If you are craving something comforting, creamy, and full of flavor, this White Chicken Enchiladas Recipe is here to brighten your dinner table. These enchiladas bring together tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious, tangy white sauce with a delightful hint of green chiles. Each bite is a delicious blend of melty Monterey Jack cheese and that perfect balance of creamy and mildly spicy, making it a crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all you need to create this delightful dish. Every component plays an essential role, from the tender shredded chicken to the creamy tang of sour cream and the subtle kick from diced green chiles, resulting in a perfect harmony of taste, texture, and color.
- 2 cups shredded, cooked chicken: Using rotisserie chicken makes this recipe a breeze and adds juicy flavor.
- 1 cup shredded Monterey Jack cheese: Melts beautifully and adds a creamy, mild cheese touch.
- Salt, pepper, Adobo seasoning to taste: These seasonings build layers of flavor with just the right amount of warmth.
- 10 flour tortillas (taco size): Tender and flexible to wrap all the savory filling perfectly.
- 3 tablespoons butter: Creates a rich base for the creamy white sauce.
- 3 tablespoons all-purpose flour: Helps thicken the sauce to just the right consistency.
- 2 cups chicken broth: Adds depth and moisture to the sauce, tying all the flavors together.
- 1 cup sour cream: Brings a tangy creaminess essential for the signature white sauce in this recipe.
- 4-ounce can diced green chiles (do not drain): Offers a gentle heat and a pop of color throughout the sauce.
- 1 cup shredded Monterey Jack cheese (for topping): Perfect for creating that gooey, golden cheese crust on top.
How to Make White Chicken Enchiladas Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 350 degrees Fahrenheit, and lightly spray a 9×13-inch baking dish with nonstick cooking spray. This ensures your enchiladas come out cleanly without any sticking, ready for that bubbly, cheesy topping.
Step 2: Mix the Chicken Filling
In a medium-sized bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese. Season generously with salt, pepper, and Adobo seasoning to your taste. This creates a wonderfully cheesy, seasoned filling that’s juicy and flavorful in every bite.
Step 3: Assemble the Enchiladas
Spoon the chicken mixture evenly onto each of the 10 flour tortillas. Roll them up tightly and place them seam side down into the prepared baking dish, arranging them neatly side-by-side. This keeps them together as they bake and soak up the luscious sauce.
Step 4: Make the Creamy White Sauce
In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook, whisking constantly for about 1 minute to form a roux, making sure it doesn’t burn. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken. Then stir in the sour cream and diced green chiles (with their juice) gently. Keep the heat low and avoid boiling to keep that silky, smooth texture perfect.
Step 5: Pour Sauce and Add Cheese
Once the sauce is ready, pour it evenly over the rolled enchiladas in the dish. Then, sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top to create that irresistible cheesy layer.
Step 6: Bake to Perfection
Bake your White Chicken Enchiladas in the preheated oven for 20 to 25 minutes until the sauce is bubbly and the cheese has melted completely. For an extra touch of golden, bubbly goodness, you can turn the broiler on high and broil for 1 to 2 minutes, watching closely so the cheese doesn’t burn.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Add a fresh and zesty twist with a sprinkle of chopped cilantro, sliced green onions, or a dollop of extra sour cream. A squeeze of fresh lime over the top can also brighten the flavors beautifully. These small touches make each bite even more exciting.
Side Dishes
White Chicken Enchiladas pair wonderfully with simple sides like Spanish rice or fluffy Mexican-style rice. You can also add a light side salad or some refried beans to round out the meal with extra heartiness and colorful variety.
Creative Ways to Present
If you’re hosting, consider serving these enchiladas in individual ramekins or roll the filling into smaller tortillas for enchilada “roll-ups” perfect for appetizers. Layering the enchiladas in a clear glass dish showcases those gorgeous layers of cheese and chicken, inviting guests to dig right in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Just cover the baking dish tightly or transfer the enchiladas to an airtight container and store them in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making the next day’s meal even better.
Freezing
You can freeze assembled enchiladas before baking by wrapping the dish tightly in plastic wrap and foil, then storing it in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed to heat through completely.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to keep them moist, for about 15 to 20 minutes. For a quicker option, microwave individual servings on medium power in short bursts until heated through, though the oven method keeps that beautiful texture intact.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas can be used for a slightly different texture and flavor. Just warm them beforehand to make them pliable and less likely to crack when rolling.
What if I don’t have Monterey Jack cheese? What can I substitute?
Great question! Mozzarella or a mild white cheddar can work well as substitutes, offering similar melty and mild taste to complement the creamy sauce.
How spicy is this White Chicken Enchiladas Recipe?
This recipe has a mild kick from the diced green chiles, but it’s not overly spicy. You can adjust the heat by adding more chiles or including some chopped jalapeños if you like it hotter.
Can I make this recipe vegetarian?
Yes! Swap out the chicken for sautéed vegetables like mushrooms, zucchini, or black beans to create a flavorful vegetarian version while keeping all the creamy goodness intact.
Is it okay to make this recipe ahead of time?
Definitely! You can assemble the enchiladas, cover them, and refrigerate for a few hours or overnight before baking. It’s perfect for busy days or entertaining.
Final Thoughts
This White Chicken Enchiladas Recipe is truly a keeper. Its creamy, flavorful sauce combined with tender chicken and melty cheese makes every bite feel like a warm hug. Whether you’re cooking for family or friends, it’s a dish that brings comfort and joy to the table. Give it a try; I promise it will become one of your new favorite meals to make and share.
Print
White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This White Chicken Enchiladas recipe features tender shredded chicken and creamy Monterey Jack cheese wrapped in soft flour tortillas, topped with a rich white sauce made from butter, flour, chicken broth, sour cream, and diced green chiles. Baked to perfection, these enchiladas offer a comforting and flavorful twist on a classic Mexican favorite, ideal for a family dinner or a cozy meal any night of the week.
Ingredients
For the Chicken Filling
- 2 cups shredded, cooked chicken (such as rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, to taste
- Black pepper, to taste
- Adobo seasoning, to taste
For the Tortillas
- 10 flour tortillas (taco size)
For the White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4-ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Chicken Mixture. In a medium bowl, combine the shredded cooked chicken, 1 cup of shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning. Mix well to evenly distribute the seasonings and cheese throughout the chicken.
- Assemble Enchiladas. Spoon a portion of the chicken mixture into each flour tortilla. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish, fitting them snugly side-by-side.
- Make the White Sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to form a roux without browning it.
- Add Broth and Sour Cream. Gradually whisk in the chicken broth until the sauce is smooth and thickened slightly. Remove the sauce from heat, then stir in the sour cream and the undrained diced green chiles. Avoid boiling to keep the sauce smooth.
- Pour Sauce and Add Cheese. Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
- Bake Enchiladas. Bake in the preheated oven for 20 to 25 minutes until heated through and the cheese is melted and bubbly. Optionally, switch the oven to broil for 1 to 2 minutes to brown the cheese slightly, watching carefully to prevent burning.
Notes
- You can substitute mozzarella cheese if Monterey Jack is unavailable.
- Rotisserie chicken is a great shortcut to save time cooking the chicken.
- Do not let the sauce boil after adding sour cream to prevent curdling.
- If you prefer spicier enchiladas, add chopped jalapeños or extra green chiles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
