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Delicious White Chicken Enchiladas

Featured in Dinner Ideas That Actually Work.

Soft tortillas packed with chicken and cheese, baked under a homemade creamy topping until gooey and golden—ideal comfort food.
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Clare Recipes
Updated on Thu, 13 Mar 2025 12:33:47 GMT
White Chicken Enchiladas Pin it
White Chicken Enchiladas | recipesclare.com

A beloved family recipe that's earned permanent status in our dinner rotation. These white chicken enchiladas transform simple ingredients into pure comfort food - tender shredded chicken and melted cheese wrapped in soft tortillas, all blanketed in a rich, creamy sauce with mild green chilies. It's the perfect balance of homestyle cooking that works equally well for casual family meals or when company comes over.

The true mark of an outstanding recipe is when others request it again and again. Recently, after delivering these enchiladas to new parents next door, they immediately asked for the recipe - a clear sign this dish offers that perfect combination of comfort and flavor that keeps people coming back for more.

Essential Ingredients

  • Shredded chicken: Rotisserie chicken provides convenience and built-in seasoning, though any cooked chicken works well.
  • Monterey Jack cheese: Selected for its superior melting qualities and mild flavor that complements without overwhelming. Always grate fresh for best results.
  • Sour cream: Creates the signature creamy tanginess. Full-fat yields the best texture and richness.
  • Green chilies: Mild heat and distinctive flavor that defines these enchiladas. Include all juice for maximum flavor.
  • Flour tortillas: 8-inch size provides perfect portion control and maintains integrity during baking.
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White Chicken Enchiladas Homemade | recipesclare.com

Technique Tips

Chicken preparation
Use two forks to shred chicken into tender strands that absorb flavors effectively.
Assembly method
Use 2-3 tablespoons filling per tortilla to prevent splitting during rolling.
Sauce preparation
Cook roux thoroughly for one minute to eliminate raw flour taste.
Temperature control
Add sour cream off heat to maintain smooth texture.
Cheese layering
Incorporate cheese both in filling and topping for consistent flavor.
Baking guidance
Watch for bubbling edges and light golden top as doneness indicators.

This recipe evolved through careful testing and refinement. Moving away from processed ingredients to a scratch-made sauce marked a significant improvement. Incorporating green chilies directly into the sauce ensures even flavor distribution, while selecting Monterey Jack cheese provides ideal melting characteristics.

Serving Suggestions

Balance the richness with a crisp green salad dressed in citrus vinaigrette. Round out the meal with cilantro-lime rice and seasoned black beans. Fresh cilantro and diced tomatoes make appealing garnishes that add color and fresh flavor.

Recipe Variations

Consider adding corn or black beans to enhance texture and nutrition. Increase heat by incorporating diced jalapeño into the sauce. For added spice, substitute pepper jack for standard Monterey Jack cheese.

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White Chicken Enchiladas Recipe | recipesclare.com

From family gatherings to meal sharing, these enchiladas consistently deliver satisfaction. The combination of creamy comfort and manageable preparation time makes this recipe a reliable choice for both everyday dinners and special occasions.

Frequently Asked Questions

→ Can I prep these enchiladas in advance?
Absolutely! Put together the enchiladas and keep the sauce separate in the fridge for up to a day. Cover, store, then when it’s time to eat, pour the sauce on top and bake. If cold, add an extra 5-10 minutes to the baking time.
→ What’s the easiest way to shred chicken?
Rotisserie chicken is perfect for convenience. If making at home, boil or poach chicken breasts until cooked through, then shred using two forks while warm. For a super quick method, try using a stand mixer with the paddle attachment on low.
→ Can I freeze these enchiladas?
Definitely! You can freeze them before or after baking. Before baking, assemble everything except the sauce, then freeze. Thaw in the fridge overnight, pour fresh sauce over, and bake as usual. If already baked, let them cool down completely before wrapping and freezing.
→ What can I swap for the green peppers?
If you’re out of canned green peppers, sliced roasted poblanos, 1/4 cup diced jalapeños without seeds, or a couple of tablespoons of salsa verde are great substitutes.
→ What sides go well with these enchiladas?
Pair them with simple Mexican rice, black beans, a side salad, or creamy guacamole. Add lime wedges for a fresh, zesty finish!

Creamy Chicken Enchiladas

Warm and filling chicken enchiladas draped in a cheesy white sauce mixed with mild green peppers, perfect for cozy dinners.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Fusion of Mexican and American flavors

Yield: 6 Servings (8-10 enchiladas)

Dietary: ~

Ingredients

→ Cheesy Enchiladas

01 8-10 soft flour tortillas
02 2 cups shredded and cooked chicken
03 2 cups Monterey Jack cheese, grated, divided

→ Rich White Sauce

04 3 tablespoons melted butter
05 3 tablespoons of regular flour
06 2 cups of chicken stock
07 1 cup of tangy sour cream
08 1 can (4 ounces) of green chilies, diced

→ Toppings (optional)

09 Chopped fresh cilantro
10 Diced ripe avocado
11 Creamy extra sour cream
12 Freshly chopped tomatoes
13 Thinly sliced green onions

Instructions

Step 01

Set your oven to 350°F and spray a 9x13 baking dish lightly with some oil.

Step 02

In a bowl, mix together the shredded chicken and 1 cup of the grated Monterey Jack cheese until they’re evenly blended.

Step 03

Spoon roughly 1/4 cup of the chicken mixture into the center of each tortilla. Roll each one tightly and lay them seam-side down in your baking dish. Arrange them neatly so they're packed together.

Step 04

In a saucepan over medium heat, melt the butter, then stir in the flour. Let it cook for a minute to form a paste. Slowly whisk in chicken broth until it becomes smooth without any lumps.

Step 05

Keep cooking the sauce, stirring nonstop, for about 4-5 minutes until it turns thick and starts bubbling. It’s ready when it sticks to the back of a spoon.

Step 06

Take the pan off the heat. Stir in the sour cream along with the diced green chilies until everything comes together and looks nice and creamy. Add some salt and pepper if you like.

Step 07

Spread the creamy sauce all over the enchiladas, making sure they’re fully covered. Sprinkle the last 1 cup of grated cheese on top of the sauce.

Step 08

Bake uncovered for 20-25 minutes in your preheated oven. Keep an eye out—the cheese should melt and turn a little golden brown at the edges.

Step 09

Take the dish out and let it sit for about 5 minutes. Add any toppings you like, such as chopped cilantro, avocado, or a dollop of sour cream before serving.

Notes

  1. For a time-saver, grab a pre-cooked rotisserie chicken from the store.
  2. Don’t worry if the sauce seems a little runny right away. It’ll get thicker as it cools.
  3. Want more kick? Use spicy pepper jack cheese or toss in a diced jalapeño.

Tools You'll Need

  • Large 9x13 baking dish
  • A medium saucepan
  • A whisk for mixing
  • Mixing bowls
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with flour tortillas, which include wheat
  • Dairy items are in this recipe: cheese, sour cream, and butter

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 24 g
  • Total Carbohydrate: 26 g
  • Protein: 22 g