Creamy White Chicken Enchiladas: A Family Favorite (Print Version)

White Chicken Enchiladas are a hearty, cheesy dinner. Learn to make this comforting dish with a creamy sauce that's perfect for any weeknight meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Base Ingredients

01 - 4 cups cooked chicken, shredded (about 1.5 lbs)
02 - 12 medium flour tortillas (8-inch)

→ Creamy Sauce Essentials

03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups chicken broth, low sodium
06 - 1 cup heavy cream
07 - 1 cup sour cream, full-fat
08 - 4 oz can diced green chiles, mild, undrained

→ Flavor Enhancers

09 - 1 tsp garlic powder
10 - 1/2 tsp onion powder
11 - Salt and black pepper, to taste

→ Finishing Touches

12 - 2 cups Monterey Jack cheese, shredded
13 - 1 cup cheddar cheese, shredded
14 - 1/4 cup fresh cilantro, chopped, for garnish (optional)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). Then, if your chicken isn't already shredded, get to it! I usually use two forks, but a stand mixer with the paddle attachment makes quick work of it, honestly. It’s a messy job, but someone’s gotta do it. Grab a 9x13 inch baking dish and set it aside; we'll need it soon. This step always makes my kitchen smell like a delicious rotisserie chicken, which is a good start!
02 - In a medium saucepan over medium heat, melt the butter. Once it's shimmering, whisk in the flour and cook for about 1-2 minutes, creating a roux. It should smell a little nutty, like popcorn. Slowly, and I mean *slowly*, whisk in the chicken broth, then the heavy cream, making sure there are no lumps. This is where I always get impatient and add the liquid too fast, oops! Once it’s smooth, stir in the sour cream, green chiles, garlic powder, and onion powder. Let it simmer gently for 5 minutes, thickening up. Season with salt and pepper to your taste. Taste it! Adjust as needed. This sauce is the heart of our White Chicken Enchiladas, so make it sing!
03 - Now for the fun, slightly messy part! Pour about 1/2 cup of your creamy sauce into the bottom of your prepared baking dish, spreading it evenly. Take a tortilla, spoon a generous amount of shredded chicken down the center (about 1/4 cup), then sprinkle with some of the Monterey Jack and cheddar cheese mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining chicken, tortillas, and cheese until your dish is full. This is where I usually get sauce on my fingers, but hey, that's part of the home-cook charm!
04 - Once all your enchiladas are cozily nestled in the dish, pour the remaining creamy sauce evenly over the top. Make sure every single one is covered! Then, sprinkle the rest of your Monterey Jack and cheddar cheese mixture generously over everything. This is what's going to create that beautiful, bubbly, golden crust. Pop the dish into your preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Oh, the smell that fills the kitchen at this stage is just heavenly!
05 - I know, I know, it's hard to wait when it smells so good. But trust me on this: once out of the oven, let your White Chicken Enchiladas rest for 5-10 minutes. This little break allows the sauce to set a bit and prevents it from being too runny when you serve. While it's resting, chop up some fresh cilantro for a vibrant garnish. A sprinkle of green just makes everything look and taste fresher, honestly. It’s a small step that makes a big difference.
06 - Now, the moment you've been waiting for! Carefully scoop out those glorious White Chicken Enchiladas. Serve them warm, topped with that fresh cilantro, and maybe an extra dollop of sour cream if you're feeling fancy. The cheese will be gooey, the sauce rich and creamy, and the chicken tender. This dish just screams comfort. Share it with loved ones, or honestly, just enjoy a big plate all to yourself. You deserve it after all that rolling!

# Notes:

01 - Always warm your tortillas slightly before rolling; it makes a huge difference and prevents tears.
02 - You can assemble these enchiladas a day ahead and keep them covered in the fridge. Just add 10-15 minutes to the baking time.
03 - If you're out of Monterey Jack, a mix of mozzarella and a sharp white cheddar works surprisingly well for that melty, cheesy goodness.
04 - A sprinkle of fresh cilantro and a dollop of extra sour cream right before serving just elevates the whole dish, honestly.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - medium saucepan
03 - whisk
04 - mixing bowls

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 25-35g

Back