Introduction
If you love Mexican-inspired comfort food, you’re in for a treat! These White Chicken Enchiladas are creamy, cheesy, and packed with flavor. The rich and savory white sauce takes this dish to the next level, making it one of the most requested recipes in my kitchen. Whether you’re making this for a cozy family dinner, a gathering with friends, or a meal prep idea for the week, these enchiladas never disappoint.
I’ll walk you through every detail so you can make these enchiladas like a pro. Get ready to indulge in a dish that will have everyone asking for seconds!
What Are White Chicken Enchiladas?
Traditional enchiladas are typically made with a red or green sauce, but white enchiladas use a creamy, cheesy white sauce that coats the tortillas perfectly. The filling consists of seasoned shredded chicken and cheese, wrapped in soft flour tortillas and smothered in a dreamy, rich sauce.
The best part? This meal is incredibly easy to make and can be customized to your liking. Let’s dive into what you’ll need!
Ingredients 🛒
For the Enchiladas:
- 2 cups cooked, shredded chicken (Rotisserie chicken works great!)
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
For the White Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
How to Make White Chicken Enchiladas (Step-by-Step Guide)
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Chicken Filling
In a mixing bowl, combine the shredded chicken and ½ cup Monterey Jack cheese. Mix well and set aside. This will be your enchilada filling.
Step 3: Assemble the Enchiladas
- Lay out a tortilla and spoon 2-3 tablespoons of the chicken mixture down the center.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling until the dish is full.
Step 4: Make the Creamy White Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and whisk continuously for about 1 minute to cook out the raw flour taste.
- Slowly whisk in chicken broth and continue stirring until the mixture thickens (about 3-5 minutes).
- Remove from heat and stir in sour cream and diced green chilies.
- Season with garlic powder, salt, and black pepper. Stir until everything is well combined.
Step 5: Pour the Sauce Over the Enchiladas
- Pour the white sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle the remaining Monterey Jack cheese on top.
Step 6: Bake to Perfection
- Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted.
- For a golden brown top, broil for 2-3 minutes at the end.
Step 7: Serve & Enjoy!
- Let the enchiladas cool for 5 minutes before serving.
- Garnish with chopped cilantro, diced tomatoes, or avocado.
- Enjoy with a side of Mexican rice and beans or a fresh green salad!
Tips for the Best White Chicken Enchiladas
💡 Use Rotisserie Chicken – Save time by using store-bought rotisserie chicken. Just shred it and you’re good to go!
💡 Thicker Sauce? – If you like a thicker sauce, add an extra tablespoon of flour when making the roux.
💡 Extra Cheesy? – Feel free to add more cheese inside and on top of the enchiladas for a super cheesy experience.
💡 Spice it Up! – Add diced jalapeños or a pinch of cayenne pepper to the sauce if you like some heat.
💡 Flour vs. Corn Tortillas – While flour tortillas work best for this recipe, you can use corn tortillas if you prefer a more traditional flavor.
Make-Ahead & Storage Instructions
📌 Make-Ahead: Assemble the enchiladas and store them (unbaked) in the fridge for up to 24 hours. When ready to eat, bake as instructed.
📌 Freezing: These enchiladas freeze beautifully! Assemble, cover with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.
📌 Reheating: Leftovers can be reheated in the microwave for 1-2 minutes or in the oven at 350°F until warmed through.
Variations & Substitutions
✔️ Meat Alternatives: Swap chicken for shredded beef, ground turkey, or even shrimp. ✔️ Dairy-Free: Use dairy-free butter, coconut cream, and vegan cheese. ✔️ Low-Carb: Use low-carb tortillas or make a casserole without tortillas! ✔️ Gluten-Free: Use gluten-free flour and gluten-free tortillas.
Frequently Asked Questions
Can I make White Chicken Enchiladas ahead of time?
Yes! Assemble the enchiladas and store them in the refrigerator overnight before baking.
What can I serve with White Chicken Enchiladas?
They go great with Mexican rice, refried beans, chips & salsa, or a fresh salad.
Can I use corn tortillas instead of flour tortillas?
Yes! Just make sure to warm the corn tortillas first so they don’t break when rolling.
How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Can I add vegetables to the filling?
Absolutely! Try adding sautéed bell peppers, spinach, or mushrooms to the filling.
Final Thoughts
These White Chicken Enchiladas are creamy, cheesy, and absolutely delicious. They’re perfect for weeknight dinners, meal prep, or even special occasions. Once you try this recipe, it will quickly become a favorite in your home!
Let me know in the comments if you try this recipe. And don’t forget to PIN & SHARE this post so you never lose it! 😍
Happy Cooking! ❤️