White Chicken Enchiladas Recipe

Introduction

White Chicken Enchiladas are a creamy, comforting twist on a classic favorite. Tender shredded chicken wrapped in soft flour tortillas is smothered in a rich, tangy white sauce and melted cheese. This easy dish is perfect for a cozy dinner any night of the week.

Ingredients

• 8-10 flour tortillas (soft taco size)
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Spoon the mixture evenly onto each tortilla, then roll them up and place seam side down in a lightly sprayed 9×13 inch baking dish.
2. Step 2: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux.
3. Step 3: Slowly add the chicken broth while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
4. Step 4: Remove the sauce from heat, then stir in the sour cream and diced green chiles until fully combined.
5. Step 5: Pour the sauce evenly over the arranged enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
6. Step 6: Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.

Tips & Variations

• Use rotisserie chicken to save time on preparation.
• Swap Monterey Jack cheese for a milder cheddar or pepper jack for a bit of heat.
• Add chopped cilantro or sliced green onions as a fresh garnish before serving.
• For a spicier version, include some chopped jalapeños inside the filling or in the sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. This makes for an easy, ready-to-go meal.

Can I freeze the white chicken enchiladas?

Absolutely. Freeze unbaked enchiladas in a suitable container or tightly wrapped in foil and plastic wrap for up to 2 months. Thaw overnight in the refrigerator before baking.

White Chicken Enchiladas Recipe

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★★★★★

4.7 from 143 reviews

Delicious and creamy White Chicken Enchiladas featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich sour cream and green chile sauce, then baked to perfection with melted Monterey Jack cheese. This comforting casserole is easy to prepare and sure to become a family favorite.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Enchiladas

• 8–10 flour tortillas (soft taco size)
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack cheese, divided

Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles

Instructions

1. Prepare the filling and tortillas: In a bowl, mix the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese. Take each flour tortilla and spoon some of the chicken and cheese mixture in the center, then roll it up tightly. Place each rolled tortilla seam side down in a 9×13-inch baking pan that has been lightly sprayed or greased.
2. Make the sauce: In a small pan over medium heat, melt the 3 tablespoons of butter. Whisk in the 3 tablespoons of flour and cook for about 1 minute, stirring continuously to create a roux. Slowly add the 2 cups chicken broth while whisking constantly until the mixture is smooth and begins to thicken.
3. Finish the sauce: Once thickened, remove the sauce from heat and stir in the 1 cup of sour cream and the entire can of diced green chiles. Mix well until fully combined and creamy.
4. Assemble and bake: Pour the prepared sauce evenly over the rolled tortillas in the baking pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Preheat your oven to 350°F (175°C) and bake the enchiladas for 20 to 25 minutes, or until the cheese is melted and bubbly.
5. Serve: Remove from the oven and let cool slightly before serving. Enjoy your creamy, cheesy white chicken enchiladas!

Notes

• You can substitute Monterey Jack cheese with mozzarella or a mild cheddar if preferred.
• For added flavor, consider adding chopped onions or garlic to the chicken mixture.
• If you want a spicier dish, add jalapeños or use spicy green chiles.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Using rotisserie chicken can save prep time.

Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, chicken casserole, Monterey Jack cheese enchiladas