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If you’re craving a comforting, creamy, and satisfying dinner, this White Chicken Enchiladas Recipe is the ultimate crowd-pleaser. Filled with juicy shredded chicken, wrapped in soft tortillas, and blanketed in a smooth and cheesy white sauce, it’s a guaranteed hit whether you’re feeding your family or entertaining friends.

Why You’ll Love This White Chicken Enchiladas Recipe

Ultra Creamy: The rich white sauce is made from butter, flour, chicken broth, and sour cream — decadent and flavorful.
Quick and Easy: Uses simple ingredients and easy-to-follow steps.
Perfect for Make-Ahead Meals: Great for prepping in advance and enjoying later.
Customizable: Spice it up, make it vegetarian, or mix in your favorite cheeses.
Excellent Leftovers: Tastes just as good the next day.

Ingredients For Chicken Enchiladas Recipe

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie works great)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
1 (4 oz) can diced green chilies (optional)
8 flour tortillas (8-inch size)

For the White Sauce:

4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste

Optional Garnishes:

Fresh cilantro, chopped
Sliced jalapeños
Diced tomatoes

How To Make Chicken Enchiladas Recipe

1. Prepare the Filling

In a mixing bowl, combine shredded chicken, half the Monterey Jack cheese, half the cheddar cheese, sour cream, garlic powder, onion powder, salt, pepper, and green chilies (if using). Stir until fully mixed.

2. Assemble the Enchiladas

Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spoon 2–3 tablespoons of the filling onto each tortilla. Roll tightly and place seam-side down in the dish.

3. Make the White Sauce

In a saucepan over medium heat, melt butter and whisk in flour to make a roux.
Slowly whisk in chicken broth, stirring constantly until thickened.
Remove from heat. Stir in sour cream, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.

4. Bake

Pour the white sauce over the enchiladas evenly.
Sprinkle with remaining cheddar cheese.
Bake uncovered for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top, if desired.

5. Garnish and Serve

Let cool for 5 minutes.
Garnish with fresh cilantro, jalapeños, or diced tomatoes. Serve warm.

Variations For Chicken Enchiladas Recipe

Spicy Kick: Add diced jalapeños or cayenne pepper.
Vegetarian Option: Swap chicken with sautéed zucchini, mushrooms, and bell peppers.
Cheesy Swap: Use pepper jack, queso fresco, or a Mexican cheese blend.
Low-Carb: Use almond flour tortillas.
Gluten-Free: Use gluten-free tortillas and cornstarch instead of flour.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Assemble, then freeze before baking for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in the oven at 350°F or microwave single portions.

FAQs

Can I use corn tortillas? Yes, warm them first to prevent cracking.

Can I make it ahead of time? Absolutely. Assemble, refrigerate up to 24 hours, then bake.

How do I avoid soggy enchiladas? Keep sauce thick and don’t overfill tortillas.

Can I use a different protein? Yes! Turkey, beef, or shrimp work great.

What goes well with this dish? Mexican rice, beans, guacamole, or a fresh salad.

Can I use canned chilies? Yes, they’re convenient and flavorful.

Want a thicker sauce? Add another tablespoon of flour to your roux.

Add veggies? Definitely — spinach, corn, or onions are great options.

Best way to shred chicken? Use two forks or a hand mixer.

Can I add toppings? Yes — try guacamole, diced tomatoes, or avocado slices.

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Final Thoughts

This White Chicken Enchiladas Recipe is the ultimate comfort food — creamy, cheesy, and packed with flavor. It’s an easy, customizable meal that brings joy to your dinner table any night of the week. Give it a try and fall in love with every delicious bite!