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Creamy White Chicken Enchiladas, a delicious and comforting Mexican-inspired dish, are shown in this featured image.

Best White Chicken Enchiladas

These White Chicken Enchiladas are creamy, flavorful, and easy to make, perfect for a satisfying weeknight dinner or a crowd-pleasing gathering. The recipe features juicy shredded chicken, a rich and tangy white sauce, and melted Monterey Jack cheese all wrapped in soft tortillas.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 cups cooked, shredded chicken
  • 12 flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 4 ounces canned diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1.5 cups chicken broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, avocado slices, sour cream

Equipment

  • Large Skillet
  • Whisk
  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. If using rotisserie chicken, shred it and set aside. If poaching chicken, simmer chicken breasts in lightly salted water or chicken broth for 15-20 minutes, or until cooked through. Shred with two forks.
  3. Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add the softened cream cheese to the skillet with the onions and garlic. Stir until melted and smooth. Gradually whisk in the chicken broth until you have a creamy sauce.
  5. Reduce heat to low and stir in the sour cream, green chiles, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed.
  6. Spread a thin layer of the creamy sauce over each tortilla. Add a generous amount of shredded chicken and sprinkle with Monterey Jack cheese.
  7. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all the tortillas are filled.
  8. Pour the remaining creamy sauce over the enchiladas, making sure they're evenly coated. Sprinkle with more Monterey Jack cheese.
  9. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them so they don’t burn.
  10. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings (chopped cilantro, diced tomatoes, sliced green onions, avocado slices, sour cream).

Notes

Don't overfill the tortillas. Warm the tortillas before rolling to prevent cracking. Use high-quality cheese for better flavor. Adjust the spice level to your liking. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours. To freeze, assemble the enchiladas but don't bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For extra creaminess, add a can of cream of chicken soup to the sauce. For vegetarian option, substitute the chicken with black beans, pinto beans, or a mixture of vegetables. Leftovers can be stored in the refrigerator for up to 3-4 days.