White Chicken Enchiladas Recipe

Imagine the first bite of warm, creamy White Chicken Enchiladas melting in your mouth, wrapped in soft tortillas and covered with a rich, velvety sauce that’s both comforting and indulgent. This Mexican-inspired dish transforms ordinary chicken into something extraordinary, with a white sauce that’s a delicious departure from traditional red enchilada sauce. Perfect for family dinners or entertaining guests, these White Chicken Enchiladas balance creamy textures with savory flavors for an unforgettable meal. You’ll learn how to create this restaurant-quality dish at home with simple ingredients and foolproof techniques that guarantee success every time.

Why You’ll Love This Recipe

These White Chicken Enchiladas will quickly become a family favorite for several compelling reasons. First, the contrast between the tender shredded chicken filling and the creamy, slightly tangy sauce creates a perfect textural balance that’s incredibly satisfying. Unlike traditional enchiladas, this white sauce version offers a milder, more luxurious flavor profile that even picky eaters tend to enjoy.

The recipe is remarkably versatile, allowing you to prep components ahead of time for busy weeknights or assemble everything for a relaxed weekend dinner. The combination of melted cheese, flavorful chicken, and the rich sauce creates that coveted “comfort food” sensation with every bite.

What truly sets these White Chicken Enchiladas apart is how the tortillas soak up just enough sauce to become tender without getting soggy, while the tops brown slightly for a subtle textural contrast. The dish strikes that perfect balance between impressive enough for company yet simple enough for a Tuesday night dinner.

Ingredients

For the Enchiladas:

• 2½ cups cooked shredded chicken (about 2 large chicken breasts)
• 2 cups shredded Monterey Jack cheese, divided
• 8 flour tortillas (8-inch size)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chilies
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cumin
• 2 tablespoons fresh cilantro, chopped (plus more for garnish)
• 1 tablespoon vegetable oil

The chicken forms the protein backbone of these White Chicken Enchiladas, while the Monterey Jack provides that essential meltiness. The green chilies add a mild heat that balances the rich sauce without overwhelming it. For best results, use full-fat sour cream as it creates a creamier sauce that won’t separate during baking.

Pro Tips

Perfect Chicken Preparation
For the most flavorful White Chicken Enchiladas, poach your chicken breasts with aromatics like onion, garlic, and bay leaf in the broth. This infuses the meat with flavor before shredding and ensures moist chicken that won’t dry out during baking. Alternatively, a rotisserie chicken makes an excellent time-saving option while still providing great flavor.

Sauce Mastery
The key to a smooth, lump-free white sauce is gradual incorporation of the chicken broth into your roux (butter and flour mixture). Add the liquid slowly while whisking constantly, allowing each addition to incorporate before adding more. Let the sauce cool slightly before folding in the sour cream to prevent curdling—this creates that signature creamy texture that makes these White Chicken Enchiladas so special.

Assembly Strategy
Slightly warm your tortillas before rolling to prevent cracking and tearing. The easiest method is wrapping them in damp paper towels and microwaving for 30 seconds, or briefly heating each one in a dry skillet. Fill and roll the enchiladas seam-side down, and don’t overstuff them—about 3 tablespoons of filling per tortilla achieves the perfect balance.

Instructions

Step 1: Prepare the Chicken and Preheat
Preheat your oven to 350°F (175°C). If you haven’t already, cook and shred your chicken. Season it lightly with salt, pepper, and a pinch of cumin for extra flavor. For the juiciest results, use two forks to shred while the chicken is still warm. Set aside in a medium bowl.

Step 2: Create the Filling
Add ¾ cup of the shredded Monterey Jack cheese and half of the diced green chilies to your shredded chicken. Mix gently to combine, being careful not to compact the mixture too much. You want the filling to remain light and fluffy for the best texture in your White Chicken Enchiladas.

Step 3: Make the White Sauce
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste. This roux will thicken your sauce beautifully. Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Step 4: Finish the Sauce
Remove the saucepan from heat and let cool for about 5 minutes. Stir in the sour cream, remaining green chilies, salt, pepper, and cumin until smooth and well combined. The sauce should be rich and velvety, not too thick or thin. If needed, adjust the consistency with a little more broth.

Step 5: Prepare the Tortillas
Brush a light coating of vegetable oil on both sides of each tortilla, or spray lightly with cooking spray. This prevents the tortillas from becoming soggy when baked. Warm them briefly in the microwave wrapped in damp paper towels, or heat individually in a skillet for 10-15 seconds per side until pliable.

Step 6: Assemble the Enchiladas
Spread ¼ cup of the white sauce on the bottom of a 9×13 inch baking dish. Place about 3 tablespoons of the chicken mixture along the center of each tortilla. Roll them up tightly and place seam-side down in the baking dish, arranging them in a single layer.

Step 7: Add Sauce and Cheese
Pour the remaining white sauce evenly over the rolled enchiladas, making sure to cover them completely. Sprinkle the remaining 1¼ cups of Monterey Jack cheese over the top. The cheese will create a beautiful golden crust as your White Chicken Enchiladas bake.

Step 8: Bake to Perfection
Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the edges turn a light golden brown. For an extra golden top, broil for the final 1-2 minutes, watching carefully to prevent burning.

Variations

Spinach and Mushroom White Chicken Enchiladas
For a vegetable-packed version, sauté 2 cups of sliced mushrooms and 2 cups of fresh spinach until tender and the moisture has evaporated. Mix with the chicken filling for added nutrition and flavor depth. This variation adds beautiful color contrast and nutritional value to your White Chicken Enchiladas while maintaining the creamy, comforting essence of the dish.

Spicy White Chicken Enchiladas
For heat lovers, amp up the spice by adding 1-2 finely diced jalapeños (seeds removed for moderate heat or included for more intensity) to the sauce. You can also incorporate ½ teaspoon of cayenne pepper into the chicken mixture and top the finished dish with sliced jalapeños before serving. This creates a delicious contrast between the spicy elements and the cooling sour cream sauce.

Gluten-Free Option
Easily adapt this recipe for gluten-free diets by using corn tortillas instead of flour and substituting the all-purpose flour with a gluten-free 1:1 baking flour in the sauce. Corn tortillas provide an authentic flavor that many prefer with these White Chicken Enchiladas, though they may require more careful handling during assembly to prevent cracking.

Storage and Serving

These White Chicken Enchiladas can be refrigerated in an airtight container for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F oven for about 20 minutes, removing the foil for the last 5 minutes to recrisp the top. Microwave reheating works in a pinch but may result in slightly soggy tortillas.

For freezing, prepare the enchiladas up to the baking step, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the baking time.

Serve your White Chicken Enchiladas with fresh toppings like diced avocado, chopped cilantro, sliced green onions, and a dollop of sour cream. Complete the meal with Mexican rice, black beans, or a crisp green salad dressed with lime vinaigrette. For an impressive presentation, arrange lime wedges around the serving dish and sprinkle with extra cilantro just before bringing to the table.

FAQs

Can I make these enchiladas ahead of time?
Yes! You can assemble the White Chicken Enchiladas up to 24 hours in advance and refrigerate, covered, before baking. Add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator. The sauce can also be made a day ahead and gently reheated before assembling.

How can I prevent my tortillas from getting soggy?
Lightly frying or heating the tortillas before filling creates a barrier that helps prevent sogginess. Also, don’t let the assembled enchiladas sit too long before baking, and make sure your sauce isn’t overly thin.

Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is perfect for White Chicken Enchiladas and adds great flavor. Simply remove the skin and shred the meat for a convenient shortcut.

What can I substitute for the green chilies?
If you can’t find canned green chilies, try roasted and diced poblano peppers or even a mild salsa verde. For a completely non-spicy version, diced roasted red bell peppers make a colorful alternative.

Why did my sauce curdle?
Curdling typically happens when sour cream is added to a sauce that’s too hot. Always remove the sauce from heat and let it cool for 5 minutes before stirring in the sour cream. Whisking vigorously can also help prevent curdling.

Conclusion

This White Chicken Enchiladas recipe is comfort food at its finest — creamy, satisfying, and bursting with flavor in every bite. It’s the kind of dish that brings everyone to the table with smiles, combining the familiar comfort of melted cheese and tender chicken with the specialness of a homemade sauce that elevates the entire meal. Whether you’re serving a weeknight family dinner or entertaining guests, these enchiladas strike the perfect balance between impressive and approachable. Once you master this recipe, you’ll find yourself returning to it again and again, perhaps adding your own special touches along the way.

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