Name: Creamy White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican American
Ingredients: 1 tablespoon olive oil; ½ yellow onion, finely diced; 2 teaspoons garlic, minced; 3 cups cooked chicken, shredded (rotisserie chicken recommended); ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 8 large flour tortillas; 2 cups Monterey Jack cheese, shredded; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups water; 2 chicken bouillon cubes; 1 cup sour cream; ½ teaspoon salt; 1 cup Mexican blend cheese, shredded

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Introduction

Creamy White Chicken Enchiladas are a comforting and flavorful dish featuring tender shredded chicken smothered in a rich, homemade white sauce. This recipe combines melty cheeses and soft flour tortillas for a satisfying meal that’s perfect for weeknights or special occasions.

The image shows a white baking dish with four rolled enchiladas side by side. Each enchilada has a light golden-brown, slightly crispy top layer of melted cheese, dotted with small red pepper pieces and green herb sprinkles. The edges of the tortillas have a toasted look with browned spots while the interior reveals shredded chicken in a creamy sauce. The dish sits on a white marbled surface with part of a dark cloth visible nearby. The sauce pools gently around the enchiladas, adding a shiny and creamy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
½ yellow onion, finely diced
2 teaspoons garlic, minced
3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 large flour tortillas
2 cups Monterey Jack cheese, shredded
1 cup Mexican blend cheese, shredded (for topping)
2 cups water
2 chicken bouillon cubes
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup sour cream
½ teaspoon salt (for sauce)

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and sauté for 1 minute until fragrant, taking care not to burn it.
Step 2: Stir in shredded chicken, ½ teaspoon salt, and ½ teaspoon black pepper. Cook for 2-3 minutes to combine flavors. Remove the chicken mixture from the skillet and set aside.
Step 3: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
Step 4: Gradually whisk in water, stirring constantly to keep the sauce smooth. Bring to a simmer, then add chicken bouillon cubes. Continue cooking and whisking until the bouillon is dissolved and sauce thickens to a creamy consistency.
Step 5: Remove the skillet from heat. Stir in sour cream and ½ teaspoon salt. Taste and adjust seasoning if necessary.
Step 6: Warm the flour tortillas until pliable by microwaving them wrapped in a damp paper towel for 30 seconds or heating briefly in a dry skillet.
Step 7: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 8: To assemble, spread about ¼ cup of the chicken filling down the center of each tortilla. Sprinkle with ¼ cup Monterey Jack cheese, then roll up tortillas and place them seam-side down in the baking dish.
Step 9: Pour the creamy white sauce evenly over the rolled enchiladas. Sprinkle the Mexican blend cheese on top.
Step 10: Bake for 20-25 minutes until sauce bubbles and cheese is melted and lightly golden. Let the enchiladas rest 5-10 minutes before serving for easier slicing.

Tips & Variations

Use rotisserie chicken for convenience and extra flavor, or poach and shred your own chicken breasts or thighs.
Warm tortillas gently to avoid cracking while rolling.
Add sautéed bell peppers or a pinch of smoked paprika to the filling for extra depth.
For a spicier version, stir in chopped green chilies or jalapeños into the sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through. You can also freeze baked enchiladas for up to 2-3 months; thaw overnight in the fridge and reheat gently in the oven.

How to Serve

Four rolled enchiladas sit side by side in a white baking dish, each covered with melted, golden-brown cheese that has bubbly and slightly crispy edges. Inside, the enchiladas are filled with shredded chicken that is tender and pale, peeking out from the open ends. The dish is topped with small bits of chopped red peppers and sprinkled with fresh green herbs, adding a pop of color. The creamy sauce pools gently around the base of the enchiladas, giving everything a rich and gooey texture. The scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the white chicken enchiladas ahead of time?

Yes, you can fully assemble the enchiladas, cover them tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Bring to room temperature for about 30 minutes before baking and add a few extra minutes to the cook time if needed.

What kind of chicken is best for these enchiladas?

Rotisserie chicken works best for convenience and flavor, but poached and shredded boneless, skinless chicken breasts or thighs are excellent alternatives. Both give tender, flavorful shredded chicken great for this recipe.