Name: White Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 3 cups cooked, shredded chicken (rotisserie works perfectly); 1 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/2 cup cream cheese, softened; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon cumin; Salt and pepper, to taste; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 can (4 oz) diced green chiles; 1 1/2 cups shredded Monterey Jack cheese; 8-10 soft flour tortillas (8-inch); 1/2 cup shredded cheddar cheese (optional, for topping); Chopped fresh cilantro, for garnish

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When it comes to comfort food that never fails to satisfy, White Chicken Enchiladas sit at the top of the list. This dish offers the perfect balance of savory shredded chicken, soft tortillas, and a rich, creamy white sauce infused with cheese and spices. Unlike traditional enchiladas that feature red or green sauce, this white sauce enchilada version brings a unique and indulgent twist, making it a standout at any dinner table.

Whether you’re planning a family dinner, a casual gathering, or prepping a make-ahead freezer meal, this recipe delivers exceptional flavor and unmatched comfort. With its creamy texture, melted cheese, and tender chicken, White Chicken Enchiladas are bound to become a regular favorite.

Ingredients for White Chicken Enchiladas

For the Chicken Filling:

3 cups cooked, shredded chicken (rotisserie works perfectly)
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper, to taste

For the White Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1 1/2 cups shredded Monterey Jack cheese

For Assembly:

8-10 soft flour tortillas (8-inch)
1/2 cup shredded cheddar cheese (optional, for topping)
Chopped fresh cilantro, for garnish

Directions: How to Make White Chicken Enchiladas

Step 1: Prepare the Chicken Filling

In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, Monterey Jack cheese, and spices. Mix until the ingredients are evenly incorporated. Taste and adjust seasoning as needed. Set aside.

Step 2: Make the White Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the chicken broth, continuing to whisk until smooth and thickened—about 3-5 minutes.

Remove the pan from heat. Stir in the sour cream, green chiles, and Monterey Jack cheese until the cheese is fully melted and the sauce is smooth.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C).

Spread about 1/2 cup of the white sauce on the bottom of a 9×13-inch baking dish. Take one tortilla, fill it with about 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.

Once all enchiladas are arranged in the dish, pour the remaining white sauce evenly over the top, making sure all tortillas are fully coated.

Sprinkle additional cheese on top—cheddar or more Monterey Jack, based on your preference.

Step 4: Bake and Serve

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.

Let the enchiladas rest for 5 minutes before garnishing with chopped cilantro. Serve hot with Mexican rice, refried beans, or a crisp green salad.

Expert Tips for the Perfect White Chicken Enchiladas

Use Rotisserie Chicken

Save time without sacrificing flavor by using rotisserie chicken. It’s tender, juicy, and ready to shred.

Prevent Soggy Tortillas

Warm tortillas slightly before rolling to make them more pliable and reduce tearing. Avoid overloading them with filling, which can lead to sogginess.

Add Extra Heat

For those who love spice, stir a few dashes of hot sauce or a pinch of crushed red pepper flakes into the white sauce or filling.

Make It Ahead

Prepare the enchiladas up to the point of baking, then cover and refrigerate for up to 24 hours, or freeze for up to 2 months. When ready to bake, allow frozen enchiladas to thaw overnight in the refrigerator.

Cheese Variations

Swap Monterey Jack for pepper jack for an extra kick, or use a blend of cheddar and mozzarella for a more familiar flavor profile.

Why White Chicken Enchiladas Are a Weeknight Hero

This dish combines the speed and simplicity of a one-dish bake with the decadent richness of a home-cooked meal. It’s adaptable for picky eaters, ideal for large families, and customizable with add-ins like black beans, corn, or spinach. Best of all, it’s just as delicious the next day, making it perfect for leftovers.

Conclusion

White Chicken Enchiladas are more than just a twist on a Mexican staple—they’re a creamy, cheesy, utterly satisfying experience that brings comfort and flavor to any dinner table. The combination of tender chicken, rich cheese, and a luscious white sauce is impossible to resist. With just a bit of prep and simple ingredients, you’ll have a dish that tastes like it came from your favorite restaurant—yet made right at home.

Whether you’re planning for a quick weeknight dinner, a hearty weekend lunch, or a make-ahead freezer meal, this White Chicken Enchiladas recipe is the ultimate go-to option.

FAQs

Can I use corn tortillas instead of flour?

Yes, but corn tortillas tend to break more easily. To prevent cracking, lightly fry or steam them before rolling.

Is it okay to use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly and provides a better texture for the sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until fully warmed.

Can this be made gluten-free?

Absolutely. Use gluten-free tortillas and substitute the flour in the roux with gluten-free all-purpose flour or cornstarch.

What sides pair well with white chicken enchiladas?

They go perfectly with Mexican rice, black beans, corn salad, or a simple green salad with lime vinaigrette.

White Chicken Enchiladas