White Chicken Enchiladas Recipe

So, you’re staring into the fridge, willing something delicious to magically appear, but you’re also deeply committed to not doing anything that requires a Ph.D. in culinary arts? Same. Let’s skip the takeout menu and make something that feels like a hug from the inside: White Chicken Enchiladas. They’re cozy, creamy, and shockingly easy to pretend you slaved over.

Why This Recipe is Awesome

Look, we’re not reinventing the wheel here—we’re just making it cheesier and way more reliable. This recipe is idiot-proof. I’ve made these while simultaneously explaining to my cat why he can’t have a bedtime snack, and they still turned out perfectly. They’re the ultimate crowd-pleaser that requires minimal crowd-pleasing effort. You get to feel like a kitchen hero with roughly the skill level of someone who can boil water. It’s a win-win.

Ingredients You’ll Need

Gather your squad. Most of this is probably already loitering in your kitchen.

For the Filling:

• 2 cups cooked, shredded chicken (A store-bought rotisserie chicken is your best friend here. No shame.)
• 2 cups shredded Monterey Jack cheese (Divided. Trust the process.)
• 1 (4 oz) can of diced green chiles (They’re mild, I promise. They just add personality.)
• 1/2 cup sour cream (The full-fat kind. We’re not monsters.)
• 8-10 flour tortillas (The burrito-sized ones. They’re more forgiving.)

For the Creamy Sauce:

• 3 tablespoons unsalted butter (This is the flavor foundation. Don’t skimp.)
• 3 tablespoons all-purpose flour (For thickening magic.)
• 2 cups chicken broth (Low-sodium is best so you control the salt.)
• 1 cup sour cream (Yes, more. Embrace it.)
• 1 teaspoon ground cumin (The secret whisper of warmth.)
• Salt and pepper to taste (Don’t you dare forget to taste as you go.)

Step-by-Step Instructions

1. Heat Things Up: Preheat your oven to 375°F (190°C). Pro-tip: Actually do this now. Grease a 9×13 baking dish lightly.
2. Mix the Filling: In a bowl, combine the shredded chicken, 1 cup of the cheese, the entire can of green chiles, and that 1/2 cup of sour cream. Mix it until it’s happily combined. This is your enchilada stuffing. Congrats.
3. Roll ‘Em Up: Spoon a hearty line of filling down the center of each tortilla. Roll them up snugly and place them seam-side down in your prepared dish. Pack them in like commuters on a subway.
4. Make the Magic Sauce: Now, for the star. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute—it should smell toasty. Slowly whisk in the chicken broth until smooth. Keep whisking until it thickens slightly, about 3-5 minutes.
5. Finish the Sauce: Remove the saucepan from the heat. This is crucial! Let it cool for a minute, then whisk in the remaining 1 cup of sour cream and the cumin. If you add sour cream to boiling liquid, it will curdle and you’ll be sad. Season with salt and pepper.
6. Sauce & Cheese: Pour that luscious, creamy sauce evenly over the top of your rolled tortillas. Sprinkle the remaining 1 cup of cheese over everything. It’s the cheesy blanket they deserve.
7. Bake to Glory: Bake for 20-25 minutes, until the cheese is bubbly and just starting to get golden spots. Let it rest for 5-10 minutes before serving. This rest time is non-negotious—it lets the sauce settle so you don’t get enchilada lava on your plate.

Common Mistakes to Avoid

• Adding sour cream to a boiling pan: I said it once, I’ll yell it: OFF THE HEAT. Let the base cool for 60 seconds. Your sauce will be smooth, not scrambled.
• Overstuffing the tortillas: You want a healthy amount, but if you can’t roll it, it’s a burrito. And this isn’t that. Aim for a 1/3 to 1/2 cup per tortilla, max.
• Skipping the rest: Cutting into these immediately is a recipe for saucy chaos. Let them set. Practice patience. It builds character (and saves your mouth from third-degree burns).

Alternatives & Substitutions

Got dietary needs or just random stuff in your pantry? No panic.

• Chicken: Use leftover turkey, or shredded pork. For a veggie version, black beans and sautéed spinach are amazing.
• Tortillas: Corn tortillas work, but they can tear. IMO, lightly frying them in oil first makes them more pliable.
• Cheese: Pepper Jack for a kick, a Mexican cheese blend, or even mild cheddar in a pinch.
• Want it saucier? Add an extra 1/2 cup of broth to the sauce. Feeling fancy? Stir in a handful of fresh cilantro at the end.
• PIN IT

FAQ’s

Can I make these ahead of time?

Absolutely! Assemble them completely, cover, and refrigerate overnight. Add 10-15 minutes to the bake time if you’re putting them in the oven cold.

Can I freeze white chicken enchiladas?

Yes! Assemble, but don’t bake. Wrap the whole dish tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.

My sauce seems thin. Did I mess up?

It thickens as it bakes and cools. If it’s genuinely runny, let the flour-butter mixture cook a bit longer next time, or simmer the sauce a few more minutes before adding the sour cream.

What should I serve with these?

A simple side salad, some cilantro-lime rice, or a pile of tortilla chips for sauce-scooping. Keep it easy.

Can I use store-bought sauce?

Sure, if you want to rob yourself of the joy of this simple, superior sauce. But in a real pinch, a can of cream of chicken soup mixed with a cup of sour cream can be a “cheat” sauce.

Final Thoughts

And there you have it. You’ve just created something incredibly delicious without having to summon your inner Michelin-star chef. These enchiladas are perfect for a Tuesday night treat or for fooling guests into thinking you’re a kitchen genius. Now go impress someone—or, more importantly, yourself. You’ve earned that cheesy, creamy, glorious bite.

Related recipes:

• High-Protein Chicken Broccoli Pasta Recipe
• Slow Cooker Garlic Butter Beef with Potatoes Recipe
• Easy Cheesy Potatoes Recipe