Craving a cheesy, creamy, and comforting dish that’s perfect for any weeknight meal? Look no further than these White Chicken Enchiladas! Filled with tender shredded chicken, smothered in a rich white sauce, and topped with plenty of melted cheese, this dish is guaranteed to satisfy the whole family. Easy to make and full of flavor, these enchiladas are the ultimate comfort food!
Ingredients:
Enchiladas:
2 cups cooked, shredded chicken (rotisserie chicken works great)
8 small flour tortillas
2 cups shredded Monterey Jack cheese (divided)
1/2 cup sour cream
1 can (4 oz) diced green chiles
White Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper, to taste
Directions
Prepare the Filling:
Start by combining the shredded chicken, 1 cup of shredded Monterey Jack cheese, sour cream, and diced green chiles in a medium bowl. Mix until everything is evenly combined, creating a creamy, flavorful filling.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Next, take each flour tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortillas up tightly and place them seam-side down in the prepared dish. Repeat this process until all tortillas are filled.
Make the White Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, until it becomes bubbly. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Continue to cook the sauce for about 5 minutes until it thickens. Remove the pan from the heat and stir in the sour cream, garlic powder, salt, and pepper to taste.
Top with Sauce and Cheese:
Pour the white sauce evenly over the assembled enchiladas, making sure they are well-covered. Then, sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top for that melty, cheesy goodness.
Bake:
Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is completely melted and bubbly. For an extra golden, crispy top, broil for an additional 2-3 minutes until the cheese is lightly browned.
Serve:
Once out of the oven, garnish the white chicken enchiladas with fresh cilantro, sliced green onions, or sliced avocado for a burst of freshness. Serve warm and enjoy!
Serving Tips:
Garnish: For a fresh pop of color and flavor, top your white chicken enchiladas with fresh cilantro, diced green onions, sliced avocado, or a dollop of sour cream. A squeeze of fresh lime juice also adds a tangy touch.
Side Dishes: These enchiladas pair perfectly with side dishes like Mexican rice, refried beans, or a simple green salad. You can also serve them with guacamole or salsa for added flavor.
Make it a Feast: For a larger meal, serve these enchiladas alongside other Mexican favorites like chips and queso, tacos, or Mexican street corn.
Storage Tips:
Refrigerating: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Be sure the enchiladas are completely cool before storing them.
Freezing: To freeze, assemble the enchiladas in the baking dish, cover tightly with plastic wrap, and then aluminum foil. They can be stored in the freezer for up to 3 months. When ready to bake, allow them to thaw in the refrigerator overnight and bake as directed. You can also bake them straight from the freezer, but increase the baking time by about 10-15 minutes.
Reheating: To reheat, cover the enchiladas with foil and warm them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If you prefer to use the microwave, cover with a damp paper towel and heat in 1-minute intervals, checking the temperature until hot.
Related Recipes:
- Cream Cheese Enchiladas
- Chicken Enchiladas with Sour Cream White Sauce
- Instant Pot Breakfast Enchiladas
FAQs:
Can I use corn tortillas instead of flour tortillas?
Yes, you can absolutely use corn tortillas instead of flour tortillas if you prefer. However, corn tortillas tend to tear more easily, so you may want to warm them up briefly in the microwave or on a skillet to make them more pliable before filling and rolling them.
Can I make these White Chicken Enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance. Once assembled, cover them tightly with plastic wrap or aluminum foil and refrigerate until you’re ready to bake them. When ready, bake as directed, adding a few extra minutes to the cooking time if needed.
Can I substitute the sour cream in the sauce or filling?
If you’re looking for a lighter alternative, you can use Greek yogurt instead of sour cream. For a dairy-free version, you could try coconut cream or a dairy-free sour cream substitute. Keep in mind that these swaps may alter the flavor slightly, but they still work well in the recipe.
How can I make these enchiladas spicier?
To add some heat to your White Chicken Enchiladas, you can stir diced jalapeños or serrano peppers into the chicken mixture, or add cayenne pepper or hot sauce to the white sauce. If you like extra spice, top the finished dish with a sprinkle of crushed red pepper flakes or a drizzle of spicy salsa.
Conclusion:
These White Chicken Enchiladas are the perfect balance of creamy, cheesy, and savory flavors. Whether you’re feeding a crowd or enjoying a cozy dinner for two, this recipe is sure to become a staple in your meal rotation. Try it tonight and treat yourself to a meal everyone will love!
📖 Recipe:
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White Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
Description
These White Chicken Enchiladas are creamy, cheesy, and packed with flavor. Tender shredded chicken is combined with tangy sour cream and green chiles, all wrapped in soft flour tortillas and smothered in a rich white sauce. This easy-to-make recipe is a perfect weeknight dinner or special occasion meal that everyone will love. Serve with your favorite Mexican sides for a complete and satisfying meal.
Ingredients
For the Enchiladas:
2 cups cooked, shredded chicken (rotisserie chicken works well)
8 small flour tortillas
2 cups shredded Monterey Jack cheese (divided)
1/2 cup sour cream
1 can (4 oz) diced green chiles
For the White Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions
- Prepare the Filling: In a medium bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and diced green chiles. Mix until well combined.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll it up, and place it seam-side down in the prepared dish.
- Make the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually add the chicken broth, whisking constantly until the sauce thickens, about 5 minutes. Stir in sour cream, garlic powder, salt, and pepper. Remove from heat.
- Top with Sauce and Cheese: Pour the white sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake: Bake for 20-25 minutes until the cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden top.
- Serve: Garnish with fresh cilantro, green onions, or sliced avocado. Serve warm.
Notes
Rotisserie chicken is a great time-saver and adds extra flavor.
To spice things up, add diced jalapeños or hot sauce to the filling or sauce.
You can make these ahead of time and refrigerate them for up to 24 hours before baking.
For a dairy-free version, use Greek yogurt or a dairy-free sour cream substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
