Creamy White Chicken Enchiladas

These creamy white chicken enchiladas bring together tender shredded chicken wrapped in soft flour tortillas and smothered in a luscious white sauce made with sour cream, green chilies, and melted cheese. This is one of those dependable comfort dishes that fills your kitchen with inviting aromas and delivers that satisfying balance of rich and mild flavors perfect for any weeknight or gathering.

I first made these enchiladas during a weekend with cousins and they disappeared so fast it became our go-to dish for family dinners ever since

Ingredients

• Olive oil: to soften the onion and bring out its natural sweetness choose extra virgin for best flavor
• Diced yellow onion: provides a subtle sweetness and depth important for the filling base pick firm bulbs without green sprouts
• Minced garlic: adds a savory punch that complements the creamy sauce fresh cloves yield the brightest flavor
• Cooked shredded chicken: use rotisserie chicken for convenience and juicy tenderness or cook your own to control seasoning and quality
• Salt and black pepper: balance and enhance the chicken’s flavor simple seasonings making a big difference
• Flour tortillas: are soft and pliable perfect for rolling enchiladas without cracking look for fresh not dried out packs
• Monterey Jack cheese: melts smoothly and gives a mild tang pick freshly shredded cheese for best melting texture
• Mexican blend cheese: sprinkled on top gives extra melt and appealing color select a good quality blend with mild cheeses
• Water and chicken bouillon cubes: create an easy homemade broth base for the sauce choose low sodium bouillon to control salt
• Butter and flour: work together as a roux to thicken the sauce without lumps aim for grass fed butter if you like richness
• Sour cream: gives the sauce a rich creamy texture and bright flavor better with full fat for authenticity
• Canned green chilies: add mild heat and a subtle smoky flavor drained well before using select mild or fire roasted for extra aroma

Instructions

Preheat the Oven:

Set your oven to a moderate temperature around 350 degrees Fahrenheit and lightly grease your baking dish to prevent sticking so your enchiladas come out beautifully baked with no mess

Make the Chicken Broth:

Combine water and chicken bouillon cubes in a small pot or microwave safe bowl and heat gently until the bouillon is completely dissolved forming a flavorful broth perfect as the sauce base

Sauté Onion and Garlic:

Warm olive oil in a skillet over medium heat and add diced onion cooking slowly for about 5 to 7 minutes until soft and translucent this develops sweetness without browning. Add minced garlic last and cook just a minute more until fragrant to avoid any bitterness

Combine the Filling:

Remove the skillet from heat and stir in shredded chicken tossing it with the softened onions and garlic. Season with salt and pepper to taste ensuring every shred is well coated for consistent flavor

Assemble the Enchiladas:

Lay out your flour tortillas on a flat surface and spoon an even amount of the chicken mixture onto each. Sprinkle some Monterey Jack cheese over the filling before rolling tightly to encase everything then place each seam side down in the prepared baking dish to keep them intact while baking

Make the Sauce Base:

In a saucepan melt butter over low to medium heat then whisk in flour stirring constantly to create a smooth roux. Cook gently for a few minutes until it turns slightly golden which means it has cooked out its raw flour taste but avoid browning too much

Add Broth and Thicken:

Slowly pour the warm chicken broth into the roux while whisking continuously to prevent lumps. Keep stirring over medium heat until the mixture thickens to a silky texture which will lovingly coat the enchiladas later

Finish the Sauce:

Take the saucepan off heat and mix in sour cream, canned green chilies, Monterey Jack cheese, and seasonings. Stir gently but thoroughly until the sauce is smooth and creamy with a slight kick from the chilies

Bake:

Pour the sauce evenly over the rolled enchiladas, then sprinkle the top with Mexican blend cheese. Place in the oven and bake until the sauce is bubbly and the cheese forms a golden crust about 20 to 25 minutes

Serve:

Let the enchiladas cool for a few minutes so the sauce can set slightly. Serve hot alongside your choice of sides for a comforting and hearty meal everyone will enjoy

What really stands out in this recipe for me is the way the sour cream and Monterey Jack cheese melt together to form an irresistibly creamy sauce. My niece affectionately calls it the cheesy blanket sauce and insists it gets extra every single time we make this dish.

Storage Tips

Allow the enchiladas to cool completely before storing in the refrigerator. Keep them in an airtight container refrigerated for up to three days ensuring freshness. For longer storage tightly wrap the baking dish or individual servings in plastic wrap or foil and freeze for up to one month to maintain texture and taste

Ingredient Substitutions

Greek yogurt works well in place of sour cream if you prefer a tangier, lighter sauce. Mozzarella can substitute Monterey Jack when you need a readily available melting cheese with mild flavor. Corn tortillas are a traditional choice, but warm them first to avoid the disappointment of breaking during rolling

Serving Suggestions

Serve your enchiladas with Mexican rice or black beans to round out the meal with complementary textures and flavors. A crisp green salad or slices of creamy avocado add freshness and balance richness. Consider garnishing with lime wedges and chopped cilantro to brighten each serving with a hint of citrus and herbaceous notes

Enjoy these enchiladas warm, with lime and cilantro if you like a bright finish. They reheat well and make excellent make ahead or freezer friendly meals.

Common Recipe Questions

→ Can I use corn tortillas instead of flour?

Yes, but warm corn tortillas first to prevent tearing during assembly and rolling.

→ What's the best chicken to use?

Rotisserie or leftover cooked shredded chicken works best for tenderness and ease.

→ Can this dish be prepared ahead?

Absolutely. Assemble and refrigerate or freeze before baking. Bake times may increase if heated from cold.

→ Is this dish spicy?

It has a mild heat from canned green chilies, adjustable by adding more or less.

→ Which cheeses work best for melting on top?

Freshly shredded Monterey Jack combined with a Mexican cheese blend melts smoothly and adds flavor.