The Best White Chicken Enchiladas Recipe for Cozy Dinners

Creamy white chicken enchiladas spark joy in every kitchen with their irresistible blend of comfort and flavor.

Soft tortillas wrapped around tender shredded chicken create a delightful meal that feels like a warm embrace.

Melted cheese blankets each roll, promising a delectable experience that goes beyond ordinary dinner options.

Fresh ingredients and simple techniques make this dish accessible to home cooks of all skill levels.

Zesty green chiles and smooth sour cream add depth to each bite, ensuring maximum satisfaction.

Rich and satisfying, these enchiladas will have you craving seconds before the first plate is empty.

Trust me, you won’t be able to resist this mouthwatering classic that brings everyone to the table with excitement.

White Chicken Enchiladas Benefits

• Savor Comfort Cuisine: Dive into a classic Mexican-inspired dish that wraps tender chicken and melty cheese in warm tortillas, creating a heartwarming meal that feels like a hug on a plate.
• Customize with Ease: Modify the recipe by swapping chicken for shredded beef, adding extra spices, or incorporating different types of cheese to match your taste preferences and pantry ingredients.
• Perfect for Crowd-Pleasing Moments: Whether hosting a family dinner, game night, or potluck, these white chicken enchiladas guarantee smiles and satisfied guests with their irresistible cheesy goodness and rich flavors.
• Quick Weeknight Winner: Prepare this delectable meal in under an hour, making it an ideal solution for busy families seeking a delicious dinner that doesn't require extensive cooking skills or complicated techniques.

Ingredients in White Chicken Enchiladas

• Chicken: Tender and shredded meat that serves as the primary filling for the enchiladas.
• Mozzarella Cheese: Creamy cheese that adds richness and helps bind the filling and topping.

• Tortillas: Soft flour tortillas that create the traditional enchilada structure and hold the filling.

• Butter: Creates a smooth base for the white sauce and adds richness.
• Flour: Helps thicken the sauce and create a smooth consistency.
• Chicken Broth: Provides liquid and depth of flavor for the white sauce.
• Sour Cream: Adds tanginess and creaminess to the white sauce.
• Green Chiles: Introduces a mild heat and additional flavor to the sauce.

• Green Enchilada Sauce: Adds moisture and traditional enchilada flavor to the chicken filling.
• Salt, Pepper: Seasonings that balance and enhance the overall taste of the dish.

• Parsley: Fresh herb that provides a pop of color and light herbal flavor to the finished dish.

How to Make White Chicken Enchiladas

Step 1: Preheat and Prepare Baking Dish

Fire up the oven to 350°F and grab a baking dish. Give it a quick spray or brush with oil to prevent sticking.

Step 2: Mix Chicken Filling

• Shredded chicken
• Mozzarella cheese
• Green enchilada sauce

Stir everything until it’s well combined and looks super delicious.

Step 3: Roll the Enchiladas

Lay out a tortilla and scoop a generous spoonful of chicken mixture onto the center.

Carefully roll it up like a cozy blanket and place it seam-side down in the baking dish. Keep going until all tortillas are filled.

Step 4: Craft the Creamy White Sauce

In a saucepan over medium heat, melt butter. Sprinkle in flour and whisk like crazy to avoid any lumps.

• Sour cream
• Green chiles

Taste and season with salt and pepper as needed.

Step 5: Sauce and Cheese the Enchiladas

Pour the luscious white sauce all over the rolled tortillas. Make sure every inch gets covered.

Sprinkle the remaining mozzarella cheese on top for that extra melty goodness.

Step 6: Bake to Perfection

Slide the baking dish into the oven and let it bake for 22-25 minutes.

You’re looking for a golden-brown top and sauce that’s bubbling with excitement.

Step 7: Garnish and Serve

Pull out the enchiladas and shower them with freshly chopped parsley.

Serve immediately while they’re hot and irresistible.

Tips for White Chicken Enchiladas Success

• Use fresh, high-quality chicken for the most tender and flavorful filling.
• Warm tortillas slightly before filling to prevent cracking and make rolling easier.
• Try different cheese blends like monterey jack or pepper jack for added depth.
• Control sauce thickness by adjusting chicken broth quantity – less broth creates a thicker sauce, more broth makes it thinner.
• Prepare enchiladas ahead of time and refrigerate before baking for a convenient make-ahead meal.

Variations of White Chicken Enchiladas

• Vegetarian Enchiladas: Replace chicken with black beans, grilled zucchini, and roasted bell peppers for a plant-based version packed with protein and nutrients.
• Spicy Southwestern Enchiladas: Add diced jalapeños, chipotle peppers, and cayenne powder to the chicken mixture for extra heat and bold flavor profile.
• Gluten-Free Option: Substitute wheat tortillas with corn tortillas and use gluten-free flour for the white sauce to accommodate dietary restrictions while maintaining authentic taste.
• Low-Carb Alternative: Swap tortillas with large lettuce leaves or low-carb tortilla wraps, using cauliflower rice instead of traditional filling for a keto-friendly adaptation.

Pairings for White Chicken Enchiladas

• Pair white chicken enchiladas with a crisp Mexican lager like Modelo Especial, which cuts through the creamy sauce and refreshes the palate with its light, clean taste.
• Create a bright pico de gallo with fresh tomatoes, cilantro, onions, and lime juice to add zesty contrast against the rich, creamy enchilada filling, bringing vibrant freshness to each bite.
• Select a medium-bodied white wine such as Sauvignon Blanc or Pinot Grigio, whose citrusy and herbal notes will beautifully balance the enchiladas' creamy white sauce and mild green chile undertones.

Storage Advice for White Chicken Enchiladas

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Place them flat without stacking to prevent soggy texture. Refrigerated enchiladas remain fresh for 3-4 days.
• Wrap individual enchiladas tightly in plastic wrap, then aluminum foil. Place in freezer-safe container. Frozen enchiladas maintain quality for up to 2 months. Label container with date for tracking.
• Place single serving on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking temperature midway. Stir sauce to distribute heat evenly.

FAQs

• What type of cheese works best in this recipe?

Mozzarella cheese is recommended, providing a smooth and mild flavor that melts beautifully and complements the chicken and sauce perfectly.

• Can I use corn tortillas instead of regular tortillas?

While the recipe suggests using regular tortillas, corn tortillas can work. Just warm them slightly before rolling to prevent cracking and ensure easier handling.

• Is it possible to make this dish spicier?

Yes, you can add diced jalapeños to the chicken mixture or use a spicier green enchilada sauce to increase the heat level according to your preference.

• How can I make this recipe more protein-rich?

Consider adding additional shredded chicken or mixing in some black beans to boost the protein content and create a more substantial meal.

White Chicken Enchiladas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Cheesy white chicken enchiladas blend Mexican culinary traditions with creamy comfort. Sour cream sauce and tender chicken create a satisfying meal that home cooks will savor.

---

Ingredients

Scale 1x2x3x

• 6 flour tortillas (medium-sized, corn tortillas can be an alternative)
• 2 chicken breasts (boneless, skinless, cooked and finely shredded)
• 2 cups mozzarella cheese (finely shredded)
• 1 cup green enchilada sauce
• 2 tbsps unsalted butter
• 2 tbsps all-purpose flour
• 1.5 cups low-sodium chicken broth
• 4 oz green chiles (equivalent to one small can)
• 0.75 cup sour cream
• 2 tbsps parsley (freshly chopped)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and generously coat a baking dish with cooking spray or butter to prevent sticking.
2. In a mixing bowl, combine shredded chicken, mozzarella cheese, and green enchilada sauce until evenly distributed.
3. Place a tortilla flat and spread a portion of the chicken mixture across the center, leaving a small border around the edges.
4. Roll the tortilla tightly, tucking in the sides to secure the filling, and position seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. For the white sauce, melt butter in a saucepan over medium heat, then gradually whisk in flour to create a smooth roux.
6. Slowly pour in chicken broth, whisking constantly to prevent lumps and create a thickened base.
7. Stir in sour cream and green chiles, mixing until the sauce is creamy and well-combined. Season with salt and pepper to taste.
8. Evenly pour the white sauce over the enchiladas, ensuring complete coverage.
9. Sprinkle the remaining mozzarella cheese over the top, creating a generous cheese layer.
10. Bake for 22-25 minutes until the cheese is golden and the sauce is bubbling around the edges.
11. Remove from the oven and garnish with freshly chopped parsley.
12. Serve immediately while hot and enjoy the creamy, cheesy enchiladas.

Notes

• Adjust chicken mixture texture by shredding chicken finely for smoother rolling and even distribution of ingredients.
• Replace mozzarella with monterey jack or cheddar for more traditional Mexican cheese flavor profile.
• Consider using whole wheat or low-carb tortillas to accommodate different dietary preferences and nutrition goals.
• Control sauce thickness by gradually adding chicken broth and whisking consistently to prevent lumpy consistency.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 367 kcal
• Sugar: 3 g
• Sodium: 510 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 75 mg