White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe is a creamy, cheesy, and satisfying Tex-Mex dish perfect for family dinners or gatherings. This recipe combines tender shredded chicken, a flavorful white sauce, and melted cheese, all wrapped in soft tortillas and baked to golden perfection. It’s quick to prepare and delivers restaurant-quality flavor at home.

White Chicken Enchiladas Recipe Details

• Servings: 5 people
• Estimated Cost: $15–$20 USD
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Course: Main
• Cuisine: Tex-Mex

Equipment

• Medium saucepan
• Mixing bowl
• 9×13-inch baking dish
• Whisk
• Oven

Ingredients

White Enchilada Sauce:

• ¼ cup butter
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 4 oz can diced green chilies
• 1 cup sour cream
• ½ cup shredded Monterey Jack cheese

Filling:

• 2 cups cooked, shredded chicken breasts
• 6 oz cream cheese (softened)
• ½ cup sour cream
• 4 oz can diced green chilies
• 1 tsp ground cumin
• 1½ cups shredded Monterey Jack cheese

Assembly:

• 10 (8-inch) flour tortillas
• 2 cups Monterey Jack cheese (for topping)

Garnish:

• Chopped fresh cilantro (optional)

Instructions

1. Prepare the White Enchilada Sauce:

• Melt butter in a medium saucepan over medium heat. Whisk in flour to form a roux. Gradually add chicken broth while whisking continuously.
• Stir in diced green chilies, sour cream, and Monterey Jack cheese. Cook until the sauce thickens, then remove from heat.

2. Make the Filling:

• In a mixing bowl, combine shredded chicken, cream cheese, sour cream, green chilies, cumin, and Monterey Jack cheese.

3. Assemble the Enchiladas:

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Lay each tortilla flat, spoon an even amount of filling onto it, roll tightly, and place seam-side down in the baking dish.
• Pour the prepared sauce over the rolled tortillas and sprinkle with the remaining Monterey Jack cheese.

4. Bake:

• Bake for 25–30 minutes or until the cheese is bubbly and golden brown. Garnish with chopped cilantro if desired.

Nutrition Information

Calories per serving: ~490 kcal
Protein: ~29g
Fat: ~39g (Saturated Fat: ~21g)
Carbohydrates: ~6g
Sodium: ~1097mg

Recipe Notes

1. Chicken Options: Use rotisserie chicken for convenience or poach fresh chicken breasts for this recipe. Leftover turkey also works well.
2. Tortilla Tips: Warm tortillas briefly in the microwave to prevent cracking while rolling.
3. Spice Level: For extra heat, add diced jalapeños or a dash of chili powder to the sauce.
4. Freezing Option: These enchiladas freeze well—assemble them without baking, wrap tightly, and freeze for up to three months.