If you’re craving a comforting, creamy dish that’s bursting with flavor, this White Chicken Enchiladas Recipe is absolutely the answer. Imagine tender shredded chicken mingling with gooey Monterey Jack cheese and a hint of green chiles, all wrapped in soft flour tortillas and smothered in a luscious sour cream sauce. It’s a delightful twist on classic enchiladas that’s perfect for weeknight dinners or impressing guests with minimal fuss. Each bite delivers a beautiful balance of textures and flavors that will have you coming back for seconds—trust me, this recipe is a keeper!
Ingredients You’ll Need
The magic of this White Chicken Enchiladas Recipe lies in its simple yet incredibly flavorful ingredients. Each component plays a crucial role: the chicken brings heartiness, the cheeses add richness and gooey texture, and the spices and green chiles give a subtle kick to brighten every bite.
- 2 cups cooked and shredded chicken breast: The protein powerhouse that makes these enchiladas filling and delicious.
- 1 cup shredded Monterey Jack cheese: Melts beautifully to create that signature creamy texture.
- 1/2 cup sour cream: Adds tanginess and smoothness to the filling and sauce.
- 1 (4-ounce) can diced green chiles: Brings a mild heat and vibrant flavor.
- 1/2 teaspoon garlic powder: Enhances the savory depth without overpowering.
- 1/2 teaspoon onion powder: Complements the garlic for a perfect seasoning blend.
- Salt and pepper to taste: Essential to balance and bring out all flavors.
- 8 flour tortillas: Soft enveloping wraps that hold all the goodness inside.
- 2 tablespoons butter: Creates the base for a silky sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce for that perfect consistency.
- 1 1/2 cups chicken broth: Adds savory depth and moisture to the gravy.
- 1 cup shredded Monterey Jack cheese: Extra cheese for luscious, melty sauce topping.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, 1 cup of Monterey Jack cheese, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper in a mixing bowl. Stir everything together until you get a creamy, well-seasoned mixture that’s bursting with flavor and ready to be rolled into tortillas.
Step 2: Assemble the Enchiladas
Take each flour tortilla and divide the chicken mixture evenly among them. Roll each tortilla up tightly, then place them seam-side down in a greased 9×13-inch baking dish. This step ensures the enchiladas don’t unravel while baking and keeps all the delicious filling nicely tucked inside.
Step 3: Make the Sauce
In a saucepan over medium heat, melt the butter and whisk in the flour. Cook this mixture for about one minute to get rid of the raw flour taste. Gradually whisk in the chicken broth and cook until the sauce thickens slightly, around 3 to 4 minutes. Turn the heat to low, then stir in the sour cream and the remaining shredded Monterey Jack cheese, stirring until the sauce becomes smooth and cheesy—be careful not to let it boil.
Step 4: Bake to Perfection
Pour the velvety sauce evenly over the rolled enchiladas in your baking dish. Pop them into a preheated oven at 375°F (190°C) and bake uncovered for 20 to 25 minutes. You’re looking for bubbling edges and a slightly golden top, which means it’s time to pull them out and let them cool just a bit before serving.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Brighten up your White Chicken Enchiladas Recipe with fresh toppings like chopped cilantro, a squeeze of lime juice, or a dollop of guacamole. A sprinkle of diced tomatoes and sliced green onions also adds a pop of color and contrast against the creamy backdrop.
Side Dishes
To create a well-rounded meal, serve these enchiladas alongside simple sides like Mexican rice, refried beans, or a crisp green salad. Corn on the cob with a dusting of chili powder and lime juice is a fantastic seasonal treat that complements the flavors perfectly.
Creative Ways to Present
For a fun twist, try stuffing the filling into crispy taco shells or layering it in a casserole dish to make a deconstructed enchilada bake. You can also assemble individual servings in mini ramekins for a stylish presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be unlikely!), cover the baking dish tightly with foil or transfer the enchiladas into an airtight container. Keep them refrigerated for up to 3 days, ensuring they stay moist and flavorful when reheated.
Freezing
White Chicken Enchiladas Recipe freezes beautifully. Assemble the enchiladas and place them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
To reheat, bake the enchiladas at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, microwave individual portions covered with a damp paper towel for 2 to 3 minutes to maintain moisture and heat them evenly.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work well if you prefer gluten-free options or to add more authentic texture. Just warm them slightly before rolling to prevent cracking.
Is there a way to make this recipe spicier?
Yes! You can add diced jalapeños or increase the amount of green chiles to kick up the heat and bring more vibrancy to the dish.
Can I substitute rotisserie chicken?
Definitely—rotisserie chicken is a fantastic shortcut, making this recipe even easier to pull together on busy nights without sacrificing flavor.
What can I add to the filling for extra flavor?
Try sautéing onions, bell peppers, or even spinach to fold into the filling. These additions add wonderful texture and deepen the flavor profile.
Is this recipe suitable for meal prepping?
Yes! Because it reheats well and can be frozen, this White Chicken Enchiladas Recipe is ideal for meal prep. Prepare it ahead of time, then enjoy hassle-free meals throughout the week.
Final Thoughts
Now that you’ve got the scoop on this delightful and creamy White Chicken Enchiladas Recipe, I encourage you to give it a try. It’s an easy way to bring a little Mexican-American magic into your kitchen with comforting layers of cheesy, tender chicken and a sauce that feels like a warm hug. Whip up a batch, share it with loved ones, and watch it become a new family favorite—you’ll be so glad you did!
Print
White Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
Delicious and creamy White Chicken Enchiladas featuring tender shredded chicken, melted Monterey Jack cheese, and a rich sour cream sauce with a hint of green chiles, baked to golden perfection. This comforting Mexican-American casserole is perfect for an easy dinner and can be customized with additional ingredients like sautéed onions or spinach.
Ingredients
Enchiladas
- 2 cups cooked and shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 flour tortillas (or gluten-free tortillas for gluten-free option)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, 1 cup Monterey Jack cheese, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Enchiladas: Divide the chicken mixture evenly among the tortillas, roll each tortilla up tightly, and place them seam-side down in a greased 9×13-inch baking dish to prevent sticking.
- Make the Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, cooking for 3–4 minutes until the mixture thickens slightly. Lower the heat, then stir in the sour cream and shredded cheese until the sauce is smooth and creamy. Avoid boiling the sauce.
- Pour Sauce and Bake: Evenly pour the prepared sauce over the rolled enchiladas in the baking dish. Place the dish uncovered into the preheated oven and bake for 20–25 minutes, until the sauce is bubbly and the top is slightly golden.
- Cool and Serve: Remove the enchiladas from the oven and allow them to cool for a few minutes before serving. This helps the sauce set slightly and makes serving easier.
Notes
- For extra flavor and nutrition, add sautéed onions or a handful of baby spinach to the filling mixture.
- You can substitute corn tortillas instead of flour tortillas based on preference or dietary needs.
- Using rotisserie chicken is a great shortcut to save time without sacrificing flavor.
- To make this recipe gluten-free, use gluten-free tortillas and substitute all-purpose flour with gluten-free flour in the sauce.
