If you’re a fan of comforting chicken dinners that are rich, creamy, and incredibly satisfying, these white chicken enchiladas deserve a spot on your table. This dish takes classic enchiladas and gives them a mild, velvety twist with a smooth sour-cream sauce, tender shredded chicken, and just the right amount of cheese. It’s the kind of meal that feels special enough for guests but easy enough for a weeknight dinner.
What makes these enchiladas stand out is their balance of flavors. The creamy sauce coats every tortilla without overpowering the chicken, while the green chiles add a gentle kick that keeps each bite interesting. Simple ingredients come together to create a dish that feels indulgent, cozy, and downright irresistible.
Ingredients :
- 8–10 soft flour tortillas (taco size)
- 2 cups cooked, 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 (4-ounce) can diced green chiles
How to Make White Chicken Enchiladas
Step 1: Prepare the Filling
In a large bowl, combine the shredded chicken with 1 cup of the shredded cheese. Mix well so the chicken is evenly coated. This ensures every enchilada is flavorful from the inside out.
Step 2: Assemble the Enchiladas
Spoon the chicken mixture evenly into the tortillas. Roll each tortilla tightly and place seam-side down into a lightly greased 9×13-inch baking dish. Arrange them snugly so they hold their shape during baking.
Step 3: Make the Creamy White Sauce
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste. Slowly add the chicken broth, whisking continuously until the sauce becomes smooth and begins to thicken.
Once thickened, remove the pan from the heat. Gently stir in the sour cream and diced green chiles until the sauce is fully combined and creamy.
Step 4: Assemble the Dish
Pour the white sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining 1 cup of cheese evenly over the top.
Step 5: Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Let the dish rest for a few minutes before serving to allow the sauce to settle.
Helpful Tips & Variations
- Add cooked spinach, corn, or sautéed onions to the filling for extra texture
- Swap Monterey Jack for a blend of mozzarella and mild cheddar
- Use rotisserie chicken to save time
- Top with fresh cilantro, green onions, or a squeeze of lime before serving
Conclusion :
These creamy white chicken enchiladas are a perfect reminder that truly memorable meals don’t have to be complicated. With tender shredded chicken wrapped in soft tortillas, generously covered in a smooth, velvety sauce, and finished with a blanket of melted cheese, this dish delivers comfort in every single bite. The flavors are gentle yet satisfying, making it an ideal choice for both kids and adults, while the creamy texture and subtle seasoning give it a touch of indulgence that feels special without being heavy.
What makes this recipe especially appealing is its versatility and ease. It fits seamlessly into a busy weeknight routine, yet it’s impressive enough to serve when friends or family come over. You can customize it with your favorite toppings, add-ins, or side dishes, and it still turns out delicious every time. Once these enchiladas come out of the oven—bubbling, golden, and irresistible—they have a way of bringing everyone to the table.
After just one try, this dish is likely to earn a permanent place in your recipe collection. It’s the kind of comforting, dependable meal you’ll come back to again and again whenever you’re craving something warm, homemade, and deeply satisfying. Simple, cozy, and full of flavor, these white chicken enchiladas are sure to become a beloved favorite in your kitchen
