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Creamy White Chicken Enchiladas

These White Chicken Enchiladas are the perfect balance of creamy, cheesy, and comforting—all wrapped up in soft flour tortillas.

The rich, velvety white sauce soaks into the tortillas, creating a mouthwatering dish that’s sure to become a family favorite.

It’s not just enchiladas, it’s a guaranteed hit at your dinner table! Ready in just 40 minutes, this is a dish everyone will be asking for again and again.

For the Enchiladas:

• Shredded Cooked Chicken – I recommend using rotisserie chicken for ease, but any cooked chicken will work great.
• Monterey Jack Cheese (or Mozzarella) – This cheese melts wonderfully and adds a creamy, rich texture to the enchiladas.
• Flour Tortillas – Choose taco-sized tortillas for easy handling and perfect portioning.
• Salt, Pepper, and Adobo Seasoning – To season the chicken mixture and balance the flavors.

For the White Sauce:

• Butter – The base of the sauce, adding richness.
• All-Purpose Flour – Used to thicken the sauce for that perfect creamy texture.
• Chicken Broth – This creates the flavorful liquid that will become the foundation of the sauce.
• Sour Cream – Adds a tangy creaminess to the sauce that makes these enchiladas extra rich.
• Diced Green Chiles – These add a slight kick and depth to the sauce, balancing the creamy flavor.
• Monterey Jack Cheese – A final topping to add a cheesy, gooey finish on top.

Creamy White Chicken Enchiladas Recipe

Craving a creamy, cheesy dish that’s sure to satisfy? These White Chicken Enchiladas are packed with tender shredded chicken, melted Monterey Jack cheese, and smothered in a rich white sauce.

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Course: Main Course

Cuisine: American

Keyword: Creamy White Chicken Enchiladas Recipe

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

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Ingredients:

• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• Salt, pepper, and Adobo seasoning to taste
• 10 flour tortillas (taco-sized)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles (do not drain)
• 1 cup shredded Monterey Jack cheese (for topping)

 

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C).
     

   • Lightly grease a 9x13-inch baking dish with nonstick spray.

2. Prepare Chicken Mixture:

   • In a medium bowl, combine 2 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese.

   • Season with salt, pepper, and Adobo seasoning to taste.

3. Fill Tortillas:

   • Spoon the chicken mixture evenly into each of the 10 flour tortillas.

   • Roll them up tightly and place them seam-side down in the prepared baking dish.

4. Make the Sauce:

   • In a medium saucepan, melt 3 tablespoons of butter over medium heat.

   • Stir in 3 tablespoons of all-purpose flour, cooking for about 1 minute to form a roux (don’t let it brown).

5. Add Broth and Sour Cream:

   • Slowly whisk in 2 cups of chicken broth, ensuring the mixture is smooth.

   • Stir in 1 cup of sour cream and the 4-ounce can of diced green chiles.

   • Be careful not to bring the sauce to a boil. Once combined, remove from heat.

6. Assemble:

   • Pour the creamy sauce evenly over the enchiladas in the baking dish.

   • Top with 1 cup of shredded Monterey Jack cheese.

7. Bake:

   • Place the dish in the oven and bake for 20-25 minutes.

   • If you prefer a bubbly, golden cheese top, switch on the broiler for the last 1-2 minutes.

8. Serve:

   • Once baked and the cheese is melted, remove from the oven and let it cool for a few minutes before serving.

 

Notes:

• This recipe makes approximately 5 servings, assuming 2 enchiladas per person.
• For substitutions or common questions, check the FAQ section above.

 

 

Nutrition

Calories: 502 kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1044mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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1. Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken is a fantastic shortcut. It’s tender, flavorful, and will save you time on shredding. Plus, it adds great flavor to the enchiladas without any extra effort!

2. Can I use corn tortillas instead of flour tortillas?

Absolutely! If you prefer corn tortillas, feel free to swap them in. Just warm them up slightly before rolling to avoid cracking. They’ll work great in this dish!

3. Can I prepare the enchiladas ahead of time?

Definitely! You can assemble the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. When you’re ready, just pop them in the oven, and you may need to add a couple of extra minutes to the bake time.

4. What can I use to make the sauce spicier?

For a bit of heat, try adding some chopped jalapeños to the sauce, or you could use spicy pepper jack cheese in place of the regular Monterey Jack for that extra kick!

5. Can I add veggies to the enchiladas?

Absolutely! You can toss in sautéed onions, bell peppers, or spinach to add a veggie boost to your enchiladas. Just make sure to chop them finely so they don’t overpower the filling.

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