Creamy White Chicken Enchiladas
Looking for a comforting meal that’s both simple and packed with flavor?
These creamy White Chicken Enchiladas are the answer!
With tender chicken, melty cheese, and a rich, creamy white sauce, this dish comes together in no time and is sure to become a family favorite.
Perfect for busy nights when you need a satisfying dinner that everyone will love!
For White Chicken Enchiladas:
- Shredded, Cooked Chicken – Use cooked chicken, like a store-bought rotisserie chicken, for convenience.
- Monterey Jack Cheese – A mild, creamy cheese that melts perfectly for a smooth texture.
- Salt, Pepper, Adobo Seasoning – Season the chicken mixture to your preference.
- Flour Tortillas – Taco-sized tortillas to wrap the enchiladas.
For Creamy White Sauce:
- Butter – Used to start the sauce and add richness.
- All-Purpose Flour – Helps to thicken the sauce for a creamy consistency.
- Chicken Broth – Adds depth and flavor to the sauce.
- Sour Cream – Makes the sauce creamy and smooth.
- Diced Green Chiles – Adds a mild, flavorful kick to the sauce.
- Monterey Jack Cheese – Additional cheese for the sauce, making it extra cheesy and flavorful.
Creamy White Chicken Enchiladas Recipe
Notes
Ingredients:
- 2 cups cooked, shredded chicken (store-bought rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, pepper, and Adobo seasoning, to taste
- 10 flour tortillas (taco-sized)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions:
- Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Prepare the filling:
- In a medium bowl, combine the shredded chicken, shredded Monterey Jack cheese, and season with salt, pepper, and Adobo seasoning to taste.
- Assemble the enchiladas:
- Fill each of the 10 flour tortillas with the chicken mixture.
- Roll them up and place them in the prepared baking dish.
- Make the sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, allowing it to thicken (avoid burning).
- Gradually add the chicken broth, whisking until smooth.
- Stir in the sour cream and diced green chiles. Be careful not to let the sauce come to a boil.
- Remove the sauce from heat.
- Assemble the dish:
- Pour the sauce evenly over the rolled-up enchiladas.
- Sprinkle the shredded Monterey Jack cheese on top.
- Bake the enchiladas:
- Bake for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted.
- If desired, you can broil the enchiladas for an additional 1-2 minutes to lightly brown the cheese on top.
Notes:
- This recipe makes 5 servings, assuming 2 enchiladas per person.
- Feel free to adjust seasoning to taste, and refer to the FAQ above for ingredient substitutions or answers to common questions.
Nutrition
Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Sodium: 1044mg | Fiber: 1g | Sugar: 3g |
- Can I use rotisserie chicken instead of cooking my own?
Yes! Using rotisserie chicken is a great shortcut. It adds tons of flavor, and it’s a huge time-saver. Just shred the chicken and you’re good to go!
- Can I prep the enchiladas ahead of time?
Absolutely. You can assemble the enchiladas and refrigerate them for up to 24 hours before baking. This allows the flavors to meld together, making it even more delicious when you bake them later!
- How can I prevent my tortillas from tearing?
Warm the tortillas slightly before using them! You can microwave them for about 20 seconds, or warm them in a skillet. This makes them more flexible and less likely to tear when you roll them.
- What if I don’t have Monterey Jack cheese?
No worries! You can easily substitute Monterey Jack with mozzarella, cheddar, or a Mexican cheese blend. Each will give you a delicious result, so pick whichever you prefer.
- How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze unbaked enchiladas for up to 3 months. Just be sure to cover them tightly to prevent freezer burn.
