White Chicken Enchiladas Recipe

White Chicken Enchiladas are the ultimate comfort food that never fails to wow a crowd or deliver a happy sigh at the dinner table. Creamy, cheesy, and packed with flavor, this classic Tex-Mex dish features tender shredded chicken wrapped in soft tortillas, blanketed in a luscious white sauce, then baked to bubbly perfection. Whether you’re in the mood for a weeknight pick-me-up or hosting friends for a cozy gathering, White Chicken Enchiladas bring everyone together for seconds (and probably thirds!).

Ingredients You’ll Need

The ingredients for White Chicken Enchiladas are wonderfully simple, yet each one makes a major contribution—creamy richness, a pop of heat, or that irresistible stretch of gooey cheese. Here’s what you’ll gather before getting started:

• Chicken breasts: Cooked and shredded, this is your essential protein base; rotisserie chicken works brilliantly for speed and extra flavor.
• Monterey Jack cheese (or Pepper Jack): Adds gooey meltiness and a mild spice that pairs perfectly with the creamy sauce.
• Cream cheese: Brings silkiness and a subtle tang to the filling, creating that craveable, rich texture.
• Garlic powder: Lends a gentle aromatic kick that infuses every bite of the filling.
• Butter: The base for your roux, giving the sauce its heavenly, buttery undertones.
• Flour: Thickens the luscious white sauce to the ideal consistency.
• Taco seasoning: Delivers savory depth and a whisper of complexity to both the sauce and the overall dish.
• Chicken broth: Adds body, savoriness, and keeps the sauce light yet flavorful.
• Sour cream: The secret for a creamy, tangy sauce that pulls everything together.
• Canned diced green chilies: These bring just the right amount of gentle heat and punchy flavor without overpowering.
• Soft flour tortillas: Tender, pliable, and perfect for rolling up all the goodness.

How to Make White Chicken Enchiladas

Step 1: Prepare and Cook the Chicken

First things first—choose your preferred method to cook the chicken breasts. You can quickly poach them, roast them in the oven, or snag a delicious store-bought rotisserie chicken for ease and flavor. Once cooked, use two forks (or your fingers if it’s cool enough) to shred the chicken into bite-sized pieces. This step sets the stage for a super-tender filling!

Step 2: Preheat and Prep

With your filling ready, preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish to make sure those enchiladas come out with ease and don’t stick. This simple prep ensures a smooth transfer from pan to plate.

Step 3: Make the Chicken and Cheese Mixture

Combine the shredded chicken with 3/4 cup of your Monterey Jack or Pepper Jack cheese, plus the garlic powder and cream cheese. Give it all a good stir—this filling should be creamy and well mixed, with the cheese and cream cheese clinging irresistibly to each tender shred of chicken.

Step 4: Create the White Sauce

Melt butter in a saucepan, then stir in the flour and taco seasoning, cooking for about a minute. This is your flavor foundation! Slowly whisk in the chicken broth until the mixture is smooth. Add in half a cup of shredded cheese and cook over medium heat until everything is thick and bubbly. The cheese melts seamlessly, making a dreamy, velvety sauce.

Step 5: Enrich the Sauce

Take the sauce off the heat before stirring in the sour cream and canned diced green chilies. Don’t let it boil—this keeps the sour cream from curdling, ensuring your sauce stays wonderfully smooth and creamy. The chilies will add just enough personality to the sauce without overtaking its silkiness.

Step 6: Assemble the Enchiladas

Spoon an even portion of chicken and cheese mixture into each flour tortilla, rolling them up snugly. Line them up, seam side down, in the prepared baking dish. Don’t be shy about packing them in—they’ll keep each other cozy!

Step 7: Add Sauce and Cheese

Pour that luxurious white sauce over the rolled tortillas, making sure to cover every nook and cranny. Finish off with a generous sprinkle of the remaining cheese—the more, the merrier when it comes to cheesy topping!

Step 8: Bake and Broil

Bake the enchiladas in the preheated oven for 22 minutes, then switch to high broil for about 3 minutes. This gives the cheese that golden, bubbly crown we all crave. Keep a close eye so it doesn’t go from perfect to overdone!

How to Serve White Chicken Enchiladas

Garnishes

One of the best parts of White Chicken Enchiladas is personalizing with garnishes! Fresh chopped cilantro, sliced green onions, and a handful of diced tomatoes give a bright contrast to the creamy sauce. A squeeze of lime juice or a dollop of extra sour cream on top never hurts for that final, zingy flourish.

Side Dishes

These enchiladas pair beautifully with classic sides like Mexican rice or a simple black bean salad. For a lighter touch, offer a refreshing leafy salad with a citrusy vinaigrette or roasted corn for added sweetness and crunch. Don’t forget a bowl of tortilla chips and salsa to round out the Tex-Mex experience!

Creative Ways to Present

For a fun twist, try assembling individual portions in small ramekins or mini cast iron skillets for personalized servings. For parties, slice the enchiladas into bite-sized rolls, making them perfect for appetizers or sharing. You can also garnish each serving differently to create a DIY topping bar for guests!

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers, White Chicken Enchiladas store beautifully. Simply cover the baking dish tightly with foil or transfer enchiladas to an airtight container in the fridge. They’ll stay fresh for up to three days, making them a delicious next-day lunch or quick dinner.

Freezing

You can absolutely freeze White Chicken Enchiladas for future cravings. Assemble the enchiladas and sauce in a freezer-safe dish, but hold off on the final cheese topping until baking. Wrap well to prevent freezer burn and freeze for up to two months. Thaw overnight in the fridge before baking as usual.

Reheating

To reheat, cover with foil and bake at 350 degrees until heated through, about 20-25 minutes. For individual portions, a quick turn in the microwave works just fine; just be sure to cover to keep them moist. A sprinkle of fresh cheese before reheating gives them that “just-baked” magic.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas bring a slightly different texture and a subtle, earthy flavor. They’re especially good if you prefer a bit of chew to your enchiladas. Just warm them up first so they roll easily and don’t crack.

What’s the best chicken to use for White Chicken Enchiladas?

Rotisserie chicken is a fantastic shortcut for both convenience and flavor, but any cooked and shredded chicken breast (or even thighs) will work beautifully. Just make sure it’s seasoned well and shredded finely for the best filling texture.

Can I make White Chicken Enchiladas ahead of time?

Definitely! Assemble the enchiladas with sauce, cover, and keep them in the fridge for up to 24 hours before baking. This makes dinner parties and busy weeknights a breeze—just pop them in the oven when you’re ready to feed the crowd.

Are these enchiladas spicy?

The heat level is quite gentle, thanks to the mild green chilies and Monterey Jack. If you love more spice, swap for Pepper Jack cheese and toss in some diced jalapeños to the filling. Or simply keep it mild for everyone to enjoy!

Can I add vegetables to the filling?

Of course! Sautéed onions, bell peppers, or even a handful of fresh spinach blend right in with the chicken and cheese. Customize to your heart’s content—the creamy sauce is the perfect canvas for whatever you have on hand.

Final Thoughts

If you’ve been searching for a dish that’s easy enough for weeknights yet special enough for celebrations, White Chicken Enchiladas are your new go-to. I hope this recipe becomes a favorite in your home, just as it is in mine—give it a try and let your kitchen fill with the irresistible aroma of bubbling, golden cheese and creamy sauce. Enjoy every flavorful bite!

Print