These Easy White Chicken Enchiladas are a delicious twist on traditional enchiladas, swapping the usual red sauce for a creamy, cheesy white sauce that’s absolutely irresistible. They’re the perfect comfort food for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.
I developed this recipe after years of experimenting with different enchilada variations, and it quickly became a family favorite. The combination of tender shredded chicken, soft tortillas, and that velvety sauce creates a dish that disappears from the table in minutes!
Why You’ll Love This
- Quick prep time – ready in about 45 minutes from start to finish
- Uses simple ingredients you likely already have in your pantry
- Creamy, cheesy sauce without being too heavy
- Perfect for meal prep – they reheat beautifully for lunches
- Customizable with your favorite add-ins and toppings
Ingredients
- 8-10 flour tortillas
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- Fresh cilantro, chopped
- Diced tomatoes
- Extra sour cream
- Diced avocado
- Sliced green onions
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish with cooking spray.
- In a medium bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well to combine.
- Place about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Arrange all rolled enchiladas snugly in the dish.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain.
- Continue cooking the sauce, stirring constantly, until it thickens and begins to bubble, about 4-5 minutes. The sauce should coat the back of a spoon.
- Remove the saucepan from heat. Stir in the sour cream and diced green chilies until fully combined and smooth. Season with salt and pepper to taste if desired.
- Pour the creamy sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Bake uncovered in the preheated oven for 20-25 minutes, until the enchiladas are hot throughout and the cheese is melted and beginning to brown at the edges.
- Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like fresh cilantro, diced tomatoes, or extra sour cream if desired.
Tips & Variations
- Time-saver: Use rotisserie chicken from the grocery store for quick shredding.
- Spice it up: Add a diced jalapeño to the sauce or use pepper jack cheese for more heat.
- Make it lighter: Substitute Greek yogurt for sour cream and use reduced-fat cheese.
- Veggie boost: Mix sautéed bell peppers, onions, or spinach into the chicken filling.
- Corn tortillas work too, but may need to be lightly fried in oil first to prevent cracking.
- Make ahead: Assemble the enchiladas without the sauce, refrigerate, then add sauce and bake when ready to serve.
Serving Suggestions
These enchiladas pair beautifully with a simple side salad dressed with lime vinaigrette. For a more substantial meal, serve alongside Mexican rice and refried or black beans.
Top with your favorite garnishes like diced avocado, pico de gallo, extra sour cream, or a squeeze of fresh lime juice for brightness. A cold Mexican beer or a margarita makes this a complete fiesta!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in refrigerator before reheating.
- Enchiladas are done when the edges are bubbling and the cheese is melted and lightly golden.
FAQs
Can I make these enchiladas ahead of time?
Yes! You can assemble them up to 24 hours in advance. Keep the sauce separate until ready to bake, then pour it over and add the cheese topping just before baking.
What can I use instead of Monterey Jack cheese?
Mozzarella, white cheddar, or a Mexican cheese blend all work well as substitutes.
Are these enchiladas spicy?
They’re mildly spicy from the green chilies. For a milder version, use half the can or omit them. For more heat, add diced jalapeños.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more authentic flavor, but they may need to be briefly heated in oil to make them pliable before rolling.
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