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If you’ve been searching for a cozy, crave-worthy dish that delivers creamy flavor and a little kick, this White Chicken Enchiladas Recipe is your new best friend in the kitchen. Rich, cheesy, and filled with tender shredded chicken folded inside soft flour tortillas, it’s baked in a luscious white sauce that’s a perfect balance of tangy sour cream and savory spices. Whether it’s a weeknight dinner or a special gathering, these enchiladas bring a comforting warmth and a delicious twist to a classic favorite that’s sure to have everyone asking for seconds.
Ingredients You’ll Need
This White Chicken Enchiladas Recipe comes together with a handful of simple yet essential ingredients that each play a crucial role in building layers of flavor and texture. From the creamy cheese to the tender chicken and those fragrant green chiles, every component enhances the dish’s overall magic.
- 2 cups cooked, shredded chicken: Using rotisserie chicken can save time and add extra flavor.
- 8 small flour tortillas: Soft and pliable, perfect for rolling without cracking.
- 2 cups shredded Monterey Jack cheese (divided): Melts beautifully and adds a subtle creaminess.
- 1/2 cup sour cream: Adds tang and richness to the filling.
- 1 can (4 oz) diced green chiles: Brings a mild heat and vibrant color.
- 3 tablespoons butter: Forms the base for the rich white sauce.
- 3 tablespoons all-purpose flour: Helps thicken the luscious sauce.
- 2 cups chicken broth: Adds depth and a savory backbone to the sauce.
- 1 cup sour cream: Stirred into the sauce for creamy tang.
- 1/2 teaspoon garlic powder: Infuses a subtle garlic warmth.
- Salt and pepper, to taste: Enhances all the ingredients’ natural flavors.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by mixing the shredded chicken with 1 cup of Monterey Jack cheese, half a cup of sour cream, and the diced green chiles in a medium bowl. This combination creates a creamy, mildly spicy filling that’s packed with flavor and the perfect texture for rolling inside the tortillas.
Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spoon about a quarter cup of the chicken mixture into each tortilla, then roll them up tightly and place them seam-side down in the baking dish. This ensures that they stay sealed during baking and absorb the sauce’s goodness.
Step 3: Make the White Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute until bubbly but not browned—this cooks out the raw flour taste. Slowly add the chicken broth while whisking continuously until the sauce thickens, roughly five minutes. Then, stir in the sour cream, garlic powder, salt, and pepper, removing the pan from heat once everything is smoothly combined.
Step 4: Top and Bake
Pour the creamy white sauce evenly over the rolled enchiladas, soaking each tortilla. Sprinkle the remaining cup of shredded Monterey Jack cheese on top for that irresistible golden, melty finish once baked. Pop the dish in the oven and bake for about 20-25 minutes until the cheese bubbles and melts perfectly.
Step 5: Add a Golden Finish
For a beautiful, slightly crisp top layer, switch your oven to broil and cook the enchiladas for an extra 2-3 minutes. Keep an eye on them to achieve a lovely golden color without burning. This simple step adds an extra layer of texture that’s absolutely delightful.
Step 6: Garnish and Serve
Once out of the oven, garnish with fresh cilantro, sliced green onions, or creamy avocado slices to add brightness and a fresh contrast to the richness. Serve the enchiladas warm to fully enjoy the comforting blend of flavors in this White Chicken Enchiladas Recipe.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, green onions, or sliced avocado enhances the dish with a burst of color and freshness. These toppings bring balance to the creamy, cheesy richness and add a pleasant crunch or creaminess that complements every bite.
Side Dishes
This recipe pairs beautifully with a crisp Mexican-style salad, cilantro-lime rice, or refried beans for a classic combo. You can also serve it alongside a scoop of guacamole or some zesty pico de gallo to add layers of flavor and texture that round out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving individual portions in small ramekins or casseroles, assembling mini enchilada stacks for a party platter, or layering the filling and sauce in a casserole dish like a lasagna. These ideas turn the classic White Chicken Enchiladas Recipe into a versatile dish that’s as visually exciting as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are just as delightful the next day. Store them in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even more, making your leftovers taste even better than the first time around.
Freezing
You can freeze the assembled but unbaked enchiladas by wrapping the baking dish tightly with foil and plastic wrap. They will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until heated through and bubbly. You can also microwave individual portions for a quicker option, but the oven method keeps the texture and flavors at their best.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will add a different texture and a slight corn flavor that pairs wonderfully with the creamy filling, though they can be a bit more delicate when rolling.
Is rotisserie chicken necessary or can I cook my own chicken?
Rotisserie chicken is a convenient shortcut, but you can definitely poach, bake, or grill your own chicken breasts—just shred them well for the best texture.
Can I make this recipe dairy-free?
Yes, by substituting dairy ingredients with non-dairy alternatives like vegan sour cream and cheese, you can adapt this recipe to be dairy-free, though the flavor and creaminess might vary slightly.
What level of spiciness does this dish have?
This recipe is mild with a gentle heat thanks to the diced green chiles. You can adjust the spice level by adding jalapeños or hot sauce if you prefer more kick.
Can I prepare this recipe in advance for a party?
Definitely! Assemble the enchiladas ahead of time and keep them refrigerated until baking. This makes party planning easier and lets you focus on entertaining.
Final Thoughts
Once you try this White Chicken Enchiladas Recipe, it’ll quickly become a trusty favorite—full of comforting creaminess, just the right touch of spice, and that irresistible melty cheese. It’s a wonderful dish to make for family dinners or when you want to impress friends without hours of prep. Give it a go and enjoy a little slice of cozy, cheesy happiness!
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White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These White Chicken Enchiladas are a creamy, flavorful twist on the classic Mexican dish featuring shredded chicken, a rich white sauce, and melted Monterey Jack cheese baked to golden perfection. Perfect for a comforting family meal, they combine tender chicken with a tangy green chile and sour cream filling, all wrapped in soft flour tortillas and topped with a luscious white sauce.
Ingredients
Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
Enchiladas
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnishes
- Fresh cilantro
- Green onions
- Sliced avocado
Instructions
- Prepare the filling: In a medium bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup sour cream, and diced green chiles. Mix until all ingredients are thoroughly blended to create a creamy filling.
- Preheat and assemble enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until the mixture is bubbly and slightly golden. Gradually whisk in the chicken broth, continuing to stir constantly to prevent lumps. Allow the sauce to thicken, approximately 5 minutes over medium heat. Remove from heat and stir in 1 cup sour cream, garlic powder, salt, and pepper to taste until smooth.
- Top the enchiladas: Evenly pour the prepared white sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top to cover the sauce generously.
- Bake and broil: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly. For a golden, slightly crisp top, switch the oven to broil and cook for an additional 2-3 minutes—watch closely to avoid burning.
- Garnish and serve: Remove enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro, sliced green onions, or avocado slices as desired. Serve warm and enjoy a creamy, comforting meal.
Notes
- If you prefer a spicier dish, consider adding diced jalapeños or a pinch of cayenne to the filling.
- Rotisserie chicken is a convenient and flavorful shortcut but you can use any cooked chicken you have on hand.
- The white sauce can be prepared ahead of time and reheated gently before pouring over the enchiladas.
- Flour tortillas are preferred for this recipe to complement the creamy sauce texture better than corn tortillas.
- For a vegetarian version, substitute the chicken with cooked mushrooms or a mixture of beans and vegetables and use vegetable broth instead of chicken broth.
