White Chicken Enchiladas

When you’re craving a comforting, flavorful dish that comes together effortlessly, look no further than these White Chicken Enchiladas. With tender shredded chicken wrapped in soft tortillas, bathed in a luscious white sauce, and topped with golden melted cheese, this dish is everything cozy food should be.

Growing up in a family that loved blending traditional Mexican flavors with creamy, hearty sauces, this was always our go-to recipe for Sunday dinners or casual gatherings. My grandmother had a magic touch for creating meals that brought everyone to the table, and these enchiladas never failed to please—even the picky eaters.

Why You’ll Love These White Chicken Enchiladas

• Rich and creamy with a tangy white sauce that perfectly complements the chicken
• Quick to make using rotisserie or leftover chicken
• Perfect for leftovers and even better the next day
• Customizable — spice it up or keep it mild based on your preference
• Family-friendly comfort food everyone will devour

Ingredients

For the Enchiladas:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• ½ 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
• ½ tsp onion powder
• Salt and black pepper, to taste

Optional Garnishes:

• Chopped fresh cilantro
• Sliced jalapeños
• Diced tomatoes

How to Make White Chicken Enchiladas

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Assemble the Enchiladas

In a mixing bowl, combine the shredded chicken, 1 cup of cheese (Monterey Jack and/or cheddar), sour cream, and green chilies (if using).
Spoon 2–3 tablespoons of the mixture onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

Step 3: Make the White Sauce

In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to remove the raw taste.
Gradually whisk in the chicken broth and cook until the sauce thickens, about 3–4 minutes.
Remove from heat and stir in the sour cream, cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.

Step 4: Assemble the Dish

Pour the white sauce evenly over the rolled tortillas, covering them completely.
Sprinkle the remaining shredded cheese over the top.

Step 5: Bake

Bake uncovered for 20–25 minutes or until bubbly and golden around the edges. Let cool for 5 minutes before serving.

Step 6: Garnish and Serve

Top with chopped cilantro, jalapeños, or diced tomatoes for a fresh finish. Serve hot and enjoy!

Recipe Tips and Variations

• Add veggies: Include sautéed onions, mushrooms, or spinach in the filling.
• Make it spicy: Stir chopped jalapeños or cayenne pepper into the sauce.
• Swap cheeses: Try Pepper Jack, mozzarella, or a Mexican blend for different flavor profiles.
• Use corn tortillas: For a more traditional Mexican version.

What to Serve with White Chicken Enchiladas

• Mexican rice or cilantro lime rice
• Refried or black beans
• Corn salad or avocado salsa
• A crisp green salad with lime vinaigrette

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Assemble enchiladas (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
• Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.

Why These Enchiladas Work

White Chicken Enchiladas are the ultimate fusion of flavor and comfort. The creamy sauce with a touch of spice, gooey melted cheese, and savory chicken make for a dish that’s as crowd-pleasing as it is simple to prepare. Whether it’s a cozy winter night or a summer family dinner, this recipe fits the bill beautifully.

The Goods