White Chicken Enchiladas Recipe

If you’re looking for a weeknight dinner that checks all the boxes—comforting, creamy, and guaranteed to get rave reviews—White Chicken Enchiladas are the answer. This dish is pure dinnertime joy: soft tortillas stuffed with juicy chicken and gooey cheese, all blanketed in a luscious, tangy white sauce with just the right hint of green chilies. It’s the kind of meal that will have your family begging you to make it on repeat, and you can easily adapt it to suit your mood or pantry. Whether you’re a first-time enchilada-maker or a seasoned pro, you’ll fall in love with the creamy magic of White Chicken Enchiladas from the very first bite.

this Recipe

Ingredients You’ll Need

The beauty of White Chicken Enchiladas lies in its straightforward, familiar ingredients, each one playing a unique role in building layers of flavor, richness, and that irresistible color. Simple to find and easy to work with, these pantry staples come together to make something truly special.

• Cooked shredded chicken: Use rotisserie chicken or leftover roast chicken for speed and incredible flavor—just make sure it’s well shredded for even filling.
• Flour tortillas: Soft, pliable tortillas make for perfect rolling and a pillowy texture after baking; use corn tortillas for a gluten-free option.
• Shredded Monterey Jack or mozzarella cheese: The ultimate melty, gooey cheese for the inside and bubbly golden top—feel free to try a mix for more depth.
• Butter: Starting the sauce with butter creates a rich, silky base and sets the tone for creaminess to come.
• All-purpose flour: Essential for thickening the sauce, giving you that smooth, scoopable texture over each enchilada.
• Chicken broth: Adds a savory backbone to the white sauce and keeps things lighter than using only cream.
• Sour cream: The ingredient that transforms the sauce into something dreamy, tangy, and so luxuriously creamy.
• Diced green chilies: Just the right touch of warmth and flavor complexity—these are the secret behind that subtle zing.
• Garlic powder: Brings a gentle depth of flavor without overpowering the delicate sauce.
• Onion powder: Another layer of savory flavor to make the sauce sing, balancing all the richness.
• Salt and black pepper: Because every good recipe needs seasoning—taste as you go for the perfect hit!
• Chopped fresh cilantro (optional): For garnish—if you’re a cilantro lover, this is a bright and herby finishing touch.

How to Make White Chicken Enchiladas

Step 1: Prep Your Baking Dish and Tortillas

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This little move keeps your enchiladas from sticking and helps them slide out beautifully later. While the oven is heating, lay out your tortillas and get set up for assembly—having everything ready makes the rolling process smooth and mess-free.

Step 2: Stuff and Roll Your Enchiladas

Fill each tortilla with a generous scoop of shredded chicken and a sprinkle of cheese, being careful not to overstuff (which can lead to messy openings). Roll each one tightly and place seam-side down in the prepared dish. This technique keeps the filling tucked inside and ensures your White Chicken Enchiladas look tidy and bake evenly.

Step 3: Make the Creamy White Sauce

In a medium saucepan over medium heat, melt the butter, then sprinkle in the flour, whisking constantly. Let this cook for about a minute, creating that classic roux—it should smell slightly nutty but not too brown. Gradually whisk in the chicken broth, pouring slowly to avoid lumps, until the sauce is smooth and just thickened. Remove from the heat, then stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper, making sure the sauce is creamy and well combined. It should look silky and taste irresistible!

Step 4: Assemble and Top with Sauce

Pour your warm, creamy white sauce generously and evenly over the rolled enchiladas. Make sure every tortilla gets coated—this is what keeps them ultra-moist and flavorful in the oven. Sprinkle the remaining cheese over the top, covering the sauce completely for the best cheesy blanket effect.

Step 5: Bake Until Bubbly and Golden

Bake uncovered for 25–30 minutes, or until your White Chicken Enchiladas are hot, bubbling around the edges, and the cheese has reached gooey, golden perfection. Let them rest for a couple of minutes before serving; this slight pause makes them easier to serve and even creamier inside.

How to Serve White Chicken Enchiladas

Garnishes

When you pull the enchiladas out of the oven, a sprinkle of freshly chopped cilantro does wonders for color and freshness. If you love a little zing, thinly sliced green onions or a light drizzle of salsa verde lend even more flare to your platter. Even a swirl of extra sour cream or a few fresh jalapeño rings gives an eye-catching finish to your White Chicken Enchiladas.

Side Dishes

This dish pairs seamlessly with the classics: think fluffy cilantro-lime rice, hearty refried beans, or a crisp green salad. For a refreshing contrast, try a citrusy corn and black bean salad. These sides balance the creaminess of the enchiladas and round out your plate perfectly.

Creative Ways to Present

While White Chicken Enchiladas look impressive family-style in a big casserole, you can get playful by making individual servings in smaller baking dishes. For a brunch twist, slice and serve atop a fried egg, or arrange mini enchiladas in ramekins for appetizers. Layering with colorful garnishes or serving with fresh lime wedges brings a festive look to any table.

Make Ahead and Storage

Storing Leftovers

Leftover White Chicken Enchiladas store beautifully in an airtight container in the fridge for up to three days. The flavors mellow and meld overnight, making for possibly even tastier leftovers the next day. Just be sure to cool the dish completely before refrigerating.

Freezing

For longer keeping, assemble the enchiladas without baking, wrap tightly in foil and plastic, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed—add a couple extra minutes to the cook time if needed. This is a fabulous make-ahead meal for busy weeks or gatherings.

Reheating

To reheat, cover the enchiladas with foil and warm them in a 350°F oven until hot throughout (about 20 minutes), or microwave individual portions for a quick, creamy lunch. Add a dash of fresh cilantro or a spoonful of extra sauce on top to revive their homemade glory.

FAQs

Can I make White Chicken Enchiladas ahead of time?

Absolutely! Prep entirely up to the point of baking, cover, and refrigerate for up to 24 hours. When you’re ready, just pop the dish in the oven and bake as instructed—your future self will thank you.

What can I substitute for sour cream in the sauce?

If you’re out of sour cream or just want to switch things up, plain Greek yogurt works as a great stand-in. It’ll keep the sauce creamy and add a subtle tang, though the texture may be a touch thicker.

Can I use corn tortillas instead of flour?

Definitely! Corn tortillas lend a more classic flavor and happen to be gluten-free. Just warm them before rolling so they’re less likely to crack—giving your White Chicken Enchiladas that perfect texture without any fuss.

How do I spice up these enchiladas?

If you like extra heat, toss in some diced jalapeños with the green chilies, or sprinkle chopped pickled jalapeños on top before baking. You can also add a dash of hot sauce to the white sauce for fiery, zingy flavor.

What type Main Course

This recipe is forgiving—you can use poached, roasted, rotisserie, or grilled chicken. Just make sure it’s well shredded, so every bite of your White Chicken Enchiladas is tender and easy to roll.

Final Thoughts

If you’re craving something that feels both familiar and a little bit special, give these White Chicken Enchiladas a try. It’s dinner-table comfort at its best—creamy, cheesy, and just begging to be shared. One bite and you’ll see why they’ve become such a beloved favorite. Happy cooking!

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