White Chicken Enchiladas
White Chicken Enchiladas are the ultimate comfort food. Soft tortillas are wrapped around tender shredded chicken, topped with a silky, creamy white sauce, and baked under a layer of melted cheese until golden and bubbly. This dish gives you restaurant-quality flavor at home with simple, everyday ingredients.
Whether you’re cooking for your family, preparing a potluck favorite, or planning a cozy weekend meal, these enchiladas offer a rich, satisfying flavor that everyone will enjoy. Their creamy texture, mild heat, and cheesy topping make them an instant crowd-pleaser.
Why This Recipe is So Popular
- A creamy, velvety white sauce that coats every bite
- Tender shredded chicken that absorbs flavor beautifully
- Easy to prepare with simple ingredients
- Bakes to a perfectly melted, golden top
- Great for weeknight dinners, parties, or make-ahead meals
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Cooked, shredded chicken | 2 cups | Provides protein and absorbs the creamy sauce |
| Shredded Monterey Jack cheese | 1 1/2 cups | Melts smoothly and adds flavor |
| Flour tortillas | 8 small | Soft wraps that hold the filling |
| Butter | 3 tbsp | Forms the base of the roux |
| All-purpose flour | 3 tbsp | Thickens the sauce |
| Chicken broth | 2 cups | Adds flavor and depth |
| Sour cream | 1 cup | Makes the sauce creamy and tangy |
| Diced green chilies | 1 (4 oz) can | Adds mild heat |
| Salt and pepper | To taste | Essential seasoning |
| Fresh cilantro (optional) | For garnish | Adds color and freshness |
Step-by-Step Instructions
1. Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.
2. Assemble the Chicken Filling
Combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well, ensuring the cheese is evenly distributed.
3. Roll the Enchiladas
Lay each tortilla flat. Spoon a generous portion of the chicken-cheese mixture down the center. Roll tightly and place seam-side down in the baking dish.
4. Make the White Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the chicken broth while whisking until smooth and thickened.
Remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper.
5. Pour and Top
Pour the creamy white sauce evenly over the enchiladas. Sprinkle the remaining cheese on top.
6. Bake
Bake uncovered for 22–25 minutes, or until the top is melted, bubbly, and lightly golden.
7. Serve
Garnish with fresh cilantro if desired. Serve warm with rice, beans, or a fresh salad.
Tips for Best Results
- Use freshly shredded cheese for the smoothest melt
- Don’t boil the sour cream sauce to avoid curdling
- Rotisserie chicken works perfectly for this recipe
- Use flour tortillas only; corn tortillas will break
Serving Suggestions
- Mexican rice
- Refried beans
- Guacamole or avocado slices
- Fresh tomato salad
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat covered in the oven at 325°F until warmed through, or microwave individual portions.