White Chicken Enchiladas Recipe for Cozy Nights

Creamy white chicken enchiladas spark culinary magic in kitchens everywhere.

Comfort meets excitement with this crowd-pleasing dish that promises delectable layers of flavor.

Melted cheese and tender chicken create a symphony of textures guaranteed to impress.

Weeknight dinners suddenly become extraordinary when you roll these enchiladas with care.

Spices and fresh ingredients combine into a meal that feels both familiar and adventurous.

Soft tortillas wrapped around seasoned chicken promise a delightful experience for everyone at the table.

Each bite promises a perfect balance of creamy, zesty, and satisfying elements.

Flavor Combos for White Chicken Enchiladas

• Lime-infused tequila cocktail perfectly complements the creamy enchiladas, cutting through the rich cheese sauce with its tangy brightness.
• Crunchy cabbage salad with lime and cilantro dressing provides a refreshing contrast to the warm, cheesy enchiladas, balancing the dish's richness.
• Fresh, chunky salsa with ripe avocados adds a cool, creamy element that highlights the enchiladas' spicy and savory flavors, creating a delightful taste experience.
• Light, fluffy rice with bright herb and citrus notes acts as a perfect side, soaking up the white sauce and adding texture to the meal.

Tasty Variations of White Chicken Enchiladas

• Gluten-Free Chicken Enchiladas: Replace wheat flour with cornstarch or gluten-free flour blend for white sauce, use corn tortillas instead of flour tortillas, ensuring all ingredients are certified gluten-free.
• Low-Carb Zucchini Enchiladas: Swap tortillas with thin zucchini slices, use Greek yogurt instead of sour cream, and reduce cheese quantity for a lighter version.
• Dairy-Free Alternative: Substitute dairy cheese with nutritional yeast or dairy-free cheese alternatives, use coconut cream instead of sour cream, and replace butter with olive oil.
• Vegetarian Spinach Enchiladas: Replace chicken with sautéed spinach, mushrooms, and black beans, maintain white sauce recipe, and add extra spices for flavor complexity.

FAQs on White Chicken Enchiladas

• What type of tortillas work best for white chicken enchiladas?

Corn or flour tortillas both work well, but flour tortillas tend to be softer and more pliable, making them easier to roll and creating a more tender texture in the final dish.

• Can I make white chicken enchiladas ahead of time?

Yes, you can prepare the enchiladas up to the point of baking, cover them tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 510 minutes to the baking time when cooking from cold.

• Is there a way to make this recipe lighter or healthier?

Substitute Greek yogurt for sour cream, use low-fat cheese, and opt for skinless chicken breast to reduce calories and fat content while maintaining the delicious flavor profile.

• How can I prevent my enchiladas from becoming soggy?

Ensure your chicken mixture isn’t too wet, and don’t oversauce the enchiladas. Pat the chicken dry before mixing, and apply the white sauce evenly but not excessively to maintain a perfect texture.

What Makes White Chicken Enchiladas So Popular

• White Chicken Enchiladas
• Prepare this delicious meal in under an hour, perfect for busy families needing a satisfying dinner without spending hours in the kitchen.
• Adaptable recipe that welcomes customization with optional green chilies, different cheese blends, and creative garnishes to suit various taste preferences.
• Uses simple, readily available ingredients that most home cooks already have in their pantry, making it a stress-free cooking experience.
• Features a luxurious white sauce that transforms ordinary chicken and tortillas into a rich, indulgent meal everyone will love, guaranteeing clean plates and happy smiles.

Ingredients for White Chicken Enchiladas

• Chicken: Tender protein base for the enchiladas, shredded for easy rolling and mixing.

• Monterey Jack Cheese, Cheddar Cheese: Creamy melting cheeses that add rich flavor and smooth texture, sharp cheddar provides extra tang.

• Tortillas: Soft flour wraps that hold the filling, flexible for easy rolling.

• Butter: Creates a smooth base for the white sauce, adds richness.
• Flour: Thickens the sauce and provides structure.
• Chicken Broth: Adds depth of flavor and liquid for the sauce.
• Sour Cream: Provides creamy tanginess and helps smooth out the sauce.

• Garlic Powder: Adds subtle, aromatic flavor without raw garlic texture.
• Onion Powder: Introduces mild, sweet onion undertones.
• Salt, Pepper: Essential seasonings that enhance overall taste.

• Cilantro, Jalapenos, Tomatoes: Fresh toppings that add color, heat, and brightness to the dish.

How to Cook White Chicken Enchiladas

Step 1: Prepare Baking Station

Warm oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.

Step 2: Create Chicken Filling

• Shredded chicken
• Monterey Jack cheese
• Cheddar cheese
• Sour cream
• Green chilies

Step 3: Wrap Enchilada Rolls

Scoop chicken mixture into tortilla centers. Roll tightly and place seam-side down in baking dish.

Step 4: Craft Creamy White Sauce

• Melt butter
• Whisk in flour
• Cook briefly to eliminate raw flour taste
• Slowly pour chicken broth
• Whisk until smooth and slightly thickened
• Remove from heat
• Stir in
• Sour cream
• Shredded cheese
• Garlic powder
• Onion powder
• Salt
• Pepper

Step 5: Cover and Top Enchiladas

Pour white sauce evenly over rolled tortillas. Sprinkle remaining cheese on top.

Step 6: Bake to Perfection

Slide into preheated oven. Bake 20-25 minutes until cheese melts and bubbles.

Step 7: Finish and Serve

Rest for 5 minutes. Optional garnishes: fresh cilantro, jalapeños, diced tomatoes. Serve warm.

Smart Tips for White Chicken Enchiladas

• Choose the Right Tortillas: Soft flour tortillas work best for this recipe, ensuring a tender and easy-to-roll enchilada that won't crack or break during preparation.
• Shred Chicken Strategically: Use rotisserie chicken or freshly cooked chicken breasts, shredding them finely for even distribution and perfect texture throughout the enchiladas.
• Control Sauce Consistency: Whisk the white sauce slowly and steadily to prevent lumps, creating a smooth and creamy coating that perfectly complements the chicken filling.
• Balance Cheese Levels: Mix different cheese varieties like Monterey Jack and cheddar for a more complex, rich flavor profile that melts beautifully and adds depth to the dish.
• Customize for Dietary Needs: Swap flour tortillas with gluten-free alternatives and use low-fat sour cream and cheese to make this recipe more health-conscious without sacrificing taste.

How to Store and Warm White Chicken Enchiladas

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days to maintain freshness and food safety.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date for easy tracking.
• Thaw overnight in the refrigerator. Preheat oven to 350F, cover with foil to prevent drying, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the cheese.
• Place a single serving on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Stir between intervals to distribute heat evenly.

White Chicken Enchiladas Recipe

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4.7 from 39 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Creamy white chicken enchiladas deliver comfort wrapped in tortillas, blending Mexican-inspired flavors with smooth sour cream sauce. Cheesy layers and tender chicken make this dish a perfect weeknight dinner you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein and Cheese:

• 2 cups cooked, shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 (4 ounces / 113 grams) can diced green chilies

Fresh Ingredients:

• ½ cup sour cream
• 8 flour tortillas (8-inch size)

Sauce and Seasonings:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

Optional Garnishes:

• Chopped fresh cilantro
• Sliced jalapenos
• Diced tomatoes

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Instructions

1. Prepare the baking dish by lightly greasing a 9×13-inch pan and heating the oven to 350F (175C).
2. Create the enchilada filling by combining shredded chicken, cheese, sour cream, and green chilies in a mixing bowl until well incorporated.
3. Carefully spread 2-3 tablespoons of the chicken mixture into the center of each tortilla, rolling them tightly and positioning them seam-side down in the prepared baking dish.
4. Craft the white sauce by melting butter in a saucepan over medium heat, then whisking in flour and cooking briefly to eliminate the raw flour flavor.
5. Slowly introduce chicken broth to the butter-flour mixture, continuously whisking until the sauce becomes smooth and begins to thicken.
6. Remove the sauce from heat and fold in sour cream, additional cheese, garlic powder, onion powder, salt, and pepper, stirring until the mixture is completely uniform.
7. Generously pour the white sauce over the rolled enchiladas, ensuring complete coverage of the tortillas.
8. Sprinkle the remaining cheese across the top of the enchiladas.
9. Transfer the dish to the preheated oven and bake for 20-25 minutes until the cheese melts and develops a golden, bubbly appearance.
10. Allow the enchiladas to rest for 5 minutes after removing from the oven, then garnish with fresh cilantro, jalapenos, or diced tomatoes if desired.
11. Serve the enchiladas warm, straight from the baking dish.

Notes

• Customize the Filling: Experiment with different proteins like shredded turkey, beef, or even black beans for a vegetarian version that keeps the creamy texture and flavor profile intact.
• Control Spice Levels: Adjust the heat by choosing mild or spicy green chilies, and remove jalapeno seeds for a milder kick that suits different taste preferences.
• Perfect Sauce Consistency: Whisk the white sauce continuously to prevent lumps and achieve a smooth, silky texture that coats the enchiladas evenly without becoming too thick.
• Make-Ahead Friendly: Assemble the enchiladas up to 24 hours in advance and refrigerate, which allows flavors to meld and makes meal prep easier for busy weeknights.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg