If you’re looking for that ultimate comfort food that’ll bring big flavor with very little fuss, White Chicken Enchiladas are your new weeknight hero. Imagine tender shredded chicken wrapped in soft tortillas, blanketed with a creamy, cheesy sauce that bubbles up golden in the oven—honestly, it’s impossible to have just one bite. This dish feels totally luxurious but is surprisingly simple, making it perfect for family dinners, potlucks, or anytime you want to impress with minimal effort. Plus, every bite of these White Chicken Enchiladas is pure cheesy, savory bliss!
Ingredients You’ll Need
Ingredients You’ll Need
The secret to incredible White Chicken Enchiladas is in the smart combination of simple, everyday staples. Each ingredient plays its own key role, delivering creaminess, flavor, and just the right texture for that crave-worthy finish.
- Cooked shredded chicken: Rotisserie chicken works wonders and saves you time without sacrificing tenderness or flavor.
- Shredded Monterey Jack cheese: The ooey-gooey melt makes the filling extra creamy with a subtle, mild flavor that pairs perfectly with the sauce.
- Sour cream: Adds tangy richness to both the filling and the signature white sauce that sets these enchiladas apart.
- Diced green chiles: For just the right hint of heat and a pop of lively, savory depth.
- Garlic powder and onion powder: These pantry staples provide an instant boost of savory flavor—skip chopping, but not taste!
- Salt and pepper: Essential seasonings to balance and brighten all the other flavors.
- Small flour tortillas: Soft and pliable, they perfectly cradle that creamy filling and bake up beautifully.
- Butter: The base of your silky white sauce; it brings richness and helps develop that golden finish.
- All-purpose flour: Whisked with butter, it thickens the sauce for just the right consistency.
- Chicken broth: Infuses depth into the sauce without weighing it down—go for low-sodium to control seasoning.
- Cumin: A touch of smoky warmth that quietly elevates the whole dish.
How to Make White Chicken Enchiladas
Step 1: Preheat and Prep
Start by heating your oven to 350°F and giving a 9×13-inch baking dish a quick grease. This step ensures your enchiladas won’t stick, and you’ll get those deliciously crispy edges every time without fuss. A properly prepped pan is the key to an easy bake and an even more satisfying cleanup!
Step 2: Mix the Filling
In a medium bowl, combine your shredded chicken, one cup of Monterey Jack cheese, half a cup of sour cream, diced green chiles, garlic powder, onion powder, and a pinch of salt and pepper. Don’t be afraid to taste the mixture—it should already be crave-worthy! Each component gets its moment in the spotlight here, creating a creamy, flavorful base for your White Chicken Enchiladas.
Step 3: Fill and Roll
Spoon around a quarter cup of chicken filling onto the center of each tortilla, then roll tightly and arrange seam-side down in your baking dish. The key is to tuck those ends under for a snug fit, so your filling doesn’t escape as they bake. This process is quick, easy, and honestly a little therapeutic—perfect for a relaxing cooking moment.
Step 4: Make the White Sauce
Melt the butter over medium heat in a saucepan. Whisk in the flour, cooking for about one to two minutes until it smells nutty and looks smooth—this is your secret to a lump-free sauce. Gradually pour in the chicken broth, whisking constantly, and let it simmer for three to four minutes until it thickens slightly. Remove from heat and stir in the sour cream, cumin, plus an extra pinch of salt and pepper. This sauce will be luxuriously creamy and utterly irresistible poured over your soon-to-be White Chicken Enchiladas.
Step 5: Assemble and Sauce
Pour the white sauce evenly over all the rolled enchiladas in your baking dish, making sure each one gets coated for maximum creaminess. Sprinkle a generous handful of the reserved shredded cheese on top. The anticipation is real—these layers are what turn this meal into an unforgettable family favorite.
Step 6: Bake and Broil
Pop the dish in your preheated oven and bake for 20–25 minutes, until bubbly and piping hot throughout. For an extra-golden, gooey top, hit “broil” for a final two to three minutes—but keep a close watch. Let the enchiladas rest for a few minutes before serving, so everything sets just right and is easier to serve.
How to Serve White Chicken Enchiladas
Garnishes
Garnishing is where your White Chicken Enchiladas really come to life visually and flavor-wise. A sprinkling of chopped cilantro, sliced green onions, thinly sliced jalapeños, or a handful of diced tomatoes will add a fresh and colorful finishing touch. For a boost of richness, serve with a dollop of extra sour cream or a wedge of lime to squeeze over the top—small touches, big difference.
Side Dishes
Pair these creamy enchiladas with vibrant sides to balance things out. Spanish rice, simple black beans, a fresh corn salad, or even a crisp cucumber-tomato salad make perfect companions. Don’t forget the chips and salsa for pre-dinner snacking—this is the kind of meal everyone will want to linger over!
Creative Ways to Present
If you’re hosting or just want to jazz things up, try serving White Chicken Enchiladas in individual baking dishes for a restaurant-style feel, or slice them into bite-size pieces for an appetizer platter. Add a trio of sauces (like guacamole, salsa verde, and pico de gallo) on the side for dipping. Presentation is a fun way to make this classic dish your own, whether for a casual dinner or a festive gathering.
Make Ahead and Storage
Storing Leftovers
White Chicken Enchiladas store beautifully if you have leftovers (which is rare!). Simply cover the baking dish tightly with foil or transfer to an airtight container. They’ll keep in the fridge for up to 3 days while staying creamy and flavorful. For best results, let the enchiladas cool completely before storing.
Freezing
To freeze, assemble the enchiladas right up to the point before baking. Wrap the whole dish securely in foil and plastic wrap, then label with the date—these White Chicken Enchiladas can be frozen for up to 2 months! When ready to enjoy, bake straight from the freezer (adding about 10–15 extra minutes to the cooking time) until hot and golden.
Reheating
Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and heat in a 350°F oven for 15–20 minutes. For the freshest texture, avoid overcooking—just heat until bubbling and piping hot but not dried out. A quick broil at the end will help bring back the cheese’s golden top.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas bring their own lovely flavor and a more traditional Mexican-style texture to White Chicken Enchiladas. Just be sure to warm them first to prevent breaking when rolling.
What’s the best way to shred chicken quickly?
For easy shredding, use a stand mixer or hand mixer while the chicken is still warm. If you don’t have one, two forks and a little patience work well too. Rotisserie chicken is a lifesaver for both speed and flavor!
Can I make this dish ahead of time?
Yes! Assemble the enchiladas and cover tightly. Store in the refrigerator for up to 24 hours before baking. When ready, pour on the sauce and cheese, and bake as directed. Perfect for preparing in advance for guests or busy nights.
How spicy are White Chicken Enchiladas?
They’re quite mild with just a gentle warmth from the green chiles, making them totally kid-friendly. For more heat, use spicier chiles, add diced jalapeños, or amp up the spice with a dash of cayenne.
Is there a way to make these lighter or gluten-free?
To lighten them up, swap in low-fat sour cream and cheese and use whole wheat tortillas. For gluten-free White Chicken Enchiladas, use gluten-free flour in the sauce and select gluten-free tortillas—it’s that simple!
Final Thoughts
If you’ve never tried White Chicken Enchiladas before, now’s the perfect time to dive in. They’re comforting, crowd-pleasing, and shockingly simple—one of those recipes you’ll come back to again and again. Gather your ingredients, invite some company, and get ready to bask in the warmth of a truly fantastic meal!
Print
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-Inspired
- Diet: Non-Vegetarian
Description
Creamy and delicious, these White Chicken Enchiladas are a comforting and flavorful twist on traditional enchiladas. Filled with a mix of seasoned shredded chicken and gooey cheese, then smothered in a velvety white sauce, they are a crowd-pleasing dinner option.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 1/2 cup sour cream
- 1/4 cup diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small flour tortillas
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the filling: In a medium bowl, combine shredded chicken, Monterey Jack cheese, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Fill each tortilla with about 1/4 cup of the mixture, roll them up, and place them seam-side down in the baking dish.
- Make the white sauce: In a saucepan, melt butter, whisk in flour, then gradually add chicken broth while whisking. Simmer until thickened, then remove from heat and stir in sour cream, cumin, salt, and pepper.
- Assemble and bake: Pour the white sauce over the enchiladas, sprinkle with cheese, and bake for 20–25 minutes until bubbly. Broil for a golden top if desired. Let cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Enhance with chopped spinach or sautéed onions for extra flavor.
- This dish freezes well—assemble ahead and bake from frozen.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
