Here’s a creamy, comforting White Chicken Enchiladas recipe—rich, cheesy, and always a crowd favorite 🤍🌮
White Chicken Enchiladas
Ingredients
Enchiladas
- 2–3 cups cooked shredded chicken (rotisserie works great)
- 8–10 flour tortillas (soft taco size)
- 2 cups shredded Monterey Jack or mozzarella cheese
White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Topping
- 1 cup shredded cheese (Monterey Jack or pepper jack)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Make sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour; cook 1 minute.
- Slowly whisk in chicken broth until smooth.
- Cook until slightly thickened.
- Remove from heat; stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Assemble enchiladas
- Mix chicken with 1 cup cheese.
- Spoon mixture into tortillas, roll, and place seam-side down in dish.
- Sauce & top
- Pour white sauce evenly over enchiladas.
- Sprinkle with remaining cheese.
- Bake
- Cover loosely with foil and bake 20 minutes.
- Uncover and bake 10–15 minutes, until bubbly and lightly golden.
- Rest & serve
- Let stand 5 minutes before serving.
Variations & Tips
- 🌶️ Add jalapeños or use pepper jack for heat
- 🌿 Stir chopped cilantro into sauce or topping
- 🧀 Cream cheese (½ cup) makes sauce extra rich
- 🌮 Use corn tortillas (warm first)
- 🍋 Finish with a squeeze of lime
Want a lighter version, crockpot method, or green chile enchilada twist?
