Cheesy White Chicken Enchiladas Recipe

Introduction

Cheesy White Chicken Enchiladas are a comforting and flavorful dish perfect for any night of the week. Tender shredded chicken wrapped in soft flour tortillas is smothered in a creamy, cheesy sauce and baked to perfection. This recipe balances richness with subtle spices, offering a crowd-pleasing meal that’s simple to prepare.

Ingredients

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish to prevent the enchiladas from sticking.
2. Step 2: Place a small portion of shredded chicken in the center of each tortilla. Sprinkle some shredded Monterey Jack cheese over the chicken.
3. Step 3: Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish, arranging them side by side.
4. Step 4: In a saucepan over medium heat, melt the butter until smooth and lightly bubbling.
5. Step 5: Whisk in the flour and cook for about one minute, stirring constantly to form a smooth base.
6. Step 6: Gradually whisk in the chicken broth. Stir continuously until the mixture is smooth and begins to thicken.
7. Step 7: Lower the heat and stir in the sour cream and diced green chilies until the sauce is creamy and well combined.
8. Step 8: Season the sauce with garlic powder, onion powder, salt, and black pepper. Stir well to incorporate the flavors evenly.
9. Step 9: Pour the creamy white sauce over the rolled tortillas, ensuring they are fully covered.
10. Step 10: Sprinkle the remaining shredded Monterey Jack cheese evenly on top.
11. Step 11: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the sauce is hot and bubbling.

Tips & Variations

• For a spicier kick, add chopped jalapeños or use pepper jack cheese instead of Monterey Jack.
• Substitute the chicken with cooked turkey or shredded rotisserie chicken for convenience.
• Top with sliced avocado, extra cilantro, or a squeeze of lime before serving for added freshness.
• Use corn tortillas for a gluten-free alternative, but warm them first to prevent cracking.

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) for about 10-15 minutes or until warmed through. Alternatively, microwave individual portions, covering loosely to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and prepare the sauce in advance. Cover and refrigerate them for up to 24 hours before baking. Bring to room temperature before placing in the oven for best results.

What can I use if I don’t have Monterey Jack cheese?

Cheddar, mozzarella, or a mild white cheese like queso blanco can be great substitutes that melt well and complement the flavors.

Cheesy White Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

These Cheesy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy white sauce made from butter, flour, chicken broth, sour cream, and green chilies, then baked to perfection with melted Monterey Jack cheese. This comforting Latin-inspired dish is perfect for a cozy family dinner or any occasion requiring a flavorful and satisfying meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Latin

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese, divided

Creamy White Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

Garnish

• 2 tbsp fresh parsley or cilantro, chopped

Instructions

1. Preheat and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a medium baking dish to prevent the enchiladas from sticking during baking.
2. Fill the Tortillas: Place a small portion of shredded chicken down the center of each flour tortilla. Sprinkle a little shredded Monterey Jack cheese over the chicken for added flavor.
3. Roll and Arrange: Roll each tortilla tightly around the filling and place them seam-side down, side by side, in the prepared baking dish for a neat arrangement.
4. Make the Creamy Sauce: In a saucepan over medium heat, melt butter until smooth and bubbling. Whisk in flour and cook for about one minute, stirring constantly to form a smooth roux.
5. Incorporate Broth: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Stir until the mixture becomes smooth and slightly thickened.
6. Add Sour Cream and Chilies: Reduce heat and stir in sour cream and diced green chilies until the sauce is creamy and well blended.
7. Season Sauce: Add garlic powder, onion powder, salt, and black pepper to taste. Stir thoroughly to combine all the flavors evenly.
8. Cover Enchiladas with Sauce: Pour the creamy white sauce evenly over the rolled tortillas, ensuring they are fully covered.
9. Add Remaining Cheese: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the sauce-covered enchiladas.
10. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese has fully melted and the sauce is hot and bubbly.
11. Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley or cilantro over the enchiladas, and serve hot.

Notes

• Use leftover or rotisserie chicken for convenience and extra flavor.
• If you prefer a spicier sauce, add chopped jalapeños or hot sauce to the creamy white sauce.
• To save time, prepare the sauce in advance and refrigerate; reheat gently before using.
• Flour tortillas can be lightly warmed before filling to prevent cracking while rolling.
• For a gluten-free option, substitute flour tortillas and flour with gluten-free alternatives.

Keywords: chicken enchiladas, cheesy enchiladas, creamy white enchilada sauce, baked enchiladas, comfort food, Latin cuisine