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These white chicken creamy enchiladas are pure comfort food with melty cheese and a luscious sauce. Every time I make them, my whole house smells like a cozy family get-together. They are perfect for feeding a group or making ahead for busy weeks.
I first made this for a weeknight dinner but it quickly became our go-to when guests are coming over. Nothing brings everyone to the table faster than this bubbling cheesy pan straight from the oven.
Ingredients
- Olive oil: helps sauté the onions gently for a savory start. Choose a fresh bottle to avoid any bitterness
- Yellow onion: brings a mild sweetness and soft texture. Go for firm onions with no blemishes
- Garlic: gives depth and that classic homemade aroma. Freshly minced garlic is best for flavor
- Shredded chicken: makes it hearty and simple. Rotisserie chicken saves time and brings juicy flavor
- Salt and pepper: season every layer. Use kosher salt and freshly ground pepper for the brightest flavor
- Flour tortillas: create a soft and flexible base that wraps easily. Choose large fresh tortillas for the perfect roll
- Monterey Jack cheese: keeps everything creamy and melts beautifully. Look for block cheese and shred yourself for best melting
- Butter: forms the base of a classic roux for the sauce. European style butter gives extra richness
- Flour: thickens the sauce until it coats the back of a spoon. Use unbleached all-purpose for a smooth texture
- Sour cream: makes the sauce luscious and tangy. Use full-fat for a rich, smooth finish
- Chicken bouillon cubes: make a quick flavorful broth. Choose low sodium if you want to control salt
- Green chilies: bring a gentle, bright heat and slight tang. I like mild diced green chilies for this
- Mexican blend cheese: on top gives color and extra melt. Shred your own for the ooziest finish
Instructions
- Preheat and Prep:
- Get your oven hot at 425 Fahrenheit and spray your baking dish well so nothing sticks. A 9 by 13 inch pan is perfect for this recipe
- Make Quick Broth:
- Stir two chicken bouillon cubes into two cups of water in a microwave-safe cup and heat on high for two minutes. This step builds a savory base for your sauce
- Sauté the Aromatics:
- Warm olive oil in a large skillet over medium heat. Add diced onion and let it slowly cook for five to seven minutes until fully softened and translucent. Add garlic and cook until fragrant for another minute or two. Take your time here because a deep golden aroma will come through later in each bite
- Mix the Chicken Filling:
- With the skillet off heat add shredded chicken, salt, and pepper into the onions and garlic. Stir gently so the mixture is even and juicy. Taste and adjust seasonings if you want
- Fill and Roll the Tortillas:
- Evenly spoon chicken filling down the center of each tortilla. Sprinkle Monterey Jack cheese over the filling before rolling tight so you get cheese throughout each enchilada. Place them seam side down into your prepared pan so they do not unravel during baking
- Make the Creamy Sauce:
- In a saucepan melt butter on medium heat. Quickly whisk in the flour to make a light golden roux that smells nutty. Gradually whisk in the hot bouillon mixture and continue stirring until smooth and thickened usually about five minutes. Stir constantly to avoid lumps or burning
- Add Cream and Flavor:
- Turn the heat to low. Whisk in sour cream, salt, pepper, green chilies, and half a cup of Monterey Jack. The sauce will be creamy and slightly tangy with flecks of green chilies throughout
- Top and Bake:
- Pour this rich sauce evenly over the rolled tortillas. Finish by sprinkling the Mexican blend cheese on top for a melty golden layer. Bake uncovered at 425 Fahrenheit for twenty minutes until the cheese is beautifully bubbly and just beginning to brown around the edges
My favorite part about this dish is that I can always count on the sauce to turn out rich and creamy thanks to the combination of sour cream and cheese. The first time I made this for a family Sunday dinner it disappeared before I could even set out a salad everyone dove right in together and we laughed the whole meal.
Storage Tips
Once cooled cover the baking dish tightly with foil or transfer enchiladas to an airtight container. They keep well in the refrigerator for up to three days. For longer storage place individual portions in freezer-safe bags and freeze for up to two months. Reheat gently in the oven at 350 Fahrenheit or in the microwave with a splash of broth or cream to keep things moist
Ingredient Substitutions
Swap in cooked turkey or pulled pork if you do not have chicken on hand. Greek yogurt works in place of sour cream for a tangier sauce. If you like things spicy diced jalapeños can stand in for green chilies or add to them. Gluten-free tortillas and cornstarch instead of flour can easily make this recipe gluten free
Serving Suggestions
A simple green salad with lime vinaigrette or chopped tomatoes brings freshness to the table. Try with a bowl of black beans or roasted corn on the side. Garnish each serving with fresh cilantro or sliced avocado for a colorful finish
Cultural and Seasonal Note
Enchiladas originated in Mexican cuisine where tortillas have been filled and rolled with flavorful fillings for generations. This creamy white version became popular as a homey American comfort food especially in cooler months when you crave something hearty and warming. In summer you can lighten the filling with fresh spinach or zucchini and swap green chilies for chopped green onions
Seasonal Adaptations
Layer in sautéed zucchini or spinach with the filling for summer. Use leftover turkey for a Thanksgiving inspired twist. Try adding chipotle powder for a smoky fall note
Success Stories
Friends begged for the recipe after one potluck. Kids who claim they do not like leftovers request this for lunch. I once made a double batch for a neighbor welcoming a new baby she always talks about the cozy flavor
Freezer Meal Conversion
Prepare enchiladas right up to baking then cover well and freeze. To bake from frozen add an extra ten to fifteen minutes to the bake time. I like to freeze individual wrapped portions for quick comfort food on a busy night
This recipe always brings comfort and joy to the table. You will love the creamy sauce and how easily it comes together for any occasion.
Recipe FAQs
- → Can I use leftover chicken instead of rotisserie?
Absolutely! Any cooked, shredded chicken works—just ensure it’s well seasoned for best flavor.
- → How do I prevent the sauce from curdling?
Whisk the sauce continuously over medium heat and add sour cream off heat to keep it smooth and creamy.
- → Can I prepare these enchiladas ahead of time?
Yes, assemble and refrigerate, then bake when ready. Add a few minutes to the baking time if chilled.
- → What can I substitute for green chilies?
Mild jalapeños, chopped poblanos, or roasted bell peppers can be used depending on your spice preference.
- → Which cheese melts best in this dish?
Monterey Jack cheese is ideal for melt and flavor, but a Mexican blend adds a touch of color and richness.