White Chicken Enchiladas are a creamy, cheesy, and flavor-packed twist on a Tex-Mex favorite. Tender shredded chicken is rolled in soft tortillas, then smothered in a silky white sauce made with sour cream, green chilies, and plenty of melted cheese. Baked until bubbly and golden, this dish is the perfect comfort food for weeknight dinners, potlucks, or family gatherings.
What makes these enchiladas stand out is the luscious white sauce. Instead of a traditional red or green enchilada sauce, this version blends buttery roux, chicken broth, sour cream, and green chilies for a rich, tangy, and slightly zesty flavor. Every bite is creamy, cheesy, and utterly satisfying, making it one of the best cheesy recipes to keep in your dinner rotation. Whether you’re looking for easy weeknight dinner ideas, comforting party food, or a dish that impresses without being complicated, these White Chicken Enchiladas deliver on all fronts.
Why You’ll Love This Recipe
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Cheesy comfort food: Melted Monterey Jack adds gooey, indulgent goodness to every bite.
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Family-friendly: Kids and adults alike will devour these creamy enchiladas.
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Weeknight-friendly: Ready in under 45 minutes with simple ingredients.
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Versatile recipe: Easy to customize with vegetables, different proteins, or spice levels.
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Crowd-pleasing dish: Perfect for potlucks, parties, or feeding a hungry family.
Ingredient Breakdown
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Soft taco shells: The foundation of the enchiladas, soft enough to roll but sturdy enough to hold the filling.
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Shredded chicken: Tender and juicy, the star protein of the dish. Using pre-cooked or rotisserie chicken makes prep fast and easy.
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Monterey Jack cheese: Melts beautifully with a mild, creamy flavor that pairs perfectly with the sauce.
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Butter: Used to create a roux, giving the sauce its rich base.
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Flour: Thickens the sauce, helping it cling to the tortillas and filling.
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Chicken broth: Adds savory depth and balances the richness of the sauce.
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Sour cream: Creates a creamy texture and adds tangy flavor to the sauce.
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Diced green chilies: Infuse a mild, smoky heat and a touch of zestiness without overwhelming spice.
Pro Tips
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Warm tortillas before rolling: Microwave or lightly heat them to prevent cracking.
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Shred cheese from a block: It melts smoother than pre-shredded cheese.
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Don’t boil the sauce: High heat can cause sour cream to curdle. Keep it on medium heat for a silky finish.
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Bake uncovered: This ensures the cheese topping turns bubbly and golden brown.
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Let rest before serving: Allow enchiladas to sit for 5–10 minutes to set and cool slightly before serving.
Ingredient Swaps or Variations
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Different cheeses: Substitute Monterey Jack with cheddar, pepper jack, or mozzarella for a twist.
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Protein swaps: Try shredded turkey, ground beef, or even sautéed shrimp for variety.
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Vegetarian option: Fill tortillas with sautéed bell peppers, black beans, and corn instead of chicken.
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Spicy version: Add jalapeños or use hot green chilies for extra heat.
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Gluten-free: Use gluten-free tortillas and swap the flour for a cornstarch slurry to thicken the sauce.
Serving Suggestions
These White Chicken Enchiladas are filling on their own, but they shine even brighter with a few sides. Pair them with Spanish rice, cilantro-lime rice, or refried beans for a complete Tex-Mex meal. A crisp green salad or Mexican street corn (elote) balances the richness with freshness and crunch. For toppings, garnish with chopped cilantro, diced tomatoes, or a drizzle of salsa verde.
Make Ahead + Storage Tips
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Make ahead: Assemble enchiladas up to one day in advance, cover tightly, and refrigerate. Add 5–10 minutes to baking time when cooking from cold.
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Freezing: Freeze assembled (unbaked) enchiladas wrapped in foil for up to 2 months. Thaw overnight in the refrigerator before baking.
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Leftovers: Store baked enchiladas in the refrigerator in an airtight container for up to 3 days.
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Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions. Add a splash of chicken broth before reheating to keep enchiladas moist.
Cultural or Historical Notes
Enchiladas have deep roots in Mexican cuisine, traditionally made with corn tortillas rolled around meat, cheese, or beans and covered in chili sauce. White Chicken Enchiladas are a Tex-Mex adaptation, popular in the United States for their creamy, mild flavor profile. They bridge Mexican tradition with American comfort food, creating a dish that’s beloved across cultures and households.
Frequently Asked Questions (FAQ)
Can I use flour tortillas instead of soft taco shells?
Yes, flour tortillas work perfectly and are commonly used in Tex-Mex cooking.
Can I make White Chicken Enchiladas without sour cream?
You can substitute plain Greek yogurt for a similar creamy texture and tangy flavor.
What’s the best chicken to use?
Rotisserie chicken is the easiest, but any pre-cooked shredded chicken works well. Poached, grilled, or baked chicken all taste great in this recipe.
How can I make the enchiladas spicier?
Use hot green chilies, add diced jalapeños, or stir in a dash of cayenne pepper or chili powder to the sauce.
Can I double the recipe for a crowd?
Absolutely! Just use a larger baking dish or two pans, and bake as directed.
White Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in prepared pan.
- In a saucepan, melt butter, stir in flour, and cook for 1 minute. Add broth, whisking until smooth. Heat over medium until thick and bubbly.
- Stir in sour cream and green chilies. Do not boil to prevent curdling.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes. Switch to high broil for 3 minutes to brown the cheese.