Quick & Cheesy White Chicken Enchiladas Recipe for Dinner Delight

Creamy, cheesy white chicken enchiladas dance with flavor in this mouthwatering southwestern delight.

These enchiladas blend tender shredded chicken with a rich, velvety sauce that will make your taste buds sing.

Melted cheese cascades over soft tortillas, creating a comforting meal that speaks to the heart of home cooking.

Each bite promises a perfect balance of spices and warmth, drawing you into a culinary experience that feels both familiar and exciting.

The simple ingredients come together effortlessly, transforming basic pantry staples into an extraordinary dinner.

Comfort and satisfaction await you in this irresistible white chicken enchiladas recipe that promises to become a weeknight favorite.

White Chicken Enchiladas: Creamy & Dreamy

• These white chicken enchiladas deliver pure comfort with their creamy sauce and cheesy goodness, perfect for satisfying hunger and warming souls.
• Requiring minimal ingredients and straightforward steps, this recipe allows even novice cooks to create a delicious restaurant-style dish without stress or complicated techniques.
• Swap ingredients like chicken type, cheese varieties, or add extra spices to make the recipe uniquely yours, making it adaptable for different taste preferences and dietary needs.
• Packed with mild flavors that appeal to both kids and adults, these enchiladas promise a crowd-pleasing meal that brings everyone together around the dinner table.

The Must-Have Ingredients For Chicken Enchiladas

• Chicken: A tender and flavorful protein that serves as the primary filling for the enchiladas.
• Monterey Jack Cheese: A mild and creamy cheese that adds richness and melts beautifully in the dish.

• Flour Tortillas: Soft and pliable wrappers that hold the chicken filling and create the classic enchilada structure.
• Butter, All-Purpose Flour: These ingredients create a roux that thickens the sauce and provides a smooth base.
• Chicken Broth: A savory liquid that adds depth and moisture to the enchilada sauce.

• Salt, Pepper, Adobo Seasoning: Spices that bring out the full flavor of the chicken filling.
• Sour Cream, Diced Green Chiles: Ingredients that add creaminess and a mild, tangy heat to the sauce.

Enchilada Tools To Make Prep Simple

• Baking Dish: 9×13-inch pan for perfect enchilada arrangement.
• Mixing Bowl: Medium-sized for combining chicken and cheese filling.
• Whisk: Essential for creating smooth, lump-free sauce.
• Saucepan: Medium-sized for preparing creamy enchilada sauce.
• Measuring Spoons and Cups: Precise measurements for ingredients.
• Spatula: Helpful for spreading sauce and rolling tortillas.
• Cheese Grater: For shredding fresh Monterey Jack cheese.

Rolling & Baking Creamy White Chicken Enchiladas

Step 1: Prepare the Oven

Preheat the oven to 350°F.

Coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.

Step 2: Create Chicken Filling

• Monterey Jack cheese
• Salt
• Pepper
• Adobo seasoning

Blend the ingredients thoroughly to ensure even distribution of flavors.

Step 3: Stuff Tortillas

Carefully spoon the chicken mixture into flour tortillas, distributing the filling evenly across each tortilla.

Step 4: Roll and Arrange

Gently roll each tortilla and place them seam-side down in the prepared baking dish.

Arrange them neatly to ensure even cooking.

Step 5: Craft the Creamy Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for one minute, stirring constantly to create a smooth roux.

Step 6: Build the Sauce Base

Gradually pour in chicken broth, whisking continuously to prevent lumps and create a silky sauce.

Step 7: Enhance the Sauce

• Sour cream
• Diced green chiles

Mix gently to combine, being careful not to let the mixture boil.

Step 8: Cover Enchiladas

Pour the creamy sauce evenly over the rolled tortillas, ensuring complete coverage.

Step 9: Add Cheese Topping

Sprinkle additional Monterey Jack cheese over the enchiladas for a golden, melty finish.

Step 10: Bake to Perfection

Bake for 20-25 minutes.

For an extra crispy top, switch to broil for 1-2 minutes until the cheese turns golden and bubbly.

Tips For Super Creamy Enchilada Sauce

• Use rotisserie chicken or poach chicken breasts for tender, easy-to-shred meat that absorbs seasonings beautifully.
• Adjust green chiles or add jalapeños to customize heat intensity according to personal preference.
• Lightly warm tortillas before filling to prevent tearing and create a more stable enchilada structure.
• Sprinkle additional Adobo seasoning or ground cumin into chicken mixture for richer, more complex taste profile.
• Watch carefully during broiling to get perfectly golden and bubbly cheese without burning the dish.

Enchilada Fills, Mix-Ins, & Twists

• Spicy Green Chile Chicken Enchiladas: Swap Monterey Jack for pepper jack cheese and add extra diced green chiles for a fiery kick.
• Gluten-Free Chicken Enchiladas: Replace flour tortillas with corn tortillas and use gluten-free flour for the sauce roux to make the recipe celiac-friendly.
• Vegetarian Black Bean Enchiladas: Substitute shredded chicken with black beans and roasted vegetables like bell peppers and zucchini for a plant-based version.
• Low-Carb Cauliflower Enchiladas: Use cauliflower tortillas or lettuce wraps instead of traditional flour tortillas, reducing the carbohydrate content while maintaining the delicious flavor profile.

Serving Chicken Enchiladas With All The Sides

Fiesta Fresh Sides: Vibrant companions that elevate your White Chicken Enchiladas

• Zesty Cilantro Rice: Fluffy white rice mixed with fresh chopped cilantro, lime zest, and a pinch of salt for a bright, tangy side that complements the creamy enchiladas.
• Mexican Street Corn Salad: Grilled corn kernels tossed with mayo, crumbled cotija cheese, chili powder, and fresh lime juice, adding a creamy and spicy contrast to the dish.
• Crisp Avocado Salsa: Diced avocados, tomatoes, red onion, and jalapeños mixed with lime juice and fresh cilantro, providing a cool, refreshing bite that cuts through the rich enchiladas.

Storing White Chicken Enchiladas The Easy Way

• Store leftover enchiladas in an airtight container within 2 hours of cooking, keeping them fresh in the refrigerator for up to 3-4 days.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months, preventing freezer burn.
• Preheat oven to 350F, cover enchiladas with foil to retain moisture, warm for 15-20 minutes until internal temperature reaches 165F for safe consumption.
• Place single serving on microwave-safe plate, cover with damp paper towel, heat in 30-second intervals, stirring between each interval to distribute heat evenly and prevent dryness.

FAQs

• What type of tortillas work best for these enchiladas?

Flour tortillas are recommended for this recipe. They provide a soft, tender texture and hold the chicken filling well without breaking apart during rolling and baking.

• Can I use a different type of cheese?

Monterey Jack cheese works perfectly due to its mild flavor and great melting properties. However, you can substitute with cheddar or a Mexican blend cheese if needed.

• Is Adobo seasoning necessary for the recipe?

Adobo seasoning adds depth and flavor to the chicken filling, but if you don’t have it, you can use a combination of salt, garlic powder, and black pepper as an alternative seasoning.

• How can I tell if the enchiladas are fully cooked?

The enchiladas are done when the cheese is melted and slightly bubbly, and the edges of the tortillas look golden brown.

White Chicken Enchiladas Recipe

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4.7 from 12 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Creamy white chicken enchiladas deliver a comforting Mexican-inspired meal packed with tender chicken and rich cheese sauce. Homemade goodness awaits you in this simple yet satisfying dinner that brings authentic flavors right to your table.

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Ingredients

Scale 1x2x3x

Main Protein and Cheese:

• 2 cups shredded, cooked chicken
• 2 cups shredded monterey jack cheese
• 1 cup shredded monterey jack cheese

Tortillas and Seasoning:

• 10 flour tortillas (taco size)
• Salt, to taste
• Pepper, to taste
• Adobo seasoning, to taste

Sauce and Additional Ingredients:

• 3 tablespoons (45 milliliters) butter
• 3 tablespoons (45 milliliters) all-purpose flour
• 2 cups (480 milliliters) chicken broth
• 1 cup (240 milliliters) sour cream
• 4 ounces (113 grams) can diced green chiles (do not drain)

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Instructions

1. Preheat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray.
2. In a mixing bowl, combine shredded chicken with Monterey Jack cheese, seasoning with salt, pepper, and Adobo seasoning to create a flavorful filling.
3. Distribute the chicken mixture evenly among flour tortillas, ensuring each is generously filled.
4. Carefully roll the tortillas and arrange them seam-side down in the prepared baking dish.
5. Create the sauce base by melting butter in a saucepan, then whisk in flour and cook for one minute until the mixture thickens slightly.
6. Gradually pour in chicken broth, whisking continuously to create a smooth sauce.
7. Gently fold in sour cream and diced green chiles, maintaining a low heat to prevent boiling.
8. Delicately pour the creamy sauce over the assembled enchiladas, ensuring even coverage.
9. Sprinkle the remaining Monterey Jack cheese across the top of the enchiladas.
10. Bake for 20-25 minutes, then optionally broil for 1-2 minutes to achieve a golden, bubbly cheese topping.

Notes

• Customize chicken filling by adding diced jalapeños or green onions for extra flavor and heat.
• Swap flour tortillas with corn tortillas for a gluten-free version that maintains authentic texture.
• Control sauce thickness by adjusting flour and broth ratio, ensuring smooth and creamy consistency without lumps.
• Prevent sauce separation by removing from heat before adding sour cream and maintaining gentle temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 2g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg