White Chicken Enchiladas

There’s nothing quite like a comforting plate of white chicken enchiladas. This dish, with its creamy filling and cheesy topping, is not only a delight for the taste buds but also a feast for the eyes. The flavors of tender chicken, savory spices, and melted cheese come together to create a meal that’s perfect for family gatherings, busy weeknights, or even special occasions. Whether you’re feeding a crowd or planning a cozy dinner for two, these enchiladas are sure to impress and satisfy. With every bite, you’ll enjoy a comforting warmth that feels like a big hug from the inside.

What makes these white chicken enchiladas truly special is their versatility. You can easily customize the filling to suit your preferences, and they can be whipped up in no time. Plus, with ingredients likely already in your pantry, making them feels both easy and rewarding. Readers will love how simple yet elegant this dish is, making them a staple recipe to revisit time and time again.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• 5 ounces cream cheese
• 2 teaspoons garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Here’s a glimpse of the ingredients you’ll need to whip up these delicious enchiladas.

Directions

1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken. Once the chicken is fully cooked, shred it with a fork if necessary.
2. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking pan.
3. In a mixing bowl, combine the shredded chicken, 3/4 cup of shredded Monterey Jack cheese (or Pepper Jack cheese), garlic powder, and cream cheese. Mix well until everything is thoroughly combined.
4. In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for about 1 minute.
5. Gradually whisk in 2 cups of chicken broth until the mixture is smooth. Add 1/2 cup of shredded cheese and continue heating until thick and bubbly.
6. Remove the saucepan from the heat and gently stir in the sour cream and diced green chilies, being careful not to bring it to a boil.
7. Take a tortilla shell and fill it with the chicken and cheese mixture. Roll it up and place it seam-side down in the prepared baking dish.
8. Once all tortillas are filled and arranged in the dish, pour the sauce over the top and sprinkle with the remaining cheese.
9. Bake in the preheated oven for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

Tips & Variations

• Ingredient Substitutions: For a lighter option, consider using Greek yogurt instead of sour cream, or swap out the cream cheese for low-fat cream cheese.
• Optional Variations: Add some fresh spinach or black beans into the filling for extra nutrition. For spice lovers, diced jalapeños can be added to the chicken mixture or sauce.
• Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350 degrees F until warmed through, or microwave for individual servings.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty Level: Easy

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White Chicken Enchiladas

450kcal

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Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Creamy and cheesy white chicken enchiladas, perfect for family gatherings or cozy dinners.

Servings 6 servings

Course Dinner, Main Course

Cuisine Mexican

Ingredients

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Main ingredients

• ▢ 2 cups boneless skinless chicken breasts
• ▢ 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• ▢ 5 ounces cream cheese
• ▢ 2 teaspoons garlic powder
• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 1 tablespoon taco seasoning
• ▢ 2 cups chicken broth
• ▢ 1 cup sour cream
• ▢ 4 ounces canned diced green chilies
• ▢ 10 pieces soft flour tortillas

Method

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Preparation

1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken. Once cooked, shred the chicken with a fork if necessary.
2. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking pan.
3. In a mixing bowl, combine the shredded chicken, 3/4 cup of shredded cheese, garlic powder, and cream cheese. Mix until thoroughly combined.

Making the Sauce

1. In a saucepan, melt the butter over medium heat. Stir in flour and taco seasoning, cooking for about 1 minute.
2. Gradually whisk in 2 cups of chicken broth until the mixture is smooth. Add 1/2 cup of shredded cheese and continue heating until thick and bubbly.
3. Remove from heat and gently stir in sour cream and diced green chilies, being careful not to boil.

Assembly and Baking

1. Take a tortilla shell and fill it with the chicken and cheese mixture. Roll it up and place seam-side down in the prepared baking dish.
2. Once all tortillas are filled and arranged, pour the sauce over the top and sprinkle with remaining cheese.
3. Bake in the preheated oven for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

Nutrition

Serving1gCalories450kcalCarbohydrates40gProtein30gFat20gSaturated Fat12gSodium800mgFiber2gSugar3g

Notes

Ingredient substitutions include using Greek yogurt instead of sour cream, or low-fat cream cheese instead of cream cheese. For extra nutrition, spinach or black beans can be added to the filling, and diced jalapeños can be included for more spice. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven at 350 degrees F or microwave individual servings.

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