Creamy White Chicken Enchiladas are a comforting and indulgent twist on the classic Mexican dish. These enchiladas feature tender, shredded chicken wrapped in soft tortillas, smothered in a rich, creamy white sauce, and baked to golden, bubbly perfection. The combination of creamy cheese, flavorful chicken, and zesty spices creates a dish that is satisfying and crowd-pleasing. Perfect for family dinners, potlucks, or even meal prep, these enchiladas are easy to make and bursting with flavor. If you’re looking for a new spin on traditional enchiladas, this recipe is guaranteed to impress!

Why You’ll Love This Recipe

Rich and Creamy: The luscious white sauce takes these enchiladas to the next level.
Kid-Friendly: Mild flavors make this dish a hit with all ages.
Customizable: Add vegetables, adjust the heat level, or try different cheeses.
Easy to Prepare: Simple ingredients come together quickly for an effortless meal.
Perfect for Any Occasion: Great for weeknight dinners, gatherings, or leftovers.

Preparation Time and Servings

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Serving Size: 2 enchiladas

Nutritional Information (per serving)

Calories: 430
Carbohydrates: 28g
Protein: 29g
Fat: 21g
Fiber: 3g
Sugar: 2g

Ingredients

For the Chicken Filling:

3 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 small onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper

For the White Sauce:

4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
½ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste

For Assembly:

12 small flour tortillas (or corn tortillas, if preferred)
1 cup shredded Monterey Jack cheese (for topping)

Optional Toppings:

Chopped fresh cilantro
Sliced green onions
Diced tomatoes
Sliced jalapeños

For Serving:

Salsa, guacamole, or sour cream

Step-by-Step Instructions

1. Prepare the Chicken Filling

In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly combined and set aside.

2. Make the White Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Simmer for 2–3 minutes until the sauce thickens slightly.
Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.

3. Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spoon about ⅓ cup of the chicken filling onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

4. Pour the Sauce Over the Enchiladas

Pour the prepared white sauce evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

5. Bake the Enchiladas

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

6. Garnish and Serve

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, green onions, diced tomatoes, or sliced jalapeños as desired.
Serve hot with salsa, guacamole, or sour cream on the side.

Ingredient Background

Shredded Chicken: Rotisserie chicken is a convenient option, but you can also use leftover grilled, baked, or boiled chicken.
Monterey Jack Cheese: Melts beautifully and provides a creamy, mild flavor.
Green Chilies: Add a subtle heat and tangy flavor to the white sauce.
Flour Tortillas: Soft and pliable, they hold the filling well without breaking. Substitute corn tortillas for a more traditional touch.
Sour Cream: Gives the white sauce its creamy texture and tangy taste.

Technique Tips

Warm the Tortillas: Gently warm the tortillas in the microwave or on a skillet before assembling to prevent them from cracking.
Shred Cheese Fresh: Freshly shredded cheese melts better and has a creamier texture than pre-shredded cheese.
Don’t Overfill: Use just enough filling to roll the tortillas without overstuffing.
Avoid Boiling the Sauce: Keep the sauce at a gentle simmer to prevent the sour cream from curdling.

Alternative Presentation Ideas

Layered Enchilada Casserole: Instead of rolling the tortillas, layer them with the filling and sauce like a lasagna for a faster assembly.
Mini Enchiladas: Use smaller tortillas and serve as appetizers or party snacks.
Open-Faced Enchiladas: Leave the tortillas flat and layer the ingredients like a tostada for a unique twist.
Cheesy Baked Enchilada Dip: Mix the filling and sauce together, top with cheese, and bake for a warm, dippable appetizer.

Additional Tips for Success

Double the Recipe: This dish freezes well, so make a double batch for future meals.
Control the Heat: Adjust the spice level by adding more chili powder or using hot green chilies.
Add Vegetables: Mix in cooked spinach, corn, or diced bell peppers to the filling for extra nutrition.
Use Leftover Turkey: This recipe is an excellent way to use up leftover Thanksgiving turkey.

Recipe Variations

Buffalo Chicken Enchiladas: Replace the white sauce with a mixture of ranch dressing and buffalo sauce for a spicy twist.
Vegetarian Enchiladas: Substitute the chicken with black beans, sautéed mushrooms, or a medley of roasted vegetables.
Spicy Jalapeño Enchiladas: Add diced jalapeños to the filling and sauce for extra heat.
Tex-Mex Style: Incorporate black beans, corn, and salsa into the filling for a Southwestern flair.
Gluten-Free Enchiladas: Use gluten-free tortillas and a cornstarch-based roux for the sauce.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezing: Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 375°F for 35–40 minutes, or until heated through.

Healthier Twist Ideas

Lighten the Sauce: Use Greek yogurt instead of sour cream for a lighter version.
Whole Wheat Tortillas: Swap regular tortillas with whole wheat or low-carb options.
Reduced-Fat Cheese: Use part-skim cheese to cut down on calories.
Add More Veggies: Incorporate zucchini, spinach, or kale for added nutrients.

Serving Suggestions for Events

Game Day Feast: Pair with chips, guacamole, and salsa for a Mexican-inspired snack spread.
Family Dinner Night: Serve with a side of Spanish rice and a fresh green salad for a complete meal.
Potluck Hit: Bring these enchiladas to a potluck—they’re easy to transport and always a hit.
Holiday Comfort Food: Add this dish to your holiday spread for a creamy, flavorful alternative to traditional casseroles.

Special Equipment

9×13-Inch Baking Dish: Ensures the enchiladas bake evenly and retain their shape.
Large Skillet: Ideal for cooking the sauce and preparing the filling.
Pastry Brush: Useful for greasing the baking dish or spreading sauce evenly over the tortillas.

Frequently Asked Questions

Q1: Can I use pre-cooked shredded chicken?
Yes, rotisserie chicken or leftover cooked chicken works perfectly in this recipe.

Q2: Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking.

Q3: Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas are a great option for a more traditional enchilada. Warm them before rolling to prevent cracking.

**Q

Creamy White Chicken Enchiladas