If you are looking for a comforting, creamy, and utterly delicious dish that brings a bit of Tex-Mex magic right into your kitchen, this White Chicken Enchiladas Recipe is an absolute winner. Imagine tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious sour cream and green chili sauce, then topped with melting Monterey Jack cheese that forms a golden bubbly layer in the oven. Each bite offers a perfect balance of creamy, cheesy, and subtly spicy flavors that will have you reaching for seconds before you know it. This recipe is simple enough for a weeknight dinner but elegant enough to impress guests, making it one of my favorite go-to meals to share with friends and family.

White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a handful of simple, wholesome ingredients that come together beautifully to create the unforgettable flavor and texture of white chicken enchiladas. Each component plays an essential role, from the tender chicken to the creamy sauce and melty cheese topping, making this dish an all-around crowd-pleaser.

8–10 small flour tortillas: Soft and flexible, perfect for rolling up the filling without cracking.
3 cups cooked chicken, shredded or chopped: The hearty protein base; rotisserie chicken works fabulously too.
3 cups Monterey Jack cheese, shredded (divided): Melted cheese that binds and tops the enchiladas with a gooey finish.
3 tablespoons unsalted butter: Creates a rich roux that thickens the sauce and adds depth.
3 tablespoons all-purpose flour: Works with butter to develop a silky white sauce base.
2 cups chicken broth: Adds savory flavor and thins the roux into a creamy sauce.
1 cup sour cream: Brings tanginess and creaminess, balancing the spice perfectly.
1 (4 oz) can diced green chilies (mild): Adds mild heat and a touch of Southwestern character.
2–3 tablespoons green onions, sliced: Fresh garnish that cuts through the richness with a bright note.

How to Make White Chicken Enchiladas Recipe

Step 1: Preheat the Oven and Prepare Your Dish

Start by heating your oven to 350°F (177°C). Grease a 9×13-inch baking dish with nonstick spray so your enchiladas don’t stick later. This ensures easy serving and cleanup – a small but important detail.

Step 2: Mix the Chicken Filling

In a bowl, combine your cooked and shredded chicken with 1 cup of shredded Monterey Jack cheese. This mixture is the star filling that delivers both juicy bite and cheesy goodness in every tortilla roll.

Step 3: Assemble the Enchiladas

Lay out each flour tortilla, spoon several tablespoons of the chicken and cheese mixture down the center, then roll it up tightly. Place each rolled enchilada seam-side down in the prepared baking dish to keep them intact while baking.

Step 4: Create the Creamy White Sauce

In a skillet over medium heat, melt the butter and sprinkle flour over it, whisking continuously to form a smooth roux. Cook this for about a minute to eliminate any raw flour taste. Remove from heat briefly and slowly whisk in the chicken broth, then return the pan to heat, stirring until the sauce thickens and bubbles gently—about 3 to 5 minutes.

Let the sauce cool slightly before stirring in sour cream and diced green chilies. The sour cream adds velvety tang, while the green chilies lend just enough mild heat without overpowering the dish.

Step 5: Pour Sauce and Add Cheese

Generously ladle the sauce evenly over the assembled enchiladas in the baking dish, making sure each one is well coated. Sprinkle the remaining 2 cups of Monterey Jack cheese all over the top to create a rich, melty crust.

Step 6: Bake Until Golden and Bubbly

Place the dish in your preheated oven and bake for 20 to 25 minutes. You want the enchiladas fully heated through and the sauce bubbling around the edges. For an extra bit of sparkle, switch your oven to broil for the last 1 to 2 minutes to achieve a gorgeous golden-brown cheese topping.

Step 7: Garnish and Serve

Once out of the oven, sprinkle the sliced green onions across the top to add a fresh herbal pop that contrasts beautifully with the creamy sauce and cheese. Serve these White Chicken Enchiladas Recipe delights warm for the best comforting experience.

How to Serve White Chicken Enchiladas Recipe

Garnishes

Sliced green onions are a straightforward and tasty garnish that add crunch and a fresh bite. You can also top with a dollop of sour cream, fresh cilantro leaves, or thin slices of avocado for additional creamy texture and bright flavor.

Side Dishes

This dish pairs wonderfully with a simple side of Spanish rice or refried beans to keep with the Southwestern theme. A crisp green salad with a tangy vinaigrette also works beautifully to balance the richness of the enchiladas.

Creative Ways to Present

For gatherings or special dinners, consider serving each enchilada individually on a colorful plate with a drizzle of extra sauce and a sprinkle of cheese or fresh herbs. You could also turn it into a layered casserole for a family-style meal everyone can dig into easily.

Make Ahead and Storage

Storing Leftovers

Leftover white chicken enchiladas keep well in an airtight container in the refrigerator for up to 3 days. Cover them tightly to prevent the tortillas from drying out and to keep the sauce creamy and flavorful.

Freezing

This White Chicken Enchiladas Recipe freezes beautifully before baking. Assemble everything in a freezer-safe dish, wrap tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, bake from frozen, adding extra time as needed.

Reheating

To reheat, place leftovers in an oven-safe dish covered with foil and warm at 350°F (177°C) for about 15-20 minutes until heated through. For a quicker option, microwave individual portions, but keep a close eye to avoid drying out.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas give a different texture and flavor but might be a little trickier to roll without cracking. To prevent that, warm them well before filling.

How spicy is this White Chicken Enchiladas Recipe?

This recipe is mild thanks to the use of mild green chilies and the creamy sour cream sauce, but you can easily add heat by choosing hotter chilies or adding a pinch of cayenne to the sauce.

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt is a great substitute that keeps the creaminess with a bit more tang, though it may slightly change the sauce texture.

Can I prepare this dish vegetarian?

Yes, swap out the chicken for roasted vegetables like zucchini, mushrooms, or beans to make a delicious vegetarian version without losing any of the creamy indulgence.

How do I know when the enchiladas are done baking?

You’ll want to see bubbling sauce around the edges and nicely melted, golden cheese on top. The filling should be heated through, and the entire dish piping hot.

Final Thoughts

This White Chicken Enchiladas Recipe is a true crowd-pleaser that never fails to impress with its creamy, cheesy, and satisfying flavors. It’s one of those dishes you’ll find yourself making over and over because it hits all the right notes – comforting, easy, and incredibly tasty. I can’t wait for you to try it and share this delicious meal with the people you love.

White Chicken Enchiladas Recipe

★★★★★

4.8 from 10 reviews

Author: Ella
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Low Fat

Print Recipe

Description

Delicious and creamy White Chicken Enchiladas made with shredded chicken, Monterey Jack cheese, and a rich sour cream-based sauce with green chilies, baked to perfection and topped with fresh green onions. Perfect for a comforting family dinner with a mild and flavorful twist on traditional enchiladas.

Ingredients

Scale

Enchiladas

8–10 small flour tortillas
3 cups cooked chicken, shredded or chopped
3 cups Monterey Jack cheese, shredded (divided)

Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (mild)
2–3 tablespoons green onions, sliced (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
Prepare the Filling: In a small bowl, mix together the shredded chicken and 1 cup of Monterey Jack cheese until combined.
Assemble the Enchiladas: Fill each tortilla with the chicken and cheese mixture, then roll each one up and place it seam-side down in the prepared baking dish.
Make the Sauce: In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste. Remove the skillet from heat and slowly whisk in the chicken broth. Return to heat and cook until the mixture thickens and becomes bubbly, about 3-5 minutes. Let the sauce cool for a few minutes, then stir in the sour cream and diced green chilies until smooth.
Pour the Sauce: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese evenly on top.
Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until heated through and the sauce is bubbly. For a golden top, broil for 1-2 minutes until cheese is lightly browned.
Garnish and Serve: Remove from oven, sprinkle sliced green onions on top, and serve warm.

Notes

You can substitute the chicken with rotisserie chicken for convenience.
If you prefer a little extra heat, use medium or hot green chilies or add a pinch of cayenne pepper to the sauce.
Serve with sides like Spanish rice, beans, or a simple green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchilada
Calories: 350 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 23 g
Fiber: 1.5 g
Protein: 25 g
Cholesterol: 80 mg

Keywords: white chicken enchiladas, creamy enchiladas, Monterey Jack cheese, green chili enchiladas, baked enchiladas, Mexican cuisine, easy chicken enchiladas