Creamy White Chicken Enchiladas

Craving a comforting, crowd‑pleasing dinner that’s ready in under 40 minutes? These White Chicken Enchiladas deliver creamy sauce, tender shredded chicken, and melty cheese in every bite. With ease of preparation and big flavor, they’re perfect for busy weeknights or casual get‑togethers.

Why You’ll Love This Recipe

• Rich, creamy white sauce that clings to every enchilada.
• Shredded chicken makes it simple and flexible—use rotisserie or leftover.
• Baked until bubbly and golden for that satisfying finish.
• Mild enough for kids but easy to boost with chiles or jalapeños.
• Ideal for leftovers, make‑ahead help, and sharing with friends.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 8 flour tortillas (soft taco‑sized)
• 1½ cups shredded Monterey Jack cheese, divided
• 3 tablespoons butter
• 3 tablespoons all‑purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced mild green chiles (undrained)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• Optional garnish: chopped cilantro or green onions

Step‑by‑Step Instructions

1. Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
2. In a bowl, combine shredded chicken and ½ cup of the Monterey Jack cheese. Season with garlic powder, onion powder, salt and pepper.
3. Fill each tortilla with the chicken‑cheese mixture, roll tightly, and place seam side down in the baking dish.
4. In a medium saucepan, melt the butter over medium heat. Whisk in flour and cook 1 minute until lightly golden.
5. Gradually whisk in chicken broth, stirring constantly until smooth and thickened. Remove from heat and stir in sour cream and diced green chiles until well combined.
6. Pour the creamy sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
7. Bake uncovered for 20–25 minutes until cheese is melted and enchiladas are bubbling. Optionally broil 1–2 minutes for a golden top.
8. Remove from oven and let cool 5 minutes. Garnish with cilantro or green onions, then serve warm.

Tips & Variations

• Use a rotisserie chicken to save time and add flavor.
• Swap flour tortillas for corn tortillas if preferred, briefly warm them so they don’t tear.
• Add diced jalapeños or red pepper flakes if you like a little heat.
• For a lighter version, substitute part of the sour cream with plain Greek yogurt.
• Make it vegetarian by substituting shredded chicken with black beans or sautéed veggies.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Bake at 350 °F (175 °C) for 10–15 minutes until heated through, or microwave individual portions with a splash of chicken broth to restore sauce texture.
• Make‑ahead tip: Assemble the enchiladas (skip the final bake) and refrigerate up to 24 hours. Bake fresh when ready.

Serving & Pairing Ideas

• Serve with cilantro lime rice or homemade Mexican‑rice for a complete Tex‑Mex meal.
• Add a side of refried beans or a crisp green salad with lime vinaigrette for balance.
• For topping ideas: sliced avocado, pico de gallo, or a drizzle of crema add fresh contrast.
• Pair with iced tea, sparkling water with lime, or a light beer to complement the creamy richness.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, corn tortillas work fine, but warm them slightly to make them pliable and avoid tearing when rolling the enchiladas.

Can I make this dairy‑free or lighter?

Absolutely. Substitute sour cream with plain Greek yogurt or a non‑dairy alternative, and use a lighter cheese or skip the top cheese layer for a lighter version.

Can I prepare the filling ahead of time?

Yes, you can mix the chicken and cheese filling and keep it refrigerated for several hours before assembling. The sauce can also be made ahead and poured just before baking.

How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding sour cream; heat gently and stir continuously. Remove from direct high heat once fully combined and smooth.

Ready to Make It?

This creamy, comforting dish of White Chicken Enchiladas blends ease and flavor in every bite, perfect for busy weeknights or relaxed weekend meals.

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