The Best White Chicken Enchiladas (Creamy, Cheesy, and Irresistible)

White Chicken Enchiladas are an absolute game-changer when it comes to comfort food. Imagine tender, juicy shredded chicken wrapped in soft tortillas, drenched in a creamy white sauce, and baked until bubbly and golden. With a perfect balance of flavors and textures, this dish is a must-try for anyone who loves hearty, cheesy meals that are easy to make and full of flavor. Whether you’re preparing a quick family dinner or serving it up for a special occasion, these enchiladas are sure to impress.

This creamy take on the classic enchiladas is not only healthy comfort food, but it also makes for the perfect quick family meal. You can get all the flavor of traditional enchiladas with half the effort. Best of all, it’s budget-friendly and family-approved, so it’s a win for everyone!

Why You’ll Love This Recipe

Let’s break down why this White Chicken Enchilada recipe will quickly become one of your go-to meals:

• Rich and Creamy: The creamy white sauce is silky smooth and full of flavor. It’s the perfect contrast to the tender chicken and melty cheese.
• Easy to Make: With just a few simple ingredients, this recipe comes together quickly—ideal for easy weeknight dinners when you’re short on time but want something satisfying.
• Customizable: You can adjust the spice level, swap out the cheeses, or add extra fillings to make this dish your own. Whether you’re a fan of a little extra heat or love trying new ingredients, this recipe has got you covered.
• Great for Leftovers: These enchiladas hold up really well and taste even better the next day. Whether you’ve got a hungry family or are meal prepping for the week, they’re perfect for meal planning or ready-made protein meals.

What Makes This Recipe Special?

What really makes these White Chicken Enchiladas stand out is the luscious white sauce that ties everything together. It’s creamy, but not overwhelmingly rich. The sauce is made from simple ingredients—just butter, flour, chicken broth, sour cream, and cheese—but the combination creates something extraordinary. This dish is like a warm, cheesy hug that’s perfect for those busy nights when you want to treat your family to something special.

And if you’re looking for high-protein meals that are also comforting, this dish fits the bill! The chicken provides a hefty dose of protein, and when paired with the cheese and sour cream, you’ve got yourself a filling, satisfying meal. Plus, you can always make it healthier by swapping in low-calorie or low-fat options where necessary.

Ingredients

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Here’s a look at the ingredients you’ll need for these creamy, cheesy White Chicken Enchiladas. The recipe is pretty simple, and most of these ingredients are likely already in your kitchen:

For the Enchiladas:

• 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 (4 oz) can diced green chilies (optional, but they add great flavor)
• 8 flour tortillas (8-inch size, but you can use gluten-free tortillas for a gluten-free option)

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

How to Make It Step-by-Step

Ready to make these creamy, cheesy enchiladas? Let’s break it down step by step so you can create this delicious dish in no time!

Step 1: Prepare the Filling

In a large mixing bowl, combine your shredded chicken with half of the shredded Monterey Jack cheese, sour cream, and the seasonings—garlic powder, onion powder, salt, and black pepper. Mix everything until well combined, and don’t forget to taste it! If you like a bit more kick, add a pinch of cayenne pepper or chili powder.

Step 2: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.

Take each tortilla and spoon about 2-3 tablespoons of the chicken mixture into the center. Roll the tortilla up tightly, making sure the seam is on the bottom. Place each rolled tortilla seam-side down in the prepared baking dish. Continue until all the tortillas are filled and snugly packed together in the dish.

Step 3: Make the White Sauce

Now, let’s make the creamy white sauce that will make your enchiladas sing with flavor. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. This will help get rid of the raw flour taste and create a roux.

Gradually add the chicken broth, whisking as you go, to avoid any lumps. Continue cooking for about 3-4 minutes, until the sauce thickens. Remove from the heat and stir in the sour cream, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is smooth and creamy.

Step 4: Assemble and Bake

Pour the white sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle the remaining shredded cheese on top. Pop the baking dish into the oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. If you want a golden, slightly crispy top, turn on the broiler for the last 1-2 minutes.

Step 5: Garnish and Serve

Once the enchiladas are baked to perfection, remove them from the oven and let them cool for about 5 minutes. This gives the sauce time to settle and makes it easier to cut. Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes for an extra pop of color and flavor. Serve immediately, and enjoy the cheesy, creamy goodness!

Tips for Best Results

• Don’t Overfill: When assembling the enchiladas, be sure not to overfill the tortillas. This ensures they stay neat while baking and doesn’t cause the sauce to spill over.
• Sauté Onions and Garlic: For extra flavor, sauté ½ cup of diced onions and 1 minced garlic clove and mix them into the chicken filling. It adds a delicious depth of flavor.
• Thicken the Sauce: If you prefer a thicker sauce, you can add an extra tablespoon of flour to the roux. If it’s too thick, just add a little more chicken broth to loosen it up.
• Customize the Spice: You can adjust the spice level by adding diced jalapeños to the chicken filling or sprinkling a bit of cayenne pepper into the sauce. If you want a more subtle heat, opt for mild green chilies.

Ingredient Substitutions & Variations

• Veggie Enchiladas: Replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms for a vegetarian option.
• Gluten-Free: If you’re following a gluten-free diet, simply swap out the flour tortillas for gluten-free tortillas and use cornstarch instead of flour for the sauce.
• Low-Carb Option: Want a low-carb version of this recipe? Substitute flour tortillas with low-carb or almond flour tortillas for fewer carbs and more protein.

Serving Suggestions

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These creamy White Chicken Enchiladas are a complete meal on their own, but they pair wonderfully with a few simple sides to round out the dinner table.

• Mexican Rice: A classic side dish for any Mexican meal, Mexican rice is flavorful and fluffy. It complements the creamy enchiladas perfectly.
• Black Beans: A healthy and hearty side that’s rich in protein and pairs beautifully with the mild flavors of the enchiladas.
• Guacamole and Chips: No Mexican meal is complete without guacamole and tortilla chips! The creamy guac adds a cool contrast to the richness of the enchiladas.
• Fresh Salad: A light and refreshing side salad with a tangy vinaigrette balances the richness of the enchiladas.

Pairing Ideas (Drinks, Sides, etc.)

When it comes to pairing drinks with these delicious enchiladas, you want something refreshing that complements the creaminess without overpowering it. Here are a few ideas:

• Margaritas: A classic pairing for any Mexican meal, the tartness of a margarita balances the richness of the enchiladas.
• Mexican Beer: If you’re in the mood for beer, a crisp Mexican lager or pale ale goes perfectly with these creamy enchiladas.
• Iced Tea or Lemonade: For a non-alcoholic option, serve iced tea or lemonade with a slice of lime for a refreshing kick.

How to Store and Reheat Leftovers

• Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until heated through.
• Freezer: If you want to make this dish in advance, you can freeze the assembled but unbaked enchiladas for up to 2 months. Thaw overnight in the fridge, then bake as usual.
• Microwave: If you’re in a hurry, you can microwave individual portions for 1-2 minutes until hot. However, for the best texture, reheating in the oven is preferred.

Make-Ahead and Freezer Tips

• Make Ahead: You can assemble the enchiladas up to 24 hours ahead of time. Cover them tightly and refrigerate. When ready to bake, simply pop them in the oven.
• Freezing: Freeze the assembled but unbaked enchiladas for up to 2 months. Be sure to cover them tightly with plastic wrap and foil. When you’re ready to enjoy, thaw overnight in the fridge and bake as usual.

Common Mistakes to Avoid

• Soggy Enchiladas: To avoid soggy tortillas, be sure not to overfill them, and make sure the sauce is thick enough to coat the enchiladas without soaking them.
• Overcooking the Sauce: After you add the sour cream to the sauce, be sure not to bring it to a boil, as it can curdle. Just stir until smooth and remove from heat.
• Not Using Enough Cheese: Don’t be shy with the cheese! The cheese is a big part of what makes these enchiladas so irresistible, so be sure to load it on.

Frequently Asked Questions (FAQ)

Can I use corn tortillas instead of flour?

Yes, corn tortillas work perfectly fine! Just make sure to warm them up first so they don’t crack when you roll them.

Can I make this dish ahead of time?

Yes! Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking.

How do I prevent soggy enchiladas?

Avoid overfilling the tortillas and make sure the sauce is thick enough to coat them without soaking through.

Can I add a different protein?

Of course! You can use shredded turkey, ground beef, or even shrimp as a substitute for the chicken.

Cooking Tools You’ll Need

• 9×13-inch Baking Dish: Perfect for baking the enchiladas and ensuring they cook evenly.
• Saucepan: For making the creamy white sauce.
• Mixing Bowls: To combine the chicken and cheese filling.

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