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White Chicken Enchiladas

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White Chicken Enchiladas

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If you’re looking for a family-friendly dinner that combines comfort food with bold Tex-Mex flavors, these White Chicken Enchiladas are exactly what you need. Loaded with tender shredded chicken, creamy sauce, melted Monterey Jack cheese, and a hint of mild green chilies, this recipe creates a restaurant-style dish right at home. Whether you’re planning a weeknight meal, hosting friends, or preparing a freezer-friendly option, these enchiladas will be your new go-to dinner.

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This recipe is not only easy to follow but also packed with flavors that everyone will love. The combination of creamy sour cream sauce with cheesy baked tortillas makes it a crowd-pleasing dish perfect for any occasion.

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Why You’ll Love This Recipe

  • Easy and quick – Simple ingredients and step-by-step instructions make it beginner-friendly.
  • Family favorite – Creamy, cheesy enchiladas appeal to both kids and adults.
  • Customizable – You can easily switch the filling or sauce to match your taste.
  • Perfect for gatherings – Great for potlucks, family dinners, or meal prep.

Ingredients Breakdown

To understand why this dish works so well, let’s look at the key ingredients:

  • Flour Tortillas: Soft taco-sized tortillas make the perfect wrap for the chicken filling. They bake beautifully while still staying tender.
  • Shredded Chicken: A great way to use leftover chicken or rotisserie chicken. It adds protein and a hearty base.
  • Monterey Jack Cheese: Mild, creamy, and melts beautifully, creating that classic enchilada cheesiness.
  • Butter & Flour: Together, they form a roux that thickens the creamy sauce.
  • Chicken Broth: Adds depth of flavor to the sauce while keeping it light.
  • Sour Cream: Creates a rich, tangy creaminess that makes the sauce irresistible.
  • Diced Green Chilies: Mild, slightly smoky, and perfectly balanced with the cream sauce.

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Tips and Tricks

  1. Shred the chicken finely – This ensures even distribution in each bite.
  2. Warm tortillas before rolling – Prevents cracking and makes them easier to roll.
  3. Don’t boil the sour cream sauce – High heat can cause sour cream to curdle; stir it in after removing from heat.
  4. Double the batch – These enchiladas freeze well, making them perfect for meal prep.

Variations and Customizations

  • Spicy Version: Add jalapeños or hot sauce for a kick.
  • Cheese Swap: Try pepper jack, cheddar, or a Mexican cheese blend.
  • Protein Options: Substitute chicken with ground beef, turkey, or shredded pork.
  • Vegetarian Option: Use black beans, sautéed peppers, and corn instead of chicken.
  • Sauce Twist: Replace chicken broth with vegetable broth for a lighter option.

Pairing Suggestions

White Chicken Enchiladas pair beautifully with classic Tex-Mex sides, such as:

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  • Mexican rice or cilantro lime rice
  • Refried beans or black beans
  • Fresh guacamole or avocado slices
  • A crisp green salad with lime vinaigrette
  • Chips and salsa or queso dip

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Assemble but do not bake, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cooking time.
  • Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions for 2–3 minutes.

Popular Questions

1. Can I make this recipe ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.

2. Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas work well but may need to be softened in oil or warmed to prevent breaking.

3. Can I freeze cooked enchiladas?
Yes, but the texture of the sour cream sauce may change slightly. Freezing before baking is recommended for best results.

White Chicken Enchiladas
Caroline

White Chicken Enchiladas

These creamy White Chicken Enchiladas are loaded with shredded chicken, Monterey Jack cheese, and a rich sour cream–green chili sauce, all baked to golden perfection. A comforting Tex-Mex classic that’s easy enough for weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8–10 flour tortillas (soft taco size)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies

Equipment

  • 9×13-inch baking dish
  • medium saucepan or skillet
  • whisk
  • mixing bowls
  • spatula

Method
 

  1. In a bowl, mix shredded chicken with 1 cup of Monterey Jack cheese. Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
  2. In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth until smooth and slightly thickened.
  3. Remove from heat, stir in sour cream and diced green chilies until combined.
  4. Pour the sauce evenly over the tortillas. Sprinkle with the remaining cheese.
  5. Preheat the oven to 350°F. Bake uncovered for 20–25 minutes or until bubbly and golden.
  6. Let cool slightly before serving. Enjoy with your favorite Tex-Mex sides.

Notes

  • Rotisserie chicken is a time-saving option.
  • For extra creaminess, add a little cream cheese to the sauce.
  • Garnish with chopped cilantro, green onions, or a squeeze of lime before serving.

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