Name: White Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken); 1 cup shredded Monterey Jack cheese (or mozzarella); Salt, to taste; Pepper, to taste; Adobo seasoning, to taste; 10 flour tortillas (taco size); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 4 ounce can diced green chiles (do not drain); 1 cup shredded Monterey Jack cheese (for topping)

Jump to Recipe· 4.3 from 64 reviews

If you’re craving something comforting, cheesy, and absolutely packed with flavor, this White Chicken Enchiladas Recipe is an absolute winner. Tender shredded chicken and creamy Monterey Jack cheese wrapped snugly in soft flour tortillas get drenched in a luscious sauce made from butter, sour cream, diced green chiles, and chicken broth. It’s an effortless way to bring homemade Mexican-inspired magic to your table in under an hour, with satisfying layers of creamy, savory goodness that everyone will adore.

Ingredients You’ll Need

The image shows several clear glass bowls and a white package of flour tortillas on a white marbled surface. There is a large bowl filled with shredded chicken, another large bowl with shredded yellow cheese, and a medium bowl with white sour cream. Smaller bowls contain chopped green peppers, a small block of butter, some white flour, yellow seasoning powder, and black pepper. A clear measuring jug holds a brownish liquid. The package of white flour tortillas lies at the top, partially opened, showing soft round tortillas inside. photo taken with an iphone --ar 4:5 --v 7

Simple and wholesome ingredients are the secret behind this White Chicken Enchiladas Recipe. Each element adds its own charm, from the creaminess of sour cream to the mild kick of green chiles, all blending harmoniously to create that signature rich and comforting flavor.

2 cups shredded, cooked chicken: Using rotisserie chicken is a great shortcut that adds moisture and ease.
1 cup shredded Monterey Jack cheese: Melts beautifully, lending a mild, creamy texture.
Salt, pepper, Adobo seasoning: Essential to season the chicken perfectly and enhance the dish’s depth.
10 flour tortillas (taco size): Soft and pliable, perfect for rolling without breaking.
3 tablespoons butter: Creates a rich base for the sauce and adds indulgence.
3 tablespoons all-purpose flour: Helps thicken the sauce for that luscious coating.
2 cups chicken broth: Adds delicious savory flavor and moisture to the sauce.
1 cup sour cream: Gives the sauce its creamy, tangy character that’s utterly irresistible.
4-ounce can diced green chiles (do not drain): Brings a subtle mild heat and a lovely touch of color.
1 cup shredded Monterey Jack cheese for topping: Adds a golden gooey finish when baked.

How to Make White Chicken Enchiladas Recipe

Step 1: Prep the Oven and Baking Dish

Start by heating your oven to 350°F and greasing a 9×13-inch baking dish with nonstick spray. This ensures the enchiladas won’t stick and will bake evenly.

Step 2: Mix the Chicken Filling

In a medium bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste. This combo creates a flavorful, creamy filling that melts perfectly within the tortillas.

Step 3: Assemble the Enchiladas

Place a generous spoonful of the chicken mixture into each flour tortilla. Roll each one tightly and arrange them seam-side down in your prepared baking dish, squeezing them in close so all the saucy goodness gets locked in.

Step 4: Make the Creamy Sauce

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about one minute without browning it. Slowly add chicken broth, whisking constantly until smooth and starting to thicken. Remove from heat, then stir in sour cream and diced green chiles, making sure not to bring it to a boil to keep the sauce silky.

Step 5: Pour Sauce and Add Cheese

Carefully pour the creamy sauce over the rolled tortillas, ensuring each one gets coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top to create that irresistible golden crust when baked.

Step 6: Bake and Finish

Bake in the preheated oven for 20-25 minutes until bubbly. For an extra-special touch, turn on your broiler and watch the cheese brown lightly and bubble for 1-2 minutes, but keep a close eye so it doesn’t burn.

How to Serve White Chicken Enchiladas Recipe

The image shows a white plate on a white marbled surface with two rolled enchiladas covered in a creamy, light yellow sauce that has a smooth and slightly shiny texture. One enchilada is slightly opened at the front, revealing a soft, creamy filling with small chunks inside. A silver fork is partially inserted into the opened enchilada, lifting a bite-sized piece. In the background, there is a white baking dish filled with more enchiladas covered in the same sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes take this dish from delicious to dazzling. Chopped cilantro, a dollop of sour cream, sliced green onions, or a sprinkle of diced tomatoes lend freshness and a pop of color that balances the richness perfectly.

Side Dishes

To round out your meal, serve with a side of fluffy Mexican rice or simple black beans. A crisp green salad or some roasted veggies bring brightness and texture contrast, making your meal complete and satisfying.

Creative Ways to Present

For a fun family-style meal, serve the enchiladas right from the baking dish and let everyone pile their own plates with toppings. You can also cut them into individual portions and plate them with a drizzle of extra sauce, fresh lime wedges, and avocado slices for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover enchiladas in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers equally delightful the next day.

Freezing

For longer storage, freeze the assembled enchiladas before baking. Cover tightly with foil and plastic wrap to prevent freezer burn, then freeze for up to 2 months. When ready, bake directly from frozen, adding extra baking time as needed.

Reheating

Reheat leftovers in a 350°F oven covered with foil to retain moisture, warming for about 15-20 minutes. Avoid microwaving if possible to keep the tortillas tender and sauce silky rather than rubbery.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas add a traditional flavor and texture, but be gentle when rolling as they can be more fragile. Warming them beforehand helps with flexibility.

Is there a way to make this recipe dairy-free?

You can substitute sour cream with a dairy-free plain yogurt or cashew cream, and use a plant-based cheese alternative. The sauce may be a bit different but still deliciously creamy.

Can I customize the filling with vegetables?

Definitely! Adding sautéed onions, bell peppers, or spinach to the chicken mixture is a great way to boost nutrition and flavor while keeping the comforting vibe intact.

What’s the best cheese to use if I can’t find Monterey Jack?

Mozzarella is a perfect substitute thanks to its mild flavor and excellent melting qualities. You could also try a mild white cheddar for a sharper touch.

Can I make this recipe spicier?

Yes! Use diced green chiles with extra heat or add a pinch of cayenne pepper to the chicken mixture or sauce. Fresh jalapeño slices as a garnish also amp up the spice level beautifully.

Final Thoughts

This White Chicken Enchiladas Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s easy enough for a busy weeknight but impressive enough for company, combining creamy, cheesy, and savory elements that hit all the right notes. I encourage you to try it soon—you may just find your new favorite comfort food to make over and over again!

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