Creamy White Chicken Enchiladas Recipe for Family Dinner Joy

Crafting delectable white chicken enchiladas promises a delightful culinary adventure that sparks joy in your kitchen.

Layers of tender shredded chicken nestled between soft tortillas create a mouthwatering sensation.

Creamy white sauce adds richness to every single bite.

Warm spices dance across your palate with subtle complexity.

Mexican-inspired comfort emerges through carefully balanced ingredients and thoughtful preparation.

Cheese melts into golden perfection, promising a meal that feels like a warm embrace.

Dive into this simple yet spectacular recipe that will become your new favorite dinner companion.

Reasons to Love White Chicken Enchiladas Recipe

• Tackle Comfort Food Cravings: Dive into a cheesy, creamy white chicken enchilada experience that wraps you in pure comfort and satisfaction.
• Conquer Complex Flavors Easily: Master a restaurant-quality dish with simple ingredients and straightforward cooking techniques that anyone can follow.
• Boost Family Meal Excitement: Create a crowd-pleasing dinner that brings everyone together with its irresistible blend of tender chicken, melted cheese, and zesty green chilies.
• Customize with Confidence: Adapt the recipe by switching proteins, adding extra spices, or incorporating personal favorite toppings for a personalized meal that suits every taste.

Ingredients for White Chicken Enchiladas Recipe

• Shredded Chicken: A tender and flavorful protein that serves as the primary filling for the enchiladas.

• Monterey Jack Cheese: A mild and creamy cheese that melts beautifully and adds rich flavor to the enchiladas.

• Tortillas: Soft, flexible corn or flour tortillas that hold the chicken and cheese filling.

• Butter: Provides a rich base for creating a smooth and creamy sauce.
• Flour: Helps thicken the sauce and create a smooth texture.
• Chicken Broth: Adds depth of flavor and helps create the sauce's liquid base.
• Sour Cream: Introduces a tangy, creamy element to the sauce.
• Green Chilies: Adds a mild, slightly spicy flavor to the sauce.

• Green Onions: Provides a fresh, crisp topping that adds color and a mild onion flavor.

• Nonstick Cooking Spray: Ensures the enchiladas do not stick to the baking dish.

How to Prepare White Chicken Enchiladas Recipe

Step 1: Warm Up the Cooking Space

Crank the oven to 350F (177C). Grab a 9×13-inch baking dish and give it a quick spray with nonstick cooking spray.

Step 2: Craft the Delicious Filling

Combine shredded chicken and Monterey Jack cheese in a mixing bowl. Stir until the ingredients mingle perfectly.

Step 3: Roll Up the Enchilada Magic

Spread the chicken and cheese mixture onto tortillas. Carefully roll each tortilla and nestle them seam-side down in the prepared baking dish.

Step 4: Whip Up the Creamy Sauce

• Sour cream
• Diced green chilies

Whisk until the sauce becomes silky and uniform.

Step 5: Dress the Enchiladas

Pour the luxurious sauce evenly over the rolled tortillas. Blanket the top with remaining Monterey Jack cheese.

Step 6: Bake to Perfection

Slide the baking dish into the preheated oven. Bake for 20-25 minutes until the enchiladas are heated through and the sauce is bubbling. For an extra golden touch, switch to broil for 1-2 minutes to create a crispy cheese topping.

Step 7: Finish and Feast

Sprinkle freshly sliced green onions over the top. Serve piping hot and enjoy your homemade white chicken enchiladas!

Pro Tips for White Chicken Enchiladas Recipe

• Master Cheese Melting: Shred cheese while cold for smoother, more even distribution across enchiladas.
• Prevent Soggy Tortillas: Lightly toast corn tortillas in a skillet before filling to create a barrier against sauce and maintain texture.
• Control Sauce Consistency: Whisk flour and butter carefully to create a smooth roux, which helps prevent lumpy sauce and ensures perfect thickness.
• Boost Flavor Depth: Add a pinch of cumin or chili powder to the chicken filling for extra southwestern warmth and complexity.
• Reheat Like a Pro: Store leftover enchiladas in an airtight container and reheat in the oven at 350F to maintain crispy edges and prevent sogginess.

Variation Ideas for White Chicken Enchiladas Recipe

• Vegetarian Enchiladas: Replace chicken with black beans, roasted vegetables like bell peppers, zucchini, and corn for a hearty plant-based version.
• Spicy Green Chile Chicken Enchiladas: Add extra diced green chiles or jalapeños to the filling and sauce for a bolder, spicier flavor profile.
• Low-Carb Cauliflower Enchiladas: Swap traditional tortillas with cauliflower tortillas or large lettuce leaves to reduce carbohydrate content.
• Dairy-Free Option: Use dairy-free cheese alternatives like cashew cheese or nutritional yeast, and replace sour cream with coconut cream for a lactose-free adaptation.

Pairing Suggestions for White Chicken Enchiladas Recipe

• Pair Fresh Mexican Margaritas: Blend zesty lime margaritas with salt-rimmed glasses to complement the creamy, cheesy enchiladas. The citrus notes cut through the rich sauce perfectly.
• Enhance with Crisp Cabbage Slaw: Create a tangy, crunchy side salad with shredded cabbage, lime juice, cilantro, and a touch of jalapeño. This fresh accompaniment balances the warm, cheesy enchiladas.
• Match with Cold Mexican Cerveza: Select a light, crisp Mexican beer like Corona or Modelo. The beer's clean, refreshing flavor helps neutralize the enchiladas' richness and adds a traditional dining experience.
• Serve Cooling Pico de Gallo: Prepare a bright, fresh pico de gallo with diced tomatoes, onions, cilantro, and lime juice.

Storage Advice for White Chicken Enchiladas Recipe

• Store leftover enchiladas in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label 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.
• 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.

FAQs About White Chicken Enchiladas Recipe

• Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas, but they might be more delicate and prone to breaking. Warm them slightly before rolling to prevent cracking.

• How can I make this recipe spicier?

Add diced jalapeños to the chicken filling or use a spicier variety of green chilies in the sauce. You can also sprinkle red pepper flakes or hot sauce on top before serving.

• Is it possible to prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas and cover them with sauce and cheese, then refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if cooking directly from the refrigerator.

White Chicken Enchiladas Recipe

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4.8 from 16 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Creamy white chicken enchiladas bring Mexican comfort right to dinner tables with irresistible layers of tender chicken, melted cheese, and zesty sauce. Hungry diners will savor each bite of this crowd-pleasing meal that delivers authentic southwestern flavors in every forkful.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 cups chicken, shredded or chopped

Cheese:

• 3 cups Monterey Jack cheese, shredded (divided)

Tortillas and Filling:

• 8–10 small flour tortillas
• 1 (4 ounces/113 grams) can diced green chilies (mild)
• 23 tablespoons green onions, sliced
• 1 cup sour cream

Sauce Base:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth

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Instructions

1. Prepare the baking environment by coating a 9×13-inch dish with nonstick spray and heating the oven to 350F (177C).
2. Create the enchilada filling by combining shredded chicken with Monterey Jack cheese in a mixing bowl.
3. Carefully distribute the chicken-cheese mixture into tortillas, rolling each one tightly and positioning them seam-side down in the prepared baking dish.
4. Develop the sauce by melting butter in a skillet, whisking in flour to create a roux, and cooking for approximately 1 minute to eliminate raw flour flavor.
5. Gradually incorporate chicken broth into the roux, stirring constantly and allowing the mixture to simmer and thicken for 3-5 minutes.
6. Remove sauce from heat and gently fold in sour cream and diced green chilies until achieving a smooth, uniform consistency.
7. Generously drizzle the prepared sauce over the assembled enchiladas, ensuring complete coverage.
8. Sprinkle the remaining Monterey Jack cheese across the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes until the dish is thoroughly heated and the sauce becomes bubbly.
10. Optional: Activate the broiler for 1-2 minutes to create a golden, lightly browned cheese topping.
11. Garnish with freshly sliced green onions and serve while warm.

Notes

• Swap corn tortillas for flour tortillas to create a softer, more flexible enchilada base that holds the filling better.
• Adjust the cheese quantity for a lighter version by reducing Monterey Jack to 1½ cups total, maintaining creamy texture without excess calories.
• Pre-seasoning shredded chicken with cumin, garlic powder, and chili powder will enhance the overall flavor profile and add depth to the filling.
• Cool the sauce slightly before adding sour cream to prevent potential curdling and maintain a smooth, silky consistency.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 375 kcal
• Sugar: 2 g
• Sodium: 580 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 70 mg