Name: White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken); 1 cup shredded Monterey Jack cheese (or mozzarella); Salt, pepper, Adobo seasoning, to taste; 10 flour tortillas (taco size); 3 Tablespoons butter; 3 Tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 4 oz can diced green chiles (do not drain); 1 cup shredded Monterey Jack Cheese

If you’re searching for an utterly comforting meal that will have everyone around the table begging for seconds, look no further than White Chicken Enchiladas. These luscious enchiladas pack tender shredded chicken, tangy green chiles, and a velvety, dreamy white sauce inside soft flour tortillas, all crowned with golden, bubbling cheese. It’s the kind of dish that brings together simple pantry staples and transforms them into something both elegant and cozily familiar—the perfect marriage of creamy, savory, and just a hint of heat! Whether you’re feeding a family or looking for a show-stopping weeknight dinner, White Chicken Enchiladas are irresistibly good.

Ingredients You’ll Need

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things delicious but simple! Each ingredient in these White Chicken Enchiladas brings something unique to the table, from the melty cheese to the zippy chiles to that essential creamy sauce. Here’s what you’ll need and why each one deserves a spot in your pan:

Shredded, cooked chicken: Rotisserie chicken is your best friend for easy prep and mouthwatering flavor.
Shredded Monterey Jack cheese (or mozzarella): This cheese melts perfectly, giving the enchiladas their signature gooey finish.
Salt, pepper, Adobo seasoning: These pantry staples let you control the savory, zesty baseline of your filling.
Flour tortillas: Soft taco-size tortillas are the perfect cozy blanket for the creamy chicken goodness.
Butter: Adds rich flavor and helps create the roux for your smooth white sauce.
All-purpose flour: The thickening power behind your silky homemade sauce.
Chicken broth: Lends a savory depth and keeps the sauce light and pourable.
Sour cream: This is what makes the sauce so lusciously creamy, with a gentle tanginess.
Diced green chiles (do not drain): These mild peppers add just the right amount of zest and color—don’t skip them!
Extra Monterey Jack cheese: Because more melty cheese on top is always a good idea.

How to Make White Chicken Enchiladas

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 350°F. A hot oven will help everything set up beautifully. Next, coat a 9×13-inch baking dish with nonstick spray so the enchiladas won’t stick and cleanup is an absolute breeze later.

Step 2: Mix the Filling

In a medium bowl, mix together your cooked, shredded chicken with a cup of shredded Monterey Jack cheese. Sprinkle in salt, pepper, and that Adobo seasoning for a flavor punch. This simple combination becomes super savory and juicy, and the hint of cheese inside amps up every bite.

Step 3: Fill and Roll

Divide the chicken mixture evenly among the 10 flour tortillas. For each one, spoon the filling down the center, gently roll it up, and line the enchiladas up side-by-side in your prepared baking dish. It’s okay if they’re snuggled up close—this just means more creamy sauce coverage!

Step 4: Make the Creamy White Sauce

Set a medium saucepan over medium heat and melt the butter. Whisk in your flour to form a roux and let it cook for about a minute, just until it loses the raw flour taste—but don’t let it brown. Slowly add chicken broth and whisk until it’s smooth and starts to thicken.

Step 5: Finish the Sauce with Flavor

Lower the heat, then stir in the sour cream and the whole can of diced green chiles (liquid included). Keep whisking and be patient, making sure the sauce becomes creamy but doesn’t boil—this keeps your mixture silky and prevents curdling.

Step 6: Assemble and Bake

Pour every drop of your warm white sauce evenly over the assembled enchiladas. Sprinkle the last cup of shredded Monterey Jack cheese all over the top, ensuring every inch is covered. Pop the dish in the oven for 20 to 25 minutes, until the cheese is melted and the sauce is bubbly. For that irresistible cheese crust, broil for 1-2 minutes at the end, just until lightly golden.

How to Serve White Chicken Enchiladas

Garnishes

Liven up your White Chicken Enchiladas with fresh toppings! A sprinkle of chopped cilantro, thinly sliced green onions, or even a few slices of ripe avocado add color, fragrance, and a cool contrast to the warm, cheesy dish. Don’t forget a squeeze of fresh lime for a pop of brightness right before serving.

Side Dishes

Pair these enchiladas with classic sides to round out your meal. Mexican rice and smoky black beans are always hits, or try a crisp side salad with a tangy vinaigrette to cut through the richness. Corn on the cob, sautéed zucchini, or simply some crunchy tortilla chips and salsa make perfect partners.

Creative Ways to Present

Turn White Chicken Enchiladas into a dinner party star! Serve individual portions on colorful plates, drizzle with extra sauce, and top with pico de gallo or pickled red onions. For a crowd, present the whole bubbling dish family-style at the center of the table, and let everyone help themselves. Leftovers also make a delicious filling for stuffed peppers or tostadas!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover White Chicken Enchiladas tightly in foil, or transfer them to an airtight container and store in the refrigerator. They’ll keep beautifully for up to 3 days, making weekday lunches simply amazing.

Freezing

These enchiladas freeze like a dream! Assemble the entire dish (without baking), wrap it thoroughly in plastic wrap and foil, and freeze for up to two months. When hunger calls, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cook time.

Reheating

For best results, reheat White Chicken Enchiladas covered with foil in a 350°F oven until hot and bubbling. If you’re in a hurry, the microwave works too—just warm in short intervals so the sauce stays creamy. Top with fresh garnishes just before eating for that just-made flavor.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas are traditional for White Chicken Enchiladas, corn tortillas bring a wonderful toasty flavor and hold up beautifully to the creamy sauce. Just make sure to warm them first so they’re pliable and less likely to tear when rolling.

What kind of chicken works best for this recipe?

You have lots of options! Store-bought rotisserie chicken is the ultimate shortcut and packs in so much flavor. Leftover roast or poached chicken also works great—as long as it’s shredded and still juicy.

Can I make White Chicken Enchiladas ahead of time?

Definitely! You can assemble the enchiladas and cover them (without baking), then refrigerate for up to 24 hours. When you’re ready, bake them off, adding an extra 5-10 minutes if needed to heat through.

What can I use if I don’t have Monterey Jack cheese?

Mozzarella is a close substitute, melting beautifully with a mild flavor. Pepper Jack adds a gentle kick, or you could mix in cheddar for a bit more sharpness. Try your family’s favorite!

How do I keep the sauce from curdling?

The key is to gently cook the sauce—don’t let it boil after adding the sour cream. Keep the heat low and stir constantly; this ensures a silky, luscious sauce without any separation.

Final Thoughts

If you’re craving comfort, flavor, and a dinner that will have everyone asking for “just one more,” you have to give White Chicken Enchiladas a try. They come together with everyday ingredients and deliver a wow-worthy meal every single time. Don’t be surprised if they become a permanent part of your recipe rotation!