy richness perfectly.
Side Dishes
White Chicken Enchiladas pair beautifully with classic sides like fluffy Mexican rice, refried or black beans, or a crisp green salad tossed with a citrus vinaigrette. The enchiladas are quite creamy, so a crunchy, acidic side dish helps balance the meal. You can’t go wrong with a scoop of guacamole and a side of tortilla chips, either!
Creative Ways to Present
For a fun twist, serve individual enchiladas in shallow bowls with a spoonful of sauce and a scatter of extra garnishes. If you’re feeding a crowd or want to impress at a potluck, bake the enchiladas in a cast-iron skillet and serve them straight from the oven family-style. Mini White Chicken Enchiladas in street-taco sized tortillas also make an irresistible small-plate or appetizer spread—just adjust baking time accordingly.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra White Chicken Enchiladas, you’re in luck! Simply cover the baking dish tightly with foil or transfer leftovers to an airtight container. They’ll keep well in the fridge for up to 3 days, and the flavors actually get even better as they mingle overnight.
Freezing
White Chicken Enchiladas are a freezer’s best friend. Before baking, assemble everything in a freezer-safe dish, wrap well with plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then bake as usual. You can also freeze leftover baked enchiladas; just be sure to cover them tightly and add a splash of broth when reheating to keep them moist.
Reheating
To reheat, simply cover the enchiladas with foil and warm in a 350°F (175°C) oven until hot and bubbly, about 20 minutes. For a quick lunch, microwave individual enchiladas in a covered microwave-safe dish in 30-second intervals until heated through. A splash of extra broth or a little more sauce helps keep everything creamy and fresh.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! If you prefer a more traditional texture or need a gluten-free option, corn tortillas work beautifully. They have a bit more structure and a lovely flavor, but be sure to warm them first to prevent cracking.
What other cheeses work well in White Chicken Enchiladas?
Monterey Jack is the classic choice for its meltability and mild flavor, but you can also use pepper jack for a touch of heat, or combine with cheddar or mozzarella for a richer, more complex cheese pull.
Can I make this recipe ahead of time?
Yes! Assemble the enchiladas and pour the sauce over, but wait to add the cheese topping. Cover and refrigerate up to a day ahead. Just before baking, sprinkle on the cheese and follow the usual instructions—this makes dinner prep effortless.
How can I add more veggies?
Sautéed onions, bell peppers, or corn are delicious mixed into the chicken filling. Spinach is another great choice—just wilt and squeeze out excess moisture before adding so your enchiladas stay perfectly creamy.
Are White Chicken Enchiladas spicy?
The base recipe is mild, with just a small amount of green chiles for flavor rather than heat. If you like things spicy, add a chopped jalapeño to the filling or spice up the sauce with a pinch of cayenne or crushed red pepper.
Final Thoughts
If you’re seeking a dish that brings family and friends running to the dinner table, these White Chicken Enchiladas are your answer. They’re cozy, delicious, and much easier to whip up than you might imagine. Give them a try and let this creamy classic become a new comfort food tradition in your home!
Print
White Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These White Chicken Enchiladas are a comforting and satisfying meal that the whole family will love. Creamy and flavorful, they are perfect for a weeknight dinner or a casual gathering with friends. The tender shredded chicken, melty cheese, and zesty green chiles wrapped in soft flour tortillas make for a delicious dish that is sure to become a favorite in your household.
Ingredients
For the Enchiladas:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 1 can (4 ounces) diced green chiles
- 8 flour tortillas
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the filling: In a medium bowl, mix the shredded chicken, 1 cup of cheese, and green chiles.
- Fill the tortillas: Fill each tortilla with the chicken mixture, roll up tightly, and place seam side down in a greased 9×13-inch baking dish.
- Make the sauce: In a saucepan over medium heat, melt the butter, whisk in the flour, then slowly whisk in the chicken broth until smooth and slightly thickened. Stir in the sour cream, garlic powder, cumin, salt, and pepper. Remove from heat.
- Assemble the enchiladas: Pour the sauce evenly over the enchiladas, sprinkle with the remaining 1 cup of cheese, and bake for 25–30 minutes until bubbly and lightly golden.
- Serve: Garnish with fresh cilantro before serving.
Notes
- For extra flavor, consider adding sautéed onions or corn to the chicken filling.
- These enchiladas can be made ahead of time and refrigerated until ready to bake.
- Serve with Mexican rice, beans, or a simple salad for a complete meal.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 115 mg
