White Chicken Enchiladas

There’s something incredibly comforting about a warm plate of White Chicken Enchiladas. I remember the first time I made them; the aroma of the melting cheese and savory chicken wafting through the kitchen captivated everyone in my family. It was one of those nights where we all gathered around the table, eagerly waiting for the first bite. Each enchilada, rolled with care and topped with a rich, creamy sauce, became an instant favorite. These are not just any enchiladas; they’re filled with love, warmth, and a hint of nostalgia. Every bite transports me back to that cozy evening, surrounded by laughter and the clinking of forks against plates. I can guarantee you, these White Chicken Enchiladas will bring the same joy to your family and friends.

Ingredients for White Chicken Enchiladas

The ingredients for White Chicken Enchiladas blend together beautifully, creating a harmonious balance of flavors and textures. The key players in this recipe include tender chicken, creamy sour cream, and rich Monterey Jack cheese. Together, they form a filling that is not only satisfying but also incredibly delicious.

• 1 tablespoon olive oil: A healthy fat that adds flavor and helps to sauté the onions.
• ½ yellow onion diced finely: This adds a sweet, aromatic base to the filling.
• 2 teaspoons garlic minced: Fresh garlic elevates the flavor profile for a fragrant finish.
• 3 cups shredded chicken: Ideally from a rotisserie chicken, this provides a quick and easy filling.
• ½ teaspoon salt: Essential for enhancing all the flavors in the dish.
• ½ teaspoon pepper: For a touch of spice.
• 8 large flour tortillas: These are perfect for holding all the delicious filling together.
• 2 cups Monterey Jack cheese shredded: Melts to perfection, giving a creamy texture to each bite.
• 2 cups water: Used to create the base for the sauce.
• 2 cubes chicken bouillon: Adds depth and richness to the broth.
• 3 tablespoons butter: For making the sauce rich and flavorful.
• 3 tablespoons flour: Acts as a thickening agent for the creamy sauce.
• 1 cup sour cream: Contributes to the creaminess of the sauce.
• ½ teaspoon salt: Additional seasoning for the sauce.
• ¼ teaspoon pepper: Another layer of seasoning.
• 4 ounces green chilies: A hint of spice that enhances the flavors.
• ½ cup Monterey Jack cheese shredded: Extra cheese for topping the enchiladas.
• 1 cup Mexican blend cheese shredded: For a flavorful cheese topping that brings everything together.

Putting Together White Chicken Enchiladas

Creating White Chicken Enchiladas is a delightful process that will fill your kitchen with irresistible aromas. Let’s walk through the steps together to ensure perfect results. Follow along carefully, and you’ll be serving up delicious enchiladas that will impress everyone!

1. Preheat the oven to 425°F. This step is crucial for ensuring your enchiladas bake evenly and get that nice, golden finish. While the oven heats, spray a 9×13-inch baking dish with cooking spray to prevent sticking.

2. In a pyrex measuring cup, add 2 cups of water and 2 chicken bouillon cubes. Microwave on high for two minutes, or until the cubes dissolve completely. This creates a flavorful broth that will enhance your sauce. Set this aside for later use.

3. In a large skillet over medium heat, add 1 tablespoon of olive oil and the ½ yellow onion diced finely. Cook for approximately 5 to 7 minutes, stirring occasionally, until the onion becomes soft and translucent. The goal is to develop a sweet and aromatic base that will elevate the entire dish.

4. Next, add 2 teaspoons of garlic minced to the skillet and cook for an additional 1 to 2 minutes. You’ll notice a lovely garlic aroma filling your kitchen. It’s time to turn off the heat and stir in the 3 cups of shredded chicken, along with ½ teaspoon of salt and ½ teaspoon of pepper. Mix everything until well combined, then set aside.

5. Now, it’s time to assemble the enchiladas! Take the 8 large flour tortillas and split the chicken mixture evenly among them. Don’t forget to divide 2 cups of Monterey Jack cheese and sprinkle it on top of the chicken filling before rolling each tortilla tightly. Place them seam side down in the prepared baking dish, ensuring they are snugly packed together.

6. In a medium saucepan over medium heat, add 3 tablespoons of butter and allow it to melt. Once melted, add 3 tablespoons of flour and whisk it together until combined, creating a roux. Cook for about 1 minute, which will help eliminate the raw flour taste.

7. Next, slowly add the chicken broth you prepared earlier while whisking continuously to prevent lumps. Keep whisking until the mixture becomes smooth and creamy. This should take about 5 minutes. It’s crucial to stir constantly during this stage, as it helps the sauce thicken without burning at the bottom.

8. After your sauce has thickened, mix in 1 cup of sour cream, ½ teaspoon of salt, ¼ teaspoon of pepper, 4 ounces of green chilies, and ½ cup of Monterey Jack cheese. Stir all these ingredients together until well combined, creating a luscious white sauce.

9. Pour this creamy sauce over the rolled enchiladas in the baking dish, ensuring every inch is covered. Finally, top everything off with 1 cup of Mexican blend cheese. This will give you that ooey-gooey cheesy topping that everyone loves.

10. Place the dish in the preheated oven and bake at 425°F for 20 minutes, or until the cheese is melted and just starting to brown. You’ll know they’re done when your kitchen is filled with the delicious aroma of baked cheese and chicken. Once ready, remove them from the oven and let them cool for a few minutes before serving.

Tips and Tricks about White Chicken Enchiladas

With a few simple tips, you can elevate your White Chicken Enchiladas to the next level. Here’s how to make your experience even more delightful:

• Storage: Store leftovers in an airtight container in the fridge. They should last for about 3 to 4 days.
• Freezing: You can freeze these enchiladas before baking. Just wrap them tightly in plastic wrap and aluminum foil, and they will keep for up to 2 months.
• Pairing: Serve with a side of Mexican rice or a fresh garden salad for a complete meal.
• Garnish: Don’t forget to top with fresh cilantro, diced avocados, or a drizzle of lime juice when serving for an extra fresh flavor.
• Variations: Feel free to experiment with different types of cheese or add beans for extra protein and fiber.
• Warming tortillas: If you’re using corn tortillas, warm them up in a dry skillet before rolling to prevent them from tearing.

How to Serve White Chicken Enchiladas

Serving White Chicken Enchiladas is just as exciting as making them! Here are some ideas that will help you create the perfect meal:

• Garnish with fresh toppings: Add chopped cilantro, diced tomatoes, or avocado slices for a fresh touch.
• Pair with sides: These enchiladas go wonderfully with a side of Mexican rice, grilled corn, or a zesty green salad.
• Perfect for gatherings: Serve these enchiladas at your next family gathering or potluck—they’re sure to be a crowd-pleaser!
• Best enjoyed fresh: For the best flavor, serve them right after they come out of the oven, while the cheese is still melty and gooey.
• Leftover options: If you have leftovers, consider repurposing them in a breakfast burrito with scrambled eggs or on a salad for lunch the next day.
• Seasonal serving: These enchiladas are great for year-round enjoyment but especially comforting during cooler months when you crave something warm and hearty.

FAQ

Conclusion

What makes White Chicken Enchiladas so special is their comforting, creamy filling and cheesy topping that make you feel right at home. I encourage you to give this recipe a try; it’s not only easy to make but also a guaranteed crowd-pleaser. Whether you’re enjoying them for a cozy family dinner or serving guests, they will undoubtedly become a favorite in your home!

White Chicken Enchiladas

The ultimate comfort food, White Chicken Enchiladas offer a creamy and cheesy experience that will satisfy your cravings. Perfect for an easy weeknight dinner, these enchiladas blend tender chicken and flavorful spices, making them a must-try dish tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil
• ½ yellow onion Diced finely
• 2 teaspoons Garlic minced
• 3 cups Shredded chicken a rotisserie works perfectly
• ½ teaspoon Salt
• ½ teaspoon Pepper
• 8 large Flour tortillas
• 2 cups Monterey Jack cheese shredded
• 2 cups Water
• 2 cubes Chicken bouillon
• 3 tablespoons Butter
• 3 tablespoons Flour
• 1 cup Sour cream
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 4 ounces Green chilies
• ½ cup Monterey Jack cheese shredded
• 1 cup Mexican blend cheese shredded

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Whisk
• Oven
• Cutting Board
• Skillet
• Frying Pan
• Baking Sheet

Method

 

1. Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. In a pyrex measuring cup, add 2 cups of water and 2 chicken bouillon cubes. Microwave on high for two minutes, then set aside.
3. In a large skillet over medium heat, add 1 tablespoon of olive oil and the ½ yellow onion diced finely. Cook for 5 to 7 minutes until the onion is soft and translucent.
4. Add 2 teaspoons of minced garlic and cook for an additional 1 to 2 minutes. Stir in 3 cups of shredded chicken and season with ½ teaspoon of salt and ½ teaspoon of pepper.
5. Assemble the tortillas by evenly splitting the chicken mixture between 8 large flour tortillas. Sprinkle 2 cups of shredded Monterey Jack cheese on top of each filling.
6. In a saucepan over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk together until smooth.
7. Slowly add the chicken broth, whisking constantly until smooth and thickened, about 5 minutes.
8. Stir in 1 cup of sour cream, ½ teaspoon of salt, ¼ teaspoon of pepper, 4 ounces of green chilies, and ½ cup of Monterey Jack cheese until combined.
9. Pour the sauce over the enchiladas in the baking dish and top with 1 cup of Mexican blend cheese. Bake for 20 minutes until the cheese is melted and bubbly.

Notes

• Make-ahead: This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.
• Cheese quality: You should grate your own cheese rather than buying pre-shredded cheese, as the latter has an anti-caking agent that affects melting.
• Tortilla type: While we recommend using flour tortillas for better rolling, corn tortillas should be warmed individually to prevent tearing.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.