Creamy White Chicken Enchiladas

This White Chicken Creamy Enchilada recipe combines tender shredded chicken, melted cheese, and a luscious white sauce for a dish that’s rich, comforting, and perfect for any dinner occasion. It’s a go-to meal in my family and never fails to impress when shared with friends or during gatherings.

When I first made this, I was experimenting with ways to use leftover rotisserie chicken and wanted something warm and indulgent. It quickly became a family favorite.

Ingredients

Main Ingredients

• Olive oil: Adds a mild richness and ensures the vegetables don’t stick during cooking.
• Yellow onion: Finely diced to build a flavorful aromatic base.
• Garlic: Minced for a punch of robust flavor.
• Shredded chicken: Makes this recipe simple and satisfying, and rotisserie chicken works perfectly if you need a shortcut.
• Salt and pepper: Essential for seasoning both the chicken filling and the sauce.
• Large flour tortillas: Ensure a soft texture and hold all the filling beautifully without breaking.
• Monterey Jack cheese: Melts smoothly and offers a mild, creamy flavor to complement the sauce.

For The Sauce

• Water: Combined with chicken bouillon cubes creates a quick and flavorful broth as a base for the sauce.
• Butter: Adds richness and helps form the roux.
• Flour: Thickens the sauce to give it the perfect creamy consistency.
• Sour cream: Brings tang and richness to the sauce.
• Green chilies: Add a subtle kick of spice while enhancing the overall flavor.
• Additional shredded Monterey Jack and Mexican blend cheese for topping: Create bubbly, golden perfection when baked.

How To Make White Chicken Creamy Enchiladas

Preheat the Oven:

Preheat your oven to 425°F. Prep a 9x13-inch baking dish by spraying it lightly with cooking spray and set it on the counter.

Prepare the Broth:

In a measuring cup, combine the water and chicken bouillon cubes. Microwave for two minutes until the bouillon dissolves and the water is hot. Set this aside as the liquid base for your sauce.

Cook the Aromatics:

Heat the olive oil in a skillet over medium heat. Add the diced yellow onion and cook until translucent. Toss in the minced garlic and cook an extra minute to let it release its aroma, being careful to avoid burning.

Prepare the Filling:

Combine the cooked onion mixture with the shredded chicken in a large bowl. Add salt and pepper, then stir well to mix.

Assemble the Enchiladas:

Lay a flour tortilla flat and sprinkle a portion of shredded Monterey Jack cheese across the center, followed by a scoop of the chicken mixture. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Make the White Sauce:

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to create a roux and cook for two minutes until golden. Gradually whisk in the chicken broth, ensuring no lumps remain. Simmer while stirring until the mixture thickens slightly. Remove from heat and stir in sour cream, followed by the salt, pepper, green chilies, and a portion of the shredded cheese until all are incorporated.

Pour and Top:

Pour the sauce over the rolled tortillas, spreading it evenly to cover them. Sprinkle the top with the remaining cheeses.

Bake to Perfection:

Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and golden. Let cool for 5 minutes before serving.

I love how the green chilies elevate this recipe. They remind me of the version my grandmother made during family gatherings, and it fills the kitchen with a sense of nostalgia.

Storage Tips

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. These also freeze well for up to three months. Thaw in the refrigerator overnight before reheating.

Ingredient Substitutions

You can swap out Monterey Jack cheese for mozzarella or cheddar if needed. Whole wheat tortillas can be used in place of flour tortillas for a healthier option, and Greek yogurt is a great alternative for sour cream.

Serving Suggestions

Serve these enchiladas with a side of Spanish rice or a light salad for a complete meal. A dollop of guacamole or fresh pico de gallo on top also adds a refreshing pop of flavor.

This crowd-pleasing dish brings together creamy indulgence and savory spices in the best way possible. Whether you’re cooking for a family dinner or making a batch for later, these enchiladas promise to deliver ultimate comfort food satisfaction.

Recipe FAQs

→ What kind of chicken is best for these enchiladas?

Shredded rotisserie chicken works perfectly for this dish, as it's flavorful and saves time. You can also use leftover roasted or grilled chicken.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used if you prefer. Warm them slightly before rolling to prevent cracking.

→ How can I make this dish spicier?

Add extra green chilies, a dash of hot sauce, or sprinkle some diced jalapeños into the sauce for a bit more heat.

→ Can these enchiladas be made ahead of time?

Yes, you can assemble them up to a day in advance. Cover and refrigerate, then bake when ready to serve.

→ What can I serve with these enchiladas?

Pair them with Mexican rice, a fresh green salad, or refried beans for a complete and hearty meal.