Amazing White Chicken Enchiladas: Quick & Creamy

I used to feel overwhelmed trying to get dinner on the table after long, busy days. But once I discovered these creamy white chicken enchiladas, everything changed. They’re a quick, comforting meal that feels like a warm hug—ready in about 40 minutes and perfect for busy weeknights. Let me show you how to make your own batch of these effortless white chicken enchiladas.

Why You’ll Love These Foolproof White Chicken Enchiladas

These white chicken enchiladas are a lifesaver for anyone juggling a hectic schedule. First, the sauce is perfectly silky and smooth, never curdled or grainy, which makes every bite comforting. Second, the recipe is straightforward and quick, ideal for busy adults who want delicious food without the fuss. Third, they’re versatile: you can prepare them ahead of time or freeze extras for busy nights. Finally, these enchiladas bring that crowd-pleasing comfort food vibe everyone loves, combining creamy, cheesy, and mildly spicy flavors in a cozy package.

The Secret to Perfectly Creamy White Chicken Enchiladas (No Curdling!)

Getting the sauce just right is key, so here’s the scoop. Start by making a proper roux: melt the butter and whisk in the flour, cooking it for about a minute to thicken without burning. Slowly add chicken broth while whisking constantly to keep the sauce smooth. The crucial step is removing the sauce from heat before stirring in the sour cream and green chiles; this prevents the dairy from separating and curdling. This technique keeps your enchilada sauce silky, luscious, and just right every time.

Ingredients

• 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• Salt, pepper, Adobo seasoning, to taste
• 10 flour tortillas (taco size)
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles (do not drain)
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Mix the filling. In a medium bowl, combine shredded chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste.
3. Fill the tortillas. Place the chicken mixture evenly into each of the 10 flour tortillas.
4. Roll and arrange. Roll up each tortilla and place them seam side down in the prepared baking dish.
5. Make the sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and for 1 minute, avoiding burning.
6. Add broth. Gradually whisk in chicken broth until the sauce is smooth and thickened.
7. Stir in dairy and chiles. Remove the sauce from heat and stir in sour cream and diced green chiles. Do not let the sauce boil.
8. Pour sauce over enchiladas. Evenly pour the sauce over the rolled tortillas in the baking dish.
9. Add cheese topping. Sprinkle 1 cup shredded Monterey Jack cheese on top.
10. Bake. Bake for 20-25 minutes until bubbly. Optional: broil for 1-2 minutes until cheese is golden and bubbly.

Essential Ingredients for Delicious White Chicken Enchiladas & Smart Swaps

Each ingredient in these enchiladas plays a vital role in creating that creamy, cozy flavor. The chicken provides hearty protein and can be store-bought or homemade. Monterey Jack cheese melts beautifully for a gooey texture. The green chiles add mild heat and a touch of tang. The sauce’s roux base thickens it perfectly, while sour cream gives it richness and creaminess.

Choosing Your Chicken: Best Options for White Chicken Enchiladas

For convenience, a store-bought rotisserie chicken is unbeatable, it’s shredded and ready to go, saving time. Roasting or boiling chicken breasts or thighs at home gives you more control over seasoning and flavor but takes more effort. Using an Instant Pot speeds up cooking and shredding while keeping meat juicy. Each method brings subtle differences:, rotisserie is flavorful and easy, homemade chicken is fresher, and Instant Pot is quick with tender results.

Aisha’s Top Tips for Foolproof White Chicken Enchiladas

• Preventing Tortilla Tearing: Warm tortillas gently in the microwave wrapped in a damp paper towel to make them pliable and easy to roll without cracking.
• Sauce Consistency: If too thick, whisk in a little more chicken broth to thin; if too thin, return to heat and cook until it thickens slightly.
• Rolling Enchiladas: Spoon filling evenly and avoid overfilling for neat rolls that stay closed while baking.
• Equipment Essentials: Use a good whisk for lump-free sauce, a non-stick saucepan for easy cleanup, and a 9×13-inch baking dish for even cooking.
• Scaling the Recipe: Double for a larger crowd using a 9×13-inch pan or halve for a smaller meal using an 8×8-inch dish, adjusting cooking time slightly.

Elevate Your White Chicken Enchiladas: Serving Suggestions & Flavor Boosters

Serve your enchiladas alongside classic Mexican rice or black beans for a fulfilling meal. A fresh lime-and-cilantro salad adds crispness and brightness. For toppings, try fresh cilantro leaves, salsa verde, or mild red salsa. Add pickled red onions for a tangy crunch or creamy sliced avocado for richness. Crumbled cotija cheese brings a salty contrast and extra flavor dimension. Personalize your dish to suit your tastes and occasion.

Storing, Freezing, and Making Ahead Your White Chicken Enchiladas

Store leftover enchiladas tightly covered in the fridge for up to 3 days. For freezing, assemble enchiladas without baking and freeze in an airtight container; freeze sauce separately if possible to maintain texture. To freeze cooked enchiladas, cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 350°F until warmed through or use the microwave or air fryer for faster reheating.

Frequently Asked Questions About White Chicken Enchiladas

Can I use corn tortillas instead of flour?
Yes, but you’ll need to warm them thoroughly to prevent tearing. Soften by steaming or microwaving with a damp towel before filling and rolling.

What if my sauce is too thick or too thin?
Thin it with additional chicken broth if too thick. If too thin, simmer gently to reduce and thicken.

Are there other cheeses I can use besides Monterey Jack?
Mozzarella or Colby Jack work well. Cotija is great as a topping but doesn’t melt as smoothly.

What’s the best way to reheat leftover enchiladas?
Reheat covered in the oven at 350°F to keep moist or use a microwave for quick warming. An air fryer crisps edges nicely.

Can I make this dairy-free or gluten-free?
Use a gluten-free flour blend for the roux and substitute sour cream with cashew cream or dairy-free yogurt to make it dairy-free.

Conclusion

These white chicken enchiladas are my go-to for a comforting, crowd-pleasing meal that fits perfectly into busy weeknights. The creamy sauce, tender chicken, and melty cheese come together effortlessly to create a dish you’ll love making and eating. I’d love to hear how your enchiladas turn out—leave a comment or share your photo with #AishaRecipesEnchiladas.

white chicken enchiladas

These delicious white chicken enchiladas are packed with tender shredded chicken and Monterey Jack cheese, all rolled in soft flour tortillas and smothered in a creamy green chile sauce. They’re baked until bubbly and golden, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
• 1 cup shredded Monterey Jack cheese or mozzarella
• salt to taste
• pepper to taste
• Adobo seasoning to taste
• 10 flour tortillas taco size
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles do not drain
• 1 cup shredded Monterey Jack Cheese

Equipment

• Oven
• 9×13-inch baking dish
• Medium-sized bowl
• Medium saucepan
• Whisk

Method

 

Preparation

1. Preheat oven to 350F and spray a 9×13-inch baking dish with nonstick spray.
2. In a medium-sized bowl, combine shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning.
3. Spoon the chicken mixture evenly into each of the 10 flour tortillas.
4. Roll up the tortillas and arrange them seam-side down in the prepared baking dish.

Sauce

1. In a medium saucepan, melt butter, then whisk in flour and cook for 1 minute until thickened.
2. Gradually add chicken broth, whisking constantly until the sauce is smooth.
3. Stir in sour cream and diced green chiles, ensuring the mixture does not boil.
4. Remove the sauce from heat and pour it evenly over the enchiladas in the dish.

Bake

1. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
2. Bake for 20-25 minutes, or broil briefly at the end until the cheese is lightly browned and bubbly.

Notes

For extra flavor, consider adding a pinch of cumin or garlic powder to the chicken mixture. Serve with your favorite toppings like cilantro, diced avocado, or a dollop of extra sour cream.