Back in 2012, my Pinterest feed was overflowing with a particular recipe that caught my eye: White Chicken Enchiladas. They were absolutely everywhere, and it was hard to trace who first shared this culinary gem! Naturally, I had to try them. I first tested the recipe on my family, and it was an instant hit. Before I knew it, I was preparing them for a luncheon with friends, and they received rave reviews. As with many recipes I encounter, I made a few personal tweaks to make them truly my own. That’s the beauty of cooking, isn’t it? Taking inspiration and adapting it to your taste, creating something uniquely delicious.

Indulge in the Best White Chicken Enchiladas

These White Chicken Enchiladas are my absolute go-to for a quick and easy dinner that never disappoints. There’s something incredibly comforting about the combination of a creamy, flavorful filling encased in a soft tortilla, baked until the edges are just a little crispy, and smothered in a rich, cheesy sauce. Mexican food, in general, has a way of hitting just the right spot, and these enchiladas are no exception. They’re a perfect marriage of convenience and indulgence, proving that a truly satisfying meal doesn’t have to be complicated.

Why This Easy Chicken Enchilada Recipe Belongs in Your Rotation

You’ll want to add this easy chicken enchilada recipe to your regular meal plan for so many compelling reasons. It’s incredibly **versatile**, making it adaptable to various tastes and dietary needs. Its **quick preparation and cooking time** (around 30 minutes in the oven) make it ideal for those busy weeknights when you’re short on time but still crave a homemade, hearty meal. Beyond that, these enchiladas are **perfect for meal prep**. Whip up a big batch on the weekend, and you’ll have delicious, ready-to-eat dinners or lunches for several days. This saves time, reduces stress, and ensures you have a wholesome option available when hunger strikes. Plus, who can resist the allure of a creamy, cheesy comfort food that comes together with minimal effort?

What Goes Inside a Perfect Enchilada? Exploring Fillings and Flavors

The beauty of enchiladas lies in their adaptability, especially when it comes to fillings! While our focus here is on a delicious chicken variation, the possibilities are truly endless. Traditional enchiladas can feature anything from savory shredded beef or pork to a vibrant assortment of plant-based ingredients. You can fill them with a hearty mixture of **beans** (black beans, pinto beans), fluffy **rice** (Mexican rice, cilantro lime rice), various **proteins** like seasoned ground beef, fish, or even tofu, and an abundance of fresh or roasted **veggies** such as bell peppers, onions, corn, or zucchini. The key is to create a well-seasoned blend that complements the rich sauce. This versatility allows you to customize your enchiladas to suit any preference, making them a fantastic canvas for culinary creativity.

Essential Ingredients for Your White Chicken Enchilada Casserole

Crafting these delectable white chicken enchiladas starts with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so irresistible:

• Tortillas: For this particular recipe, I highly recommend using large **flour tortillas**. Their size makes them easy to fill generously and roll up neatly, creating substantial enchiladas. While corn tortillas are a classic choice for traditional enchiladas, flour tortillas contribute to the softer, creamier texture characteristic of white chicken enchiladas.
• Chicken: **Cooked shredded chicken** is ideal for the filling, ensuring every bite is moist and flavorful. You can easily prepare this by boiling or baking chicken breasts or thighs and then shredding them. Leftover rotisserie chicken is also a fantastic shortcut! Cubed or chopped chicken can also work in a pinch.
• Chicken Broth: This liquid gold is fundamental for creating the roux-based white sauce. It adds a depth of flavor that water simply can’t achieve. If you prefer, **vegetable broth** makes an excellent substitute.
• Butter: A key component for starting our rich roux, butter provides a velvety base for the sauce.
• All-Purpose Flour: Essential for thickening the sauce, all-purpose flour combines with butter to form a classic roux. For those with dietary restrictions, **gluten-free all-purpose flour** can be used as an alternative.
• Green Chiles: **Canned diced green chiles** are a convenient and flavorful addition, providing a mild, earthy spice that is signature to white enchilada sauce. They impart a subtle warmth without overpowering the other ingredients.
• Sour Cream: The star of our creamy white cheese sauce, sour cream lends a tangy richness and luxurious texture. For a lighter option, you could experiment with **unsweetened plain Greek yogurt**, though it might alter the flavor slightly.
• Cheese: **Monterey Jack cheese** is the preferred choice for its excellent melting properties and mild, creamy flavor, which perfectly complements the other ingredients.
• Olives: **Sliced black olives**, typically found in cans or glass jars, add a briny touch and visual appeal. They are an optional but highly recommended topping for an authentic finish.

Choosing the Best Cheese for Your Creamy White Enchilada Sauce

When it comes to enchiladas, the right cheese can make all the difference. I personally find **Monterey Jack cheese** to be superior for these white enchiladas. Its creamy texture and subtle, slightly sweet flavor melt beautifully, creating a wonderfully smooth and cohesive sauce. It doesn’t become overly greasy and pairs perfectly with the green chiles and sour cream. Another fantastic option, if you enjoy a little more kick, is **Pepper Jack cheese**, which offers a similar creamy melt with a pleasant, mild spice.

Optional Ingredients and Delicious Toppings to Elevate Your Enchiladas

While these white chicken enchiladas are incredibly satisfying on their own, a few extra ingredients and fresh toppings can truly elevate the experience. Consider adding **black olives**, fresh **cilantro**, thinly sliced **jalapeños** (fresh or pickled), a dollop of fresh **salsa**, or a sprinkle of **red pepper flakes** for a hint of heat. For an added boost of fiber and protein, mix some cooked **white beans** into the chicken filling. Other popular toppings include diced avocado, a squeeze of fresh lime juice, or a spoonful of pico de gallo.

How to Master the Art of Making White Chicken Enchiladas

Follow these simple steps to create a batch of incredibly delicious and creamy white chicken enchiladas:

Step 1: Prep Your Baking Dish and Oven. Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with non-stick cooking spray, ensuring the surface is ready for your enchiladas.

Step 2: Fill and Roll Your Tortillas. In a bowl, combine your cooked shredded chicken with half of the shredded Monterey Jack cheese. Take a flour tortilla, place a generous portion of the chicken and cheese mixture onto one half, then roll it up enchilada-style. Arrange the rolled enchiladas seam-side down in your prepared baking pan.

Step 3: Prepare the Creamy White Enchilada Sauce Base. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a smooth roux. Cook for about 1-2 minutes, stirring constantly, until the roux is lightly golden and smells nutty.

Step 4: Whisk in the Broth. Gradually add the chicken broth to the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth, combined, and begins to thicken and bubble. This typically takes a few minutes.

Step 5: Add Flavor to the Sauce. Remove the saucepan from the heat. Stir in the diced green chiles and sour cream until they are thoroughly incorporated into the sauce. Taste and adjust seasoning if desired.

Step 6: Sauce and Bake (Initial). Pour the rich, creamy white sauce evenly over the enchiladas in the baking dish. Cover the pan loosely with aluminum foil to trap moisture, and bake in the preheated oven for 20 minutes.

Step 7: Final Bake and Melted Cheese. Uncover the enchiladas and generously sprinkle the remaining shredded Monterey Jack cheese over the top. Return the pan to the oven and continue baking for another 8-10 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden. Serve immediately with your favorite toppings.

To Cover or Not to Cover? Baking Enchiladas to Perfection

The secret to perfectly baked enchiladas often lies in how you manage the covering during cooking. For these white chicken enchiladas, I recommend a two-stage baking process. Initially, covering the enchiladas with foil helps to steam them, ensuring the tortillas soften and the filling heats through evenly without drying out. This also allows the flavors of the creamy white enchilada sauce to meld beautifully. Once the initial baking is done, remove the foil to add the final layer of cheese. Baking uncovered for the last 8-10 minutes allows the cheese to melt into a golden, bubbly crust, and can even give the edges of the tortillas a slight crispness, adding a delightful textural contrast.

Troubleshooting: Why Are My Chicken Enchiladas Soggy?

No one likes soggy enchiladas! This common issue often stems from a few factors. Firstly, **overcrowding the baking pan** can trap too much moisture, preventing proper evaporation and leading to a watery, soggy texture. Ensure your pan is large enough to allow for some air circulation. Secondly, **not baking them uncovered** for the final stage can contribute to sogginess. The open-air exposure helps to slightly crisp the tortillas and allows excess moisture to escape. Lastly, if your sauce is too thin to begin with, it can also lead to a less firm enchilada. Make sure your roux and broth mixture has thickened properly before adding the sour cream and chiles. Using a good quality, sturdy tortilla can also make a difference.

Expert Tips for Perfect White Chicken Enchiladas

• Meal Prep & Leftovers: These white chicken enchiladas are fantastic for making ahead or enjoying as leftovers. Store any remaining enchiladas in an airtight container in the refrigerator for three to four days. To reheat, simply warm them in the oven (covered with foil to prevent drying) or gently in the microwave until heated through.
• Freezing for Future Meals: For longer storage, prepare the enchiladas up to the point of baking, but don’t bake them yet. Cover the pan tightly with plastic wrap and then aluminum foil, and place it in the freezer for up to three months. When you’re ready to enjoy them, thaw overnight in the refrigerator, then bake as directed. You can also bake them first, let them cool, and then transfer individual portions to freezer-safe bags or containers for up to six months.
• Freshly Grated Cheese is Best: While pre-shredded cheese is convenient, freshly grated Monterey Jack cheese melts more smoothly and offers a superior flavor and texture. If you have a block of cheese, take a few extra minutes to grate it yourself – you’ll notice the difference!
• Customize Your Filling: Don’t hesitate to add other ingredients to your chicken filling. Sautéed onions, bell peppers, corn, or black beans can add extra flavor, texture, and nutritional value.
• Spice It Up: For those who love heat, consider adding a pinch of cayenne pepper to your sauce or finely dicing a jalapeño or serrano pepper and adding it to the chicken mixture.

LOVE IT? PIN IT!

Don’t forget to save this incredible recipe for the perfect White Chicken Enchiladas! Pin it to your favorite dinner ideas board before you go, so you can easily find it next time you’re craving creamy, cheesy goodness!

Delicious Sides to Pair with White Chicken Enchiladas

No Mexican meal is complete without a selection of flavorful sides. These dishes perfectly complement the rich and creamy white chicken enchiladas:

• How to Make Canned Refried Beans Taste Like a Restaurant’s: Elevate a pantry staple into a gourmet experience.
• Cilantro Lime Rice (pictured above): A light, zesty, and refreshing side that cuts through the richness of the enchiladas.
• Dorothy’s Hot Taco Dip: A crowd-pleasing appetizer that can easily double as a hearty side.
• Easy Dump Salsa: Fresh, vibrant, and effortlessly simple to prepare.
• A simple green salad with a light vinaigrette for freshness.
• Grilled corn on the cob or a vibrant corn salad.
• Guacamole and extra sour cream for dipping.

More Irresistible Mexican-Inspired Recipes You’ll Love

If you’re a fan of Mexican cuisine, these other delicious recipes are sure to tantalize your taste buds and expand your culinary repertoire:

• Crockpot Chipotle Chicken Tacos: Effortless and bursting with smoky flavor.
• Copycat Taco Bell Enchirito Recipe: Recreate a fast-food favorite at home.
• How to Make Your Own Homemade Red Enchilada Sauce: For those who prefer a classic red sauce.
• Baked Chicken Taquitos: Crispy, flavorful, and a healthier alternative to fried versions.
• Air Fryer Taco Salad Bowls: A fun and creative way to enjoy a taco salad with a crispy shell.
• Hearty White Chicken Chili: A comforting, flavorful chili perfect for cooler weather.
• Easy Mexican Chicken Casserole: A one-pan wonder for a fuss-free meal.
• Instant Pot Carnitas: Tender, juicy pork that’s incredibly versatile.

Now, let’s get into the kitchen and whip up a batch of these yummy White Chicken Enchiladas!

White Chicken Enchiladas Recipe Card

This easy recipe for White Chicken Enchiladas is deliciously savory and the perfect option for a weeknight dinner! Made with shredded chicken, flour tortillas, sour cream, green chiles, and baked with a white cheese sauce, top them with your choice of toppings, or eat them just like they are!

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Recipe Details

• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Course: Chicken, Main Dish, Dinner
• Cuisine: American, Mexican
• Keywords: White Chicken Enchiladas, easy dinner, creamy enchiladas, green chile sauce, shredded chicken enchiladas, weeknight meal
• Servings: 8 servings
• Calories: 773 kcal
• Author: Michaela Kenkel

Equipment

• Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• 8 burrito-sized flour tortillas
• 2 cups shredded cooked chicken
• 2 cups chicken broth
• 3 T. unsalted butter
• 3 T. all-purpose flour
• 1 (4oz) can diced green chilies
• 8 ounces full-fat sour cream
• 8 oz pkg shredded Monterey Jack cheese
• 1 (4oz) can sliced black olives, drained (for garnish)

Instructions

1. Preheat oven to 350°F (175°C).
2. Lightly spray a 9×13 inch baking pan with non-stick cooking spray.
3. In a medium bowl, combine the shredded chicken with half of the shredded Monterey Jack cheese. Evenly divide this mixture among the flour tortillas. Roll each tortilla tightly, enchilada-style, and place them seam-side down in the prepared baking pan.
4. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a smooth roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
5. Gradually add the chicken broth to the roux, whisking continuously to ensure no lumps form. Continue to cook, whisking frequently, until the sauce thickens and becomes bubbly.
6. Remove the saucepan from the heat. Stir in the diced green chilies and sour cream until well combined and smooth.
7. Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish. Cover the pan loosely with aluminum foil.
8. Bake for 20 minutes.
9. Uncover the enchiladas, sprinkle the remaining half of the shredded Monterey Jack cheese over the top, and continue baking for another 8-10 minutes, or until the cheese is beautifully melted and bubbly.
10. Garnish with drained black olives and your preferred toppings before serving.

Notes

• Seasoning Adjustment: I often find myself adding a little salt to the cheese sauce, but this is entirely a personal preference. Taste the sauce before pouring it over the enchiladas and adjust as needed. Many canned ingredients already contain sodium.
• For a Spicier Kick: If you enjoy a bit more heat, consider whisking in a pinch of cayenne pepper or a few drops of your favorite hot sauce into the creamy white sauce.
• Topping Ideas: Enhance your enchiladas with a variety of fresh toppings. Popular choices include: black olives, fresh cilantro, sliced avocado, a squeeze of fresh lime, a dollop of your favorite salsa or pico de gallo, and sliced jalapeños.

Nutrition Information (per serving)

• Serving Size: 1 enchilada
• Calories: 773 kcal
• Carbohydrates: 67g
• Protein: 34g
• Fat: 42g
• Saturated Fat: 19g
• Polyunsaturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 118mg
• Sodium: 1705mg
• Fiber: 10g
• Sugar: 7g

This recipe was originally posted on February 28, 2012. It was updated to improve user experience and re-shared on April 13, 2021, with enhanced instructions and additional tips for your cooking pleasure.