Creamy White Chicken Enchiladas

These creamy white chicken enchiladas showcase tender shredded chicken wrapped in soft flour tortillas and smothered in a velvety white sauce made from sour cream, green chilies, and Monterey Jack cheese. This dish is perfect for busy weeknights or meal prep, offering comfort food with a delicious Mexican—American twist that never fails to please a crowd.

I first made these enchiladas for a weekend dinner with my cousins and they disappeared so fast I barely got a bite. Since then, they have become our go to dish whenever we gather with family.

Ingredients

• Olive oil: to soften onions and bring out their sweetness
• Diced yellow onion: which adds a gentle depth of flavor to the filling
• Minced garlic: for a strong savory undertone that perfectly complements the sauce
• Cooked shredded chicken: ideally rotisserie for tenderness and ease, but homemade works too
• Salt and black pepper: to enhance and balance all the flavors in the filling
• Flour tortillas: soft and pliable to roll without breaking
• Monterey Jack cheese: melts smoothly and adds a mild bite to the dish
• Mexican blend cheese: used on top for extra meltiness and a lovely golden finish
• Water and chicken bouillon cubes: to create a flavorful broth base for the sauce
• Butter and flour: to make a rich roux that thickens the sauce beautifully
• Sour cream: adds richness and a creamy texture to the sauce
• Canned green chilies: provide mild heat and a nice flavor boost

Instructions

Preheat the Oven:

Set your oven to a moderate temperature around 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease your baking dish with oil or butter so the enchiladas won't stick once baked.

Make the Chicken Broth:

Combine water with chicken bouillon cubes in a small pot. Warm gently while stirring until the cubes fully dissolve creating an instant flavorful broth that will be the base of your white sauce.

Sauté Onion and Garlic:

Heat olive oil in a skillet over medium heat. Add diced yellow onion and cook slowly until soft and translucent about 5 to 7 minutes. Add minced garlic and cook just long enough until fragrant about 30 seconds to 1 minute. This builds a fragrant and sweet flavor foundation.

Combine the Filling:

Remove the skillet from heat and stir in shredded chicken. Season well with salt and black pepper ensuring every strand of chicken is coated with the aromatic onion and garlic mixture.

Assemble the Enchiladas:

Spoon the chicken filling evenly over your flour tortillas, topping each with a handful of Monterey Jack cheese. Roll the tortillas tightly and place them seam side down in the prepared baking dish so they stay snug during baking.

Make the Sauce Base:

In a saucepan melt butter over medium heat. Whisk in flour gradually and continue cooking for about 2 minutes until the mixture becomes lightly golden and smooth, forming a roux which thickens the sauce.

Add Broth and Thicken:

Slowly whisk in the homemade chicken broth into the roux a little at a time, stirring constantly to avoid lumps. Continue until the sauce thickens to a silky consistency.

Finish the Sauce:

Remove the sauce from heat and stir in sour cream, diced green chilies, Mexican blend cheese, and additional seasonings. Mix well until smooth and fully incorporated creating a rich creamy topping.

Bake:

Pour the white sauce evenly over the rolled enchiladas. Sprinkle extra Mexican blend cheese on top. Bake uncovered until bubbly and golden brown, usually about 20 to 25 minutes.

Serve:

Let the enchiladas rest for a few minutes out of the oven. This helps the sauce set and makes serving easier. Pair with your favorite sides and enjoy warm.

My favorite part has to be the melted sour cream and cheese combo that blankets the enchiladas in creamy goodness. My niece affectionately calls it cheesy blanket sauce and always insists on extra serving when we make this.

Storage Tips

Allow the enchiladas to cool completely before storing. Store in an airtight container in the refrigerator for up to three days. For longer storage wrap tightly with foil or plastic wrap and freeze for up to a month. Thaw in the refrigerator overnight before reheating.

Ingredient Substitutions

Swap sour cream with plain Greek yogurt for a tangier and somewhat lighter sauce. Use mozzarella if Monterey Jack is unavailable though the flavor is milder. Corn tortillas can replace flour but warm them well before rolling to prevent cracking or tearing.

Serving Suggestions

Serve alongside Spanish rice or black beans to complement the creamy enchiladas. A simple crisp salad with avocado slices adds a fresh counterpoint. Garnishing with lime wedges and chopped cilantro adds brightness and an authentic touch.

These creamy white chicken enchiladas are a comforting, make-ahead meal that feeds a crowd and freezes well for busy nights. Warm tortillas and freshly grated cheese elevate the final result.

FAQs About This Recipe

→ Can I use corn tortillas instead of flour?

Yes, but warm them first to prevent tearing during assembly and ensure pliability.

→ What type of chicken works best?

Rotisserie chicken is convenient and tender, but any cooked shredded chicken suits this dish well.

→ Is this dish spicy?

It has a mild heat from green chilies that can be adjusted or omitted to your preference.

→ How do I prepare the sauce base?

Start by melting butter and whisking in flour to form a roux, then gradually add broth until smooth and thick before stirring in sour cream and cheese off heat.

→ Can this be made ahead of time?

Yes, you can assemble and refrigerate or freeze before baking. If baking from cold, add extra minutes to the cooking time.

→ What cheeses melt best for this dish?

Freshly shredded Monterey Jack combined with a Mexican blend cheese provides a smooth, creamy melt and subtle flavor.