White Chicken Enchiladas – Creamy, Cheesy & Irresistible
When you think of comfort food, few dishes can beat the creamy, cheesy goodness of white chicken enchiladas. Unlike traditional red enchiladas with chili sauce, this recipe uses a rich and velvety white sauce made with sour cream, green chilies, and cheese. The result is a Tex-Mex inspired dinner that’s cozy, satisfying, and perfect for family nights, potlucks, or when you want a restaurant-quality meal at home.
These enchiladas are loaded with tender shredded chicken, wrapped in soft tortillas, smothered in a luscious sauce, and baked until bubbly golden perfection. It’s a crowd-pleaser every time!
Ingredients (Serves 6, Makes 10–12 Enchiladas)
For the Filling:
- 3 cups cooked chicken, shredded (rotisserie works great)
- 2 cups Monterey Jack cheese, shredded (reserve ½ cup for topping)
- 1 small onion, finely chopped
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp cumin
- Salt & pepper, to taste
- 10–12 flour tortillas (8-inch size)
For the White Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- ½ tsp salt
- ½ tsp black pepper
Step by Step Cooking Guide
- Prepare the filling
- Heat olive oil in a skillet, sauté onions until soft.
- Mix with shredded chicken, garlic powder, cumin, 1 ½ cups cheese, salt, and pepper. Set aside.
- Make the white sauce
- In a saucepan, melt butter and whisk in flour to create a roux.
- Slowly pour in chicken broth while whisking until smooth.
- Stir in sour cream, green chilies, salt, and pepper. Cook for 2–3 minutes until thickened.
- Assemble enchiladas
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- Top with sauce and cheese
- Pour the white sauce evenly over the enchiladas.
- Sprinkle with reserved cheese.
- Bake
- Bake at 350°F (175°C) for 25–30 minutes, or until bubbly and slightly golden on top.
- Serve
- Garnish with chopped cilantro, jalapeños, or a squeeze of lime if desired.
Cooking Time & Serving Size
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Serving Size: 6 servings (10–12 enchiladas)
Tips & Variations
- Spice it up: Add jalapeños or hot sauce to the filling for extra heat.
- Cheese lovers: Try a blend of cheddar and pepper jack for more flavor.
- Veggie version: Substitute chicken with sautéed mushrooms, spinach, or zucchini.
- Make-ahead: Assemble enchiladas, cover, and refrigerate up to 24 hours before baking.
Nutrition Info (Per Serving – Approx. 2 Enchiladas)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 28 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free tortillas and cornstarch instead of flour for the sauce.
- Keto-Friendly: Swap tortillas with low-carb almond flour wraps and reduce onions.
- Low-Fat: Use Greek yogurt instead of sour cream and part-skim cheese.
- Dairy-Free: Replace cheese with vegan cheese shreds and sour cream with cashew cream.
Serving Suggestions
White chicken enchiladas are best enjoyed hot, straight from the oven, paired with Mexican rice, refried beans, or a crisp green salad. Garnish with avocado slices, salsa, or a drizzle of hot sauce for a finishing touch.
These enchiladas are creamy, comforting, and versatile – perfect for weeknight dinners or gatherings. Once you try them, they’re sure to become a family favorite!
FAQ’s
Q1: Can I use corn tortillas instead of flour tortillas?
Yes! Just warm them slightly so they don’t crack when rolling.
Q2: Can I make white chicken enchiladas ahead of time?
Absolutely. Assemble and refrigerate for up to 24 hours before baking, or freeze for up to 2 months.
Q3: What’s the best chicken to use?
Rotisserie chicken works wonderfully, but you can also use poached or leftover grilled chicken.
Q4: Can I double the recipe for a crowd?
Yes, simply bake in two 9×13-inch dishes. Perfect for potlucks and parties!
Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.
