White Chicken Enchiladas Recipe

If you’re looking for a comforting, crowd-pleasing meal that feels like a warm hug in every bite, these White Chicken Enchiladas are exactly what you need. Creamy, cheesy, and just the right amount of mild spice from green chilies, this dish combines tender chicken wrapped in soft flour tortillas with a luscious white sauce that melts all the flavors together. It’s one of those recipes that turns an ordinary dinner into a special occasion without any fuss, making White Chicken Enchiladas a true favorite in my recipe collection.

Ingredients You’ll Need

This recipe is a wonderful example of how simple ingredients can come together to create something truly amazing. Each component not only adds flavor but also contributes to the perfect texture and irresistible color that make White Chicken Enchiladas so satisfying.

• Small flour tortillas (8-10): Soft and pliable, these are perfect for rolling and hold the filling beautifully.
• Cooked chicken, shredded or chopped (3 cups): A wholesome protein base that’s easy to prepare ahead or use leftover chicken from the fridge.
• Monterey Jack cheese, shredded (3 cups, divided): Creamy and mild, it melts smoothly for the ultimate cheesy goodness.
• Unsalted butter (3 tablespoons): Essential for making the rich white sauce that brings everything together.
• Flour (3 tablespoons): Helps thicken the sauce into a velvety texture without lumps.
• Chicken broth (2 cups): Adds savory depth and keeps the sauce light but flavorful.
• Sour cream (1 cup): Adds tanginess and creaminess for a luscious finish.
• Mild diced green chilies (1 4-ounce can): Offers just enough gentle heat and a pop of color.
• Green onions, sliced (2-3 tablespoons): Fresh and crisp, perfect for brightening up the finished dish.

How to Make White Chicken Enchiladas

Step 1: Prepare the baking dish and preheat oven

Start by spraying a 9×13-inch baking dish with cooking spray so nothing will stick later. Then set your oven to 350ºF (177ºC) and let it warm up while you assemble the enchiladas. This simple prep sets you up for smooth sailing during the rest of the process.

Step 2: Fill and roll the tortillas

In a mixing bowl, combine the cooked chicken with 1 cup of the shredded Monterey Jack cheese. This filling is creamy and tender, perfect for stuffing. Spoon the mixture evenly onto your flour tortillas (about 8-10), then roll each one tightly and place them seam side down in the prepared baking dish. It’s rewarding to see them neatly snug, just waiting for the next step.

Step 3: Make the luscious white sauce

Now for the magic sauce: melt the butter in a skillet, then whisk in the flour and cook for one minute to get rid of the raw flour taste. Slowly add the chicken broth back onto the heat, whisking constantly until the sauce thickens and bubbles, turning it into a silky base. Let it cool for a few minutes – this step is key so the sour cream doesn’t curdle. Stir in the sour cream and the mild diced green chilies until the sauce is perfectly smooth and creamy.

Step 4: Pour sauce, top with cheese, and bake

Pour the white sauce generously over the rolled enchiladas in the baking dish. Scatter the remaining shredded Monterey Jack cheese on top for that irresistible golden crust. Bake for 20-25 minutes until the sauce is bubbling and the cheese has melted beautifully. For a finishing touch, turn on the broiler and toast the top until it’s a gorgeous golden brown.

Step 5: Garnish and serve

Once out of the oven, sprinkle the sliced green onions over the top. This final pop of fresh flavor and color makes the White Chicken Enchiladas even more inviting. Grab a spatula and get ready for a spoonful of cheesy, creamy deliciousness.

How to Serve White Chicken Enchiladas

Garnishes

The green onions add a crisp, fresh burst that contrasts beautifully with the creamy richness of the enchiladas. You can also add a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor and color that makes each serving pop.

Side Dishes

White Chicken Enchiladas pair wonderfully with classic Mexican sides like Spanish rice or refried beans. For a lighter option, try a fresh salad with avocado or a simple cucumber and tomato salad dressed with lime and chili powder to complement the creamy sauce perfectly.

Creative Ways to Present

For a fun twist, serve individual enchiladas in small ramekins or turn the dish into a casserole-style meal for family-style dining. You can also cut the enchiladas into smaller rolls as finger food for parties, making it an easy and crowd-pleasing appetizer option.

Make Ahead and Storage

Storing Leftovers

Place leftover White Chicken Enchiladas in an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making for a delicious next-day meal. Just be sure to cover well to keep them moist.

Freezing

You can freeze the enchiladas either before baking or after cooking. Wrap them tightly in plastic wrap and foil or use freezer-safe containers, and they will keep well for up to two months. Freeze in individual portions if you want to reheat just a serving or two.

Reheating

Reheat in the oven at 350ºF until warmed through, usually about 15-20 minutes. For a quicker option, microwave individual portions covered loosely with a damp paper towel to keep the enchiladas moist. Avoid overheating to maintain the creamy texture of the sauce.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas give a more traditional flavor and a slightly firmer texture. If using corn tortillas, warm them up first to make them more pliable for rolling and prevent cracking.

What kind of chicken works best in this recipe?

Any cooked chicken will do—rotisserie chicken, poached, or grilled chicken all work wonderfully. Just make sure to shred or chop it finely so it mixes well with the cheese for the filling.

Can I make the sauce spicier?

If you love heat, switch out mild green chilies for medium or hot ones, or add a pinch of cayenne pepper to the sauce. Just taste as you go to keep the balance delicious without overpowering the creamy flavors.

Is there a dairy-free alternative for this dish?

While the cheese and sour cream add signature richness, you can substitute with vegan cheese and dairy-free sour cream alternatives. Just choose options that melt well and blend smoothly in sauces for the best texture.

How can I add vegetables to this dish?

Add sautéed bell peppers, spinach, or corn to the chicken filling for extra flavor and nutrition. They’ll blend seamlessly with the creamy sauce and cheesy filling, making the enchiladas even more satisfying.

Final Thoughts

Trust me, once you try these White Chicken Enchiladas, they’ll find a permanent spot in your recipe rotation. The combination of creamy sauce, tender chicken, and melty cheese wrapped in soft tortillas is just unbeatable. It’s a recipe that’s comforting, simple, and sure to impress anyone lucky enough to share it with you. So go ahead, give it a try—you’ll want to make this dish again and again.

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