The Best White Chicken Enchiladas Recipe

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My Hubby Took One Bite, Stomped His Foot, and Said “WOW!!” – The Best White Chicken Enchiladas Recipe

There’s something magical about a dinner that leaves your family speechless — or, in this case, yelling “WOW!!” with joy. These White Chicken Enchiladas are a creamy, cheesy, melt-in-your-mouth twist on a Mexican classic. Rolled with tender shredded chicken, green chilies, and smothered in a homemade white sauce, this dish is guaranteed to become a family favorite from the very first bite.

Why These White Chicken Enchiladas Are So Irresistible

Forget takeout — this baked enchilada recipe is a comforting, crowd-pleasing meal that feels gourmet without being complicated. Whether you’re cooking for your spouse, hosting a gathering, or looking for a make-ahead freezer-friendly option, this recipe delivers in flavor, texture, and presentation.

Ingredients You’ll Need for Creamy White Chicken Enchiladas

Let’s break down the components that make these enchiladas unforgettable:

For the Enchiladas:

  • 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
  • 8–10 small flour tortillas
  • 2 cups Monterey Jack cheese, shredded (divided use)
  • ½ cup diced green chilies

For the Creamy White Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste

For the Topping (Optional but Recommended):

  • Fresh cilantro, chopped
  • Sliced black olives
  • Diced tomatoes
  • Sliced jalapeños

How to Make White Chicken Enchiladas – Step-by-Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Step 2: Prepare the Chicken Filling

In a mixing bowl, combine:

  • Shredded chicken
  • Half of the Monterey Jack cheese
  • Diced green chilies

Mix everything thoroughly. The green chilies add a mild kick of flavor that complements the creamy sauce beautifully.

Step 3: Roll the Enchiladas

Spoon the filling into the center of each flour tortilla. Roll them up tightly and place them seam-side down into the prepared baking dish. Repeat until the dish is full.

Step 4: Make the White Sauce

In a medium saucepan:

  1. Melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute to eliminate the raw flour taste.
  3. Gradually pour in the chicken broth while whisking continuously to avoid lumps.
  4. Bring to a gentle simmer and allow the sauce to thicken slightly.
  5. Reduce heat and stir in the sour cream, garlic powder, onion powder, salt, and pepper.

Important: Do not let the sauce boil after adding sour cream — it can curdle. Just heat through gently until smooth and creamy.

Step 5: Pour, Sprinkle, and Bake

  • Pour the white sauce evenly over the rolled tortillas.
  • Top with the remaining Monterey Jack cheese.

Bake uncovered in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly. For a golden brown top, broil for an extra 2–3 minutes at the end.

How to Serve the Ultimate White Chicken Enchiladas

Once baked, garnish your enchiladas with your favorite toppings:

  • Fresh chopped cilantro for brightness
  • Sliced jalapeños for heat
  • Black olives and diced tomatoes for extra flavor and color

Pair them with a side of Mexican rice, refried beans, or a zesty corn salad. A drizzle of lime juice over the top can also bring out a refreshing tang.

Make-Ahead and Freezer Tips

These enchiladas are a fantastic meal prep option:

  • To Refrigerate: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
  • To Freeze: Wrap the dish in plastic wrap and foil before freezing. When ready to use, thaw overnight in the fridge and bake as directed.
  • To Reheat Leftovers: Cover with foil and bake at 325°F until warmed through, or microwave individual servings.

Recipe Variations

This base recipe is incredibly flexible. Here are some delicious customizations:

  • Add Veggies: Sautéed spinach, corn, or black beans can be added to the chicken filling.
  • Use Different Cheese: Pepper Jack for a spicier kick or a Mexican cheese blend for variety.
  • Make it Spicier: Add chopped jalapeños or hot sauce to the white sauce.
  • Low-Carb Option: Swap tortillas for thin slices of zucchini or low-carb wraps.

Why This Dish Is a Must-Try

This dish has all the right elements:

  • Creamy, comforting texture
  • Savory depth from chicken and green chilies
  • Melty, gooey cheese on top
  • Aromatic, velvety white sauce
  • Customizable to your taste preferences

Your family will beg for seconds, and guests will be asking for the recipe. It’s truly restaurant-quality comfort food made easy in your home kitchen.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, but they may break more easily. Lightly warm them or dip in warm broth to soften before rolling.

Can I make this dairy-free?

You can try using dairy-free cheese and coconut or almond-based sour cream alternatives. The texture and taste will differ slightly.

How long can I store leftovers?

Stored in the refrigerator in an airtight container, these enchiladas will last up to 3–4 days.

Final Thoughts: A Bite Worth the Foot Stomp

There’s nothing quite like watching your loved ones take a bite and break into a smile — or in this case, stomp their foot and shout “WOW!!” These White Chicken Enchiladas are that kind of meal. Comforting, creamy, cheesy, and packed with flavor, it’s a guaranteed crowd-pleaser you’ll return to again and again.

Try it once, and you’ll understand why this recipe is going viral in kitchens across the country.

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