White Chicken Enchiladas Recipe

Sometimes you just need a comforting, cheesy dinner that makes you feel like a kitchen rockstar without a ton of effort. White Chicken Enchiladas are one of my go-tos for those nights when I want something cozy, but also a little indulgent. I made these for a family gathering once, and everyone was asking for the recipe before dinner was even over! You can’t go wrong with this creamy, cheesy combo.

Why You’ll Love This Recipe

• Creamy & Cheesy: You can’t beat the combo of Monterey jack and a smooth, sour cream sauce.
• Simple & Quick: Perfect for busy weeknights, it’s easy to throw together in under 40 minutes.
• Customizable: Add some heat with spicier chilies, or keep it mild for the whole family to enjoy.

Ingredients

• 8-10 small flour tortillas: These hold everything together in perfect little rolls of cheesy goodness.
• 3 cups cooked chicken, shredded or chopped: Leftover rotisserie chicken works like a charm here.
• 3 cups Monterey jack cheese, shredded (divided): Cheesy deliciousness both inside and on top.
• 3 tablespoons unsalted butter: Helps create a rich, creamy sauce.
• 3 tablespoons flour: Thickens the sauce to perfection.
• 2 cups chicken broth: Adds depth of flavor to the creamy sauce.
• 1 cup sour cream: Makes the sauce tangy and creamy.
• 1 (4-ounce) can diced green chilies, mild: Adds a gentle kick without overwhelming the dish.
• 2-3 tablespoons green onions, sliced: For a fresh pop of flavor on top.

Variations

• Spice It Up: Swap out the mild green chilies for a spicier version or add a dash of hot sauce to the sauce.
• Veggie Swap: Throw in some sautéed onions and bell peppers for added texture and flavor.
• Different Cheese: Pepper jack or cheddar can be substituted for a different cheese vibe.
• Gluten-Free: Use gluten-free tortillas and flour to make this dish gluten-friendly.

How to Make the Recipe

1. Preheat Oven & Prep Pan

Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with cooking spray. Set aside.

2. Fill Tortillas

In a small bowl, combine the shredded chicken (3 cups) with 1 cup of Monterey Jack cheese. Fill each tortilla with this mixture, roll them up, and place seam-side down in the prepared pan.

3. Make the Sauce

In a skillet, melt 3 tablespoons of butter over medium heat. Sprinkle in 3 tablespoons of flour and whisk to combine. Cook for 1 minute to get rid of the raw flour taste. Gradually whisk in 2 cups of chicken broth, cooking until thick and bubbly. Remove from heat and let cool for 3-5 minutes to avoid curdling the sour cream.

4. Add Sour Cream & Chilies

Once the sauce has cooled a bit, whisk in 1 cup of sour cream and 1 can of diced green chilies until smooth and creamy.

5. Pour & Top

Pour the sauce evenly over the enchiladas in the pan. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top.

6. Bake

Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. Turn on the broiler for a couple of minutes at the end to get that golden, bubbly cheese topping.

7. Garnish & Serve

Once baked, top with sliced green onions (2-3 tablespoons) and serve hot.

Tips for Making the Recipe

• Cool the Sauce: Make sure to let the sauce cool before adding the sour cream to avoid curdling.
• Use Leftover Chicken: Rotisserie chicken or leftover cooked chicken saves time and adds great flavor.
• Crispy Edges: For extra texture, broil the top for a few minutes to get those crispy edges on the cheese.

How to Serve

Serve these enchiladas with a side of Mexican rice or refried beans. If you’re feeling extra festive, toss in some guacamole and chips on the side for a complete meal. These are also great with a dollop of sour cream and some extra cilantro on top.

Make Ahead

• To Refrigerate: Assemble the enchiladas ahead of time (minus the baking) and store them covered in the fridge for up to 24 hours. Just bake when ready.
• To Freeze: Wrap the assembled, unbaked enchiladas tightly and freeze for up to 3 months. Let them thaw in the fridge overnight before baking.
• Reheating: Leftovers reheat beautifully in the microwave or oven.

FAQs

Can I use corn tortillas instead of flour?
Yes, but you may need to warm them first to avoid cracking when rolling.

Can I make this ahead of time?
Definitely! Just assemble, cover, and refrigerate until ready to bake.

What if I don’t have Monterey Jack cheese?
You can use cheddar, pepper jack, or any melty cheese you prefer.

Conclusion

These White Chicken Enchiladas are the ultimate in creamy, cheesy comfort food. They’re easy to make, perfect for using up leftover chicken, and totally customizable to your family’s tastes. Whether you’re making them for a cozy dinner or a fun gathering, these enchiladas are bound to be a hit.

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