White Chicken Enchiladas Recipe

Introduction

White Chicken Enchiladas are a creamy, flavorful twist on a classic Mexican favorite. These enchiladas combine tender shredded chicken with a rich white sauce and melted cheddar cheese, making for a comforting and delicious meal perfect for any night of the week.

Ingredients

• 12 corn tortillas (warmed in wet paper towel)
• 2 cups shredded chicken
• 2 tablespoons taco seasoning
• 2 cups cheddar cheese, divided
• 4 oz can diced green chilies (divided)
• 4 oz cream cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 13×9 inch baking dish with non-stick spray and set aside.
2. Step 2: In a bowl, toss the shredded chicken with taco seasoning until well coated. Stir in 1 cup of cheddar cheese, cream cheese, and half of the diced green chilies.
3. Step 3: Fill each warmed tortilla with about 1/4 cup of the chicken mixture. Roll them up and place seam side down in the prepared baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter. Add the flour and cook for 2 minutes, stirring constantly to form a roux.
5. Step 5: Slowly whisk in the chicken broth and bring the mixture to a boil. Continue stirring frequently until the sauce thickens slightly, about a few minutes.
6. Step 6: Remove the saucepan from heat. Stir in the sour cream, remaining diced green chilies, salt, and pepper until well combined.
7. Step 7: Pour the sauce evenly over the enchiladas and sprinkle the remaining cheddar cheese on top.
8. Step 8: Bake for 30-35 minutes, or until the enchiladas are hot and bubbly.
9. Step 9: Let the enchiladas sit for a couple of minutes before serving to allow the sauce to set slightly.

Tips & Variations

• For extra flavor, add chopped cilantro or a squeeze of lime juice just before serving.
• Substitute the cheddar cheese with Monterey Jack or a Mexican blend for a different cheese profile.
• Use rotisserie chicken to save time on shredding and seasoning.
• Add diced jalapeños if you prefer a spicier dish.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave individual portions until hot. Avoid refrigerating for too long to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day ahead, cover them tightly, and refrigerate. Add the sauce and cheese just before baking to prevent them from becoming too soggy.

Can I use flour tortillas instead of corn tortillas?

Absolutely. Flour tortillas work well and may be easier to roll without cracking. Just warm them before filling to make rolling smoother.

White Chicken Enchiladas Recipe

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★★★★★

4.4 from 106 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

These White Chicken Enchiladas feature tender shredded chicken seasoned with taco spices and combined with creamy cheeses and green chilies, all rolled in warm corn tortillas and baked in a luscious sour cream and chicken broth sauce. This comforting Mexican-inspired casserole is perfect for a family dinner and delivers rich, cheesy flavors with a mild kick.

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Ingredients

Scale 1x2x3x

Enchiladas

• 12 corn tortillas, warmed in wet paper towel
• 2 cups shredded chicken
• 2 tablespoons taco seasoning
• 1 cup cheddar cheese, shredded
• 4 oz can diced green chilies
• 4 oz cream cheese

Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz can diced green chilies
• Salt and pepper to taste
• 1 cup cheddar cheese, shredded (for topping)

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Instructions

1. Preheat and prepare baking dish. Preheat your oven to 350°F (175°C). Spray a 13×9 inch baking dish with non-stick spray and set it aside for later.
2. Prepare the chicken filling. In a mixing bowl, toss the shredded chicken with taco seasoning until evenly coated. Add 1 cup cheddar cheese, cream cheese, and 4 oz diced green chilies to the chicken mixture and blend well to combine.
3. Assemble the enchiladas. Fill each warmed corn tortilla with about 1/4 cup of the chicken mixture, then roll up tightly. Place the rolled enchiladas seam side down in the prepared baking dish in a single layer.
4. Make the sauce. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes while stirring constantly, forming a roux. Gradually whisk in the chicken broth, bringing the mixture to a boil. Continue stirring until the sauce thickens slightly.
5. Finish the sauce. Remove the saucepan from heat and stir in the sour cream, the remaining 4 oz of diced green chilies, and salt and pepper to taste. Mix until smooth.
6. Top and bake. Pour the prepared sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Bake uncovered for 30–35 minutes until the sauce is bubbling and cheese is melted and slightly golden.
7. Rest and serve. Let the enchiladas sit for a few minutes after baking to set. Serve warm and enjoy!

Notes

• Warming the tortillas before filling helps prevent cracking and makes rolling easier.
• You can use rotisserie chicken for convenience or cook and shred your own chicken breasts.
• Adjust the amount of green chilies to your preferred level of heat and flavor.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
• For a gluten-free version, ensure the taco seasoning and other ingredients are certified gluten-free, and use gluten-free flour or cornstarch for the roux.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, white chicken enchiladas, creamy chicken enchiladas, Mexican casserole, baked enchiladas, sour cream enchiladas