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If you love rich, cheesy, and ultra-creamy enchiladas, this Creamy White Chicken Enchiladas recipe is for you! Made with tender shredded chicken, melty Monterey Jack cheese, and a homemade creamy white sauce, this dish is a delicious twist on traditional enchiladas.
The best part? These enchiladas come together quickly and easily, making them perfect for busy weeknights, meal prep, or freezing for later. Whether you use flour tortillas for a soft, comforting bite or corn tortillas for a classic Mexican flavor, this recipe is guaranteed to become a family favorite.
I make these whenever I need an easy, crowd-pleasing meal—and they always disappear fast! The creamy, garlicky white sauce, combined with the cheesy chicken filling, makes every bite absolutely irresistible.
Essential Ingredients for White Chicken Enchiladas
- Flour Tortillas (8 medium-sized): Soft and pliable, but you can also use warmed corn tortillas for a more authentic texture.
- Shredded Chicken (3 cups): Use rotisserie chicken, baked, or boiled chicken breasts for convenience.
- Shredded Monterey Jack Cheese (2 cups): Melts beautifully! Swap for Pepper Jack for a spicy kick.
- Salt, Black Pepper & Adobo Seasoning: Enhances the chicken’s flavor (or use homemade taco seasoning).
For the Creamy White Sauce
- Butter (4 tbsp): Forms the base of the rich, creamy sauce.
- All-Purpose Flour (3 tbsp): Thickens the sauce without making it heavy.
- Chicken Broth (2 cups, low sodium preferred): Adds depth and flavor.
- Sour Cream (1 cup): Creates a tangy, creamy texture (swap for Greek yogurt for a healthier twist).
- Diced Green Chiles (1 can, 4 oz): Mildly spicy and enhances the Mexican flavors.
💡 Pro Tip: For a silky-smooth sauce, whisk constantly while adding the broth!
Step-by-Step Instructions for the Best White Chicken Enchiladas
- Step 1: Prepare the Chicken Filling
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, 1 cup Monterey Jack cheese, salt, black pepper, and Adobo seasoning.
- Divide the mixture evenly among the tortillas, rolling each one tightly, and place seam-side down in the baking dish.
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- Step 2: Make the White Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring continuously.
- Slowly whisk in chicken broth, stirring constantly until smooth and slightly thickened.
- Reduce heat to low, then stir in sour cream and diced green chiles.
- Step 3: Assemble & Bake
- Pour the creamy white sauce evenly over the enchiladas.
- Sprinkle remaining 1 cup of cheese over the top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbling.
- Optional: Broil for 1-2 minutes to get a lightly browned, golden cheese top.
- Step 4: Serve & Enjoy!
- Let the enchiladas cool for a few minutes before serving.
- Garnish with fresh cilantro, chopped green onions, or a squeeze of lime for a fresh contrast.
- Serve with Mexican rice, refried beans, guacamole, or a fresh salad.
Storage & Reheating Instructions
- ✅ Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- ✅ Freeze Before Baking: Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
How to Reheat
- 🔥 Oven: Reheat at 350°F for 15-20 minutes until warm.
- 🔥 Microwave: Heat in 30-second intervals until heated through.
What to Serve with Creamy White Chicken Enchiladas
- 🍚 Mexican Rice: A classic side that absorbs the creamy sauce perfectly.
- 🥣 Slow Cooker Refried Beans: Creamy and full of flavor.
- 🥑 Guacamole & Salsa: Adds freshness and a hint of acidity.
- 🥗 Crisp Green Salad: A light contrast to the rich enchiladas.
- 🌽 Mexican Street Corn: Sweet, smoky, and cheesy.
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Fun Variations & Customizations
- ✔ Spicy Enchiladas: Swap Monterey Jack for Pepper Jack cheese or add jalapeños for heat.
- ✔ Cheesy Enchiladas: Mix in extra cheddar, mozzarella, or Oaxaca cheese for ultra-cheesy goodness.
- ✔ Vegetarian Version: Replace chicken with black beans, roasted sweet potatoes, or sautéed mushrooms.
- ✔ Buffalo Chicken Enchiladas: Add Buffalo sauce to the filling for a spicy, tangy twist.
Final Thoughts: A Creamy, Cheesy, Crowd-Pleasing Dinner!
These Creamy White Chicken Enchiladas are the ultimate comfort food—cheesy, flavorful, and perfect for any occasion. Whether you're cooking for family dinner, meal prepping, or serving guests, this easy enchilada recipe is a guaranteed hit.
🔥 Make them tonight and watch them disappear! 🌯✨
Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
- Yes! Corn tortillas work well, but warm them first to prevent cracking.
- → How can I make this dish spicier?
- Use pepper jack cheese or add diced jalapeños to the filling.
- → Can I make these ahead of time?
- Yes! Assemble and refrigerate up to a day in advance. Bake when ready to serve.
- → Can I freeze the enchiladas?
- Yes! Freeze before baking, then thaw overnight and bake as directed.
- → What should I serve with these enchiladas?
- Mexican rice, refried beans, or a fresh salad pair well with this dish.