White Chicken Enchiladas

There’s something magical about a meal that feels like a warm hug at the end of a long day. For me, that’s always been a bubbling pan of White Chicken Enchiladas. I remember the first time I had them at a friend’s potluck dinner years ago. I was skeptical—no red sauce? But one bite of that creamy, tender, cheesy goodness and I was completely converted. It was the ultimate comfort food, and I knew I had to create my own easy version for busy weeknights. This White Chicken Enchiladas recipe is the result of years of tweaking, and it’s become my family’s most requested dinner. It’s the kind of dish that fills your kitchen with the most incredible aroma and brings everyone running to the table.

If you’re looking for a creamy, satisfying, and surprisingly simple dinner, you’ve found it.

White Chicken Enchiladas Ingredients

White Chicken Enchiladas start with a simple, flavorful set of ingredients that come together to create pure comfort. Here’s what you’ll need:

For the Filling:

• 3 cups cooked, shredded chicken (from a rotisserie chicken or leftover baked chicken)
• 1 (4 oz) can of diced green chiles, undrained
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Creamy White Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can of diced green chiles, undrained
• 1/2 teaspoon kosher salt

For Assembling:

• 8 (8-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese, for topping
• 1/4 cup chopped fresh cilantro, for garnish

Smart Swaps: For a lighter version, use low-fat sour cream and reduced-fat cheese. You can easily swap flour tortillas for corn tortillas for a gluten-free option—just warm them first so they don’t crack. If you love a little heat, add a diced jalapeño to the filling. This recipe is also a fantastic way to use up leftover chicken from another meal, like our Velvety Chicken Tortilla Soup.

White Chicken Enchiladas Timing

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

This is one of those easy dinner ideas that comes together in under an hour, making it about 30% faster than many traditional, sauce-simmering enchilada recipes.

How to Make White Chicken Enchiladas

Making these creamy shredded chicken enchiladas is a straightforward process. Just follow these simple steps for a perfect result every time.

1. 
   

   Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.

   
   
2. 
   

   Make the Filling: In a large bowl, combine the 3 cups of shredded chicken, 1 can of green chiles, 1 cup of Monterey Jack cheese, 1/2 cup sour cream, cumin, garlic powder, and black pepper. Mix everything together until it’s well combined and creamy.

   
   
3. 
   

   Create the Creamy White Sauce: This is the star of the show! In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the 3 tablespoons of flour and cook for about one minute until it’s bubbly and golden. This cooks out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and comes to a gentle simmer, which should take about 3-5 minutes.

   
   
4. 
   

   Finish the Sauce: Remove the saucepan from the heat. Whisk in the 1 cup of sour cream, the second can of green chiles, and the 1/2 teaspoon of salt until the sauce is smooth and creamy. Pro Tip: Always take the sauce off the heat before adding the sour cream to prevent it from curdling.

   
   
5. 
   

   Assemble the Enchiladas: Spread about 1/2 cup of the white sauce evenly over the bottom of your prepared baking dish. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll them up tightly, and place them seam-side down in the dish. It’s okay if they’re cozy in there!

   
   
6. 
   

   Bake to Perfection: Pour the remaining creamy white sauce over the top of the rolled enchiladas, making sure they are completely covered. This will keep them moist. Sprinkle the remaining 1 cup of cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

   
   
7. 
   

   Rest and Serve: Let the enchiladas rest for about 5 minutes after pulling them from the oven. This allows the sauce to set slightly, making them much easier to serve. Garnish with fresh cilantro before dishing them out.

   
   

White Chicken Enchiladas Nutritional Information (Approximate per serving)

• Calories: 485
• Protein: 28g
• Carbohydrates: 27g
• Fat: 29g
• Fiber: 2g

This dish is a great source of protein from the chicken, and you can boost the fiber by using whole-wheat tortillas. The cheese provides a good amount of calcium.

Equipment You’ll Need for White Chicken Enchiladas

You don’t need any fancy gadgets for this recipe. A 9×13 inch baking dish, a medium saucepan, a whisk, a large mixing bowl, and a measuring cups and spoons are all you need to get this family favorite recipe on the table.

Why You’ll Love This White Chicken Enchiladas Recipe

• Ultimate Comfort Food: The creamy sauce and tender chicken are the definition of cozy.
• Surprisingly Simple: From scratch doesn’t have to mean complicated. The sauce is easy to master.
• Crowd-Pleasing: It’s a guaranteed hit with both adults and kids, making it perfect for gatherings.
• Versatile Base: You can easily adjust the spice level, swap ingredients, and make it your own.
• Great for Leftovers: They taste just as amazing, if not better, the next day.

Healthier Alternatives for White Chicken Enchiladas

This recipe is wonderfully adaptable for various dietary needs without sacrificing flavor.

• Gluten-Free: Use corn tortillas and a 1:1 gluten-free flour blend in the sauce.
• Lighter/Dairy-Free: Swap the sour cream for plain Greek yogurt (or a dairy-free alternative) and use dairy-free cheese and butter.
• Lower-Carb: Use low-carb tortilla wraps or even layer the ingredients like a casserole without tortillas, similar to our Crockpot Taco Casserole.
• Higher Protein: Use Greek yogurt in place of sour cream and add an extra half-cup of chicken.

Serving Your White Chicken Enchiladas

A great plate of White Chicken Enchiladas is all about the toppings and sides. Here are a few ideas to make it a complete meal:

• Toppings: A dollop of sour cream, sliced avocado, a sprinkle of fresh cilantro, a squeeze of lime juice, or a drizzle of hot sauce.
• Sides: A simple side salad with a tangy vinaigrette, Crockpot White Chicken Chili, or cilantro lime rice are all fantastic choices.
• For a Crowd: Serve them right from the baking dish for a beautiful, family-style presentation.

Common Mistakes to Avoid with White Chicken Enchiladas

Avoid these simple pitfalls for the best possible result.

1. Skipping the Tortilla Warm-Up: If you’re using corn tortillas, always warm them briefly before rolling. Cold corn tortillas will crack and break.
2. Adding Sour Cream to Hot Heat: As mentioned, always remove your sauce from the burner before whisking in the sour cream. Adding it to a boiling sauce will cause it to separate and become grainy.
3. Overfilling the Tortillas: Stick to about 1/3 cup of filling per tortilla. Overfilling makes them difficult to roll and can cause them to burst open in the oven.
4. Skipping the Rest Time: Letting the enchiladas sit for 5 minutes after baking is not just a suggestion. It allows the filling and sauce to firm up, so you get neat servings instead of a saucy slide.

Storing and Reheating White Chicken Enchiladas

This is a fantastic make ahead meal!

• Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days.
• Freezer: Assemble the enchiladas but do not bake them. Wrap the entire dish tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
• Reheating: For the best texture, reheat individual portions in the oven at 350°F until warm, or in the microwave in 30-second intervals. The oven will keep the tortillas from getting soggy.

Final Thoughts on White Chicken Enchiladas

This White Chicken Enchiladas recipe is more than just a meal; it’s a reliable, delicious solution for those nights when you need something comforting and satisfying without a lot of fuss. The creamy white sauce, the flavorful shredded chicken, and the gooey melted cheese are a combination that’s hard to beat. It’s a recipe that proves simple ingredients can create something truly special. If you love this wrapped-and-baked format, you might also enjoy our Easy Chipotle Ranch Grilled Chicken Burrito for another twist on a classic.

I truly hope this recipe becomes a staple in your home just like it is in mine. I’d love to hear how your White Chicken Enchiladas turn out! Leave a comment below and share your experience. And don’t forget to tag @Stacksipsnack on Pinterest so I can see your beautiful creations

FAQs about White Chicken Enchiladas

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