Name: White Chicken Enchiladas: 20-Minute Magic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked chicken, shredded; 8 flour tortillas (8-inch size); 2 cups Monterey Jack cheese, shredded (divided); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh cilantro and sliced jalapeños, for garnish (optional)

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White chicken enchiladas have a special place in my heart, bringing back memories of cozy family dinners where the aroma of creamy, cheesy goodness filled the house. I’ve always loved how the tender shredded chicken pairs perfectly with the rich, velvety white sauce, all wrapped up in soft tortillas. It’s truly one of my favorite comfort foods, and I’m so excited to share with you how to make white chicken enchiladas that are both incredibly delicious and surprisingly simple. You’ll be amazed at how easy it is to whip up these creamy chicken enchiladas for any weeknight meal or special occasion. Let’s get cooking!

Why You’ll Love These White Chicken Enchiladas

You’re going to adore these white chicken enchiladas for so many reasons! They’re incredibly satisfying, boasting a rich, creamy flavor that’s pure comfort food. Plus, they come together surprisingly fast, making them ideal for busy weeknights. You’ll find these are truly easy white chicken enchiladas to prepare. They’re also a fantastic budget-friendly option, especially when you use rotisserie chicken. This dish is wonderfully family-friendly, with flavors that please everyone. You can even feel good about serving them, as they offer a good source of protein. These are simply the best easy white chicken enchiladas for any occasion!

Ingredients for Creamy Chicken Enchiladas

Gathering these ingredients is the first step to creating some truly delicious shredded chicken enchiladas white sauce. You’ll need 2 cups cooked chicken, shredded to form the heart of our enchiladas. For the wrappers, grab 8 flour tortillas (8-inch size); warming them slightly before filling makes them more pliable. We’ll use 2 cups Monterey Jack cheese, shredded, divided between the filling and the topping for that irresistible cheesy pull. The base for our luscious sauce starts with 3 tablespoons unsalted butter and 3 tablespoons all-purpose flour, which we’ll cook together to make a roux. Then, 2 cups chicken broth is whisked in to create a smooth, creamy base. For that signature tang and richness, we’ll add 1 cup sour cream. Don’t forget 1 (4 oz) can diced green chiles for a little kick, along with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to season everything perfectly. Fresh cilantro and sliced jalapeños are optional but highly recommended for garnish!

How to Make White Chicken Enchiladas

Let’s create some magic in the kitchen with these simple steps for making delicious white chicken enchiladas!

Step 1: First things first, preheat your oven to 375°F (190°C). Grab your favorite 9×13-inch baking dish and give it a quick grease so nothing sticks.
Step 2: In a large bowl, combine that lovely shredded chicken with about 1 cup of the shredded Monterey Jack cheese. This is going to be our flavorful filling.
Step 3: Now, take your flour tortillas. Spoon about 1/4 cup of the chicken and cheese mixture into each one. Roll them up snugly and arrange them seam-side down in your prepared baking dish. They should fit snugly together, ready for their creamy bath.
Step 4: Time to make that luscious sauce! In a medium saucepan, melt the 3 tablespoons of unsalted butter over medium heat. Once it’s bubbly, whisk in the 3 tablespoons of all-purpose flour. Let this cook for just about 1 minute, stirring constantly, until it’s smooth and smells a little nutty. This is the base for our amazing chicken enchiladas with white sauce.
Step 5: Slowly whisk in the 2 cups of chicken broth, a little at a time. Keep whisking until the sauce starts to thicken nicely, which usually takes about 3-4 minutes. You’re looking for a smooth, velvety consistency.
Step 6: Take the saucepan off the heat. Stir in the 1 cup of sour cream, the diced green chiles, garlic powder, onion powder, salt, and pepper. Mix it all until it’s perfectly smooth and creamy – this is the heart of your chicken enchiladas with white sauce.
Step 7: Pour this glorious white sauce evenly over all the rolled enchiladas in the baking dish. Make sure every single one gets a good coating.
Step 8: Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauce. Get it all over there for that golden, bubbly finish.
Step 9: Bake uncovered for 22-25 minutes. You’ll know they’re ready when the cheese is beautifully melted and bubbly. For an extra golden-brown top, you can carefully broil them for an additional 2-3 minutes, but keep a close eye on them so they don’t burn!
Step 10: Let your perfect white chicken enchiladas cool for a few minutes before serving. This helps everything set up. Garnish with fresh cilantro and sliced jalapeños if you like a little extra flair. Enjoy!

Pro Tips for the Best Enchiladas Blancas Recipe

I’ve learned a few tricks over the years to make these enchiladas truly shine. Follow these tips for guaranteed success!

For the creamiest sauce, don’t skip the roux step; cooking the butter and flour together for a minute helps thicken the sauce beautifully and prevents a raw flour taste.
Warm your tortillas gently before filling and rolling. This makes them more pliable and less likely to crack, ensuring a neat presentation for your shredded chicken enchiladas white sauce.
Don’t overfill the tortillas; too much filling can cause them to burst open during baking.
Letting the enchiladas rest for 5-10 minutes after baking allows the sauce and cheese to set, making them easier to slice and serve.

What’s the secret to perfect creamy chicken enchiladas?

The magic lies in the sauce base and the cheese! Using whole milk or even a splash of heavy cream with the sour cream creates a richer, more luxurious sauce. For authentic white chicken enchiladas, using good quality Monterey Jack cheese makes a noticeable difference in flavor and meltability. You can find more tips on making creamy sauces on this page.

Can I make white chicken enchiladas ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance. Just cover the unbaked enchiladas tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap and bake as directed, possibly adding a few extra minutes to the cook time if they’re extra cold.

How do I avoid common mistakes with chicken enchiladas sour cream sauce?

A common pitfall is making the sauce too thin; ensure you cook the butter-flour roux for the full minute and whisk the broth gradually to achieve the right consistency. Also, be careful not to boil the sauce after adding the sour cream, as it can sometimes cause it to separate. For more on preventing sauce separation, check out this guide.

Best Ways to Serve White Chicken Enchiladas

These creamy delights are so versatile! For a complete meal, I love pairing them with a simple side of Mexican rice and some refried beans. A fresh green salad with a zesty lime dressing also cuts through the richness beautifully. If you’re looking for quick white chicken enchiladas to serve at a party, consider offering them as part of a taco bar or buffet so guests can customize their plates with their favorite toppings like avocado, salsa, or a dollop of sour cream. You might also enjoy these other Mexican-inspired dishes.

Nutrition Facts for White Chicken Enchiladas

When you make these delicious white chicken enchiladas, here’s what you can expect in each serving. This recipe is designed to be satisfying and flavorful, offering a good balance of macronutrients.

Calories: 480
Fat: 24g
Protein: 29g
Carbohydrates: 35g
Sugar: 0g
Sodium: 420mg

Nutritional values are estimates and may vary based on specific ingredients used. These figures help you understand the profile of these creamy chicken enchiladas. For more information on nutritional tracking, you can refer to resources like the USDA FoodData Central.

White Chicken Enchiladas: 20-Minute Magic - White Chicken Enchiladas - additional detail

How to Store and Reheat Homemade White Chicken Enchiladas

The beauty of these delicious white chicken enchiladas is that they store and reheat like a dream, making them perfect for leftovers or meal prep. Once your enchiladas have cooled slightly, usually for about 10-15 minutes after baking, you can store them. For fridge storage, place them in an airtight container or cover the baking dish tightly with plastic wrap and then foil. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to keep your chicken enchiladas with white sauce even longer, they freeze beautifully for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn. To reheat refrigerated enchiladas, you can pop them back into a 350°F (175°C) oven for about 10-15 minutes, or until heated through. For frozen ones, thaw them overnight in the fridge first, then reheat as directed. The microwave works too for a quick reheat, just cover them to keep them moist!

Frequently Asked Questions About Chicken Enchiladas with White Sauce

Got questions about making these delicious white chicken enchiladas? I’ve got you covered!

What makes this the best white chicken enchiladas recipe?

I think the balance of creamy sauce, tender chicken, and perfectly melted cheese is what makes this recipe a winner. The simple seasoning in the sauce allows the main ingredients to shine, making it an authentic white chicken enchiladas experience that’s hard to beat. You can find more recipe tips here.

Can I use corn tortillas instead of flour for my chicken enchiladas with white sauce?

Absolutely! If you prefer corn tortillas or need a gluten-free option, they work wonderfully. Just be sure to warm them slightly before filling and rolling to make them pliable and prevent them from cracking. It’s a great way to adapt the recipe to your needs.

How do I prevent my white chicken enchiladas from getting watery?

A key to avoiding watery enchiladas is to ensure your chicken filling isn’t too wet. If you’re using leftover chicken that might be a bit moist, try to drain off any excess liquid. Also, make sure your sauce has thickened properly before pouring it over the enchiladas.

What are some good side dishes to serve with creamy chicken enchiladas?

These creamy chicken enchiladas pair wonderfully with a variety of sides! A simple black bean salad, Mexican rice, or a fresh corn salsa all complement the rich flavor. For something lighter, a simple side salad with a cilantro-lime dressing is also a fantastic choice. Explore more side dish ideas.

Variations of White Chicken Enchiladas You Can Try

Once you’ve mastered the classic, there are so many fun ways to switch up your white chicken enchiladas! For a delightful flavor twist, try making chicken enchiladas with creamy poblano sauce. Just blend roasted poblano peppers into your white sauce for a smoky, slightly spicy kick. If you’re looking for a healthier spin, consider using corn tortillas for a gluten-free option, or swap some of the chicken for black beans or sautéed spinach. For a different cooking method, you can assemble these as a layered enchilada casserole, which is a bit quicker and just as delicious. These variations ensure you can enjoy these comforting flavors in new ways!