If you’re looking for a creamy, comforting dish that feels like a warm hug on a plate, this White Chicken Enchiladas Recipe is an absolute winner. Perfectly tender shredded chicken is enveloped in soft flour tortillas, smothered in a luscious sour cream and green chile sauce, and baked with bubbling Monterey Jack cheese until golden and irresistible. It’s a fantastic twist on classic enchiladas that’s simple to make yet packed with flavor, guaranteed to become a dinner favorite you’ll want to make again and again.
Ingredients You’ll Need
This White Chicken Enchiladas Recipe comes together with straightforward ingredients that each bring something special to the table — from creamy tanginess to gentle heat, and rich cheesy goodness. Every component is essential to create the perfect balance of flavor and texture in the dish.
- 2 cups cooked shredded chicken: Rotisserie chicken works great and saves time while delivering juicy meat.
- 8 medium flour tortillas (8-inch): Soft, flexible tortillas that wrap the filling beautifully without cracking.
- 2 cups shredded Monterey Jack cheese: Melts perfectly and offers a mild, creamy flavor with a hint of spice if you use pepper jack.
- 1 cup shredded mozzarella (optional): Adds extra gooey meltiness and stretch to the enchiladas.
- 2 tablespoons butter: For sautéing onion and garlic to create a flavorful base for the sauce.
- 1 small yellow onion (finely diced): Adds subtle sweetness and a tender bite to the sauce.
- 2 cloves garlic (minced): Gives the dish a wonderful depth of savory aroma.
- 2 tablespoons all-purpose flour: Thickens the sauce to the perfect creamy consistency without lumps.
- 2 cups low-sodium chicken broth: Keeps the sauce rich and flavorful while controlling saltiness.
- 1 cup sour cream: The star ingredient that brings gorgeous creaminess and tang.
- 1 (4-ounce) can diced green chiles (mild): Adds gentle heat and a fresh, slightly smoky touch.
- 1 teaspoon ground cumin: Introduces warm, earthy undertones to the sauce.
- 1/2 teaspoon chili powder: Provides a subtle kick that wakes up the palate without overpowering.
- 1/2 teaspoon kosher salt (plus more to taste): Essential for balancing and enhancing all the flavors.
- 1/4 teaspoon black pepper: Offers a faint spicy warmth to round out the seasoning.
- 2 tablespoons chopped cilantro (optional): Sprinkles of fresh green that brighten the sauce beautifully.
- Cooking spray or a little oil: To grease the baking dish and prevent sticking.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare Your Baking Dish and Sauce Base
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. In a large skillet over medium heat, melt the butter and gently cook the finely diced onion for 3 to 4 minutes until it softens and becomes translucent. Then, toss in the minced garlic and allow it to cook for just 30 seconds until fragrant—this combo forms the aromatic foundation for your sauce.
Step 2: Make the Creamy Sauce
Next, sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to rid the flour of its raw taste. Slowly whisk in the chicken broth, letting the mixture simmer for 2 to 3 minutes until it thickens slightly. Remove the skillet from heat and whisk in sour cream, diced green chiles, ground cumin, chili powder, salt, and black pepper until the sauce is smooth and luxuriously creamy. Stir in chopped cilantro if you want that fresh herbal note.
Step 3: Combine Chicken Filling
In a mixing bowl, combine the shredded chicken with 1/2 cup of the sauce and 1 cup of the shredded Monterey Jack cheese. This blend ensures every bite of chicken is flavorful, moist, and cheesy, ready to be wrapped in tortillas.
Step 4: Roll the Enchiladas
Warm the tortillas briefly in the microwave for 10 to 15 seconds under a damp paper towel to make rolling easier and prevent cracking. Spoon the chicken mixture evenly along the center of each tortilla, then roll them up tightly and place seam-side down in your prepared baking dish. This keeps the filling neatly sealed inside for baking.
Step 5: Bake Until Bubbly and Melted
Pour the remaining sauce generously over the rolled enchiladas and sprinkle the rest of your shredded cheese on top. Bake in the preheated oven for 20 to 25 minutes until the enchiladas are hot through, bubbly, and the cheese achieves that glorious melted, slightly golden finish. Let them rest for 5 minutes after baking before serving so everything sets nicely.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Adding the right garnishes can elevate this dish from delicious to simply unforgettable. Try topping your enchiladas with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and thin slices of fresh jalapeño if you crave a bit more heat. A squeeze of lime and some diced avocado can also provide refreshing contrast to the rich, creamy sauce.
Side Dishes
White Chicken Enchiladas pair wonderfully with simple sides that complement their flavors. A crisp green salad with a light citrus dressing, Mexican-style street corn (elote), or cumin-spiced black beans make excellent companions to balance the cheesy, creamy richness. For a heartier meal, Mexican rice or a light quinoa salad can round things out perfectly.
Creative Ways to Present
If you want to impress guests or simply mix things up, try serving individual enchiladas on bright, colorful plates with a drizzle of extra sauce artistically swirled around. You can also bake the enchiladas in smaller ramekins for single servings or layer the components in a casserole style for a lasagna-like presentation that invites everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas make fantastic next-day meals. Store them in an airtight container in the refrigerator for up to 3 days. Before refrigerating, allow the enchiladas to cool completely to preserve moisture and texture.
Freezing
You can freeze the assembled, unbaked enchiladas for up to 3 months. Wrap the baking dish tightly with plastic wrap and aluminum foil or transfer portions to freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and bake as directed. This makes weeknight dinners a breeze!
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven for 15 to 20 minutes until heated through and the cheese is bubbly again. Microwaving is faster but can sometimes dry out the tortillas, so adding a small sprinkle of water and covering loosely with a microwave-safe lid helps retain moisture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will give the enchiladas a more traditional texture and flavor. Just be sure to warm them before rolling to prevent cracking.
Is it possible to make this vegetarian?
Yes! Substitute the chicken with a mix of sautéed mushrooms, spinach, or black beans for a delicious vegetarian version that’s still creamy and satisfying.
How spicy is this White Chicken Enchiladas Recipe?
This recipe is mildly spicy thanks to the green chiles and chili powder. You can easily adjust the heat by choosing mild or hot chiles and adding jalapeños or cayenne for more kick.
Can I prepare the sauce in advance?
Definitely! The sauce can be made a day ahead and stored in the fridge. Just rewarm gently before mixing it with the chicken filling.
What cheese works best if I don’t have Monterey Jack?
Good alternatives include pepper jack for a bit more spice or a mild cheddar for a sharper taste. Mozzarella helps with meltiness but has a milder flavor.
Final Thoughts
Making this White Chicken Enchiladas Recipe is like inviting comfort and flavor to your dinner table with minimal fuss. Its creamy sauce, tender chicken, and cheesy goodness make it a true crowd-pleaser that’s perfect for weeknights, gatherings, or anytime you crave a little Mexican-inspired indulgence. Give it a try, and I promise it will become a staple recipe you’ll return to again and again.
Print
White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4 to 6)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
Deliciously creamy and savory White Chicken Enchiladas featuring tender shredded chicken, a rich sour cream and green chile sauce, and gooey melted cheeses, baked to bubbly perfection. This Mexican-inspired main course is perfect for a comforting family dinner or entertaining guests.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup shredded Monterey Jack cheese (or pepper jack)
- 1 cup shredded mozzarella (optional, for extra melt)
- 2 tablespoons chopped cilantro (optional)
Sauce
- 2 tablespoons butter
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles (mild)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
Others
- 8 medium flour tortillas (8-inch)
- Cooking spray or a little oil for the baking dish
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking.
- Sauté aromatics: In a large skillet over medium heat, melt the butter and cook the finely diced onion for 3 to 4 minutes until softened. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir constantly for 1 minute to cook off the raw flour taste and form a light roux.
- Add broth and thicken sauce: Slowly whisk in the low-sodium chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
- Finish sauce: Remove the skillet from heat. Whisk in the sour cream, diced green chiles, ground cumin, chili powder, kosher salt, and black pepper until smooth. Stir in chopped cilantro if using for fresh flavor.
- Combine chicken and filling: In a separate bowl, mix the shredded cooked chicken with 1/2 cup of the prepared sauce and 1 cup of shredded cheese until evenly combined.
- Assemble enchiladas: Spoon the chicken mixture evenly down the center of each warmed flour tortilla. Roll each tortilla tightly and place seam-side down in the greased baking dish.
- Add sauce and cheese: Pour the remaining sauce evenly over the rolled enchiladas. Then sprinkle the remaining shredded cheese evenly on top for a cheesy crust.
- Bake and rest: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until hot, bubbly, and the cheese is melted and slightly golden. Let the enchiladas rest for 5 minutes before serving to allow flavors to meld.
Notes
- For easier rolling, warm the tortillas for 10 to 15 seconds in the microwave under a damp paper towel to make them more pliable.
- You can swap flour tortillas for corn tortillas if preferred; warm corn tortillas first to prevent cracking.
- Add a handful of chopped spinach to the chicken filling for extra greens and nutrition.
- Top with sliced jalapeños if you like your enchiladas with a spicy kick.
- For a tangier sauce, stir in 1 to 2 teaspoons of fresh lime juice at the end of sauce preparation.
