Prepare for an irresistible meal with our creamy White Chicken Enchiladas. Tender shredded chicken, mild green chiles, and a rich sour cream sauce hug soft tortillas, baking to golden, bubbly perfection. This comforting dish brings warmth and joy to your table, becoming an instant family favorite. Get ready for a truly satisfying, easy-to-make culinary delight.
Table of Contents
Why You’ll Love This Recipe
As Dominique, I know the power of a comforting meal shared with loved ones. These White Chicken Enchiladas are more than just a recipe; they are an invitation to create cherished memories around the dinner table.
- Indulge in a rich, creamy flavor without heavy tomato sauces, offering a delightful twist on a classic.
- Effortless preparation makes it ideal for busy weeknights, saving you precious time without compromising taste.
- A fantastic way to use leftover chicken, reducing food waste and making meal prep a breeze.
- Easily adaptable for various dietary preferences, ensuring everyone can enjoy a slice of this delicious comfort.
Ingredients You’ll Need
Creating truly memorable White Chicken Enchiladas starts with selecting quality ingredients. Think of each component as contributing to the symphony of flavors that will dance on your palate.
- For the Filling:
- 3 cups cooked, shredded chicken: Opt for rotisserie chicken for ease, or cook and shred two large chicken breasts.
- 1 (4-ounce) can diced green chiles: Mild chiles add a subtle warmth without overwhelming heat.
- 1/2 cup sour cream: Full-fat sour cream provides the best richness and tang.
- 1/2 cup shredded Monterey Jack cheese: Melts beautifully and adds creamy texture.
- 1/4 cup chopped fresh cilantro: Brings a bright, fresh herbal note to the filling.
- Salt and black pepper to taste: Season generously to enhance all the flavors.
- For the White Enchilada Sauce:
- 1/2 cup unsalted butter: Forms the base of our roux, choose good quality.
- 1/2 cup all-purpose flour: Creates a smooth, thick sauce.
- 4 cups chicken broth: Low-sodium broth gives you more control over seasoning.
- 1 cup sour cream: Added at the end for a creamy, tangy finish.
- 1 cup shredded Monterey Jack cheese: Melts into the sauce, adding depth and richness.
- 1 (4-ounce) can diced green chiles: Reinforces the subtle chile flavor throughout the sauce.
- 1/2 teaspoon garlic powder: A pantry staple for savory depth.
- 1/2 teaspoon onion powder: Complements the garlic for an aromatic boost.
- Salt and black pepper to taste: Essential for balancing the flavors.
- For Assembly:
- 12-15 corn or flour tortillas (6-inch): Flour tortillas are traditional for these White Chicken Enchiladas, but corn works too.
- 1 1/2 cups shredded Monterey Jack cheese (for topping): Ensures a beautiful, golden-brown crust.
- Optional garnishes: Additional fresh cilantro, sliced green onions, or a dollop of sour cream.
Substitutions & Variations
As a home cook, I understand the need for flexibility in the kitchen. Don’t hesitate to adapt this recipe for White Chicken Enchiladas to suit your family’s preferences or what you have on hand. These healthy swaps maintain the dish’s delicious essence.
- Chicken: Use shredded turkey for a post-holiday meal, or even firm tofu for a vegetarian option.
- Sour Cream: Greek yogurt offers a tangier, protein-rich alternative for both the filling and sauce.
- Cheese: Low-fat Monterey Jack or a blend of Colby and mild cheddar works wonderfully.
- Tortillas: Whole wheat tortillas increase fiber content, or try gluten-free corn tortillas.
- Spice Level: Add a pinch of cayenne pepper or a dash of hot sauce to the filling if you prefer more heat.
- Vegetables: Incorporate finely diced bell peppers, spinach, or corn into the chicken filling for added nutrients.
Note: This video is for demonstration purposes and may use a slightly different methode.
If you’re looking for more adaptable recipes like these White Chicken Enchiladas, consider trying the Teriyaki Chicken Avocado Rice. It’s a delicious meal that allows for personal twists, just like this enchilada recipe does, ensuring your family enjoys every bite. Teriyaki Chicken Avocado Rice
Equipment You’ll Need
Having the right tools makes the cooking process smoother and more enjoyable. For these White Chicken Enchiladas, you’ll mostly need standard kitchen items.
- Large mixing bowl
- Large saucepan or Dutch oven
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions
Let’s walk through creating these magnificent White Chicken Enchiladas together. Take your time, enjoy the process, and soon you’ll have a delightful meal ready to share.
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, canned diced green chiles, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, and chopped cilantro. Mix everything thoroughly until well combined. Season with salt and black pepper to taste. Set aside.
- Start the White Enchilada Sauce (Roux): In a large saucepan or Dutch oven over medium heat, melt 1/2 cup unsalted butter. Once melted, add 1/2 cup all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth roux. It should be light golden, not brown.
- Add Broth and Thicken Sauce: Gradually whisk in the 4 cups of chicken broth, a little at a time, ensuring no lumps form. Continue whisking as the sauce thickens, bringing it to a gentle simmer. Cook for about 5-7 minutes, until the sauce coats the back of a spoon.
- Finish the White Enchilada Sauce: Remove the saucepan from the heat. Stir in 1 cup sour cream, 1 cup shredded Monterey Jack cheese, the second can of diced green chiles, garlic powder, and onion powder. Whisk until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the Enchiladas: Spread about 1/2 cup of the white enchilada sauce evenly over the bottom of your prepared baking dish.
- Fill Tortillas: Lay a tortilla flat. Spoon about 1/4 to 1/3 cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour Sauce and Top with Cheese: Pour the remaining white enchilada sauce evenly over the rolled tortillas, ensuring they are all well coated. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese generously over the top.
- Bake: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The edges of the enchiladas should be hot and bubbling.
- Rest and Serve: Remove the dish from the oven and let the White Chicken Enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh cilantro or green onions if desired.
As you prepare your White Chicken Enchiladas, you might also enjoy exploring our Queso Chicken Enchiladas for a cheesy twist. Both recipes celebrate the rich flavors of creamy fillings and soft tortillas that are sure to satisfy your cravings. Queso Chicken Enchiladas
Pro Tips for Success
I’ve learned a few tricks over the years that truly elevate these White Chicken Enchiladas. These small details can make a big difference in the final outcome.
- Shredding Chicken: For perfectly shredded chicken, use a stand mixer with the paddle attachment. It shreds cooked chicken in seconds! Alternatively, two forks work well for hand shredding.
- Warm Tortillas: Briefly warm your tortillas before filling them. This makes them more pliable and less prone to tearing when rolled, especially important for corn tortillas. You can microwave them briefly or warm them in a dry skillet.
- Roux Control: When making the roux, cook the flour and butter for at least a minute to cook out the raw flour taste. Keep whisking to prevent burning and ensure a smooth base for your sauce.
- Sauce Consistency: If your sauce is too thick, thin it with a little extra chicken broth. If it’s too thin, simmer it gently for a few more minutes until it reaches your desired consistency.
- Even Baking: Don’t overcrowd the baking dish. Arrange the enchiladas in a single layer if possible, or two layers if necessary, ensuring sauce covers them evenly for consistent cooking.
- Cheese Choice: While Monterey Jack is ideal, a blend of Monterey Jack and a little sharp cheddar adds a nice depth of flavor to your White Chicken Enchiladas.
Storage & Reheating Tips
These White Chicken Enchiladas make fantastic leftovers! Knowing how to properly store and reheat them ensures you can enjoy their comforting flavor for days to come.
- Storage: Allow any leftover enchiladas to cool completely. Transfer them to an airtight container. They will keep beautifully in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze individual enchiladas or the entire pan (before or after baking). If freezing raw, cover tightly with plastic wrap and then foil. Bake from frozen at 375°F (190°C) for about 60-75 minutes, covered for the first 45 minutes, then uncovered. If freezing cooked, wrap individual portions tightly in foil, then place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: To reheat individual portions from the refrigerator, microwave on medium power until heated through. For larger portions, cover with foil and reheat in an oven at 300°F (150°C) for 20-30 minutes, or until hot and bubbly. Add a splash of broth if the sauce seems dry.
To make the most of your delicious White Chicken Enchiladas, check out our guide on Easy Cheesy Chicken and Chile Enchiladas. This recipe complements your leftovers perfectly, ensuring you can enjoy that comforting flavor throughout the week. Easy Cheesy Chicken and Chile Enchiladas
What to Serve With This Recipe
While these creamy White Chicken Enchiladas are incredibly satisfying on their own, pairing them with fresh, light sides creates a perfectly balanced and delightful meal. Think about contrasting textures and flavors to complement the richness.
- Fresh Green Salad: A simple mixed green salad with a light vinaigrette dressing cuts through the richness beautifully.
- Mexican Rice: A classic pairing, a vibrant Mexican rice provides a hearty and flavorful accompaniment.
- Black Beans: Seasoned black beans, either plain or with a little onion and garlic, offer a protein-packed side.
- Roasted Vegetables: Roasted bell peppers, zucchini, or corn add sweetness and a nice textural contrast.
- Avocado Salad: A simple salad with diced avocado, red onion, cilantro, and lime juice offers a creamy, fresh element.
- Salsa Fresca or Pico de Gallo: The fresh, zesty flavors of a homemade salsa can brighten every bite of your White Chicken Enchiladas.
Frequently Asked Questions (FAQ)
Can I make these White Chicken Enchiladas ahead of time?
Absolutely! Preparing your White Chicken Enchiladas ahead of time is a fantastic way to streamline meal prep. You can assemble the entire dish, cover it tightly with foil or plastic wrap, and refrigerate it for up to 24 hours before baking.
This allows the flavors to meld beautifully. Just add an extra 10-15 minutes to the baking time when cooking from chilled, ensuring it heats through evenly to bubbly perfection.
What type of tortillas work best for White Chicken Enchiladas?
For these creamy White Chicken Enchiladas, soft flour tortillas (6-inch) are typically preferred as they roll easily and absorb the rich sauce wonderfully, creating a tender texture. However, corn tortillas can also be used if you prefer. If using corn tortillas, I recommend briefly warming them in a dry skillet or microwave before rolling to make them more pliable and prevent tearing. This ensures a smoother assembly process.
Why did my white sauce turn out lumpy?
A lumpy white sauce usually happens if the flour isn’t fully incorporated into the butter when making the roux, or if the liquid (chicken broth) is added too quickly. To avoid lumps, whisk the flour and butter continuously for a minute or two until smooth.
Then, gradually whisk in the chicken broth, adding a small amount at a time and whisking until smooth before adding more. If lumps still occur, you can pass the finished sauce through a fine-mesh sieve before adding the sour cream and cheese for a silky-smooth consistency in your White Chicken Enchiladas.
White Chicken Enchiladas are a popular dish that combines shredded chicken with creamy sauces and cheese, wrapped in soft tortillas. This comforting and versatile meal can be adjusted to accommodate different tastes and dietary restrictions, making it a favorite for families everywhere. For more information on this delicious dish, visit this enchilada page.
Final Thoughts
These White Chicken Enchiladas are more than just a recipe; they are a canvas for creating joy. Each bite whispers comfort, a reminder of the warmth of family and shared meals. I truly hope this dish brings as much happiness to your table as it does to mine, weaving new delicious memories into the fabric of your home.
Nutrition Information (per serving)
Based on approximately 12 servings.
| Nutrient | Amount |
|---|---|
| Calories | 420-480 kcal |
| Total Fat | 28-32 g |
| Saturated Fat | 16-19 g |
| Cholesterol | 90-110 mg |
| Sodium | 750-850 mg |
| Total Carbohydrates | 25-30 g |
| Dietary Fiber | 1-2 g |
| Total Sugars | 2-3 g |
| Protein | 25-30 g |
White Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the shredded chicken, canned diced green chiles, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, and chopped cilantro. Mix thoroughly and season with salt and black pepper to taste. Set aside.
- In a large saucepan or Dutch oven over medium heat, melt 1/2 cup unsalted butter. Once melted, add 1/2 cup all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux. It should be light golden.
- Gradually whisk in 4 cups of chicken broth, ensuring no lumps form. Continue whisking as the sauce thickens, bringing it to a gentle simmer for about 5-7 minutes.
- Remove the saucepan from heat and stir in 1 cup sour cream, 1 cup shredded Monterey Jack cheese, the second can of diced green chiles, garlic powder, and onion powder. Whisk until smooth. Season with salt and pepper as needed.
- Spread 1/2 cup of the white enchilada sauce evenly over the bottom of the prepared baking dish.
- Lay a tortilla flat. Spoon about 1/4 to 1/3 cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the remaining 1 1/2 cups of shredded Monterey Jack cheese.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro or green onions if desired.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
