These White Chicken Enchiladas are all about creamy, cheesy comfort and easy preparation. Flour tortillas wrapped around shredded chicken and Monterey Jack cheese, smothered in a rich, creamy sauce made with butter, flour, broth, sour cream, and green chilies… then baked until bubbly. They’re the kind of cozy meal that makes you fall in love at first bite.
I fell head over heels for this dish—it’s just that good. Layers of tender chicken, oozy cheese, and zesty sauce create a symphony of flavor and texture that’s perfect for weeknight dinners or relaxed gatherings. It’s quick, satisfying, and seriously indulgent.
Table of Contents
Why You’ll Love This Recipe
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Comfort food made simple: no-fuss prep, big rewards
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Creamy chicken filling with a subtle tang from green chilies
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Cheesy, saucy, and perfectly baked in under 30 minutes
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Ideal for meal prep, family meals, or feeding guests
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Adaptable: make ahead, freeze, or swap in your favorite cheeses
Ingredients (Serves ~4–6)
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8–10 flour tortillas (soft taco size)
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2 cups cooked, shredded chicken
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2 cups shredded Monterey Jack cheese (divided)
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chiles
Instructions
1. Fill the Tortillas
Preheat your oven to 350°F. In a bowl, mix the shredded chicken with 1 cup of cheese. Fill each tortilla with this mixture, roll them up, and place seam-side down in a lightly greased 9×13-inch baking dish.
2. Prepare the Sauce
In a small skillet over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, creating a blonde roux. Gradually add the chicken broth while whisking until the sauce becomes smooth and starts to thicken.
3. Add Cream & Chiles
Remove the sauce from heat. Stir in the sour cream and diced green chiles until fully incorporated.
4. Assemble & Bake
Pour the creamy sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
5. Serve
Remove from the oven, let the dish rest for a minute, and enjoy while hot. These enchiladas pair well with a simple side salad, Spanish rice, or refried beans.
Tips & Tweaks
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For extra richness, use half-and-half instead of chicken broth.
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Add chopped onions or green onions to the chicken for freshness.
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For a crunchy top, broil the enchiladas for 1–2 minutes at the end—watch closely.
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Make ahead by assembling the night before and baking the next day.
Storage & Leftovers
To store, keep enchiladas in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave individual servings. For longer storage, freeze in a freezer-safe dish and bake directly from frozen—add 10–15 extra minutes to cook time and tent with foil.
Final Thoughts
These White Chicken Enchiladas are the ultimate cozy-maze of creamy sauce, tender chicken, and melty cheese. They’re quick to prepare, easy to love, and perfect for any occasion—whether a quiet dinner at home or a shared meal with friends. Trust me, they’re worth every decadent bite.
White Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 350°F. In a bowl, mix the shredded chicken with 1 cup of cheese. Fill each tortilla with this mixture, roll them up, and place seam-side down in a lightly greased 9×13-inch baking dish.
- In a small skillet over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, creating a blonde roux. Gradually add the chicken broth while whisking until the sauce becomes smooth and starts to thicken.
- Remove the sauce from heat. Stir in the sour cream and diced green chiles until fully incorporated.
- Pour the creamy sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let the dish rest for a minute, and enjoy while hot. These enchiladas pair well with a simple side salad, Spanish rice, or refried beans.
