Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1/2 yellow onion, finely diced; 2 teaspoons minced garlic; 3 cups shredded chicken; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 large flour tortillas; 2 cups shredded Monterey Jack cheese; 2 cups water; 2 chicken bouillon cubes; 3 tablespoons butter; 3 tablespoons flour; 1 cup sour cream; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 ounces green chilies; 1/2 cup shredded Monterey Jack cheese; 1 cup shredded Mexican blend cheese

Creamy, cheesy, and comforting, these White Chicken Enchiladas are filled with tender shredded chicken, wrapped in soft flour tortillas, and covered in a rich sour cream green chile sauce. I love making this recipe when I want an easy baked dinner that feels cozy, filling, and family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

½ yellow onion, finely diced

2 teaspoons minced garlic

3 cups shredded chicken

½ teaspoon salt

½ teaspoon pepper

8 large flour tortillas

2 cups shredded Monterey Jack cheese

For the sauce:

2 cups water

2 chicken bouillon cubes

3 tablespoons butter

3 tablespoons flour

1 cup sour cream

½ teaspoon salt

¼ teaspoon pepper

4 ounces green chilies

½ cup shredded Monterey Jack cheese

1 cup shredded Mexican blend cheese

Directions

Preheat the oven to 350°F (175°C).

I heat the olive oil in a pan over medium heat, then sauté the diced onion until it becomes soft and translucent.

I add the minced garlic and cook it for about 30 seconds, just until fragrant.

I stir in the shredded chicken, salt, and pepper, then mix everything well and remove the pan from the heat.

I fill each tortilla with the chicken mixture and a sprinkle of Monterey Jack cheese. Then I roll each tortilla tightly and place it seam-side down in a greased baking dish.

In a saucepan, I bring the water and chicken bouillon cubes to a boil until the cubes dissolve.

In another pan, I melt the butter over medium heat, then whisk in the flour and cook it for 1 to 2 minutes to make a roux.

I gradually whisk in the bouillon broth until the sauce becomes smooth and thickened.

I remove the sauce from the heat, then stir in the sour cream, salt, pepper, green chilies, and Monterey Jack cheese until everything is combined.

I pour the sauce evenly over the enchiladas and top them with Mexican blend cheese.

I bake the enchiladas uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is golden on top.

I let them rest for a few minutes before serving.

Servings and Timing

This recipe makes 6 servings.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Calories: 480 kcal per serving

Variations

I like using rotisserie chicken when I want to save time. I can also add black beans, corn, or sautéed bell peppers to the filling for extra flavor and texture.

For a spicier version, I add diced jalapeños or use hot green chilies. For a milder version, I use mild green chilies and keep the seasoning simple.

Storage/Reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

To reheat, I cover them and warm them in the oven at 350°F until heated through. I can also microwave individual portions, but the oven keeps the tortillas and cheese texture better.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, I can use corn tortillas, but I warm them first so they are easier to roll without breaking.

Can I make these enchiladas ahead of time?

Yes, I can assemble them ahead, cover the dish, and refrigerate it until I am ready to bake.

Can I use rotisserie chicken?

Yes, I like using rotisserie chicken because it makes the recipe faster and adds good flavor.

Can I freeze white chicken enchiladas?

Yes, I can freeze them before baking. I wrap the dish well, then thaw it in the refrigerator before baking.

What should I serve with these enchiladas?

I like serving them with rice, beans, salad, or simple roasted vegetables.

Conclusion

These White Chicken Enchiladas are creamy, cheesy, and easy to make with everyday ingredients. I love how the tender chicken, soft tortillas, and rich green chile sour cream sauce come together in one comforting baked dinner.

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