Name: White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked, shredded chicken; 1 cup shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese, divided; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles

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If you’re craving a cozy, crowd-pleasing comfort food, look no further than these White Chicken Enchiladas. This dish wraps tender shredded chicken and creamy, melty cheeses in soft flour tortillas, all blanketed with a luscious, tangy white sauce. Every bite bursts with layers of flavor and just the right amount of mild heat, making it a favorite for weeknights, family gatherings, or anytime you want to treat yourself to something irresistible.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Chicken Enchiladas is how simple yet powerful each ingredient is. Every item in this recipe brings a special touch—whether it’s depth of flavor, creaminess, or that signature golden finish. Here’s what you’ll need and why you’ll love every single one:

Cooked, shredded chicken (2 cups): Using leftover rotisserie or poached chicken makes these enchiladas tender, juicy, and easy to assemble.
Shredded Monterey Jack cheese (1 cup): Monterey Jack is ultra-melty and brings a mellow, creamy note.
Shredded cheddar cheese (1 cup, divided): Cheddar packs sharp, rich flavor and gives that classic bubbly orange topping.
Cumin (1/2 teaspoon): Cumin adds warmth and just a hint of earthy, smoky flavor.
Garlic powder (1/2 teaspoon): A dash of garlic powder infuses each bite with savory depth.
Onion powder (1/2 teaspoon): Brings gentle sweetness and rounds out the flavor profile.
Salt (1/2 teaspoon): Enhances every other ingredient and balances the dish.
Black pepper (1/4 teaspoon): For just the right touch of heat and spice.
Small flour tortillas (8): Soft flour tortillas hold up beautifully and become ultra-tender under the white sauce.
Butter (2 tablespoons): Essential for starting the creamy roux that thickens the sauce.
All-purpose flour (2 tablespoons): Combines with butter to form the base of our smooth, luscious sauce.
Chicken broth (2 cups): Adds a savory, comforting backbone to the sauce.
Sour cream (1 cup): Sour cream brings tang and silkiness to the white sauce, making it irresistibly creamy.
Diced green chiles (1 4-ounce can): Mild and flavorful, these canned chiles are the secret to that gentle kick.

How to Make White Chicken Enchiladas

Step 1: Prepare the Chicken Filling

Start by combining the shredded chicken, Monterey Jack cheese, half of the cheddar cheese, cumin, garlic powder, onion powder, salt, and pepper in a large bowl. Mix everything until evenly coated—a little patience here ensures every bite is packed with flavor and gooey cheese.

Step 2: Fill and Roll the Tortillas

Spoon a generous portion of the chicken filling into the center of each flour tortilla. Roll them up snugly, tucking in the sides just a bit if you like, and nestle them seam-side down in a lightly greased 9×13-inch baking dish. Arranging them tightly helps them stay nice and plump during baking.

Step 3: Make the White Sauce

In a medium saucepan, melt the butter over medium heat, then sprinkle in the flour. Whisk constantly for 1 to 2 minutes, just until the roux becomes slightly golden and smells nutty—this step will help avoid any raw flour flavor in your sauce. Slowly whisk in the chicken broth, stirring until perfectly smooth, and simmer for another 2 to 3 minutes until the sauce begins to thicken.

Step 4: Finish the Sauce

Take the pan off the heat, then stir in the sour cream and diced green chiles. The sauce will turn rich and creamy in seconds, with little specks of green chiles peeking through. Make sure it’s well combined but don’t return it to the heat after adding the sour cream—you want it silky, not separated.

Step 5: Assemble and Bake

Pour that dreamy white sauce evenly over your rolled enchiladas, letting it seep into every nook and cranny. Sprinkle the remaining cheddar cheese all over the top for that perfect crust. Bake uncovered at 375°F for 20 to 25 minutes, until the sauce bubbles and the cheese is golden and irresistible. Let them cool slightly before serving—they’ll set up a bit and be easier to serve.

How to Serve White Chicken Enchiladas

Garnishes

For a restaurant-worthy finish, sprinkle your White Chicken Enchiladas with freshly chopped cilantro, a handful of diced tomatoes, or some sliced jalapeños if you like a little extra zing. These toppings add bright color and fresh flavor that complement the creamy sauce beautifully.

Side Dishes

Pair these enchiladas with a simple green salad tossed with lime vinaigrette, fluffy cilantro lime rice, or some classic refried beans. The creaminess of the enchiladas is delicious alongside crisp, fresh sides or something a little spicy to balance things out.

Creative Ways to Present

Want to get fancy? Serve White Chicken Enchiladas family-style in a colorful baking dish, or present them individually topped with avocado slices and a dollop of extra sour cream. For parties, try cutting them into smaller portions to make creamy enchilada bites on a platter—guaranteed to vanish quickly!

Make Ahead and Storage

Storing Leftovers

Let any leftover enchiladas cool to room temperature, then store them in an airtight container in the fridge. They’ll keep well for up to three days, and the flavors just get better as they meld together overnight.

Freezing

If you’d like to freeze White Chicken Enchiladas, assemble them right up to the point of baking, then wrap tightly in foil and freeze for up to two months. When you’re ready, thaw in the fridge overnight and bake as usual, adding a few extra minutes if needed.

Reheating

To reheat, place enchiladas in a baking dish, cover with foil, and bake at 350°F until heated through (about 20 minutes). You can also reheat individual servings in the microwave—just be sure to cover with a damp paper towel to keep them moist.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While the signature texture of White Chicken Enchiladas shines with flour tortillas, corn tortillas work well too—just warm them slightly first to prevent cracking when you roll them up.

How spicy are these enchiladas?

These enchiladas are quite mild since canned green chiles add flavor without overwhelming heat. If you’re craving more spice, add a bit of chopped jalapeño to the filling or sauce, or use pepper jack cheese.

Can I make White Chicken Enchiladas in advance?

Yes, they’re fantastic for making ahead! Assemble them up to one day in advance, cover tightly, and refrigerate. When ready to bake, simply pour the sauce over the enchiladas, add cheese, and pop them in the oven.

What kind of chicken works best?

Any cooked, shredded chicken is perfect! Rotisserie chicken is a super quick shortcut, but you can also use baked, poached, or even leftover grilled chicken for extra flavor.

Is there a way to lighten up the sauce?

If you’d like, swap the sour cream for plain Greek yogurt and use reduced-fat cheese. The result is still creamy with a lovely tang but a touch lighter on calories.

Final Thoughts

I can’t wait for you to try these White Chicken Enchiladas—they truly deliver creamy comfort and satisfying flavor in every bite. Perfect for busy nights or special gatherings, this recipe is one you’ll come back to again and again. Enjoy, share, and don’t be surprised if you’re asked to make them on repeat!

White Chicken Enchiladas Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy and flavorful White Chicken Enchiladas with a delicious sour cream sauce are a comforting and satisfying Mexican-American dish that is perfect for a family dinner or gathering.

Ingredients

Scale

For the Enchiladas:

2 cups cooked, shredded chicken
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese, divided
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas

For the Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles

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Instructions

Preheat and Prepare: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Make Filling: Mix chicken, Monterey Jack cheese, 1/2 cup cheddar, cumin, garlic powder, onion powder, salt, and pepper.
Fill Tortillas: Spoon filling into tortillas, roll, and place seam-side down in dish.
Make Sauce: Melt butter in saucepan, whisk in flour, then slowly add broth. Simmer, then stir in sour cream and chiles.
Assemble: Pour sauce over enchiladas, top with remaining cheddar.
Bake: Bake for 20-25 minutes until bubbly and golden. Let cool slightly before serving.