Name: White Chicken Enchiladas Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12-15 servings
Ingredients: 3 cups cooked chicken, shredded; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper (for chicken); ½ teaspoon garlic powder (for chicken); ¼ teaspoon onion powder (for chicken); ½ cup (1 stick) unsalted butter; ½ cup all-purpose flour; 4 cups chicken broth, low sodium; 1 cup whole milk; 1 (4 ounce) can diced green chilies, undrained; 1 cup sour cream, full-fat; 3 cups shredded Monterey Jack cheese, divided; 1 cup shredded Colby or sharp cheddar cheese, divided; ½ teaspoon garlic powder (for sauce); ¼ teaspoon onion powder (for sauce); ½ teaspoon salt, or to taste (for sauce); ¼ teaspoon black pepper, or to taste (for sauce); 12-15 large flour tortillas (8-10 inches); Cooking spray or a small amount of oil; Fresh cilantro, chopped (optional garnish); Diced red onion (optional garnish); Sliced jalapeños (fresh or pickled, optional garnish); Extra sour cream or Greek yogurt (optional garnish); Avocado or guacamole (optional garnish)

White Chicken Enchiladas Recipe is more than just a dish; it’s a culinary embrace, a warm hug in casserole form that promises a delightful escape for your taste buds. I’m absolutely thrilled to share with you the ultimate guide to crafting these iconic, creamy marvels right in your own kitchen. While traditional enchiladas boast vibrant red chili sauces, the white variation, often a beloved staple in Tex-Mex and Americanized Mexican cuisine, brings a unique, velvety richness to the table. This particular rendition swaps the robust red for a delicate, tangy, and irresistibly cheesy white sauce, usually incorporating sour cream and green chiles, creating a flavor profile that is both comforting and sophisticated. People adore this dish for its incredible balance of tender shredded chicken, soft corn or flour tortillas, and that supremely gooey, melted cheese, all enrobed in a luscious, savory sauce. It’s the kind of meal that gathers everyone around the table, perfect for a cozy weeknight or a festive gathering. I believe you’ll find this

White Chicken Enchiladas Recipe an instant classic in your home, delivering pure satisfaction with every single bite.

Ingredients:

For the Chicken:
- 3 cups cooked chicken, shredded (from about 1.5 lbs raw boneless, skinless chicken breasts or thighs, or one large rotisserie chicken)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the White Cheese Sauce:
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 4 cups chicken broth, low sodium is preferred
- 1 cup whole milk (or 2% milk for a slightly lighter sauce, but whole milk yields the creamiest result)
- 1 (4 ounce) can diced green chilies, undrained (mild or medium, depending on your preference)
- 1 cup sour cream, full-fat for best texture
- 3 cups shredded Monterey Jack cheese (or a Mexican blend with Monterey Jack as the primary cheese), divided
- 1 cup shredded Colby or sharp cheddar cheese, divided
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
For Assembly:
- 12-15 large flour tortillas (8-10 inches in diameter), depending on how full you stuff them
- Cooking spray or a small amount of oil for greasing the baking dish
Optional Garnishes:
- Fresh cilantro, chopped
- Diced red onion
- Sliced jalapeños (fresh or pickled)
- Extra sour cream or Greek yogurt
- Avocado or guacamole

Preparing the Chicken:

Cook the Chicken (if not using rotisserie): If you’re starting with raw chicken, I recommend baking, poaching, or using an Instant Pot.
- Baking Method: Preheat your oven to 400°F (200°C). Place boneless, skinless chicken breasts or thighs on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Bake for 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Poaching Method: Place chicken breasts or thighs in a pot and cover with chicken broth or water. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until cooked through.
- Instant Pot Method: Place 1 cup of chicken broth or water in the Instant Pot. Add chicken breasts or thighs. Close the lid, set the valve to sealing. Cook on High Pressure for 8-10 minutes (depending on thickness), then allow for a 5-minute natural release before quick releasing any remaining pressure.
Shred the Chicken: Once your chicken is cooked and has rested for a few minutes (to retain juiciness), transfer it to a large bowl. Using two forks, shred the chicken into bite-sized pieces. If you’re using a stand mixer, you can place the cooked chicken in the bowl with the paddle attachment and mix on low speed for about 30-60 seconds until perfectly shredded – this is a fantastic trick for quick shredding!
Season the Chicken: To the shredded chicken, add ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon onion powder. Toss everything together well to ensure the seasonings are evenly distributed. This step might seem minor, but it truly infuses flavor directly into the chicken, which is so important for the overall taste of your enchiladas. Set the seasoned chicken aside.

Making the White Cheese Sauce:

Prepare the Roux: In a large saucepan or Dutch oven, melt ½ cup (1 stick) of unsalted butter over medium heat. Once the butter is completely melted and slightly shimmering, sprinkle in ½ cup of all-purpose flour. Whisk continuously for 1-2 minutes until a smooth, thick paste, known as a roux, forms. You want to cook out the raw flour taste, so don’t rush this step. The roux should be a light golden color, not brown.
Gradually Add Liquids: Slowly pour in 4 cups of chicken broth, about 1 cup at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until the mixture is smooth before adding more broth. Once all the broth is incorporated and the mixture is smooth, slowly pour in 1 cup of whole milk, again whisking constantly. My trick here is to add the liquid slowly and consistently, especially at the beginning, to ensure a silky smooth sauce.
Thicken the Sauce: Bring the mixture to a gentle simmer over medium heat, continuing to whisk occasionally. Allow it to simmer for 5-7 minutes, or until the sauce has noticeably thickened to a consistency similar to a thin gravy. It should coat the back of a spoon. Remember, it will thicken a bit more as it cools.
Add Green Chilies and Sour Cream: Reduce the heat to low. Stir in the 1 (4-ounce) can of undrained diced green chilies. Now, for the sour cream: take about a ½ cup of the warm sauce and mix it thoroughly with the 1 cup of sour cream in a separate small bowl. This step, called tempering, helps prevent the sour cream from curdling when added directly to the hot sauce. Once tempered, gently fold the sour cream mixture into the sauce in the saucepan.
Incorporate the Cheese: Still on low heat, add 2 cups of the shredded Monterey Jack cheese and ½ cup of the shredded Colby or sharp cheddar cheese to the sauce. Stir gently until the cheese is completely melted and incorporated, creating a luxurious, creamy consistency. Do not boil the sauce after adding the cheese and sour cream, as high heat can cause them to separate or become grainy.
Season the Sauce: Stir in ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste the sauce and adjust the seasonings as needed. You might want a little more salt, especially if your chicken broth was unsalted. This sauce is the heart of your “White Chicken Enchiladas Recipe,” so make sure it tastes absolutely perfect to you!
Divide the Sauce: Remove the sauce from the heat. Set aside approximately 1 cup of the white cheese sauce to mix with the chicken filling. You’ll use the remaining sauce to pour over the top of your assembled enchiladas.

Assembling the Enchiladas:

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. I find a little olive oil works beautifully to prevent sticking.
Prepare the Chicken Filling: In the bowl with your seasoned shredded chicken, add the 1 cup of reserved white cheese sauce. Mix well to combine. This makes the chicken incredibly moist and flavorful, and helps it hold together when you roll the tortillas.
Warm the Tortillas: This is a crucial step for preventing your tortillas from tearing when you roll them. You want them pliable!
- Microwave Method: Wrap about 5-6 tortillas in a damp paper towel and microwave for 30-60 seconds, or until warm and flexible. Repeat with the remaining tortillas.
- Skillet Method: Heat a dry skillet over medium-high heat. Warm each tortilla for about 15-20 seconds per side until soft and pliable.
- Oven Method: Wrap a stack of tortillas in foil and place them in the preheated oven for 10-15 minutes.
Assemble Each Enchilada: Lay one warm tortilla flat on a clean surface. Spoon about ¼ cup (or slightly more, depending on tortilla size and how much you want to stuff them) of the chicken and sauce mixture down the center of the tortilla.
Roll the Enchiladas: Carefully roll the tortilla tightly, starting from one end, to form a cylinder. Place the rolled enchilada seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and chicken filling, arranging them snugly in a single layer in the baking dish. Depending on your tortillas’ size and how generously you fill them, you may fit 12-15 enchiladas in a standard 9×13 inch dish.
Top with Remaining Sauce and Cheese: Once all the enchiladas are rolled and arranged in the dish, pour the remaining white cheese sauce evenly over the top of them. Make sure to cover every enchilada completely. Finally, sprinkle the remaining 1 cup of Monterey Jack cheese and ½ cup of Colby or sharp cheddar cheese over the top of the sauce. This creates that irresistible golden-brown, bubbly cheese crust we all love.

Baking the Enchiladas:

Bake Covered: Cover the baking dish tightly with aluminum foil. This helps to steam the tortillas and ensures the enchiladas heat through evenly without the cheese browning too quickly. Bake for 20 minutes.
Bake Uncovered: After 20 minutes, remove the foil. Continue to bake for another 10-15 minutes, or until the cheese is bubbly and melted, and the edges of the enchiladas are lightly golden. If you like a slightly browned top, you can turn on the broiler for the last 1-2 minutes, but watch it very carefully to prevent burning!
Rest and Serve: Once baked, remove the enchiladas from the oven. Let them rest for 5-10 minutes before serving. This allows the sauce to set slightly, making them easier to scoop out and preventing them from falling apart.

Serving Suggestions:

These “White Chicken Enchiladas Recipe” are a meal in themselves, but I absolutely love to serve them with a few fresh garnishes to add a pop of color and freshness. A sprinkle of fresh chopped cilantro is always a winner. Diced red onion or a few slices of pickled jalapeños can add a nice tangy crunch. For a complete meal, consider a side of fluffy Spanish rice, creamy refried beans, or a simple green salad with a zesty lime vinaigrette. Sometimes I even offer extra sour cream or a dollop of fresh guacamole on the side for those who want an extra layer of creaminess. No matter how you serve them, get ready for rave reviews!

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey for today, and I truly hope you’re as excited as I am about the incredible potential waiting in your kitchen. If there’s one dish I could urge you to try this week, it would hands down be this phenomenal White Chicken Enchiladas Recipe. What makes it a non-negotiable addition to your cooking repertoire? It’s simple: this isn’t just another dinner; it’s an experience. Imagine tender, seasoned chicken, perfectly wrapped in soft tortillas, all bathed in a rich, creamy, and utterly irresistible white sauce that’s bursting with flavor. The cheese melts into a golden, gooey dream, creating a symphony of textures and tastes that will make your taste buds sing. I’ve found that many people are intimidated by making enchiladas from scratch, but I promise you, this recipe demystifies the process, making it approachable for even the most novice cook. It’s incredibly satisfying to pull a bubbling pan of these beauties from the oven, knowing you’ve created something so delicious and comforting with your own hands. This particular version stands out because of its unique blend of spices and the thoughtful method for achieving that velvety smooth sauce without any fuss. It’s the kind of meal that brings smiles to faces, sparks conversations, and quite frankly, makes you feel like a kitchen superstar. You simply can’t go wrong with the sheer comfort and deliciousness this dish offers. It’s the ultimate comfort food, elevated, yet still wonderfully familiar and heartwarming. The rave reviews I’ve received for this specific rendition of the White Chicken Enchiladas Recipe are what truly convince me that it’s a must-share, must-try masterpiece.

Now, while these enchiladas are absolutely divine on their own, part of the fun of cooking is customizing and pairing! For serving, I always recommend a fresh, vibrant side to balance the richness. A simple garden salad with a light vinaigrette is perfect, or perhaps some Mexican rice and refried beans to complete the classic spread. Don’t forget the toppings – a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, and some diced avocado can elevate each bite. A squeeze of lime juice right before serving also adds a wonderful bright note. But let’s talk variations because that’s where you can truly make this recipe your own! If you love a bit of heat, consider adding a pinch of cayenne pepper to your sauce, or incorporating some finely diced jalapeños into your chicken filling. For a vegetarian twist, you could easily substitute the chicken with sautéed mushrooms, black beans, corn, and bell peppers – just ensure your filling is well-seasoned. Want to boost the nutritional value? Add some finely chopped spinach or shredded zucchini to the chicken mixture. Experiment with different cheeses too! While Monterey Jack and cheddar are classics, a little cotija cheese crumbled on top at the end can add a lovely salty kick. Planning a party or meal prepping? These White Chicken Enchiladas are fantastic for making ahead. Assemble them completely, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the baking time if cooking from cold. You can even freeze them unbaked for up to a month – just thaw in the fridge overnight before baking. This versatility makes the White Chicken Enchiladas Recipe not just a meal, but a flexible tool in your culinary arsenal.

Your Kitchen Awaits!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this incredible dish. Trust me, the aroma that fills your kitchen as these enchiladas bake will be reward enough, and the first bite will confirm that all your efforts were completely worth it. Cooking should be an adventure, a creative outlet, and most importantly, a source of joy – both for the chef and for those lucky enough to share the meal. Once you’ve whipped up your own batch of this delightful White Chicken Enchiladas Recipe, I would absolutely love to hear about your experience! Did you add any unique twists? What did your family and friends think? Don’t be shy – share your stories, your photos, and your triumphs in the comments section below, or tag me on your favorite social media platform. Your feedback not only brightens my day but also helps inspire other home cooks in our wonderful community. Let’s spread the love for delicious, homemade food, one pan of cheesy, creamy enchiladas at a time. Go on, make some memories around your dinner table tonight! You won’t regret bringing this comforting classic into your home.