White Chicken Enchiladas Recipe
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.
Ingredients
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
Instructions
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.
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.
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.
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.
Garnish and Serve
- Let cool for 5 minutes.
- Garnish with fresh cilantro, jalapeños, or diced tomatoes. Serve warm.
Notes
- 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.