White Chicken Enchiladas Recipe

This creamy White Chicken Enchiladas recipe is made with tender shredded chicken, Monterey Jack cheese, and mild green chiles, all rolled into soft flour tortillas and smothered in a rich sour cream sauce. This recipe creates a deliciously cheesy and savory bake, with a gentle warmth that isn’t too spicy. Perfect for a weeknight dinner that feels like a treat, this dish serves four to six people and is a guaranteed family-pleaser

White Chicken Enchiladas Ingredients

For the Chicken Filling:

• 3 cups cooked chicken, shredded (from a rotisserie chicken or boiled chicken breasts)
• 2 cups Monterey Jack cheese, shredded
• 4 oz can of diced green chiles, drained
• ½ cup sour cream
• ½ tsp ground cumin
• Salt and black pepper to taste

For the White Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• ½ cup sour cream
• Pinch of salt

For Assembly:

• 8-10 medium flour tortillas

How To Make White Chicken Enchiladas

1. Preheat Oven and Prepare Dish: Preheat your oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish.
2. Make the Filling: In a large bowl, combine the shredded chicken, 1 ½ cups of the shredded Monterey Jack cheese, the drained green chiles, ½ cup of sour cream, and the ground cumin. Season with salt and pepper and mix until everything is well combined.
3. Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to create a roux. This is a thickening agent for the sauce. Gradually pour in the chicken broth while whisking continuously to prevent lumps.
4. Simmer and Thicken: Bring the sauce to a simmer and cook for 3-5 minutes, stirring often, until it has thickened slightly. Remove the pan from the heat and let it cool for a few minutes before whisking in the remaining ½ cup of sour cream and a pinch of salt until smooth.
5. Assemble the Enchiladas: Spread a thin layer (about ½ cup) of the white sauce onto the bottom of your prepared baking dish. Warm the tortillas slightly in the microwave to make them more pliable. Spoon about a quarter cup of the chicken mixture down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.
6. Top and Bake: Pour the rest of the creamy white sauce evenly over the rolled enchiladas. Sprinkle the remaining ½ cup of shredded Monterey Jack cheese on top.
7. Bake Until Bubbly: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly.

Recipe Tips

• Use Rotisserie Chicken: To save time, a store-bought rotisserie chicken is perfect for this recipe. It’s flavorful, moist, and easy to shred.
• Warm Your Tortillas: Briefly warming your tortillas in the microwave or a dry skillet makes them soft and flexible, which prevents them from cracking when you roll them.
• Create a Smooth Sauce: When making the sauce, add the chicken broth slowly and whisk constantly. This is the key to a smooth, lump-free cream sauce. Also, ensure the sauce has cooled slightly before adding the sour cream to prevent it from curdling.
• Let it Rest: Letting the enchiladas sit for a few minutes after they come out of the oven is an important step. It allows the filling and sauce to set, making them much easier to serve without falling apart.

What To Serve With White Chicken Enchiladas

These creamy enchiladas are delicious served with classic Mexican-inspired side dishes. A scoop of Spanish rice and a serving of refried or black beans are perfect accompaniments. For a fresh contrast, serve with a simple side salad, pico de gallo, guacamole, or a dollop of extra sour cream. A sprinkle of fresh cilantro or sliced green onions on top adds a final touch of freshness.

How To Store White Chicken Enchiladas Leftovers

• Refrigerate: Store any leftovers in an airtight container or cover the baking dish tightly with foil. They will keep well in the refrigerator for up to 4 days. Reheat individual portions in the microwave or a larger portion in the oven at 175°C (350°F) until heated through.
• Freeze: You can freeze these enchiladas either before or after baking. To freeze unbaked, assemble the dish completely, then cover tightly with both plastic wrap and foil. Freeze for up to 3 months. To bake from frozen, remove the plastic wrap and bake covered with foil for 30 minutes, then uncover and bake for another 20-25 minutes until bubbly.

White Chicken Enchiladas Nutrition Facts

• Calories: 580 kcal
• Total Fat: 35g
• Saturated Fat: 19g
• Cholesterol: 125mg
• Sodium: 1100mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 32g

Frequently Asked Questions

• Can I use corn tortillas instead of flour? Yes, but you must prepare them properly to prevent cracking. To use corn tortillas, quickly fry each one in hot oil for about 10-15 seconds per side until softened before filling and rolling.
• Are these enchiladas spicy? This recipe is very mild. The canned green chiles provide a gentle warmth and flavor rather than significant heat. If you prefer more spice, you can add a finely chopped jalapeño to the filling or use a “hot” variety of green chiles.
• Can I make this dish ahead of time? Yes, this is a great make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. You may need to add 5-10 minutes to the baking time since it will be chilled.
• What kind of cheese is best? Monterey Jack is the classic choice for white chicken enchiladas because it melts beautifully and has a mild, creamy flavor. You could also use a mix of Monterey Jack and a mild white cheddar, or asadero cheese.