If you are craving a comforting, flavorful, and utterly satisfying dinner, this White Chicken Enchiladas Recipe is going to become your new best friend in the kitchen. Creamy, cheesy, and packed with tender shredded chicken, these enchiladas have the perfect balance of rich textures and subtle, tangy heat from green chilies. Whether you’re making a quick weeknight meal or feeding a hungry crowd, this recipe elevates simple ingredients into a dish bursting with heartwarming goodness.
Ingredients You’ll Need
Every ingredient here plays a crucial role in making these enchiladas absolutely irresistible. From the soft tortillas that cradle all the savory fillings, to the luscious blend of cheeses and cream that bring it all together, these simple staples create a dish full of flavor, texture, and even a pop of color.
- 8-10 small Flour Tortillas (or corn): Choose fresh tortillas that are soft and pliable, perfect for rolling without cracking.
- 3 cups Rotisserie Chicken (shredded): Pre-cooked chicken adds convenience and a juicy, tender base for the enchiladas.
- 3 cups Monterey Jack Cheese (shredded and divided): This cheese melts beautifully, providing creamy texture and a mild, buttery flavor.
- 3 Tablespoons Butter: Essential for creating the smooth, velvety sauce that binds everything together.
- 3 Tablespoons All-purpose Flour: Helps thicken the sauce to just the right consistency without overpowering the dish.
- 2 cups Chicken Broth: Adds depth and a savory richness to the sauce, tying all the flavors nicely.
- 1 cup Sour Cream: Brings tanginess and creaminess, balancing the spiciness of the chilies effortlessly.
- 4 ounces Diced Green Chilies: These add a gentle kick and a fresh, vibrant flavor that brightens the whole enchilada.
How to Make White Chicken Enchiladas Recipe
Step 1: Prepare the Baking Dish
Begin by spraying a 9 x 13-inch baking dish with cooking spray. This step might seem small, but it ensures that your enchiladas won’t stick and will be easy to serve up with all that cheesy goodness intact.
Step 2: Preheat Your Oven
Set your oven to 350 degrees Fahrenheit so it’s ready to bake your enchiladas perfectly while you assemble them. The moderate temperature cooks everything evenly and melts the cheese into a bubbly, golden masterpiece.
Step 3: Fill and Roll the Tortillas
In a medium bowl, mix the shredded rotisserie chicken with 1 cup of the Monterey Jack cheese. This cheesy chicken mixture is the heart of your enchiladas, packing flavor and gooey texture inside each wrap. Spoon this filling evenly onto each tortilla, then roll them up tightly. Place each rolled enchilada seam down in your prepared baking dish. This keeps them from unraveling during baking and helps them hold their cozy shape.
Step 4: Make the Creamy Sauce and Bake
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux, which will give your sauce a luscious thickness. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once the sauce thickens, remove it from heat and stir in the sour cream and diced green chilies for a little zing. Pour this creamy sauce evenly over the rolled enchiladas. Sprinkle with the remaining 2 cups of Monterey Jack cheese on top, covering everything in a blanket of melty deliciousness. Bake uncovered in your preheated oven for about 20 minutes, or until the cheese is golden and bubbly.
How to Serve White Chicken Enchiladas Recipe
Garnishes
To take these enchiladas from great to unforgettable, top them with a sprinkling of fresh cilantro, a dollop of cool sour cream, and some slices of ripe avocado. A handful of chopped green onions adds a subtle crunch and an extra layer of fresh flavor that complements the creamy sauce perfectly.
Side Dishes
These enchiladas are wonderful accompanied by simple sides like Mexican-style rice or a zesty black bean salad. A crisp green salad with lime vinaigrette can also add a refreshing contrast to the warm, cheesy layers on your plate.
Creative Ways to Present
For a festive touch, serve the enchiladas in individual ramekins or halved and layered on a platter. Drizzle some homemade salsa verde or chipotle crema over the top for an added burst of flavor and eye-catching color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover enchiladas to an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, making for a perfect next-day meal that tastes even better after the flavors have melded overnight.
Freezing
You can freeze the uncooked enchiladas assembled in the baking dish by tightly wrapping it with plastic wrap and foil. Freeze for up to 3 months, then bake directly from frozen, just adding extra time to ensure they are heated through and bubbly.
Reheating
Reheat leftover enchiladas either in the oven or microwave. To preserve the creamy texture, cover with foil and warm in a 350-degree oven until heated through. If microwaving, heat in short bursts to avoid drying out the cheese and sauce.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a slightly different texture and flavor that many people love in enchiladas. Just warm them before filling to make them more pliable and less likely to tear.
Is this White Chicken Enchiladas Recipe spicy?
This recipe has a gentle, comforting spice from the green chilies, but it is not overly hot. You can adjust the heat level by adding more chilies or serving with spicy salsa if you desire more kick.
Can I make this recipe with fresh chicken instead of rotisserie?
Yes, you can use cooked, shredded chicken from any source. Poaching chicken breasts or thighs and shredding them works just as well and gives you full control over the seasoning.
What’s the best cheese substitute if I can’t find Monterey Jack?
Mild cheddar or a mozzarella-cheddar blend will work nicely too. These cheeses melt well and keep the enchiladas creamy and flavorful.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be made a day ahead and refrigerated. Just reheat gently and stir before pouring over the enchiladas to ensure it’s smooth and creamy.
Final Thoughts
This White Chicken Enchiladas Recipe is a true kitchen winner that brings comfort, ease, and incredible flavor to your table. Whether you are a seasoned cook or just starting out, the simplicity and deliciousness make it a recipe worth trying again and again. Trust me, once you make these, they’ll become a staple in your meal rotation and a new favorite to share with friends and family.
Print
White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and creamy White Chicken Enchiladas made with tender rotisserie chicken, melted Monterey Jack cheese, and a smooth sour cream and green chili sauce, all baked to perfection in flour tortillas for a comforting and flavorful Mexican-inspired dish.
Ingredients
Enchiladas
- 8–10 small flour tortillas (or corn tortillas)
- 3 cups rotisserie chicken, shredded
- 1 cup Monterey Jack cheese, shredded (for filling)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies
- 2 cups Monterey Jack cheese, shredded (for topping)
Instructions
- Prepare baking dish and oven: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
- Mix chicken and cheese: In a medium-sized bowl, combine the shredded rotisserie chicken with 1 cup of shredded Monterey Jack cheese. This mixture will be the flavorful filling inside the tortillas.
- Fill and roll tortillas: Spoon the chicken and cheese mixture evenly onto each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish, arranging them close together to hold their shape while baking.
- Make the sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for about 1-2 minutes, whisking constantly to form a roux. Gradually whisk in the 2 cups of chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes. Remove from heat and stir in 1 cup of sour cream and 4 ounces of diced green chilies until smooth and well combined.
- Assemble and top: Pour the creamy green chili sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top to create a cheesy crust when baked.
- Bake enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Carefully remove the enchiladas from the oven and let them cool for a few minutes before serving. These enchiladas pair wonderfully with a fresh salad or Mexican rice for a complete meal.
Notes
- You can substitute corn tortillas if you prefer a gluten-free option, just make sure to warm them to prevent cracking.
- Rotisserie chicken is a great shortcut, but you can use cooked, shredded chicken breast if desired.
- The sauce can be made spicier by adding a pinch of cayenne pepper or more diced chilies according to your heat preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
