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White Chicken Enchiladas Recipe

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3.8 from 37 reviews

These White Chicken Enchiladas are a creamy, flavorful twist on the classic Mexican dish, featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich white sauce made from sour cream, chicken broth, and mild green chiles. This family-friendly recipe bakes to bubbly perfection topped with melted cheese and optional fresh cilantro and lime wedges for garnish.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Chicken Filling

  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack or mild cheddar blend
  • 1 can (4 oz) diced green chiles
  • 3 tbsp softened cream cheese
  • ½ tsp salt
  • ½ tsp black pepper

White Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper

Assembly and Topping

  • 8 medium flour tortillas
  • 1 cup shredded cheese for topping (Monterey Jack or mild cheddar blend recommended)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Prepare the chicken filling: In a mixing bowl, combine the shredded cooked chicken, Monterey Jack cheese, softened cream cheese, diced green chiles, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  2. Fill the tortillas: Evenly spoon the chicken mixture onto each of the 8 medium flour tortillas. Roll each tortilla gently but tightly, ensuring the filling stays secure.
  3. Arrange in baking dish: Lightly grease a 9×13-inch baking dish and place each rolled tortilla seam-side down to prevent them from unrolling during baking.
  4. Make the white sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute to form a roux, ensuring there are no lumps.
  5. Add liquids and seasonings: Gradually whisk in 1 ½ cups of chicken broth until the mixture is smooth. Reduce heat to low and stir in 1 cup sour cream, a can of diced green chiles, garlic powder, onion powder, salt, and pepper. Heat gently, taking care not to let it boil, until warm and combined.
  6. Top and bake: Pour the prepared white sauce evenly over the rolled tortillas in the baking dish. Sprinkle 1 cup of shredded cheese evenly over the top. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, until the sauce is bubbly and the cheese is fully melted.
  7. Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes to set. Garnish with fresh cilantro and lime wedges if desired before serving.

Notes

  • You can substitute corn tortillas if preferred, but flour tortillas hold the filling better for this recipe.
  • For extra spice, add chopped jalapeños to the chicken filling or sauce.
  • Shredded rotisserie chicken speeds up preparation but cooked and shredded homemade chicken works equally well.
  • If you prefer a thinner sauce, increase chicken broth by ¼ cup while making the white sauce.
  • This dish can be prepared a day in advance; assemble and refrigerate, then bake before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/white-chicken-enchiladas-recipe/