White Chicken Enchiladas

Introduction

When you crave a comforting dinner that’s creamy, cheesy, and irresistibly cozy, White Chicken Enchiladas are the answer. Tender shredded chicken is wrapped in soft flour tortillas, covered in a silky homemade sour cream and green chile sauce, and baked until golden and bubbling.

This recipe is the perfect balance of simplicity and indulgence — ready in under an hour, made from everyday ingredients, and always a hit at the dinner table.

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Why You’ll Love This Recipe

Quick & Easy: Uses cooked or rotisserie chicken for fast prep.
Creamy & Cheesy: A luscious sour cream and green chile sauce coats every bite.
Family Favorite: Mild, comforting flavors make it perfect for everyone.
Freezer-Friendly: Assemble ahead for stress-free weeknight dinners.
Customizable: Add your favorite spices or swap cheeses to make it your own.

I first made these enchiladas on a chilly weeknight when I wanted something cozy but not complicated. Since then, they’ve become my go-to for potlucks and Sunday dinners — that golden cheesy topping never fails to draw everyone to the table.

The Flavor & Texture

Think tender chicken enveloped in creamy sauce, a touch of mild heat from green chiles, and a perfectly melted cheese blanket on top. The sauce seeps into the tortillas as they bake, turning them impossibly soft yet rich with flavor. Every bite is velvety, cheesy, and comforting — the definition of weeknight bliss.

Ingredients

Main Ingredients

2 cups cooked, shredded chicken — rotisserie or leftover roast chicken works best
1 cup shredded Monterey Jack cheese — for smooth melt and mild creaminess
Salt, pepper, Adobo seasoning — to taste, for balanced flavor
10 flour tortillas — soft taco-size tortillas roll easily without cracking

Cream Sauce

3 tablespoons butter — unsalted preferred
3 tablespoons all-purpose flour — forms the base of your roux
2 cups chicken broth — low sodium helps control salt
1 cup sour cream — for that signature tangy creaminess
1 (4-ounce) can diced green chiles — mild, smoky flavor
1 cup shredded Monterey Jack cheese (for topping)

Tools You’ll Need

9×13-inch baking dish
Medium saucepan
Mixing bowls
Whisk and spatula
Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to prevent sticking.

2. Make the Filling

In a medium bowl, combine shredded chicken with 1 cup of Monterey Jack cheese, salt, pepper, and a pinch of Adobo seasoning. Toss gently until evenly coated.

3. Fill and Roll

Spoon the chicken mixture into the center of each tortilla, roll them snugly, and place seam side down in the prepared dish.

4. Make the Cream Sauce

Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute until it forms a smooth, bubbling paste. Gradually pour in chicken broth while whisking to create a lump-free sauce.

5. Add Cream & Chiles

Turn off the heat and stir in sour cream and diced green chiles. Mix until smooth and creamy — don’t boil or the sauce may curdle.

6. Pour, Top, and Bake

Pour the warm sauce evenly over the rolled tortillas, coating them completely. Sprinkle the remaining 1 cup of cheese on top.

Bake uncovered for 20–25 minutes, or until the sauce is bubbling. For a golden top, broil for 1–2 minutes — watch closely to prevent burning.

You Must Know

The sauce thickens slightly as it cools — perfect for creamy leftovers.
Homemade sauce is worth the few extra minutes — it’s smoother than any canned alternative.
This dish reheats beautifully and makes the next day’s lunch something to look forward to.

Ingredient Substitutions

Cheese: Swap Monterey Jack for mozzarella or pepper jack for extra spice.
Tortillas: Corn tortillas give a rustic texture but handle gently when rolling.
Sour Cream: Greek yogurt makes a lighter, protein-packed alternative.
Seasoning: Taco seasoning can replace Adobo for a Tex-Mex twist.

Storage Tips

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

To freeze: assemble the enchiladas without baking, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes.

Serving Suggestions

Serve these creamy enchiladas with:

Mexican rice or cilantro-lime rice
Refried beans or black bean salad
A crisp green salad with lime vinaigrette
Sliced avocado, extra sour cream, and a sprinkle of fresh cilantro

Cultural Inspiration

White Chicken Enchiladas are a Tex-Mex comfort classic — inspired by Mexican enchiladas but with an American twist. Instead of traditional red or green salsa, this version uses a sour cream–based sauce for mild, creamy richness that’s beloved in family kitchens across the U.S.

Pro Tips

Shred your own cheese for the smoothest melt — pre-shredded cheese can make the sauce grainy.
Don’t overheat sour cream — warm gently to keep it silky.
Let rest 10 minutes before serving so the sauce sets slightly.
Add a handful of sautéed onions or corn to the filling for extra flavor.

Frequently Asked Questions

→ Can I make these ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake just before serving.

→ Can I freeze them?
Absolutely — freeze before baking and cook directly from frozen, extending bake time slightly.

→ How can I make it spicy?
Add chopped jalapeños or use pepper jack cheese for extra heat.

→ Can I use corn tortillas?
Yes, but soften them first in a damp paper towel for 20 seconds in the microwave to prevent cracking.

Nutrition (Approx. per serving)

Calories: ~430
Protein: 29g
Carbohydrates: 24g
Fat: 25g
Sodium: 620mg

Conclusion

These White Chicken Enchiladas deliver everything we love about comfort food — creamy, cheesy, and full of rich flavor — without the hassle. Whether you’re cooking for family dinner or meal prepping for the week, this recipe is guaranteed to satisfy.