Name: White Chicken Enchiladas Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 12 whole corn tortillas; 3 Tbsp. canola oil, divided; 2 1/2 cups cooked, shredded chicken; 1 large onion, diced; 1 whole jalapeño, seeded and finely diced; 3 (4-oz.) cans whole green chiles, diced and divided; 1 tsp. paprika, divided; 2 cups reserved broth from chicken, divided; 1/2 cup heavy cream; Salt and pepper, to taste; 2 Tbsp. butter; 2 Tbsp. flour; 1 1/2 cups chicken broth (from the reserved broth); 1 cup sour cream; 1 1/2 cups grated Monterey Jack cheese (plus additional for topping); 1/2 tsp. paprika; 1 cup grated Monterey Jack cheese (for filling); Extra grated Monterey Jack cheese (optional, to top); Cilantro, chopped (for garnish); Picante sauce (optional, for serving)

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Let me share with you my absolute favorite White Chicken Enchiladas Recipe—a creamy, cheesy, and comforting dish that feels like a warm hug on a plate. This recipe brings together tender shredded chicken, roasted green chiles, and a luscious white sauce, all wrapped in soft corn tortillas and baked until bubbly and golden. Whether you’re cooking for a family dinner or a festive gathering, this dish promises layers of flavor and joy with every bite.

Ingredients You’ll Need

A close-up view of a stainless steel frying pan resting on a stove, filled with three distinct layers: finely chopped white onions and green peppers spread evenly on one side, a middle layer of bright yellow chopped peppers, and a large pile of shredded white chicken on the other side. The ingredients look fresh and ready to be cooked together. The background shows a bit of the stovetop but is mainly out of focus, keeping attention on the colorful layers inside the pan. photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients combine to create the perfect harmony of taste, texture, and color in your White Chicken Enchiladas Recipe. Every element has a role, from the creamy cheeses to the spicy jalapeño, delivering that signature flavor you’ve been craving.

Canola oil (3 Tbsp., divided): For softening the tortillas and sautéing the veggies to bring out their flavor.
Corn tortillas (12 whole): The ideal base, offering a subtle corn flavor and sturdy structure.
Large onion (1, diced): Adds sweetness and depth when sautéed with jalapeño.
Jalapeño (1 whole, seeded and finely diced): Brings just the right amount of heat without overpowering.
Cooked, shredded chicken (2 1/2 cups): The hearty protein filling whose tenderness makes every bite satisfying.
Diced whole green chiles (3 cans, 4 oz. each, divided): Infuse smoky flavor and a gentle kick into both the filling and sauce.
Paprika (1 tsp., divided): Adds color and a subtle smoky warmth.
Reserved chicken broth (2 cups, divided): Used to bring moisture and richness to the filling and sauce.
Heavy cream (1/2 cup): Gives the filling its creamy, velvety texture that makes these enchiladas irresistible.
Butter (2 Tbsp.): Key for creating the roux that thickens the white sauce beautifully.
Flour (2 Tbsp.): Helps build that silky sauce that coats the enchiladas evenly.
Sour cream (1 cup): Adds tang and creaminess to balance the heat and spices.
Grated Monterey Jack cheese (2 1/2 cups, divided): Melts perfectly to bind and top the enchiladas with a gooey finish.
Salt and pepper, to taste: Essential for seasoning every layer just right.
Chopped cilantro: Brightens the dish with fresh herbal notes when sprinkled on top.
Picante sauce (optional): For those who love an extra tangy, spicy punch at serving time.

How to Make White Chicken Enchiladas Recipe

Step 1: Soften the Tortillas

Heat 2 tablespoons of canola oil in a small skillet over medium-high heat and briefly fry each corn tortilla for about 20 seconds per side. This softens them without making them crisp, making rolling easier and adding a subtle toasty flavor. Drain the tortillas on paper towels or a clean kitchen towel to remove excess oil.

Step 2: Prepare the Chicken Filling

In a separate skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Sauté the diced onion and jalapeño just a minute to soften the edges without losing their vibrant bite. Stir in shredded chicken, half of the diced green chiles, and 1/2 teaspoon paprika, then pour in 1/2 cup of reserved chicken broth. Finish by stirring in the heavy cream, allowing the mixture to heat and meld beautifully before removing from the heat.

Step 3: Make the Creamy White Sauce

Start by melting butter in a large skillet over medium heat, then whisk in the flour to create a roux. Cook for about a minute to eliminate the raw flour taste before gradually whisking in the remaining 1 1/2 cups chicken broth. Let it bubble and thicken slightly, then add the remaining green chiles, sour cream, 1 1/2 cups of Monterey Jack cheese, and the final 1/2 teaspoon of paprika. Stir continuously to create a luscious, cheesy white sauce. Adjust salt and pepper as needed.

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spoon a good amount of the chicken mixture onto each softened tortilla, sprinkle generously with cheese, then roll up tightly. Place each rolled tortilla seam side down in a 13-by-9-inch casserole dish, packing them snugly side by side.

Step 5: Bake to Perfection

Pour the creamy white sauce evenly over the assembled enchiladas, ensuring every crevice is covered. Top with any remaining cheese for an extra cheesy crust. Bake in the preheated oven for about 30 minutes until the sauce is bubbling and the cheese melts into golden perfection. Finally, sprinkle chopped cilantro on top for a fresh, aromatic finish.

How to Serve White Chicken Enchiladas Recipe

A close-up image shows a woman's hand holding a soft tortilla filled with small pieces of cooked chicken and topped with a generous layer of shredded white cheese. The tortilla is light beige and slightly textured. In the blurry background, there are some food trays on a white marbled surface, one of which contains more shredded cheese. The focus is on the tortilla and the hand holding it, showing the details of the chicken and cheese layers clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped cilantro is an absolute must for garnishing. It adds a burst of vibrant color and herbaceous freshness that cuts through the rich, cheesy layers. For an adventurous touch, offer a side of picante sauce to splash over the top. The tangy, smoky heat of the sauce complements the creamy enchiladas beautifully, elevating each bite.

Side Dishes

Pair your White Chicken Enchiladas Recipe with simple sides like Mexican rice or refried beans to create a wholesome, crowd-pleasing meal. A crisp green salad dressed with lime vinaigrette or a plate of sautéed vegetables also balances the richness of the dish, making it feel lighter and more colorful on the table.

Creative Ways to Present

Looking to wow your guests? Serve individual enchiladas in small ramekins for a charming personal touch or fold the filling into warm tortilla pockets and bake them in muffin tins for nifty enchilada cups. Drizzling a little extra white sauce artistically over the plated enchiladas adds flair and oozes deliciousness, making your dish look as amazing as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas reheat wonderfully. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, so leftovers can be just as enjoyable as freshly baked.

Freezing

If you want to prepare ahead, assemble the enchiladas but skip baking. Wrap the dish tightly with foil and plastic wrap, then freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as usual for a fresh-from-the-oven experience anytime.

Reheating

To reheat leftovers, cover with foil and warm them in a 350°F oven for about 20 minutes until hot throughout and cheese is melty. For a quicker option, microwave covered enchiladas in 1-2 minute intervals, checking the temperature to avoid drying out the sauce or tortillas.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works beautifully in this White Chicken Enchiladas Recipe, adding a festive twist that’s perfect for holiday meals or making the most of your Thanksgiving leftovers.

What if I don’t like spicy food? Can I skip the jalapeño?

Of course! You can omit the jalapeño or replace it with a mild green pepper for flavor without the heat. The enchiladas will still be rich, creamy, and utterly delicious.

Can I use flour tortillas instead of corn?

Yes, flour tortillas are a fine alternative if you prefer their softer texture. Just skip the frying step and warm them gently before assembling to keep them pliable and tender.

Is there a vegetarian version of this recipe?

Definitely! Swap the shredded chicken with roasted vegetables like zucchini, mushrooms, and bell peppers. Use vegetable broth instead of chicken broth and proceed with the same creamy sauce for satisfying vegetarian enchiladas.

How can I make the sauce thicker or thinner?

To adjust the thickness of the white sauce, tweak the amount of flour used when making the roux—add a bit more for a thicker sauce. For a thinner consistency, increase the chicken broth slightly until you reach your desired texture.

Final Thoughts

If you’re ready for a dish that’s comforting, flavorful, and packed with creamy goodness, I encourage you to try this White Chicken Enchiladas Recipe. It’s a true crowd-pleaser that brings warmth to any table, making family dinners and special occasions simply unforgettable. Trust me, once you make these enchiladas, they’ll become a beloved staple in your recipe rotation.