White Chicken Enchiladas

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

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. Who knew that homemade chicken enchiladas with white sauce could be so simple and delicious?

You can’t go wrong making this Spanish Rice to go with your enchiladas. Be sure to try out our other easy to make Mexican dinners like Sheet Pan Fajitas, Skillet Enchiladas or these fun Enchilada Cups!

MORE RECIPES TO TRY

Rolled Tacos (Taquitos) | Rotel Dip

INGREDIENTS FOR WHITE CHICKEN ENCHILADAS

You’ll need…

For the Filling:

• 3 cups shredded chicken, a rotisserie works perfectly
• ½ yellow onion, diced finely
• ½ tsp salt
• ½ tsp pepper
• 2 tsp minced garlic
• 1 tbsp olive oil
• 2 cups monterey jack cheese, shredded
• 8 large flour tortillas

For the Sauce:

• 3 tbsp butter
• 3 tbsp flour
• ½ tsp salt
• ¼ tsp pepper
• 2 chicken bouillon cubes
• 2 cups water
• 4 oz green chilies
• 1 cup sour cream
• ½ cup Monterey jack cheese, shredded
• 1 cup shredded Mexican blend cheese

INGREDIENT 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, you can make shredded chicken in the crock pot. You could also use chicken breasts and cut 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 recipe, but any cheese could work in place of these. You could stick with a basic cheddar cheese, swap to pepper jack, or even use a shredded Colby jack.

HOW TO MAKE CHICKEN ENCHILADAS WITH WHITE SAUCE

STEP ONE: Preheat the oven to 425 degrees. Spray a 9×13 baking dish with cooking spray and set aside.

STEP TWO: In a pyrex measuring cup, add 2 cups of water and 2 chicken bouillon cubes. Microwave on high for two minutes. Then, set aside.

STEP THREE: In a large skillet, over medium heat, add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 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 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.

STEP FIVE: In a saucepan, over medium heat, add the butter and allow it to melt. 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 for 20 minutes, or until the cheese is fully melted and barely starting to brown.

HOW TO STORE

In the fridge: To store white chicken enchiladas in the fridge, place them in an air-tight container, after they have cooled down. They 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 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.

This white chicken enchilada recipe is so easy and delicious. The spicy chicken and cheese filled enchiladas topped off with a creamy white 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.

MORE RECIPES YOU’LL LOVE

• Chili Cheese Dip
• Turkey Taco Ring
• Layered Taco Salad
• Taco Soup