White Chicken Enchiladas are an absolute crowd-pleaser that brings all the cozy flavors of Mexican-American cuisine into your home. Imagine tender shredded chicken wrapped in soft tortillas, covered in a rich, creamy white sauce, and baked to bubbly perfection. This dish is perfect for family dinners, special gatherings, or a simple weeknight meal that everyone will love.
Why You’ll Love These Enchiladas
These White Chicken Enchiladas are truly something special. The combination of tender chicken, creamy sour cream, and the luscious white sauce makes for a comforting, flavorful meal that’s easy to prepare but tastes like a restaurant-quality dish. Here are just a few reasons why this recipe should become a regular in your kitchen:
- Creamy & Cheesy: The sauce is rich and velvety, while the shredded cheese on top melts beautifully, creating that irresistible gooey texture.
- Quick & Easy: With just a few basic ingredients and easy-to-follow steps, you’ll have a delicious dinner on the table in no time.
- Customizable: Feel free to tweak the heat level, swap in different cheeses, or even replace the chicken with a different protein to suit your tastes.
- Perfect for Leftovers: This dish reheats wonderfully, making it ideal for meal prep or as an easy lunch the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies (optional)
- 8 flour tortillas (8-inch size)
For the White Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
Step 1: Prepare the Filling
Start by making the chicken filling. In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese (Monterey Jack or cheddar), sour cream, and diced green chilies (if you’re using them). Mix everything together until it’s evenly distributed. This step is super easy and sets the base for those delicious, creamy enchiladas.
Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Grab a flour tortilla and spoon about 2–3 tablespoons of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until the dish is full.
Step 3: Make the White Sauce
Now, let’s make the creamy white sauce! In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. This helps to get rid of any raw flour taste and gives the sauce a nice, thick consistency. Gradually add the chicken broth, whisking constantly to prevent any lumps from forming. Continue to cook for about 3–4 minutes, until the sauce thickens.
Once the sauce is ready, remove it from the heat and stir in the sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix everything until smooth and creamy. You’ll have a luscious, velvety sauce that’s the perfect topping for your enchiladas.
Step 4: Assemble and Bake
Pour the white sauce evenly over the rolled-up enchiladas, making sure they’re completely covered. Then, sprinkle the remaining shredded cheese over the top. Pop the dish into the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly. For an extra golden and slightly crispy top, broil for 1–2 minutes at the end of baking.
Step 5: Garnish and Serve
Once the enchiladas are out of the oven, let them cool for about 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes for a little extra color and flavor. Serve these creamy, cheesy enchiladas with your favorite sides, and you’ll have a meal that everyone will rave about.
Servings and Timing
- Servings: 4-6 (8 enchiladas)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations to Try
One of the best things about these White Chicken Enchiladas is that they’re so versatile. Here are some fun ways you can customize the recipe:
- Spicy Version: Want a little heat? Add some diced jalapeños to the chicken mixture or sprinkle cayenne pepper into the white sauce. If you like it extra spicy, serve with a side of hot sauce!
- Veggie Enchiladas: If you’re looking for a meatless version, swap the chicken for sautéed bell peppers, zucchini, and mushrooms. You’ll still get a delicious, flavorful filling that everyone will enjoy.
- Cheesy Upgrade: For an extra cheesy experience, try mixing different cheeses like cheddar, pepper jack, or even crumbled queso fresco. The more cheese, the better!
- Gluten-Free: You can easily make this dish gluten-free by using gluten-free tortillas and substituting the flour in the sauce with cornstarch.
- Low-Carb Option: If you’re watching your carbs, simply replace the flour tortillas with low-carb or almond flour tortillas. The filling and sauce will still be just as delicious.
Storage and Reheating
If you happen to have any leftovers (though we doubt it!), here’s how to store and reheat them:
- Refrigerator: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave when you’re ready to enjoy them again.
- Freezer: You can also freeze this dish before baking. Assemble the enchiladas, cover tightly, and freeze for up to 2 months. When you’re ready to bake, simply thaw overnight in the fridge, then bake as usual.
- Reheating: To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual servings.
Tips and Tricks
- Preventing Soggy Enchiladas: Make sure you don’t overfill the tortillas when assembling the enchiladas, as too much filling can lead to soggy tortillas. Also, ensure that the sauce is thick enough to coat the enchiladas without soaking them.
- Shredding Chicken: For perfectly shredded chicken, use two forks to pull apart cooked chicken, or for an even quicker method, use a hand mixer to shred the meat in seconds!
- Making the Sauce Thicker: If you prefer a thicker sauce, add an extra tablespoon of flour to the roux at the beginning of the process.
Serving Suggestions
These White Chicken Enchiladas are delicious on their own, but you can elevate the meal with some tasty sides:
- Serve with Mexican rice or black beans for a filling, well-rounded meal.
- A fresh salad with avocado, tomatoes, and a lime dressing would provide a refreshing contrast to the creamy enchiladas.
- Don’t forget the chips and guacamole on the side—perfect for dipping and adding even more flavor!
FAQs
- Can I use corn tortillas instead of flour?
Yes! Corn tortillas work great, but make sure to warm them first to prevent cracking. - Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Just bake them when you’re ready to serve. - How do I prevent soggy enchiladas?
Keep the sauce thick enough to coat the tortillas without soaking them, and avoid overfilling each tortilla. - Can I use a different protein?
Of course! Shredded turkey, ground beef, or even shrimp would be delicious alternatives. - What sides go best with these enchiladas?
Serve with Mexican rice, black beans, or a fresh salad for the perfect accompaniment. - Can I use canned green chilies?
Yes, canned diced green chilies are a convenient option that still adds great flavor. - How can I make the sauce thicker?
If you prefer a thicker sauce, simply add an extra tablespoon of flour when making the roux. - Can I add more vegetables?
Absolutely! Try adding sautéed onions, spinach, or even corn to the chicken filling for a veggie-packed version. - What’s the best way to shred chicken?
Use two forks to shred cooked chicken or try using a hand mixer for a quick and easy shredding method. - Can I add a topping?
Top the enchiladas with sliced avocado, diced tomatoes, or a dollop of guacamole for extra flavor and freshness.
Conclusion
These White Chicken Enchiladas are comfort food at its best—creamy, cheesy, and packed with flavor. Whether you’re feeding your family, hosting friends, or just looking for an easy, satisfying dinner, this recipe will quickly become one of your go-to favorites. Serve them with your favorite sides, and you’ll have a meal that’s both delicious and memorable. Enjoy!
White Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 8 pieces flour tortillas (8-inch)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- to taste salt and pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, half of the shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually add the chicken broth while whisking to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
- Remove from heat and stir in sour cream and diced green chilies. Mix until smooth.
- Pour the white sauce evenly over the enchiladas, ensuring they’re fully covered.
- Sprinkle the remaining shredded cheese over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Broil for 1-2 minutes for a golden top if desired.
- Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro if desired, and enjoy!
