If you’re looking to bring comfort, color, and just the right amount of cheesy deliciousness to your dinner table, White Chicken Enchiladas are the answer. This creamy, flavor-packed classic features tender chicken, tangy green chiles, and a luscious white sauce that provides an irresistible twist on traditional enchiladas. Wrapped in soft flour tortillas and topped with melty cheese, this dish is the kitchen equivalent of a warm hug—you’ll want to make it for family gatherings, potlucks, or just to brighten up a regular weekday meal.
Ingredients You’ll Need
Part of the magic of White Chicken Enchiladas is just how simple the ingredients are—each plays an important role in making every bite rich, flavorful, and ultra-satisfying. Here’s everything you need and why it matters, so you’re never left wondering what each item brings to your plate.
- Cooked shredded chicken: Rotisserie or leftover chicken works perfectly and soaks up the creamy sauce beautifully.
- Monterey Jack cheese: Known for its meltability and mild flavor, it makes the sauce silky and stretchy.
- Cheddar cheese: Brings vibrant color and a sharper bite for extra cheesy depth.
- Diced green chiles: These add tangy, mild heat and a touch of brightness that balances all the creaminess.
- Small flour tortillas: Soft, pliable, and perfect for rolling around the hearty filling.
- Butter: The base for a silky roux, giving the sauce body and richness.
- All-purpose flour: Used with butter to thicken the white sauce until it coats every inch of the enchiladas.
- Chicken broth: Keeps the sauce light while infusing extra savory chicken flavor.
- Sour cream: Makes the sauce luxuriously creamy and tangy with just the right consistency.
- Garlic powder: Provides earthy flavor without any chopping or mincing.
- Onion powder: Adds warmth and depth to the creamy white sauce.
- Salt and black pepper: Seasoning is key for bringing all those flavors to life.
- Chopped fresh cilantro (optional): A fresh, aromatic finishing touch for color and flavor.
How to Make White Chicken Enchiladas
Step 1: Prep the Baking Dish
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This ensures nothing sticks and makes serving those luscious White Chicken Enchiladas a breeze later on.
Step 2: Mix the Enchilada Filling
In a large mixing bowl, combine the shredded chicken, half of both cheeses, and the diced green chiles. Toss gently until the mixture is even and deliciously speckled with green chiles and cheese. You’ll be able to see color and texture in every scoop!
Step 3: Fill and Roll the Tortillas
Divide the chicken mixture evenly among the eight tortillas, rolling them up tightly so none of those creamy bits escape. Arrange them seam-side down in your prepared baking dish. This keeps them from unraveling and lets the sauce soak into every crevice during baking.
Step 4: Make the Creamy White Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about a minute to cook off the raw taste—this creates your roux. Now, slowly pour in the chicken broth, whisking constantly, until the mixture is smooth and slightly thickened, about 3 to 4 minutes. Take it off the heat and stir in the sour cream, garlic powder, onion powder, salt, and pepper until silky. The sauce should be creamy but pourable, with a gentle kick of flavor from the seasonings.
Step 5: Assemble and Top with Cheese
Pour every last bit of that luscious white sauce over the enchiladas, making sure they’re evenly coated. Sprinkle on the remaining Monterey Jack and cheddar cheeses for a blanket of gooey, golden goodness after baking.
Step 6: Bake Until Bubbling
Bake uncovered for 20 to 25 minutes, until the cheese is thoroughly melted and the sauce is bubbling at the edges. If you want the top gorgeously golden and a touch crisp, pop the dish under the broiler for 1 to 2 minutes—just keep a close watch so it doesn’t burn!
Step 7: Garnish and Serve
Let the White Chicken Enchiladas cool for a few minutes, then sprinkle with chopped cilantro for a pop of green and fresh flavor. Serve them warm and get ready for lots of oohs and ahhs at the table.
How to Serve White Chicken Enchiladas
Garnishes
Garnishing is your chance to have some fun with color and flavor. Scatter on chopped fresh cilantro for brightness, a little diced red onion if you want crunch and bite, or sliced jalapeños for heat. Even a dollop of extra sour cream on top delivers a touch of luxurious coolness with every forkful of White Chicken Enchiladas.
Side Dishes
Serve these enchiladas with sides that soak up sauce and balance the meal. Think fluffy Mexican rice, a simple black bean salad, or a platter of sweet corn with lime. Even a quick, zesty slaw adds refreshing crunch and brings out the best in your White Chicken Enchiladas.
Creative Ways to Present
If you’re entertaining, plate each enchilada individually with a stripe of sauce and scatter microgreens or edible flowers for a restaurant-worthy look. For family nights, bring the entire bubbling dish to the table and let everyone dig in. You can also turn these into mini White Chicken Enchiladas by quartering the tortillas for bite-sized party snacks!
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chicken Enchiladas in an airtight container in the refrigerator. They’ll stay fresh for up to three days, with plenty of creamy flavor left in every bite. The sauce keeps the tortillas soft without getting soggy.
Freezing
If you want to freeze, assemble the enchiladas all the way up to the sauce and cheese topping, then wrap the entire baking dish tightly in foil and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and bake as usual—a total lifesaver for busy weeks!
Reheating
Reheat portions in the oven at 350°F, covered with foil to lock in that luscious moisture, for about 15 to 20 minutes. You can also warm individual servings in the microwave: 2 to 3 minutes on medium power will do the trick. If the sauce thickens, add a splash of chicken broth before reheating to bring back that creamy texture.
FAQs
Can I make White Chicken Enchiladas ahead of time?
Absolutely! You can assemble everything up to a day in advance, cover tightly, and refrigerate. Just bake as directed when you’re ready to serve—a huge help for stress-free entertaining or meal prep.
Can I use corn tortillas instead of flour?
Flour tortillas give this dish its signature soft, creamy texture, but you can swap in corn tortillas if you prefer. Just warm them a little so they don’t tear while rolling. The flavor will be slightly different, but still delicious.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream in White Chicken Enchiladas, offering the same creamy tang but with less fat and a boost of protein. The sauce will be a touch thicker and a bit less rich, but you’ll still get that signature feel.
How can I add more spice?
If you like your enchiladas fiery, add a couple dashes of hot sauce to the white sauce or stir in some diced fresh jalapeños to the filling. You can also swap the green chiles for hotter varieties—just taste as you go so it doesn’t get too spicy for your crowd.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is actually one of my favorite shortcuts for White Chicken Enchiladas! It’s juicy, full of flavor, and means even less prep work for you on busy nights.
Final Thoughts
If you’re hunting for a dinner that feels special but comes together easily, White Chicken Enchiladas are simply a must-try. I can’t wait for you to taste how creamy, cheesy, and comforting this recipe is—so gather your ingredients, invite your favorite people over, and let the kitchen fill with the scent of something truly wonderful!
Print
White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Creamy and flavorful White Chicken Enchiladas are a delicious twist on traditional enchiladas. These enchiladas are loaded with tender shredded chicken, gooey cheeses, and a creamy, slightly spicy sauce that is sure to please your taste buds. Perfect for a cozy family dinner or a gathering with friends.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 8 small flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, mix the shredded chicken, half of Monterey Jack cheese, half of cheddar cheese, and green chiles. Divide the mixture among the tortillas and roll them up tightly, placing them seam-side down in the baking dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add chicken broth while whisking. Remove from heat, stir in sour cream, garlic powder, onion powder, salt, and pepper.
- Assemble and Bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20–25 minutes until bubbly. Broil for a golden top. Garnish with cilantro and serve.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute Greek yogurt for sour cream for a lighter version.
- Add hot sauce to the sauce for a spicier kick.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
