White Chicken Enchiladas

Are you looking for a dinner that feels like a warm hug? I want to show you how to make my favorite white chicken enchiladas. These are not like the red ones you see at most places. They use a soft flour shell and a very creamy white sauce made from sour cream and lime. Kids love them because they are not too spicy, and adults love them because they taste fancy but are very cheap to make.

In this post, you will learn how to cook the chicken, roll the shells, and make a sauce that never breaks. I will also share my secrets for making sure the bottom of the dish does not get soggy. This is a meal that looks great on the table and fills everyone up without much work. It is one of those meals that makes the whole house smell like a dream.

If you want a meal that tastes like it came from a big kitchen but took less than an hour, stay with me. Grab your apron and let’s get started on this cheesy goodness. FYI, your family might ask for this every single week once they try it!

Why You Will Love This Recipe

Cooking at home can be hard when you have a busy day. I remember one time I tried to make a huge Mexican feast and ended up burning the sauce because I used too many pans. That is why I love this recipe. It uses one bowl for mixing and one pan for baking. It is simple and honest food. You do not need to be a pro to make this taste like a million bucks. Most of the items are likely in your kitchen right now.

This dish is great because it is very flexible. You can use left-over chicken or even a store-bought bird to save time. It is a soft meal, so even picky eaters who do not like crunchy things will enjoy it. The sauce is the real star here. It is silky and has a little zing from the green chilis. It feels rich but does not leave you feeling too heavy after you eat.

The Ingredients You Need

To make these enchiladas, you need a few basic things. First, you need cooked chicken. I like to shred it so it soaks up the sauce. You will also need flour tortillas. Some people use corn, but flour ones stay soft and soak up the cream much better. For the cheese, I always pick Monterey Jack. It melts very smoothly and has a mild taste that fits the white sauce. It is my favorite for melting.

• 2 cups of cooked chicken, shredded
• 10 small flour tortillas
• 2 cups of shredded Monterey Jack cheese
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• 2 cups of chicken broth
• 1 cup of sour cream
• 1 small can of diced green chilis
• A pinch of salt and pepper
• Fresh cilantro for the top

The green chilis are very important. They are not hot like a jalapeno. They just add a nice tang. If you skip them, the sauce might taste a bit flat. I once forgot them and the dish just felt like plain gravy. Do not make that mistake! Also, make sure your sour cream is full fat. The low-fat kind can sometimes curdle when it gets hot in the oven, which looks a bit messy. IMO, full fat is always the way to go for the best texture.

How to Prepare the Chicken

You can cook your chicken any way you like. I usually boil mine in water with a little salt until it is done. Then I use two forks to pull it apart. This creates lots of little nooks for the cheese to hide in. If you are in a rush, just buy a rotisserie chicken from the store. It works perfectly and adds a nice roasted flavor to the meal. Just make sure to take off the skin before you shred it.

One thing I learned is that the chicken should be a little bit warm when you mix it. Cold chicken from the fridge is hard to stir. If your chicken is cold, just pop it in the microwave for a minute. You can even mix a little bit of the green chilis directly into the chicken before you start rolling. This makes sure every bite has a bit of that green chili flavor. It is a small step that makes a big difference.

Making the Creamy White Sauce

This is the part that scares some people, but it is actually very easy. You start by melting the butter in a pan over medium heat. Once it bubbles, whisk in the flour. This makes a paste called a roux. You need to cook this for about one minute. Do not let it turn brown! We want it to stay light so the sauce stays white. If it turns brown, your sauce will taste like beef gravy instead of creamy enchilada sauce.

Slowly pour in the chicken broth while you whisk. It will look lumpy at first, but keep whisking! It will turn smooth and thick as it heats up. Once it is thick enough to coat the back of a spoon, take it off the heat. Now, stir in the sour cream and the green chilis. Using a whisk helps make it perfectly smooth. This sauce is the heart of the dish. It is what makes these enchiladas so special and different from the red ones.

Rolling the Tortillas Properly

Now comes the fun part. Lay a tortilla flat on a clean plate. Put a big spoonful of chicken and a sprinkle of cheese right down the middle. Don’t put too much, or it will burst! I usually use about two tablespoons of chicken. Roll the tortilla up tight like a little cigar. Place it in a greased baking dish with the “seam” side facing down. This keeps them from unrolling while they bake.

Line them up side by side like people in a row. They should be snug. If you have extra space at the end, the sauce might pool there and get too thick. I like to use a 9×13 inch pan. It fits about 10 small tortillas perfectly. If you are making a smaller batch, use a square pan. Just make sure they are packed in well so they stay moist. If they are too loose, the edges can get dry and tough in the oven.

Baking to Golden Perfection

Once all your tortillas are in the dish, pour that beautiful white sauce all over the top. Use a spoon to spread it out so every inch of the flour shells is covered. If you leave any part of the tortilla dry, it will turn hard like a chip. Then, sprinkle the rest of your Monterey Jack cheese over the sauce. I sometimes add a little extra cheese because you can never have too much melted cheese, right? It makes it look so good when it comes out.

Put the dish in the oven at 350 degrees. It usually takes about 20 to 25 minutes. You are looking for the cheese to be bubbly and just a tiny bit brown on the edges. Since the chicken is already cooked, you are really just heating everything through and melting that cheese. Keep an eye on it! Every oven is a little bit different. I once left mine in too long and the sauce dried up. You want it to stay saucy and gooey.

Step-by-Step Instructions

1. Heat your oven to 350 degrees and grease a large baking dish with spray or butter.
2. In a medium bowl, mix your shredded chicken with half of the shredded cheese.
3. Melt butter in a pan, whisk in flour for one minute, then slowly add broth until thick.
4. Remove the pan from the heat and stir in sour cream and diced green chilis.
5. Fill each tortilla with the chicken mixture, roll tight, and place seam-side down in the pan.
6. Pour the warm sauce over the rolls and top with the rest of the cheese.
7. Bake for 20-25 minutes until the cheese is bubbling and hot.

Make sure you do not skip the part about greasing the pan. If you don’t, the bottom of the tortillas will stick to the glass. It makes a huge mess when you try to serve it. I learned that the hard way when I had to scrape my dinner out with a spatula! Also, let the dish sit for five minutes after you take it out of the oven. This lets the sauce set so it doesn’t run everywhere when you scoop it out.

Best Tips and Variations

There are a few ways to make this recipe your own. If you like heat, you can add some chopped pickled jalapenos to the chicken mix. If you want more veggies, try adding a handful of spinach or some corn kernels. Some people like to use pepper jack cheese instead of Monterey Jack to give it a little kick. It is a very easy recipe to change based on what you like to eat. Just keep the sauce base the same so it stays creamy.

This recipe might not work well if you use very large “burrito size” tortillas. They are too thick and take up too much space. Stick to the small “fajita” or “taco” size flour tortillas. Also, if you use corn tortillas, they might crack when you roll them. If you really want to use corn, heat them up in a damp paper towel in the microwave first. This makes them soft and stretchy so they don’t break. But for the best results, flour is king here.

What to Serve with Enchiladas

These enchiladas are very rich, so I like to serve them with something fresh. A simple green salad with a lime dressing works great. You can also make some cilantro lime rice. The sour taste of the lime cuts through the heavy cream sauce perfectly. Black beans or a corn salad are also great sides. Sometimes I just serve them with a big pile of sliced avocado on top. The cool avocado tastes amazing with the warm sauce.

If you have guests over, you can set out a “topping bar.” Put out small bowls of extra sour cream, chopped tomatoes, fresh cilantro, and lime wedges. People love being able to fix their own plate. It makes the meal feel like a party. Don’t forget some tortilla chips and salsa on the side for a little crunch. Since the enchiladas are soft, having something crunchy on the table is a nice change for your mouth.

Storing and Reheating Your Meal

If you have leftovers, you are in luck! These actually taste even better the next day. The tortillas soak up even more of that creamy sauce while they sit in the fridge. I usually just cover the dish with foil or put the pieces in a plastic container. They will stay good for about three days. Just don’t wait too long, or the tortillas might get a bit too mushy. Nobody likes a soggy lunch!

When you want to eat them again, use the oven if you can. Putting them back in the oven at 350 for ten minutes helps the cheese get gooey again without making the middle cold. If you use a microwave, do it in short bursts. I find that the microwave can make the flour shells a bit chewy if you cook them too long. Add a tiny splash of water or extra sour cream before heating to keep things moist.

Can You Freeze These?

Yes, you can freeze these! This is a great tip for busy people. You can make a double batch and freeze one for later. The best way to do this is to roll the tortillas and put them in the pan, but do not add the sauce yet. Freeze the rolls and the sauce separately in bags. When you are ready to eat, let them thaw in the fridge overnight. Then, pour the sauce on and bake as usual. This keeps the texture the best.

If you freeze them with the sauce already on, they can get a little soft when they thaw. It still tastes good, but it is not quite the same as fresh. If you do freeze the whole thing, make sure it is wrapped very tight with foil so no air gets in. Frozen enchiladas can last about two months in the freezer. It is a lifesaver on those nights when you are too tired to cook from scratch. Just pull them out and dinner is almost ready!

Common Questions About This Dish

Can I use corn tortillas instead of flour?

Yes, but flour tortillas soak up the white sauce better. If you use corn, heat them first so they do not crack when you roll them up.

Is this dish very spicy?

No, it is very mild. The green chilis add flavor but very little heat. It is perfect for kids or people who do not like hot food.

What can I use instead of sour cream?

You can use plain Greek yogurt. It has a similar tang and keeps the sauce creamy, though it is a little less rich than sour cream.

How do I stop the sauce from being lumpy?

Whisk the flour and butter well. Add the broth very slowly while whisking fast. This breaks up any lumps before the sauce gets thick.

Can I use turkey instead of chicken?

Yes! This is a great way to use up leftover turkey from a big holiday meal. It tastes almost exactly the same as the chicken version.

Wrapping It Up

These white chicken enchiladas are the perfect cozy meal for any night of the week. They are creamy, cheesy, and so easy to make with simple pantry items. I hope your family enjoys them as much as mine does every time I pull them out of the oven.