If you’re craving a comforting, cheesy dinner that’s easy to make and full of flavor, these White Chicken Enchiladas are just what you need! Tender shredded chicken is wrapped in soft flour tortillas, then smothered in a luscious, creamy white sauce and baked until bubbly and golden. Perfect for family dinners or feeding a crowd, this dish is sure to become a staple in your meal rotation.
Why You’ll Love This Recipe
- Rich & Creamy: The smooth white sauce brings a delicious depth to every bite.
- Simple to Make: With straightforward ingredients and easy steps, you can have dinner ready in under an hour.
- Customizable: Adjust the spice level, cheese blend, or fillings to match your taste.
- Great for Leftovers: Reheats perfectly for quick lunches or second-night dinners.
Ingredients
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie or leftover chicken work great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies (optional)
- 8 flour tortillas (8-inch size)
For the White Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. - Prepare the Filling:
In a large bowl, combine shredded chicken, 1 cup of shredded cheese (Monterey Jack and/or cheddar), sour cream, and diced green chilies (if using). Mix well. - Assemble the Enchiladas:
Spoon about 2 to 3 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. - Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth, cooking until the sauce thickens slightly (3-4 minutes).
Remove from heat and stir in sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper until smooth. - Bake:
Pour the white sauce evenly over the enchiladas, ensuring they’re fully covered. Sprinkle the remaining shredded cheese on top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1-2 minutes if desired. - Garnish and Serve:
Allow enchiladas to cool for 5 minutes before serving. Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes for extra flavor and color.
Tips & Variations
- Add More Flavor: Sauté diced onions and garlic and mix them into the chicken filling.
- Spicy Kick: Add jalapeños, cayenne pepper, or hot sauce to the filling or sauce.
- Veggie Version: Swap chicken for sautéed vegetables like bell peppers, mushrooms, or zucchini.
- Gluten-Free: Use gluten-free tortillas and substitute cornstarch for flour in the sauce.
- Low-Carb: Use low-carb or almond flour tortillas.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble enchiladas without baking, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual servings.
Frequently Asked Questions
Can I use corn tortillas?
Yes! Warm them first to avoid cracking.
Can I prepare ahead of time?
Absolutely! Assemble, cover, and refrigerate for up to 24 hours before baking.
How do I keep enchiladas from getting soggy?
Avoid overfilling and use a sauce that’s thick enough to coat but not soak the tortillas.
What sides go well with these enchiladas?
Try Mexican rice, black beans, a fresh salad, or chips with guacamole.
Enjoy a delicious twist on classic enchiladas with this creamy, cheesy White Chicken Enchiladas recipe. Easy to customize and perfect for any night of the week!