Creamy White Chicken Enchiladas

These creamy white chicken enchiladas bring together tender shredded chicken wrapped in soft flour tortillas with a luscious white sauce made from sour cream, green chilies, and melted Monterey Jack cheese. It is a perfect comfort dish for weeknights, meal prep, or whenever you crave a satisfying MexicanAmerican dinner with rich flavors and a cozy feel.

I first made these enchiladas for a weekend dinner with my cousins and they disappeared before I got a chance to sit down. Since then, they have become our staple dish for family gatherings and celebrations.

Ingredients

• Olive oil: to soften onions and release a sweet aroma adding depth
• Diced yellow onion: offers a mild base that balances the filling
• Minced garlic: provides a savory kick to complement the creamy sauce
• Cooked shredded chicken: can be rotisserie for ease or homemade for freshness
• Salt and black pepper: to enhance and balance the chicken’s flavor
• Flour tortillas: remain soft and pliable perfect for rolling without tears
• Monterey Jack cheese: melts smoothly offering a mild bite essential to the sauce
• Mexican blend cheese: adds extra melt and a golden topping
• Water and chicken bouillon cubes: form a quick flavorful broth
• Butter and flour: work as a roux creating the creamy thick sauce base
• Sour cream: enriches the sauce adding smooth texture and tang
• Canned green chilies: introduce a gentle heat and boost flavor subtly

Instructions

Preheat the Oven:

Heat your oven to a moderate temperature around 350 degrees Fahrenheit and lightly coat your baking dish with oil or nonstick spray to prevent sticking.

Make the Chicken Broth:

Combine water and bouillon cubes in a small pot and warm them gently stirring until fully dissolved creating an instant homemade broth.

Sauté Onion and Garlic:

Heat olive oil in a skillet over medium heat. Add diced onion cooking slowly until soft and translucent about 5 to 8 minutes which releases sweetness. Stir in minced garlic and cook for an additional 30 seconds until fragrant but not browned.

Combine the Filling:

Remove the skillet from heat and stir in shredded chicken along with salt and pepper. Mix thoroughly so every piece is coated evenly with the onions and garlic.

Assemble the Enchiladas:

Divide the chicken mixture evenly among the flour tortillas. Sprinkle a bit of Monterey Jack cheese on top of the filling. Roll each tortilla tightly and place seam side down in the prepared baking dish.

Make the Sauce Base:

In a separate saucepan, melt butter over medium heat. Whisk in flour continuously to form a smooth paste or roux. Cook gently, whisking often, until the roux turns a pale golden color signaling readiness but avoid browning.

Add Broth and Thicken:

Slowly whisk the warm chicken broth into the roux, stirring constantly to prevent lumps. Continue until the sauce thickens to a creamy soft consistency.

Finish the Sauce:

Remove sauce from heat and stir in sour cream, canned green chilies, Monterey Jack cheese, and season with salt and pepper to taste. Stir until smooth and the cheese melts evenly.

Bake:

Pour the prepared white sauce evenly over the rolled enchiladas in the dish. Sprinkle the top generously with the Mexican blend cheese. Bake uncovered for about 20 to 25 minutes or until the sauce bubbles and the top is golden.

Serve:

Allow the enchiladas to cool for a few minutes after baking so the sauce can settle. Serve hot alongside your favorite sides such as rice, beans, or a fresh salad.

My favorite part about this recipe is watching the sour cream and cheese melt and mingle into the sauce creating what my niece calls a cheesy blanket. She asks for extra every time and it feels like a warm hug in every bite.

Storage Tips

Be sure to let enchiladas cool completely before refrigerating to avoid sogginess. Store in an airtight container for up to three days in the fridge. Wrap tightly and freeze for up to a month to preserve flavor and texture.

Ingredient Substitutions

Greek yogurt can replace sour cream for a tangier and lighter sauce. Mozzarella cheese works well if Monterey Jack is unavailable. Corn tortillas may be used but warm them first to avoid cracking during assembly.

Serving Suggestions

Serve with Mexican rice or black beans to complete the meal comfortably. A fresh salad or sliced avocado brightens the plate and balances richness. Add lime wedges and chopped cilantro at the table for freshness and zing.

These enchiladas are comforting and freezer friendly, perfect for busy weeknights. They reheat well and stay delicious.

Common Recipe Questions

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used but warming them first helps prevent tearing during assembly.

→ What type of chicken works best?

Rotisserie chicken is convenient and tender, but any cooked shredded chicken will work well.

→ Can this dish be prepared ahead of time?

Definitely. You can assemble and refrigerate or freeze the enchiladas before baking. Add a few extra minutes to baking if starting cold.

→ How spicy is this dish?

The green chilies add a mild heat. You can adjust the spice by adding more or omitting them according to preference.

→ Which cheeses melt best for this dish?

Freshly shredded Monterey Jack combined with a Mexican blend cheese melts smoothly, creating a creamy topping.