White Chicken Enchiladas Delight

These creamy white chicken enchiladas bring together tender shredded chicken wrapped in soft flour tortillas and smothered in a luscious white sauce made with sour cream, green chilies, and melted cheese. This dish combines comforting MexicanAmerican flavors and melts together into a crowd pleasing classic that’s perfect for weeknight dinners or special family gatherings. It’s a satisfying recipe that makes great use of leftover chicken and delivers a rich, cheesy experience that always gets requested again.

I first made this recipe when cousins came over unexpectedly and they devoured everything before I had a chance to sit down. It quickly became our goto for any time a tasty, comforting meal is needed.

Ingredients

• Olive oil: for softening onions and building flavor
• Diced yellow onion: adds a subtle sweetness and base depth to the filling
• Minced garlic: brings a sharp savory lift that brightens the sauce
• Cooked shredded chicken: acts as the hearty protein base rotisserie works well for tenderness and ease
• Salt and black pepper: to season and enhance the natural flavors
• Flour tortillas: provide a soft and pliable wrap that rolls without breaking
• Monterey Jack cheese: melts beautifully into a smooth and mild layer
• Mexican blend cheese: on top creates extra melted goodness and a touch of color
• Water and chicken bouillon cubes: combine to form a quick flavorful broth for the sauce
• Butter and flour: make a creamy roux that thickens the sauce perfectly
• Sour cream: adds richness and creamy texture to the sauce
• Canned green chilies: give a mild heat and subtle flavor boost without overpowering

Instructions

Preheat the Oven:

Set your oven to a moderate temperature, around 350 degrees Fahrenheit, and lightly grease or spray your baking dish to prevent sticking. This sets the stage for baking the enchiladas evenly and cleanly.

Make the Chicken Broth:

Combine water with chicken bouillon cubes in a small pot and warm gently until fully dissolved. This flavorful broth serves as the liquid base for the creamy sauce.

Sauté Onion and Garlic:

Heat olive oil over medium heat and cook diced onion for about 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook just until fragrant, roughly 30 seconds to a minute, which builds aromatic depth without burning.

Combine the Filling:

Remove from heat and fold the shredded chicken into the sautéed onions and garlic. Season with salt and pepper while stirring to coat every bit of chicken with flavor.

Assemble the Enchiladas:

Spoon the chicken mixture evenly onto each flour tortilla, sprinkle with a handful of Monterey Jack cheese, then roll them tightly. Place each rolled tortilla seam side down in your prepared baking dish to keep them sealed during baking.

Make the Sauce Base:

Melt butter in a saucepan over medium heat. Once melted, whisk in flour steadily to form a smooth paste. Cook this roux gently until it takes on a very light golden tint, about 2 to 3 minutes to cook out the raw flour taste.

Add Broth and Thicken:

Slowly pour the warm chicken broth into the roux while whisking continuously. Continue stirring to prevent lumps and keep cooking until the mixture thickens into a rich, silky sauce.

Finish the Sauce:

Remove the sauce from heat and stir in sour cream, chopped green chilies, shredded Monterey Jack cheese, and season with salt and pepper. Mix until fully combined and smooth; the cheese will melt into the creamy sauce creating a velvety texture.

Bake:

Pour the white sauce evenly over the rolled enchiladas, then sprinkle the top with Mexican blend cheese. Bake in the preheated oven for approximately 20 to 25 minutes until bubbly and lightly golden on top.

Serve:

Allow the enchiladas to rest a few minutes after baking so the sauce sets slightly. Serve them warm with sides like rice, beans, or a fresh salad for a satisfying meal.

What I love most is how the sour cream and cheese blend into a smooth blanket of rich sauce over the baked enchiladas. My niece affectionately calls it cheesy blanket sauce and always insists on an extra drizzle every time we make it.

Storage Tips

Allow the enchiladas to cool completely before covering. Store in an airtight container in the refrigerator for up to three days. Freeze tightly wrapped for up to a month to preserve texture best.

Ingredient Substitutions

Plain Greek yogurt can replace sour cream for a tangier, lighter option. Mozzarella cheese serves well if Monterey Jack is unavailable. Corn tortillas work but warm them first to avoid cracking when rolling.

Serving Suggestions

Pair with Mexicanstyle rice or black beans for a balanced plate. Add a crisp green salad or sliced avocado for freshness. Finish with lime wedges and chopped cilantro to brighten the flavors.

These enchiladas are a comforting, crowd pleasing meal that reheats well for leftovers. Serve with lime wedges and a fresh salad to brighten the plate.

Common Questions About the Recipe

→ Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used, but warming them first helps prevent cracking and tearing during assembly.

→ What type of chicken is best for this dish?

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

→ Is this dish suitable for make-ahead meals?

Absolutely. You can prepare enchiladas ahead of time, refrigerate or freeze them, and bake when ready. Add extra bake time if baking from cold.

→ How spicy are these enchiladas?

The mild heat comes from canned green chilies. You can adjust spiciness by adding more chilies or omitting them.

→ Which cheeses work best for topping?

Freshly shredded Monterey Jack combined with a Mexican blend cheese melts beautifully, creating a smooth, creamy topping.