Irresistible White Chicken Enchiladas: Creamy, Cheesy, Crowd-Pleasing
A make-ahead bake that balances tangy sauce and melty cheese for easy weeknight dinners.
White Chicken Enchiladas: The Crowd-Pleasing Comfort Food
If you love comfort food that’s creamy, cheesy, and loaded with flavor, white chicken enchiladas are the answer. This beloved casserole brings together tender shredded chicken, gooey cheese, soft tortillas, and a homemade white sauce that’s both tangy and rich. With a prep-and-bake approach and versatile ingredients, it’s a go-to for family dinners, casual get-togethers, and meal-prepping ahead of time.
Why You’ll Love This Recipe
- Creamy white sauce instead of classic red enchilada sauce brings a fresh twist to a Mexican-inspired favorite.
- Shortcut-friendly — Use rotisserie or leftover cooked chicken for speed.
- Customizable — Adjust the spice, cheese blend, and toppings to suit your family’s taste.
- Feeds a crowd — Scales easily for potlucks or meal prep.
The Origins and Special Appeal of White Chicken Enchiladas
Traditional enchiladas are known for their red or green chile sauces, but in this version, a white creamy sauce made with sour cream, green chiles, and sometimes chicken broth brings a velvety richness to the dish. The result is a casserole with softened tortillas, a creamy chicken filling, and golden bubbly cheese on top – the kind of dinner that’s as homey as it is impressive for guests. White chicken enchiladas are popular across home kitchens and feature often in meal planning for their flexibility and universally pleasing flavors.
Ingredients You’ll Need
- Shredded cooked chicken (about 2 to 3 cups) – Poached, roasted, or from a supermarket rotisserie chicken.
- Flour tortillas (8-10, taco size) – Soft and pliable, or substitute with corn tortillas for a gluten-free option.
- Monterey Jack cheese (2-3 cups, shredded) – Melts beautifully and compliments the sauce; a little cheddar or mozzarella can be mixed in for variety.
- Butter (3 tablespoons) – For the roux that thickens the sauce.
- All-purpose flour (3 tablespoons) – Thickening agent for the white sauce.
- Chicken broth (2 cups) – Brings savory depth to the sauce.
- Sour cream (1 cup) – Essential for tang and creamy consistency.
- Green chiles (one 4-ounce can, undrained) – Mildly spicy and aromatic; can use fresh roasted chiles for more punch.
- Salt and pepper – To taste.
- Optional seasonings: Adobo, cumin, paprika.
Step-by-Step Instructions
1. Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish with nonstick spray to prevent sticking.
2. Make the Filling
In a large bowl, mix the shredded chicken with 1 cup of shredded cheese. Season with a good pinch of salt and pepper, and add a sprinkle of Adobo or other preferred seasoning for extra flavor. If you want more texture and kick, toss in sautéed onions or a small amount of diced jalapeños.
3. Fill and Roll the Tortillas
- Lay out your flour tortillas and divide the chicken-cheese mixture evenly among them.
- Roll each tortilla tightly, tucking in the sides if desired, and arrange them seam side down in your prepared baking dish. They should fit snugly in rows.
4. Prepare the Creamy White Sauce
- In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux; cook 1 minute, stirring, but don’t let it brown.
- Gradually pour in the chicken broth, whisking constantly to avoid lumps. Allow to cook until thickened and a little simmering, about 2-3 minutes.
- Reduce heat to low. Stir in the sour cream and green chiles (including their juice). Stir until smooth and fully heated, but be careful not to let it boil — this prevents the sour cream from curdling.
- Taste and adjust seasoning with salt and pepper. Add a dash of cayenne or extra green chilies for more spice if desired.
5. Assemble and Bake
- Pour the creamy sauce evenly over the assembled enchiladas.
- Top generously with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and the edges are bubbling. For golden cheese, broil the casserole for 2-3 minutes at the end, monitoring closely so it doesn’t burn.
What others are reading
Tips for Success
- Use warm tortillas: Briefly microwave the flour tortillas (wrapped in a damp paper towel) to make them pliable and easy to roll without tearing.
- Shred your own cheese: Pre-shredded cheese is convenient but sometimes contains anti-caking agents that prevent even melting. For the gooeyest results, grate your cheese fresh.
- Don’t rush the sauce: Allow it to thicken gently, and stir constantly to avoid scorched milk or lumps.
- Rest after baking: Let the enchiladas cool for 10 minutes so the sauce sets slightly, making them easier to serve.
Common Substitutions & Flavor Variations
- Meat Options: Substitute turkey, shredded pork, or even tofu for the chicken if desired.
- Tortilla Swap: Use corn tortillas for a gluten-free version. Lightly fry or steam them first for flexible rolling.
- Add Veggies: Sautéed bell peppers, mushrooms, or spinach can be folded into the filling for an extra nutritional boost.
- Cream Cheese or Greek Yogurt: For a tangier sauce, swap some or all of the sour cream with cream cheese or thick Greek yogurt.
- Spice it Up: Add jalapeños, chipotles, or hot sauce for more heat.
Serving Suggestions
- Top each serving with fresh cilantro, a dollop of sour cream, diced tomatoes, or pico de gallo.
- Serve alongside Mexican rice, refried beans, or simple green salad.
- Add lime wedges for a citrusy burst before serving.
Make-Ahead and Storage Tips
- Make-ahead: Assemble the enchiladas (including the sauce and cheese on top) up to 24 hours in advance. Cover and refrigerate, then bake as instructed, adding 5-10 minutes to the bake time if baking straight from the fridge.
- Storage: Leftovers keep well in an airtight container in the fridge for 3-4 days.
- Freezing: Prepare and assemble without baking; wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then bake as usual.
White Chicken Enchiladas vs. Green and Red Enchiladas
| Feature | White Chicken Enchiladas | Green Enchiladas | Red Enchiladas |
|---|---|---|---|
| Sauce Base | White sauce (sour cream, broth, green chiles) | Tomatillo or green chile sauce | Red chili, tomato, or enchilada sauce |
| Main Protein | Shredded chicken | Chicken, cheese, or pork | Beef, chicken, or cheese |
| Flavor Profile | Creamy, rich, mild to moderate spice | Tangy, zesty, usually spicier | Smoky, earthy, sometimes spicy |
| Toppings | Cheese, sour cream, cilantro | Lettuce, onions, salsa | Cheese, onions, chopped tomatoes |
Frequently Asked Questions (FAQs)
Q: Can I use corn tortillas?
A: Yes, corn tortillas can be used. Steam or lightly fry them first for easier rolling, and note that the texture and flavor will be slightly different — more traditional, with a heartier feel.
Q: Will these enchiladas be spicy?
A: The classic white sauce is typically mild, thanks to the sour cream and mild green chiles. For more heat, add seeded jalapeños, chipotles, or a pinch of cayenne to the sauce or filling.
Q: What’s the best way to reheat leftovers?
A: Place enchiladas in an oven-safe dish, cover with foil, and bake at 325°F until hot (about 20 minutes). Or microwave individual portions, covering them to retain moisture.
Q: Can I double or halve the recipe?
A: Absolutely — this recipe doubles or halves easily. Bake in a larger or smaller dish as needed and adjust bake times slightly depending on the thickness.
Q: How do I keep the tortillas from getting soggy?
A: Lightly toasting the tortillas first and allowing the enchiladas to rest for a few minutes after baking help keep them from getting too soft. Using less sauce or baking uncovered toward the end can also firm them up.
Expert Tips and Tricks
- For the most flavorful enchiladas, use a mix of white-meat and dark-meat chicken.
- Layer in sautéed onions, garlic, or even a scoop of salsa verde for extra depth.
- Don’t be afraid to try different cheese blends — pepper Jack, Colby, or even a sprinkle of cotija at the end.
- For an attractive finish, sprinkle freshly chopped cilantro, green onions, or a dash of smoked paprika just before serving.
Final Thoughts: The Family-Favorite Dinner
White chicken enchiladas have risen in popularity for good reason: they are the epitome of hearty home-cooked comfort, flexible for any night of the week, and perfect for sharing with both new cooks and seasoned kitchen pros alike. Whether you stick to the classic recipe or add your own flair, this casserole will find a place in your regular dinner rotation.
References
- https://www.thecountrycook.net/creamy-chicken-enchiladas/
- https://soufflebombay.com/white-chicken-enchiladas-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11635/chicken-enchiladas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63843864/chicken-enchilada-casserole-recipe/
- https://jenaroundtheworld.com/white-chicken-enchiladas/
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