Indulge in the ultimate comfort food with these incredibly rich and creamy White Chicken Enchiladas. This recipe offers an effortless way to create luscious chicken enchiladas, generously coated in a simple yet irresistible sour cream and green chile sauce. Perfect for a weeknight dinner or a casual gathering, these enchiladas promise a delightful culinary experience that will quickly become a family favorite.
Our love for enchiladas runs deep, and we’re always exploring new ways to enjoy this classic dish. If you’re a fellow enchilada enthusiast, make sure to explore other mouthwatering variations like our savory Sausage and Bean Enchiladas, the wonderfully rich Cream Cheese Chicken Enchiladas, or for a comforting twist on the traditional, try this hearty Beef Enchilada Casserole. Each recipe brings its own unique flavor profile, ensuring there’s an enchilada for every craving.
Why You’ll Love These Creamy White Chicken Enchiladas
There’s something inherently comforting about a pan of bubbling, cheesy enchiladas straight from the oven. For me, if I had my way, we’d enjoy enchiladas at least once a week. My appreciation for them is truly profound – a deep, unwavering love for this versatile and satisfying dish.
While I’ll always happily devour a plate of classic red or traditional enchiladas, these **White Chicken Enchiladas** hold a special place in my heart, often claiming the title of my absolute favorite. There’s a certain magic in their creamy, mild, and utterly delicious profile that sets them apart.
Yes, I know that these aren’t what you’d call “authentic” enchiladas in the traditional sense, but their deliciousness is undeniable, and honestly, that’s what truly matters in home cooking, isn’t it? This easy white chicken enchilada recipe isn’t just a favorite because it’s incredibly tasty; it’s also a fantastic family-friendly meal. The subtle kick from the green chiles adds a pleasant warmth without being overly spicy, making them mild enough for even the pickiest eaters to enjoy.
The beauty of this recipe lies in its simplicity and the speed with which it comes together, especially if you have cooked chicken on hand. The rich, velvety sauce, made with a base of sour cream and brightened by diced green chiles, transforms humble tortillas and chicken into an extraordinary meal. It’s the kind of dish that brings smiles to the dinner table and leaves everyone feeling satisfied and cozy.
Key Ingredients for White Chicken Enchiladas
Crafting the perfect creamy white chicken enchiladas begins with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture:
- Flour Tortillas: For this recipe, you’ll want to choose 8-inch flour tortillas. Their size is ideal for rolling and typically fits snugly into a standard 9×13-inch baking dish. They provide a soft, pliable wrap for the savory filling and absorb the creamy sauce beautifully.
- Cheese: Monterey Jack cheese is our top recommendation for its excellent melting properties and mild, creamy flavor that complements the sauce without overpowering it. While pre-grated cheese is convenient, freshly grated Monterey Jack will melt more smoothly and yield a richer, more uniform cheese pull. You’ll use a portion for the filling and the rest as a glorious topping.
- Chicken: Cooked, shredded chicken is the star of the filling. This recipe shines when using pre-cooked chicken, significantly cutting down on prep time. We always keep a batch of shredded chicken ready, as it freezes exceptionally well and is perfect for quick meals. This preparation hack makes these enchiladas incredibly easy to assemble. For more effortless meal ideas, explore our collection of Shredded Chicken Recipes.
- Butter: Unsalted butter is generally preferred in recipes to control the overall sodium content. However, for this dish, either salted or unsalted butter works perfectly, as its primary role is to create a rich roux for the sauce, providing depth of flavor and helping with thickening.
- All-Purpose Flour: Flour is essential for thickening the creamy white sauce. It combines with butter to form a roux, which then creates a stable and luxurious base when liquid is added, ensuring your sauce is perfectly rich and clings to the enchiladas.
- Chicken Broth: Chicken broth adds a savory foundation to the sauce. For an even deeper, more robust flavor profile, consider using chicken stock instead of broth. The higher collagen content in stock can also contribute to a slightly richer mouthfeel.
- Sour Cream: The sour cream is the cornerstone of the “white” sauce, imparting its signature creaminess, a slight tang, and a velvety texture. We recommend using full-fat regular sour cream for the best results, as light versions may separate or become watery when heated.
- Green Chiles: Diced green chiles introduce a mild, earthy warmth and a hint of piquant flavor to the sauce. A 7-ounce can (the larger size) is typically what we use, but if you have access to large jars of Hatch green chiles, measuring out 7 ounces offers an authentic, vibrant flavor. They provide just enough character without making the dish overly spicy, making it kid-friendly.
Crafting Perfect White Chicken Enchiladas: A Step-by-Step Guide
Making these creamy White Chicken Enchiladas is surprisingly straightforward, allowing you to enjoy a comforting and flavorful meal without extensive effort. Follow these simple steps for a truly delicious result:
- Prepare the Enchilada Filling and Roll:
The heart of these enchiladas is a wonderfully simple yet satisfying filling of tender chicken and melty cheese. Start by combining 1 cup of your shredded Monterey Jack cheese with the cooked, shredded chicken. If you’ve prepared our shredded chicken ahead of time, this step is even quicker! Take your 8-inch flour tortillas and place a generous portion of this chicken and cheese mixture down the center of each. Carefully roll each tortilla up, creating neat cylinders. Arrange these rolled enchiladas seam-side down in your prepared 9×13-inch baking dish. This ensures they stay securely wrapped during baking. - Whip Up the Creamy Green Chile Sauce:
The signature white sauce is incredibly easy to prepare and forms the luxurious coating for your enchiladas. In a skillet set over medium heat, melt the butter until it’s fragrant and bubbly. Once melted, whisk in the all-purpose flour. Continue to whisk and cook for about 1 minute, creating a simple roux that will thicken your sauce. Gradually pour in the chicken broth, whisking continuously to prevent lumps and ensure a smooth consistency. Bring the mixture to a gentle simmer and cook, stirring occasionally, until it thickens to a consistency that coats the back of a spoon. Remove the skillet from the heat, then stir in the sour cream and the diced green chiles. Season the sauce generously with salt and pepper to taste, adjusting to your preference. This creates a beautifully balanced and creamy sauce with a subtle kick. - Bake to Golden Perfection:
With your enchiladas rolled and your creamy sauce ready, it’s time for baking. Carefully pour the prepared sour cream and green chile sauce evenly over the top of the rolled tortillas in the baking dish, ensuring every enchilada is generously coated. Finish by sprinkling the remaining 1 cup of Monterey Jack cheese over the top of the sauce. Transfer the baking dish to a preheated oven (425°F is recommended for quick, bubbly results) and bake for 20 to 25 minutes. You’ll know they’re ready when the cheese on top is melted and golden, and the sauce is bubbling merrily around the edges. Allow them to rest for a few minutes before serving, as this helps the enchiladas set and makes them easier to portion.
Visual Guide: White Chicken Enchiladas Video
For those who prefer a visual demonstration, watch the video above to see each step of this delightful enchilada recipe brought to life. It’s a great way to ensure you’re confident with the process before you start cooking.
Creative Substitutions and Variations
While this White Chicken Enchilada recipe is perfect as is, it’s also wonderfully adaptable! Don’t hesitate to experiment with these simple substitutions and additions to tailor the dish to your taste or what you have on hand:
- Cheese Swap: Monterey Jack is excellent, but feel free to swap it for other melting cheeses. Pepper Jack will introduce a spicier kick, while a Mexican blend or even a mild cheddar could also work. For an extra creamy touch, a bit of cream cheese can be added to the chicken filling or even melted into the sauce.
- Tortilla Alternatives: For a slightly healthier option or a different texture, try whole wheat tortillas instead of regular flour tortillas. If you’re looking for a more traditional Mexican flavor profile, corn tortillas are a fantastic choice. Just be aware that corn tortillas can sometimes be a bit more fragile when rolling, so warming them slightly before filling can help prevent tearing.
- Spice It Up: If you love a bit more heat, finely chop a fresh jalapeño or serrano pepper and add it along with the green chiles to the sauce. You can also sprinkle a pinch of cayenne pepper into the sauce for a consistent warmth throughout.
- Extra Green Chile Flavor: As a dedicated green chile lover, I sometimes double the amount! If you share this affection, feel free to increase the quantity for an even more pronounced green chile essence in your creamy sauce.
- Protein Variations: Not a fan of chicken? Cooked shredded turkey, leftover from holidays, makes an excellent substitute. Ground beef or pork, seasoned with taco seasoning, could also be used for a heartier filling, although the flavor profile would shift slightly.
- Vegetarian Option: To make this recipe vegetarian, simply omit the chicken and fill the tortillas with a mixture of sautéed vegetables like bell peppers, onions, corn, and black beans. You might also add some crumbled firm tofu or plant-based ground meat substitute.
- Herbaceous Twist: Fresh cilantro is a classic garnish, but you can also mix some finely chopped cilantro or even fresh parsley directly into the chicken filling for an added layer of freshness.
Expert Tips for Perfect White Chicken Enchiladas
Achieving delicious and hassle-free white chicken enchiladas is easy with a few insider tips. From ingredient preparation to serving suggestions, these pointers will help you master this comforting dish:
- The Cheese Factor: Always opt for freshly grated cheese over pre-shredded varieties. Pre-grated cheese often contains anti-caking agents that prevent it from melting as smoothly and creamily as freshly grated cheese. The difference in texture and melt will be noticeable and well worth the extra minute of grating.
- Make Ahead Magic: These creamy chicken enchiladas are a fantastic make-ahead meal! You can assemble the entire dish, including rolling the enchiladas and pouring the sauce, up to a day in advance. Cover the baking dish tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, simply pop them into the oven. If baking straight from the refrigerator, you might need to add an extra 5-10 minutes to the bake time to ensure they are heated through and bubbly.
- Freezing Considerations: While enchiladas generally freeze well, be cautious with this particular recipe due to the sour cream in the sauce. Dairy-based sauces, especially those with sour cream, can sometimes separate or change texture after thawing and reheating. If you choose to freeze them, bake them first, let them cool completely, then cover tightly. Thaw in the refrigerator overnight and reheat gently. Be prepared for a slight alteration in sauce consistency, though the flavor should remain good.
- Rest for Easy Serving: Just like many casseroles, allowing the enchiladas to rest for 5-10 minutes after they come out of the oven is crucial. This brief resting period allows the sauce to set slightly and the cheese to firm up a bit, making them much easier to cut and serve without falling apart.
- Achieving Golden Brown Tops: If you desire a beautifully golden and slightly crispy cheese topping, you can switch your oven to the broiler setting for the last 1-2 minutes of baking. Watch them very carefully, as cheese can go from perfectly golden to burnt in a matter of seconds.
- Preventing Dry Tortillas: If your tortillas seem a bit stiff and prone to cracking when rolling, you can warm them briefly. Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or quickly pass them through a hot, dry skillet for a few seconds per side. This makes them more pliable.
- Elevate Your Meal: Serve these incredible White Chicken Enchiladas alongside classic Mexican-inspired sides for a full and satisfying feast. They pair wonderfully with a fresh batch of Homemade Salsa and crispy tortilla chips, creamy Refried Beans, and fragrant Cilantro Lime Rice. A simple green salad would also offer a refreshing contrast to the richness of the enchiladas.
Explore More Mexican-Inspired Delights
If you’re anything like us, you can’t get enough of the vibrant flavors of Mexican cuisine. After savoring these White Chicken Enchiladas, dive into some of our other cherished recipes that capture the essence of this beloved cooking style. Each dish offers a unique twist and is perfect for adding excitement to your weekly meal plan:
- Taco Casserole: All the delicious flavors of tacos baked into a comforting casserole.
- White Chicken Chili: A hearty and creamy chili with tender chicken and mild green chiles.
- Ground Beef Enchiladas: The classic, savory ground beef enchiladas with a rich red sauce.
- Smothered Chicken Burritos: Large burritos filled with chicken and smothered in a delicious sauce.
- Pork Carnitas: Tender, flavorful slow-cooked pork perfect for tacos, burritos, or bowls.
- Chicken Chimichanga Recipe: Crispy, fried burritos filled with chicken and cheese.
- Tres Leches Cake: A sweet and decadent three-milk cake, perfect for dessert.
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White Chicken Enchiladas
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Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 2 cups cooked shredded chicken
- 8 8-inch flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7- ounce can diced green chiles
- salt and pepper to taste
- cilantro for garnish optional
Instructions
- Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Season to taste with salt and pepper. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.