White Chicken Enchiladas
Craving a comforting, cheesy dish that’s quick and easy?
These creamy White Chicken Enchiladas are a must-try!
Packed with tender shredded chicken, melty Monterey Jack cheese, and a rich white sauce, they’re the perfect weeknight meal.
Ready in just 40 minutes, this dish is guaranteed to satisfy your family’s hunger and taste buds!
For White Chicken Enchiladas
- Shredded Chicken – Use cooked, shredded chicken, like a rotisserie chicken for convenience.
- Monterey Jack Cheese – Provides a creamy, melty texture that pairs perfectly with the sauce.
- Flour Tortillas – Soft taco-size tortillas work best for wrapping the enchiladas.
- Salt, Pepper, and Adobo Seasoning – Season to taste for flavor enhancement.
For Creamy White Sauce
- Butter – Used to create a rich base for the sauce.
- All-Purpose Flour – Helps thicken the sauce to the perfect consistency.
- Chicken Broth – Adds a savory depth to the sauce.
- Sour Cream – Adds creaminess and a slight tang to the sauce.
- Diced Green Chiles – For a mild, flavorful kick in the sauce.
White Chicken Enchiladas (Creamy & Cheesy)
Notes
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese, divided (or substitute mozzarella)
- Salt, pepper, and Adobo seasoning to taste
- 10 flour tortillas (taco size)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (undrained)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray.
- Make the filling:
In a bowl, combine the shredded chicken with 1 cup of the cheese. Season with salt, pepper, and Adobo seasoning to taste. - Assemble enchiladas:
Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (don’t let it brown).
- Slowly add the chicken broth while whisking until smooth. Stir in the sour cream and green chiles. Heat through, but do not boil.
- Pour the sauce evenly over the enchiladas in the dish. Sprinkle with the remaining 1 cup of cheese.
- Bake for 20–25 minutes, until hot and bubbly. For a golden cheesy top, broil for 1–2 minutes at the end.
- You can prep this dish ahead of time and bake it later.
- Swap Monterey Jack with mozzarella or a Mexican blend if preferred.
- For extra flavor, stir a bit of cumin or garlic powder into the sauce.
Nutrition
Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 1044mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken is a convenient way to save time without compromising flavor. Simply shred the chicken and proceed with the recipe as directed.
2. Can I prepare the enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. When ready to bake, let them sit at room temperature for about 15 minutes, then bake as instructed.
3. Is it necessary to fry the tortillas before rolling them?
Frying the tortillas enhances their flavor and texture, but it’s not mandatory. If you prefer, you can warm them in the microwave for about 30 seconds to make them pliable without frying.
4. Can I use corn tortillas instead of flour tortillas?
Certainly! Corn tortillas can be used; however, it’s recommended to warm them individually before rolling to prevent them from tearing.
5. How should I store leftovers, and how long will they last?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 20–25 minutes or until heated through.
