If you’re looking for a rich, creamy, and flavorful dinner, these White Chicken Enchiladas are the perfect choice! Made with tender shredded chicken, gooey melted cheese, and a velvety white sauce, this dish is pure comfort food. Unlike traditional enchiladas that use a red or green sauce, this recipe features a homemade creamy white sauce made with butter, flour, chicken broth, and sour cream for a silky texture and bold flavor.
These enchiladas are easy to make and perfect for weeknight dinners, potlucks, or family gatherings. Serve them with Mexican rice, beans, or a crisp salad for a complete meal. Whether you’re a fan of classic enchiladas or looking for a new twist, this white chicken enchiladas recipe is sure to become a family favorite!
Why You Will Love Making This Recipe
- Ultra Creamy & Cheesy – The white sauce is rich, velvety, and loaded with cheese.
- Easy to Make – Simple ingredients and minimal prep time make this a stress-free meal.
- Perfect for Leftover Chicken – Use rotisserie or pre-cooked chicken for an even quicker dish.
- Customizable – Easily add veggies, spice, or different cheeses to suit your taste.
- Great for Meal Prep – Make ahead and reheat for a quick and delicious meal.
- Family Favorite – A comforting dish that’s guaranteed to please everyone at the table.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 small can (4 oz) diced green chilies
- Salt & pepper to taste
Equipment Used
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Mixing bowls
- Spatula
Directions & Instructions
Step 1: Prepare the Filling
- In a mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, onion powder, and cumin. Mix well.
Step 2: Assemble the Enchiladas
- Lay a tortilla flat and add about ¼ cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.
Step 3: Make the White Sauce
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until smooth.
- Gradually whisk in the chicken broth and let it cook until the sauce thickens (about 3 minutes).
- Remove from heat and stir in the sour cream, green chilies, and 1 cup of shredded cheese. Mix until smooth.
Step 4: Bake the Enchiladas
- Pour the white sauce evenly over the enchiladas, covering them completely.
- Sprinkle additional shredded cheese on top for extra cheesiness.
- Bake at 350°F (175°C) for 25 minutes, or until bubbly and golden brown.
Step 5: Serve & Enjoy
- Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or a drizzle of hot sauce.
Nutritional Information (Per Serving)
- Calories: ~400 kcal
- Carbohydrates: 25g
- Protein: 27g
- Fat: 22g
- Sodium: 600mg
- Fiber: 2g
These values may vary based on ingredients used and portion sizes.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add diced jalapeños or a dash of cayenne pepper to the filling.
- Vegetarian Option: Swap chicken for sautéed mushrooms, spinach, or black beans.
- Extra Cheesy: Use a blend of Monterey Jack, cheddar, and pepper jack cheese.
- Low-Carb: Use low-carb tortillas or turn this into a chicken enchilada casserole without tortillas.
- Mexican-Inspired: Serve with pico de gallo, avocado slices, or a dollop of guacamole.
Frequently Asked Questions
Can I make these white chicken enchiladas ahead of time?
Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding an extra 5 minutes to the cooking time.
Can I freeze white chicken enchiladas?
Absolutely! Prepare the enchiladas, cover with foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake at 350°F for 30-35 minutes.
Can I use corn tortillas instead of flour tortillas?
Yes! Just make sure to warm them slightly before rolling to prevent cracking. Corn tortillas add a more authentic enchilada flavor.
What can I serve with these enchiladas?
Try Mexican rice, refried beans, a fresh salad, or chips and salsa for a full meal!
Pro Tips By Emma
- Use Rotisserie Chicken: It saves time and adds extra flavor.
- Warm Tortillas First: Microwave tortillas for 10-15 seconds to make them more pliable.
- Season the Sauce Well: Add a pinch of smoked paprika or chili powder for a flavor boost.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents, which can affect how it melts.
- Don’t Overfill the Tortillas: Too much filling can cause them to burst open while baking.
Serving Suggestions
- Classic Combo: Serve with Spanish rice and black beans.
- Tex-Mex Style: Top with sour cream, guacamole, and fresh cilantro.
- Fresh & Light: Pair with a crisp Mexican slaw or avocado salad.
- Breakfast Twist: Serve with a fried egg on top for a brunch-worthy meal.
Creamy White Chicken Enchiladas : The Best Comfort Food
If you’re looking for a rich, creamy, and flavorful dinner, these White Chicken Enchiladas are the perfect choice! Made with tender shredded chicken, gooey melted cheese, and a velvety white sauce, this dish is pure comfort food
Equipment
- 9x13-inch baking dish
- Medium saucepan
- Whisk
- Mixing Bowls
- Spatula
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken rotisserie chicken works great!
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 small can 4 oz diced green chilies
- Salt & pepper to taste
Instructions
- Step 1: Prepare the Filling
- In a mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, onion powder, and cumin. Mix well.
- Step 2: Assemble the Enchiladas
- Lay a tortilla flat and add about ¼ cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas.
- Step 3: Make the White Sauce
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until smooth.
- Gradually whisk in the chicken broth and let it cook until the sauce thickens (about 3 minutes).
- Remove from heat and stir in the sour cream, green chilies, and 1 cup of shredded cheese. Mix until smooth.
- Step 4: Bake the Enchiladas
- Pour the white sauce evenly over the enchiladas, covering them completely.
- Sprinkle additional shredded cheese on top for extra cheesiness.
- Bake at 350°F (175°C) for 25 minutes, or until bubbly and golden brown.
- Step 5: Serve & Enjoy
- Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or a drizzle of hot sauce.
Notes
Use Rotisserie Chicken: It saves time and adds extra flavor.
Warm Tortillas First: Microwave tortillas for 10-15 seconds to make them more pliable.
Season the Sauce Well: Add a pinch of smoked paprika or chili powder for a flavor boost.
Warm Tortillas First: Microwave tortillas for 10-15 seconds to make them more pliable.
Season the Sauce Well: Add a pinch of smoked paprika or chili powder for a flavor boost.