white chicken enchiladas

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Introduction

If your dinner routine feels like a revolving door of the same tired meals, it’s time to shake things up—with a cheesy, creamy, soul-hugging dish that never fails: White Chicken Enchiladas. This dish blends tender shredded chicken, velvety sour cream sauce, gooey melted cheese, and just the right hint of green chiles, all wrapped in soft tortillas.

Whether you’re cooking for your family, hosting friends, or just treating yourself (because yes, you absolutely should), white chicken enchiladas offer that irresistible comfort with every bite. They’re easy enough for weeknights and fancy enough for dinner parties. A win-win.

Let’s dive into everything you need to know to master these white chicken enchiladas—a recipe that will be on repeat in your kitchen.

What Is This Recipe?

White Chicken Enchiladas are a twist on the traditional Mexican enchiladas. Instead of the classic red enchilada sauce, this version uses a creamy white sauce made with sour cream, cheese, and green chiles. The filling typically includes shredded chicken, cheese, and sometimes cream cheese or sautéed vegetables.

This version dials up the creaminess, giving you a casserole-style baked dish that feels indulgent but is surprisingly simple to prepare. It’s the kind of recipe that bridges the gap between comfort food and crowd-pleaser with ease.

Essential Ingredients

To make white chicken enchiladas, you’ll need:

• 3 cups cooked shredded chicken (rotisserie works great)
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded mozzarella (optional for extra meltiness)
• 1 tablespoon butter
• 2 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Alternative Ingredients

Flexibility is key, especially when pantry items are missing or dietary needs differ. Here are a few smart swaps:

• Tortillas: Use corn tortillas for a gluten-free version.
• Dairy-Free: Opt for plant-based sour cream and cheese alternatives.
• Protein: Swap chicken for turkey, pulled pork, or even sautéed mushrooms for a vegetarian option.
• Spice Level: Add a dash of cayenne or diced jalapeños to the sauce for more heat.

Prep Time, Cook Time, Total Time, Servings, Yield

Prep Time	Cook Time	Total Time	Servings	Yield
15 mins	25 mins	40 mins	4–6	1 casserole dish

Key Features

• Ultra-creamy sour cream white sauce
• Perfectly seasoned shredded chicken
• Freezer-friendly and meal prep approved
• Great for family dinners or entertaining
• Ready in under an hour

Nutrition Facts

Nutrient	Amount (Per Serving)
Calories	420
Protein	27g
Carbohydrates	25g
Fat	23g
Saturated Fat	11g
Fiber	2g
Sodium	610mg
Sugar	3g

(Based on 6 servings. Values may vary based on ingredients used.)

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Directions (Step-by-Step Guide to Making White Chicken Enchiladas)

Making white chicken enchiladas might look fancy and indulgent when it comes out of the oven, bubbling and golden, but it’s surprisingly simple when broken down step by step. Below is your complete walkthrough for crafting the ultimate white chicken enchiladas from scratch—no shortcuts, no soggy tortillas, just pure cheesy satisfaction.

Step 1: Cook or Shred the Chicken

Start by preparing the chicken. You can either cook chicken breasts (boiled, baked, or grilled) and shred them using two forks, or take a shortcut with a store-bought rotisserie chicken. You’ll need about 3 cups of cooked, shredded chicken. The key here is to keep the chicken moist—dry chicken leads to dry enchiladas.

Tip: Toss the shredded chicken with a bit of olive oil or a spoon of broth to keep it juicy while you prep the rest of the ingredients.

Step 2: Make the Creamy White Sauce

Warm a medium saucepan over medium heat and add 1 tablespoon of butter. Once the butter has fully melted and begins to sizzle gently, sprinkle in 2 tablespoons of all-purpose flour and whisk immediately to form a smooth roux. Cook this roux for 1–2 minutes while stirring—it should bubble but not brown. This cooking process removes the raw flour taste.

Slowly pour in 2 cups of chicken broth, whisking constantly to avoid lumps. As the sauce thickens (this takes 3–5 minutes), reduce the heat to low and stir in 1 cup of sour cream and 1 can (4 oz) of diced green chiles. Add 1 teaspoon of garlic powder and season with salt and black pepper to taste. Remove from heat once the sauce is smooth and creamy.

Note: Don’t let the sauce boil after adding sour cream—keep it warm but not bubbling, or it might separate.

Step 3: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, and half the sour cream sauce (yes, that sauce is doing double duty!). This creamy, cheesy mixture will be the heart of your white chicken enchiladas. Stir everything until it’s fully incorporated.

Optional Add-ins: A handful of chopped green onions, a few spoonfuls of cream cheese, or sautéed mushrooms can boost flavor and texture if you’re feeling creative.

Step 4: Roll the Enchiladas

Now it’s time to roll! Place a flour tortilla on a clean surface, then add roughly 1/3 cup of the savory chicken mixture straight down the middle. Gently roll it up and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling until your pan is full.

You should get about 8 enchiladas, tightly packed side by side. If you’re using smaller tortillas, you may get more—just adjust your sauce and cheese amounts slightly.

Pro Tip: Microwave your tortillas for 20 seconds before rolling to soften them and prevent cracking.

Step 5: Pour on the Sauce

Take the remaining half of the white sauce and pour it evenly over the rolled enchiladas. Use a spatula or spoon to make sure all the tortillas are completely covered—no dry spots allowed. The sauce should seep into the cracks and corners, creating that irresistibly creamy finish.

Step 6: Add Cheese and Bake

Top the enchiladas generously with the remaining 1 cup of shredded cheese (a mix of Monterey Jack and mozzarella works beautifully for maximum melt). Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.

After 20 minutes, remove the foil and bake for another 5–10 minutes, until the cheese is golden and bubbling. If you want that perfect cheesy crust, turn on the broiler for the last 2 minutes—but keep a close eye to avoid burning.

Step 7: Let It Rest and Serve

Once out of the oven, let your white chicken enchiladas rest for about 5 minutes. This allows the sauce to firm up just enough for smoother plating. Top it off with a sprinkle of fresh cilantro, a spoonful of sour cream, or a few jalapeño slices if you’re craving a spicy twist.

Serve hot and enjoy as the cheesy goodness melts in your mouth. These enchiladas pair perfectly with Mexican rice, black beans, or a crisp green salad.

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Pro Tips for a Perfect White Chicken Enchiladas

You’ve got your ingredients, the oven is preheated, and your white sauce smells like something out of a professional kitchen. But before you roll that first tortilla, here are some expert-level pro tips to ensure your white chicken enchiladas come out flawless every time—creamy, cheesy, and never soggy.

1. Use Flour Tortillas, Not Corn

Corn tortillas tend to break apart under creamy sauces and baking heat. For soft, pliable, and easy-to-roll enchiladas, always use soft flour tortillas. Warm them for a few seconds in the microwave or skillet to make rolling easier and prevent cracks.

2. Don’t Overfill the Tortillas

It’s tempting to pack in as much chicken as possible, but overstuffing will cause them to tear. Stick to about 1/3 cup of filling per tortilla. A snug roll means they bake evenly and hold their shape.

3. Shred Cheese Freshly

Avoid pre-shredded bagged cheese. It often contains anti-caking agents that can affect melting. Freshly shredded Monterey Jack or mozzarella melts smoother and tastes richer—essential for that signature cheesy topping.

4. Make Sauce Just Right—Not Too Thin

If your white sauce is too runny, it’ll turn the enchiladas soggy. If it’s too thick, it won’t spread well. Aim for a pourable, creamy consistency. Add broth or sour cream gradually and stir constantly to find the right texture.

5. Rest Before Serving

After baking, let your enchiladas rest for 5–10 minutes. This allows the cheese and sauce to set slightly, making slicing and serving clean and easy—no more messy, broken tortillas.

These simple tips take your white chicken enchiladas from good to unforgettable. It’s all about the small steps that yield big flavors.

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Why You’ll Love This Recipe

What’s not to love about white chicken enchiladas? The sauce is creamy, the filling is rich, and the cheese pull is real. Whether it’s your first time or your fiftieth, these enchiladas deliver every single time.

They’re not just dinner—they’re a dinner event.

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What Makes This Recipe Unique?

Unlike traditional red sauce enchiladas, white chicken enchiladas rely on a smooth, mild white sauce that lets the chicken and cheese shine. The combination of green chiles and garlic adds depth without overpowering the creamy base. It’s a hybrid between Mexican comfort food and an American-style casserole—truly the best of both worlds.

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Frequently Asked Questions (FAQs)

What’s the best type of chicken to use?

Cooked and shredded rotisserie chicken is ideal. Another great option is to gently poach or oven-bake the chicken breasts, then shred them once cooked.

Is it possible to prepare white chicken enchiladas in advance?

Absolutely! You can prepare the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Alternatively, they can be frozen for up to 2 months for a longer shelf life.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free tortillas and replace the flour in the roux with a gluten-free flour blend or cornstarch.

How spicy are white chicken enchiladas?

Mild. The green chiles add flavor without heat, but you can spice things up with jalapeños or hot sauce.

What can I serve with white chicken enchiladas?

They pair beautifully with Spanish rice, black beans, guacamole, or a simple side salad.

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You’ll Also Love

If you loved these white chicken enchiladas, try these other crowd-pleasers from Bee’s Recipes:

• Spicy Chicken Burrito Skillet – One-pan magic loaded with bold flavors
• Creamy Spinach and Mushroom Orzo – Rich and satisfying with earthy undertones
• Easy Mediterranean Chicken Enchilada Casserole – A fusion take that’s fresh and hearty

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Conclusion

White chicken enchiladas are everything a great comfort dish should be—rich, creamy, cheesy, and unforgettable. With just a handful of pantry staples, you can whip up a meal that feels restaurant-worthy but is lovingly homemade.

So go ahead—roll up those tortillas, drown them in that luscious white sauce, and let the oven do its thing.

Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this creamy classic!