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White Chicken Enchiladas
These spicy and cheese filled white chicken enchiladas are covered in a rich creamy and cheesy white sauce that will have you going back for more.
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White chicken enchiladas are an easy go-to for those Mexican food cravings. This recipe makes the best creamy sauce to finish off your spicy chicken and cheese-filled enchiladas.
Be sure to try out our other easy-to-make Mexican dinners like Sheet Pan Fajitas or these fun Enchilada Cups!
WHITE CHICKEN ENCHILADAS INGREDIENTS
You’ll need:
For the Filling:
- 3 cups shredded chicken, a rotisserie works perfectly
- ½ yellow onion, diced finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 cups Monterey Jack cheese, shredded
- 8 large flour tortillas
For the White Enchilada Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 chicken bouillon cubes
- 2 cups water
- 4 ounces green chiles
- 1 cup sour cream
- ½ cup Monterey Jack cheese, shredded
- 1 cup shredded Mexican blend cheese
PRO TIP:
You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
SUBSTITUTIONS AND ADDITIONS
CHICKEN: I recommend using shredded chicken in this recipe. Rotisserie chickens work perfectly. You’ll want to make sure to get one large enough to supply 3 cups worth of chicken. If you can’t get a rotisserie chicken from the grocery store, you can make shredded chicken in the crockpot. You could also use chicken breasts and cut them into cubes. Alternatively, you could swap out the chicken entirely to use shredded pork or beef.
CHEESE: Using a combination of Monterey Jack and a Mexican cheese blend adds good flavor to this great recipe, but any cheese could work in place of these. You could stick with basic cheddar cheese, swap to Pepper Jack cheese, or even use a shredded Colby Jack.
SOUR CREAM: In place of the sour cream, you could substitute it with Greek yogurt in the sauce for these white enchiladas.
HOW TO MAKE THIS WHITE CHICKEN ENCHILADAS RECIPE
PRO TIP:
This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions below.
STEP ONE: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
STEP TWO: In a measuring cup, add 2 cups of water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
STEP THREE: In a large skillet, over medium heat, add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt and pepper. Stir to combine. Set aside.
STEP FOUR: Assemble the tortillas by splitting the chicken mixture evenly between 8 tortillas. Divide 2 cups of Monterey Jack cheese and evenly top each of the chicken mixtures in the 8 tortillas. Roll tightly and place seam side down in the baking dish. Set aside.
PRO TIP:
While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.
STEP FIVE: In a sauce pan, over medium heat, melt butter. Once it has melted, add flour and whisk them together.
STEP SIX: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so that it doesn’t burn to the bottom of the saucepan.
STEP SEVEN: Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
STEP EIGHT: Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
STEP NINE: Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.
HOW TO SERVE
Your delicious white chicken enchiladas with all their cheesy goodness will be a family favorite in no time. You can’t go wrong making this Spanish Rice to go with your easy chicken enchiladas.
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STORAGE
IN THE FRIDGE: To store these creamy white chicken enchiladas in the fridge, place them in an airtight container, after they have cooled down. Leftover enchiladas will stay fresh in the fridge for 3-4 days. To reheat, scoop out an enchilada and some white sauce onto a separate plate and place them in the microwave.
IN THE FREEZER: Enchiladas are a great make-ahead, freezer meal. To do so, you will make and assemble your enchiladas following the instructions above. You should skip adding the cheese to the top of the enchiladas as directed in step 8. Instead, after adding the sauce, bake the enchiladas for about 8 minutes. Remove them from the oven and allow them to cool down completely. After they have cooled, place a piece of plastic wrap over the top of the enchiladas, and cover with a lid or aluminum foil. When ready to bake, remove the enchiladas from the freezer, top with cheese. Preheat the oven and bake as directed above.
These creamy chicken enchiladas are so easy and delicious. The spicy chicken enchiladas topped off with a creamy cheesy sauce are truly a fan favorite. You will love how simple it is to make homemade chicken enchiladas that taste just as good as your favorite Mexican restaurant.
FREQUENTLY ASKED QUESTIONS
Can I use corn tortillas instead of flour tortillas?
We find that corn tortillas don’t roll as well in this easy recipe. Stick with soft flour tortillas if you can for the best result.
Can I make this recipe ahead of time?
You can assemble this recipe earlier in the day or the night before and pop it in the oven right before dinner time.
Can I freeze these white chicken enchiladas?
You can make and assemble this recipe ahead of time and freeze it. Follow our detailed instructions above.
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White Chicken Enchiladas
These spicy and cheese filled white chicken enchiladas are covered in a rich creamy and cheesy white sauce that will have you going back for more.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 3 cups shredded chicken a rotisserie works perfectly
- ½ yellow onion diced finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic minced
- 1 tablespoon olive oil
- 2 cups Monterey Jack cheese shredded
- 8 large flour tortillas
For The Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cubes chicken bouillon
- 2 cups water
- 1 cup sour cream
- 4 ounces green chilies
- ½ cup Monterey Jack cheese shredded
- 1 cup Mexican blend cheese shredded
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
- In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
- Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
- In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
- Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
- Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
- Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
- Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.
Video
Notes
TIP: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.
TIP: You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
TIP: While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 683mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg
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Comments
Janice says
Delicious! Great recipe! Slight kick from the chilies, but not too much. The only thing I will do differently next time I make these would be to pour a bit of the sauce in the pan BEFORE laying in the rolled enchiladas. This will moisten them more as they bake. I found the sauce just “floated” on top and it needs more moisture while it bakes I feel. Otherwise this recipe was easy and delicious!!! Family loved it!