If you’re craving a dish that effortlessly combines creamy comfort with a hint of zesty freshness, this White Chicken Enchiladas Recipe is exactly what you need. It brings together tender shredded chicken, mild green chiles, and gooey Monterey Jack cheese wrapped in soft flour tortillas, all smothered in a luscious sour cream-based sauce. Every bite delivers a perfect balance of flavors and textures that will quickly become a family favorite. Whether you’re cooking for a weeknight dinner or a casual gathering, these enchiladas are guaranteed to please both kids and adults alike with their warm, irresistible appeal.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, creating layers of flavor, richness, and texture that make these enchiladas stand out. From the mild green chiles to the creamy sour cream sauce, they come together with simple staples that are easy to find but essential to the dish’s charm.
- Cooked, shredded chicken breast: This tender protein forms the hearty filling that keeps the enchiladas satisfying.
- Sour cream: Adds creamy tang and smoothness to the sauce for that signature white enchilada flavor.
- Mild green chiles (10 oz, drained): Provide a gentle kick and a touch of smoky depth without overwhelming heat.
- Monterey Jack cheese (2 cups, divided): Melts beautifully, offering gooey texture and mild flavor on both the inside and top.
- Butter (1 tablespoon): Creates the perfect base for a savory roux that thickens the sauce.
- All-purpose flour (1 tablespoon): Used to build a velvety sauce by thickening the chicken broth.
- Chicken broth (1¼ cups): Adds moisture and rich flavor to the sauce while keeping it light.
- Flour tortillas (8 small): Soft, flexible wraps that hold the filling together with a tender bite.
- Garlic powder (½ teaspoon): Infuses subtle aromatic warmth into the filling.
- Onion powder (¼ teaspoon): Enhances savory depth without overpowering the delicate flavors.
- Salt and pepper to taste: Bring all the ingredients into harmonious balance.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by combining shredded chicken, drained mild green chiles, half of the Monterey Jack cheese, garlic powder, onion powder, salt, and pepper in a mixing bowl. This blend creates a flavorful yet gentle filling that melts beautifully inside the tortillas. The green chiles add a subtle, smoky layer that complements the creamy cheese perfectly without making it too spicy.
Step 2: Roll the Enchiladas
Lay out each small flour tortilla and spoon an ample amount of the chicken mixture down the center. Rolling them tightly ensures the filling stays inside while baking. Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish to keep everything neatly in place during cooking.
Step 3: Make the Creamy Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for about one minute to form a roux, which is the secret to thickening your sauce. Slowly add chicken broth while whisking continuously until the sauce thickens slightly, around 2 to 3 minutes. Remove from heat and stir in the sour cream until completely smooth. This luscious sauce is what truly sets this White Chicken Enchiladas Recipe apart.
Step 4: Assemble and Bake
Pour the creamy sauce evenly over the rolled enchiladas, making sure each one gets covered in that irresistible topping. Sprinkle the remaining Monterey Jack cheese on top to create a golden, melted cheese crust. Bake uncovered in a preheated 375°F oven for 20 to 25 minutes, or until the cheese is bubbly and slightly browned. For an extra touch of golden perfection, broil the enchiladas for 2 to 3 minutes at the end. Always let them rest for a few minutes before serving to allow the flavors to settle.
How to Serve White Chicken Enchiladas Recipe
Garnishes
To bring a fresh burst to your White Chicken Enchiladas Recipe, add a sprinkle of chopped cilantro, a dollop of sour cream, or a squeeze of lime juice. These little touches elevate the dish by introducing brightness and contrast to the creamy, cheesy base.
Side Dishes
Classic pairings like Mexican rice or refried beans complement the enchiladas perfectly, adding substance and traditional flavors to the plate. For lighter options, serve alongside a crisp green salad or fresh avocado slices to balance richness with refreshing textures.
Creative Ways to Present
Instead of the traditional baking dish, try making individual enchilada portions in small ramekins for a charming, personal presentation. Alternatively, open-face enchiladas spread in a casserole dish allow for easy layering and sharing, ideal for family dinners or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for delicious next-day meals with minimal effort.
Freezing
These enchiladas freeze exceptionally well. Assemble and bake them, then cool completely before wrapping tightly in foil or transferring to a freezer-safe container. They can be frozen for up to 2 months without losing quality, making them perfect for meal prep or busy nights.
Reheating
Reheat enchiladas in a preheated oven at 350°F for about 15 to 20 minutes until warmed through and the cheese melts beautifully again. Alternatively, microwave individual portions on medium power, but be mindful that the edges might become a bit soft.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut that works perfectly here, saving you time without compromising on flavor or texture.
Can I substitute corn tortillas for flour tortillas?
You can, but flour tortillas work best because they’re more pliable and less likely to tear when rolling the cheesy filling.
How spicy is this White Chicken Enchiladas Recipe?
It’s very mild thanks to the use of mild green chiles and balanced seasonings, so it’s kid-friendly and excellent for those who prefer gentle flavors.
What can I add for extra flavor?
Fresh cilantro, a squeeze of lime, or even a dash of smoked paprika can brighten or deepen the flavors according to your taste preferences.
Can I make this recipe ahead of time?
Yes! You can assemble the enchiladas a day in advance, cover the dish tightly, and refrigerate. Just add the sauce and cheese topping right before baking for the freshest finish.
Final Thoughts
This White Chicken Enchiladas Recipe is one of those satisfying meals that feels like a warm hug on a plate. Its creamy sauce, tender chicken, and melty cheese will quickly turn it into a household favorite you’ll want to make again and again. Give it a try, and watch how simple ingredients come alive to delight everyone at your table.
Print
White Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Delicious and creamy White Chicken Enchiladas featuring tender shredded chicken, mild green chiles, and melted Monterey Jack cheese baked in a rich sour cream and chicken broth sauce. This comforting Mexican-American dish is easy to prepare and perfect for a satisfying main course.
Ingredients
Filling
- 2 cups cooked, shredded chicken breast
- 1 can (10 oz) mild green chiles, drained
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1¼ cups chicken broth
- 1 cup sour cream
Other
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the enchiladas.
- Prepare Filling: In a mixing bowl, combine the shredded chicken, drained green chiles, 1 cup Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix well to evenly distribute flavors.
- Assemble Enchiladas: Fill each flour tortilla with the chicken mixture and carefully roll them tightly. Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish to prevent unrolling during cooking.
- Make Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to form a roux. Gradually whisk in the chicken broth and continue cooking until the sauce slightly thickens, about 2–3 minutes.
- Finish Sauce: Remove the saucepan from heat and stir in the sour cream until the sauce is smooth and creamy.
- Top Enchiladas: Pour the prepared sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes or until the sauce is bubbly and the cheese is fully melted.
- Optional Broil: For a golden, slightly crispy cheese topping, broil the enchiladas for 2–3 minutes. Watch carefully to avoid burning.
- Rest and Serve: Let the enchiladas rest for 5 minutes after baking. This allows the flavors to settle and makes them easier to serve.
Notes
- You can use rotisserie chicken for convenience and added flavor.
- Adding a handful of chopped cilantro or a squeeze of lime juice can elevate the taste with fresh, zesty notes.
- Serve alongside rice, beans, or a fresh salad for a complete meal.
