If you’re craving a comforting meal that’s bursting with creamy, savory flavors, this White Chicken Enchiladas Recipe is an absolute must-try. It brings together tender shredded chicken, melty cheese, and a rich, tangy sauce made with sour cream and green chiles, all wrapped snugly in soft flour tortillas. This dish strikes the perfect balance between spicy and smooth, making it a family favorite that’s easy enough for weeknights but special enough for guests. Once you try this White Chicken Enchiladas Recipe, you’ll see why it becomes a go-to for cozy dinners.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding its own magic to make your White Chicken Enchiladas Recipe shine. From the creamy cheeses that blend beautifully to the green chiles that add a subtle kick, every component is handpicked for tasty harmony.
- Cooked shredded chicken (2 cups): The hearty protein base that soaks up all the creamy flavors.
- Monterey Jack cheese (1 cup): Provides a mild, melty texture perfect for enchiladas.
- Cheddar cheese (1 cup, divided): Adds sharpness; part goes inside, part tops the dish for a golden finish.
- Sour cream (1 1/2 cups, divided): Key to creating that luscious, tangy sauce and creamy filling.
- Diced green chiles (2 cans, 4 oz each): Brings mild heat and a fresh, zesty flavor.
- Garlic powder (1/2 teaspoon): For a subtle savory depth.
- Salt and pepper: To taste; essential for balancing all the flavors.
- Flour tortillas (8): The soft wraps that hold the delicious filling together.
- Butter (3 tablespoons): The base for the creamy sauce, adding richness.
- All-purpose flour (3 tablespoons): Thickens the sauce to the perfect consistency.
- Chicken broth (2 cups): Adds savory moisture to the sauce and enlivens the flavor.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly. In a large bowl, combine the shredded chicken, Monterey Jack cheese, half the cheddar cheese, half the sour cream, one can of diced green chiles, garlic powder, and salt and pepper. This creamy filling is full of flavor and perfect for spooning into your tortillas.
Step 2: Assemble the Enchiladas
Spoon the luscious chicken mixture evenly onto each flour tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. This ensures they stay snug and don’t unravel during baking—a little assembly care pays off in perfect presentation.
Step 3: Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to form a roux, which will thicken your sauce beautifully. Slowly whisk in the chicken broth, cooking until the sauce thickens, about 3 to 4 minutes. Remove the pan from heat and stir in the remaining sour cream and the second can of diced green chiles until smooth and creamy.
Step 4: Bake the Enchiladas
Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle the remaining cheddar cheese on top. Bake uncovered for 25 to 30 minutes until the cheese has melted, the sauce is bubbly, and the edges are just starting to brown. Allow the enchiladas to cool for about five minutes before serving to fully develop their flavors and avoid any burning.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Top your enchiladas with fresh, bright garnishes like chopped cilantro, sliced green onions, or a dollop of extra sour cream to complement the savory, creamy richness. If you love a bit of heat, some sliced jalapeños or a drizzle of your favorite hot sauce also work beautifully. These simple touches lift the dish and make each bite feel fresh.
Side Dishes
For a well-rounded meal, serve your White Chicken Enchiladas Recipe alongside a crisp green salad with a tangy lime dressing or classic Mexican rice. Refried beans or black beans also make fabulous companions and add some extra texture and heartiness to the plate. A side of warm corn or flour tortillas can help soak up that delicious sauce too!
Creative Ways to Present
If you’re feeling a little fancy, try serving these enchiladas in individual casserole dishes or ramekins for a personal touch. Another fun idea is to layer the filling and sauce in a baking dish to create a white chicken enchilada casserole, perfect for potlucks or meal prep. For parties, slicing the baked enchiladas into bite-sized pinwheels can transform them into perfect appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas Recipe keeps wonderfully in the fridge for up to 3 days. Store them in an airtight container to preserve moisture and freshness so every bite tastes as good as the first.
Freezing
You can freeze unbaked assembled enchiladas in a covered dish or freezer-safe container for up to 2 months. When ready, simply thaw overnight in the fridge and bake as directed. This makes meal planning a breeze and ensures you always have a tasty dinner waiting.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Microwaving works too but baking helps maintain that delightful oven-baked texture and keeps the cheese nicely melted.
FAQs
Can I use rotisserie chicken for this White Chicken Enchiladas Recipe?
Absolutely! Rotisserie chicken is a great shortcut that adds great flavor and saves time. Just shred it well before mixing into your filling.
How spicy are these enchiladas?
This recipe is mildly spicy thanks to the canned green chiles, but you can easily adjust the heat by adding jalapeños or using pepper jack cheese if you want to kick it up a notch.
Can I make this dish gluten-free?
Yes, just swap the flour tortillas for gluten-free tortillas and use a gluten-free flour blend in place of all-purpose flour for the sauce. The rest of the ingredients are naturally gluten-free.
What type of cheese works best?
The combination of Monterey Jack and cheddar cheese provides a wonderful creamy and sharp balance, but feel free to experiment with pepper jack for spice or mozzarella for extra meltiness.
Can I prepare these enchiladas ahead of time?
Definitely! You can assemble them the day before, cover and refrigerate, then bake right before serving. It’s a perfect way to save time on busy days or for entertaining.
Final Thoughts
This White Chicken Enchiladas Recipe is a fantastic blend of creamy texture, mild spice, and comfort food vibes that’s sure to become a regular on your dinner rotation. It’s approachable for cooks of all levels and endlessly adaptable to your taste preferences. I can’t wait for you to try making it yourself and share that warm, cheesy joy with your friends and family.
Print
White Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These White Chicken Enchiladas are a creamy, cheesy Mexican-inspired main course featuring tender shredded chicken, Monterey Jack and cheddar cheeses, and a rich sour cream and green chile sauce. Perfectly baked until bubbly and golden, this easy dinner is loaded with flavor and comforting textures that will delight any crowd.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 flour tortillas (or gluten-free tortillas for gluten-free version)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free flour substitute)
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Make the Filling: In a large bowl, combine the cooked shredded chicken, Monterey Jack cheese, 1/2 cup of cheddar cheese, 1/2 cup sour cream, the first can of diced green chiles, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Assemble Enchiladas: Spoon an even amount of the chicken mixture onto each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish to keep them closed during baking.
- Prepare the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes.
- Add Cream and Chiles: Remove the saucepan from heat and stir in the remaining 1 cup of sour cream and the second can of diced green chiles until the sauce is smooth and well combined.
- Top and Bake: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and lightly browned.
- Cool and Serve: Allow the enchiladas to cool for 5 minutes before serving. This helps the sauce set slightly for easier serving.
Notes
- For a spicier kick, add chopped jalapeños to the filling or use pepper jack cheese instead of cheddar.
- Using rotisserie chicken makes the preparation faster and adds extra flavor.
- To make gluten-free, substitute flour tortillas with gluten-free tortillas and use a gluten-free flour blend for the roux.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
