Why You’ll Love This Recipe

White Chicken Enchiladas are the ultimate comfort food with a twist. The creamy sauce gives these enchiladas a smooth and rich flavor that complements the tender chicken and soft tortillas perfectly. This dish is a great alternative to the usual red sauce enchiladas, offering a more subtle, tangy taste. The creamy white sauce, combined with a hint of spice from the green chilies, creates a comforting, satisfying meal that everyone will enjoy. Plus, they’re easy to make, and the leftovers are just as good (if not better) the next day.

Ingredients

For the Enchiladas:

  • 2 cups cooked chicken, shredded (rotisserie chicken works great)

  • 8 flour tortillas (medium or large)

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1/4 cup chopped green onions (optional, for garnish)

For the White Sauce:

  • 2 tablespoons unsalted butter

  • 1 tablespoon all-purpose flour

  • 1 cup chicken broth

  • 1 cup sour cream

  • 1 can (4 oz) diced green chilies (drained)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:

  • If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience, or cook your own chicken breasts or thighs in a skillet, then shred them with two forks.

2. Make the White Sauce:

  • In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a roux (paste).

  • Slowly whisk in the chicken broth, ensuring the sauce is smooth. Cook for another 3-5 minutes, or until it thickens slightly.

  • Stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until fully combined, and let the sauce simmer on low for about 3-4 minutes, until it thickens to a creamy consistency.

3. Assemble the Enchiladas:

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

  • Spread a few tablespoons of the white sauce on the bottom of the prepared baking dish.

  • Place a small amount of the shredded chicken in each tortilla, and roll them up tightly.

  • Arrange the filled tortillas seam-side down in the baking dish.

  • Once all tortillas are rolled and in the dish, pour the remaining white sauce evenly over the top of the enchiladas.

  • Sprinkle the shredded cheddar and Monterey Jack cheese over the sauce.

4. Bake the Enchiladas:

  • Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

5. Serve:

  • Garnish the enchiladas with chopped green onions if desired. Serve with a side of rice, beans, or a simple salad.

Servings and Timing

  • Servings: 4-6 servings

  • Prep time: 10 minutes

  • Cook time: 40 minutes

  • Total time: 50 minutes

Variations

  • Add vegetables: You can add sautéed spinach, mushrooms, or bell peppers to the chicken mixture for extra veggies and flavor.

  • Make it spicier: Add a can of diced jalapeños or a chopped fresh jalapeño to the sauce for a spicier kick.

  • Swap the protein: You can use ground beef or turkey instead of chicken for a different take on this dish.

  • Use corn tortillas: If you prefer corn tortillas, feel free to swap them out, but be sure to warm them up before rolling to avoid breaking.

  • Add beans: For extra protein and fiber, add black beans or refried beans to the chicken mixture.

Storage/Reheating

  • Storage: Leftover White Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

  • Freezing: You can freeze the assembled (but unbaked) enchiladas for up to 2-3 months. When ready to bake, let them thaw in the fridge overnight and then bake as directed. You can also freeze individual portions of the cooked enchiladas.

  • Reheating: To reheat, place the enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but the texture of the tortillas may change slightly.

FAQs

Can I use a different kind of cheese?

Yes! You can use any cheese you like, such as pepper jack, mozzarella, or a Mexican blend. The cheese should melt well for a creamy finish.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas ahead of time, cover them tightly, and store them in the refrigerator for up to 24 hours before baking. This is a great option for meal prep or preparing for a party.

Can I use a different sauce for these enchiladas?

While this white sauce is a signature element of the recipe, you can substitute it with a store-bought creamy green enchilada sauce or use a green salsa if you’re in a hurry.

How do I make sure the tortillas don’t break when rolling?

To avoid breaking tortillas, warm them up before using. You can heat them on a dry skillet for a few seconds on each side, or wrap them in a damp paper towel and microwave them for 30 seconds to make them pliable.

Can I make these enchiladas vegetarian?

Yes! Skip the chicken and add sautéed mushrooms, zucchini, bell peppers, or even beans to make these enchiladas a hearty vegetarian option.

How do I know when the enchiladas are done?

The enchiladas are done when the cheese is melted and bubbly, and the sauce is hot and simmering. You can also check the center with a knife to ensure it’s heated through.

Conclusion

White Chicken Enchiladas are a creamy, comforting dish that’s full of flavor and easy to make. With tender chicken, a rich white sauce, and plenty of melty cheese, these enchiladas are a sure way to satisfy your cravings for Mexican-inspired comfort food. Whether you’re making them for a family dinner, potluck, or just because, this dish is sure to impress! Enjoy it with your favorite sides, and savor every bite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Comfort Food
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free
Print Recipe

Description

White Chicken Enchiladas are a creamy, comforting Mexican-inspired dish filled with tender chicken, cheese, and a velvety white sauce made with sour cream and green chilies. Perfect for a family dinner or potluck, this dish offers a lighter and flavorful alternative to traditional red sauce enchiladas. Easy to prepare, these enchiladas are sure to be a crowd-pleaser!

Ingredients

For the Enchiladas:

  • 2 cups cooked chicken, shredded (rotisserie chicken works great)

  • 8 flour tortillas (medium or large)

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1/4 cup chopped green onions (optional, for garnish)

For the White Sauce:

  • 2 tablespoons unsalted butter

  • 1 tablespoon all-purpose flour

  • 1 cup chicken broth

  • 1 cup sour cream

  • 1 can (4 oz) diced green chilies (drained)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

Instructions

  • Prepare the Chicken:

    • If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience, or cook your own chicken breasts or thighs in a skillet, then shred them with two forks.

  • Make the White Sauce:

    • In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a roux (paste).

    • Slowly whisk in the chicken broth, ensuring the sauce is smooth. Cook for another 3-5 minutes until it thickens slightly.

    • Stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until fully combined and let the sauce simmer on low for about 3-4 minutes until it thickens to a creamy consistency.

  • Assemble the Enchiladas:

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

    • Spread a few tablespoons of the white sauce on the bottom of the prepared baking dish.

    • Place a small amount of shredded chicken in each tortilla and roll them up tightly.

    • Arrange the filled tortillas seam-side down in the baking dish.

    • Once all tortillas are rolled and in the dish, pour the remaining white sauce evenly over the top of the enchiladas.

    • Sprinkle the shredded cheddar and Monterey Jack cheese over the sauce.

  • Bake the Enchiladas:

    • Cover the baking dish with foil and bake for 20 minutes.

    • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

  • Serve:

    • Garnish with chopped green onions if desired. Serve with a side of rice, beans, or a simple salad.

Notes

Add Vegetables: Sautéed spinach, mushrooms, or bell peppers can be added to the chicken mixture for extra flavor and nutrition.Make it Spicier: Add a can of diced jalapeños or a chopped fresh jalapeño to the sauce for added heat.Swap the Protein: Ground beef or turkey can be used instead of chicken for a different flavor profile.Corn Tortillas Option: If you prefer corn tortillas, be sure to warm them up before rolling to avoid breaking.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star