If you’re looking to win over every taste bud at the table, you need to try Delicious White Chicken Enchiladas. This irresistible dish is a crowd-pleaser with its creamy, cheesy sauce, tender chicken, and that golden, bubbly finish everyone craves. Whether you’re planning a comfort-filled weeknight dinner or a fun gathering with friends, these enchiladas are always a standout favorite. Every bite is bursting with flavor, making them an absolute must-have in your recipe collection.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for Delicious White Chicken Enchiladas couldn’t be simpler, yet each one is essential for building those dreamy layers of flavor and texture. Here’s what you’ll need, along with tips to ensure your enchiladas turn out deliciously every time.
- Flour Tortillas: Soft, pliable flour tortillas hold everything together and bake up beautifully tender.
- Cooked Chicken: Shred or chop rotisserie, poached, or leftover chicken for a juicy, savory filling.
- Monterey Jack Cheese: Its meltability and mild flavor are perfect for a gooey, cheesy finish—don’t skip the extra sprinkling on top!
- Unsalted Butter: Forms the base of your creamy sauce and adds a rich, buttery note without over-salting.
- Flour: Helps thicken the sauce to a luscious, velvety consistency that clings to each enchilada.
- Chicken Broth: Brings depth and savory richness to the sauce—opt for low-sodium if you want to control salt content.
- Sour Cream: Adds tang, creaminess, and that signature silky texture to the white sauce.
- Diced Green Chilies: Mild, tender, and full of gentle flavor, these bring just the right kick without overwhelming heat.
- Green Onions: A fresh, colorful finishing touch that adds a pop of flavor and crunch before serving.
How to Make Delicious White Chicken Enchiladas
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350ºF (177ºC) for the perfect golden bake. Lightly spray a 9×13-inch baking dish with cooking spray so the enchiladas don’t stick, making cleanup a breeze. This step sets the stage for easy assembly and a beautiful final presentation.
Step 2: Mix the Chicken and Cheese Filling
In a small bowl, combine your shredded or chopped chicken with one cup of Monterey Jack cheese. This mixture creates that irresistible, creamy core inside each tortilla, so be sure to mix well for even cheesiness throughout!
Step 3: Assemble and Roll the Enchiladas
Spoon your chicken and cheese mixture down the center of each flour tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in your baking dish. This keeps them from unraveling and packs each bite with hearty filling.
Step 4: Make the Dreamy White Sauce
Melt the butter in a skillet, then sprinkle in the flour. Whisk continuously for about a minute to cook out the raw flour flavor—this is how you get a smooth, lump-free sauce. Remove the skillet from the heat, whisk in the chicken broth, then return to the heat and cook until the mixture thickens and bubbles gently. Let the sauce cool for 3-5 minutes before adding the sour cream and diced green chilies. This cooling step is crucial to prevent the sour cream from curdling, so don’t rush!
Step 5: Smother and Sprinkle
Pour your luscious white sauce evenly over the rolled enchiladas, ensuring every tortilla gets its fair share. Scatter the remaining Monterey Jack cheese on top for that beautifully gooey, golden finish.
Step 6: Bake and Broil to Perfection
Bake in the preheated oven for 20-25 minutes until everything is bubbling and melty. For a little extra color and texture, flip on the broiler for the last couple of minutes—just watch closely so it doesn’t burn! Finish with a generous sprinkle of sliced green onions right before serving for a fresh, zesty bite.
How to Serve Delicious White Chicken Enchiladas
Garnishes
A dish this decadent deserves an equally gorgeous finishing touch. Sprinkle freshly sliced green onions over the top for a crisp, colorful contrast. For a little burst of brightness, try adding chopped cilantro, a quick squeeze of lime, or even a drizzle of your favorite hot sauce.
Side Dishes
Pair Delicious White Chicken Enchiladas with classic Mexican sides for a well-rounded meal. Spanish rice, refried or black beans, and a light, crunchy slaw all bring balance. Don’t forget a scoop of guacamole and some tortilla chips to complete the fiesta!
Creative Ways to Present
Transform these enchiladas into finger food by slicing them into smaller sections and skewering with toothpicks—perfect for parties and potlucks. Or, for a hearty brunch, top individual servings with a fried egg and a spoonful of salsa verde. However you serve them, they’re sure to be the hit of the table.
Make Ahead and Storage
Storing Leftovers
Leftover Delicious White Chicken Enchiladas are a gift you’ll look forward to! Store cooled enchiladas in an airtight container in the fridge for up to three days. Their flavors meld and deepen overnight, making them arguably even better the next day.
Freezing
If you want to prep in advance or save extras, these enchiladas freeze beautifully. Place them in a freezer-safe dish, tightly wrapped, for up to two months. For best results, freeze before baking and add sauce and cheese just before reheating.
Reheating
To reheat, pop the enchiladas in a 350ºF oven, covered with foil, until piping hot and bubbly—usually 20-25 minutes if thawed, a bit longer from frozen. For a quick option, microwave individual portions, but be mindful to prevent the sauce from separating by using a lower power setting.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! While flour tortillas give these enchiladas a soft, creamy base, corn tortillas add a pleasant, earthy flavor and hold up especially well to the rich sauce. Just warm them slightly before rolling to keep them from cracking.
How can I make Delicious White Chicken Enchiladas spicier?
If you like things with a bit more heat, swap the mild green chilies for their hot version, or mix in a spoonful of diced jalapeños. You can also add a sprinkle of cayenne or red pepper flakes to the sauce before pouring it over the enchiladas.
What type of chicken works best?
Practically any cooked chicken will do! Rotisserie chicken is a super easy option, or you can use leftover roast, poached, or even grilled chicken. The key is to shred or chop it finely for the perfect bite in every enchilada.
Can I make Delicious White Chicken Enchiladas ahead of time?
Definitely! Assemble the enchiladas up to a day in advance and store them, covered, in the fridge. When ready to enjoy, just add the sauce and cheese on top and bake as directed. This makes them a lifesaver for busy weeknights or hosting guests.
Is there a lighter way to enjoy this recipe?
To lighten things up, use reduced-fat cheese and sour cream, or try Greek yogurt in place of some or all of the sour cream. You can also use a mix of chicken breast and extra veggies like spinach, peppers, or mushrooms for added nutrition.
Final Thoughts
Trust me, after just one bite, Delicious White Chicken Enchiladas will earn a permanent spot in your dinner rotation. They’re cozy, customizable, and absolutely delightful every single time. Grab your ingredients and treat yourself (and your lucky guests) to this irresistible comfort food—you’ll be so glad you did!
PrintDelicious White Chicken Enchiladas Recipe
Indulge in the ultimate comfort food with these creamy and flavorful White Chicken Enchiladas. Perfect for a family dinner or a gathering with friends, this dish is sure to be a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Enchiladas:
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded-divided
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies, mild
- 2–3 tablespoons green onions, sliced
Instructions
- Prepare the Enchiladas: Preheat oven to 350ºF (177ºC) and grease a 9×13-inch baking dish. Mix chicken and 1 cup of cheese, fill tortillas, roll them up, and place in the dish.
- Make the Creamy Sauce: Melt butter in a skillet, add flour, whisk, pour in broth, cook until thickened, remove from heat, add sour cream and chilies, stir until smooth.
- Assemble and Bake: Pour sauce over enchiladas, top with remaining cheese, bake for 20-25 minutes until heated through. Broil for a golden top, garnish with green onions, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 897 kcal
- Sugar: 5.5 g
- Sodium: 1472 mg
- Fat: 63 g
- Saturated Fat: 33 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 191 mg
