A Taste of Home: The Story Behind the Dish

There’s something about creamy, cheesy, baked enchiladas that transports me straight back to my childhood kitchen. I remember the comforting aroma filling the house as my mother carefully layered tortillas, chicken, and a rich white sauce into a baking dish. The anticipation of that first, gooey bite was always the highlight of my day.

Back then, enchiladas were our go-to meal for family gatherings, chilly evenings, or whenever we needed a dish that felt like a warm hug. Unlike traditional red sauce enchiladas, this version—with its smooth, creamy white sauce and melty cheese—felt extra indulgent. It was my mother’s special take on a Tex-Mex favorite, and it quickly became a staple in our household.

Years later, I still find myself turning to this dish whenever I need a reliable meal that brings comfort and joy. Whether you’re feeding a family, hosting friends, or meal-prepping for the week, these creamy white chicken enchiladas are a foolproof way to satisfy any craving.

Why You’ll Love This Recipe

A Perfect Blend of Comfort and Flavor

These white chicken enchiladas are not just a meal—they’re an experience. The combination of tender shredded chicken, melted cheese, and a velvety white sauce creates a rich yet balanced dish. The diced green chilies add just the right amount of mild heat, making this recipe flavorful without being overly spicy.

Easy to Make, Yet Impressive

Despite their gourmet appearance, these enchiladas come together effortlessly. The process is simple—fill, roll, bake—but the result is a dish that looks and tastes like something you’d order from your favorite Tex-Mex restaurant.

Great for Meal Prep and Leftovers

One of the best things about this dish is that it reheats beautifully. Whether you’re making a big batch to enjoy throughout the week or prepping ahead for a dinner party, these enchiladas taste just as good (if not better) the next day.

Family-Friendly and Crowd-Pleasing

Even picky eaters will fall in love with the mild, creamy sauce and cheesy goodness of these enchiladas. Plus, you can easily adjust the spice level to suit your taste.

Ingredients:

For the Enchiladas:

• 2 cups cooked, shredded chicken breast
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 small flour tortillas

For the White Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4-ounce) can diced green chilies
• Salt and pepper to taste

Directions:

1. Prepare the Filling: In a large bowl, combine the shredded chicken, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix until well combined.
2. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Place about ¼ cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the prepared dish.
3. Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, or until bubbly. Gradually whisk in the chicken broth and cook until the mixture thickens and bubbles. Remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste.
4. Bake the Enchiladas: Pour the white sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheeses on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning.

Nutritional Information (per serving):

• Calories: 450
• Carbohydrates: 28g
• Protein: 28g
• Fat: 23g
• Fiber: 2g
• Sugar: 3g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Customizing Your Enchiladas

One of the best things about this recipe is its versatility. Here are a few ways to tailor it to your preferences:

Make It Spicier

If you love heat, consider adding one or more of the following:

• A dash of cayenne pepper to the white sauce
• Extra diced green chilies or jalapeños
• A drizzle of hot sauce before serving

Go Gluten-Free

Swap out regular flour tortillas for gluten-free tortillas and use a gluten-free flour blend for the roux in the white sauce.

Use a Different Protein

While shredded chicken is the classic choice, you can experiment with other proteins such as:

• Shredded turkey (great for Thanksgiving leftovers)
• Cooked and seasoned ground beef
• Sautéed shrimp for a seafood twist

Dairy-Free Alternatives

If you’re avoiding dairy, here are some easy swaps:

• Use dairy-free cheese alternatives
• Replace sour cream with a dairy-free version or full-fat coconut milk
• Use plant-based butter for the white sauce

Switch Up the Cheese

Monterey Jack and cheddar are classic choices, but feel free to experiment with:

• Pepper Jack for a spicier kick
• Smoked gouda for a deeper flavor
• Queso fresco for a more authentic Mexican touch

What to Serve with Creamy White Chicken Enchiladas

The Perfect Side Dishes

While these enchiladas are satisfying on their own, pairing them with complementary sides makes for an even better meal.

Fresh and Light Sides:

• A crisp Mexican slaw with lime dressing
• A fresh avocado and tomato salad
• Grilled or roasted vegetables

Classic Tex-Mex Pairings:

• Cilantro lime rice
• Refried or black beans
• Chips and homemade guacamole or salsa

Refreshing Drinks:

• A classic margarita or agua fresca
• A light beer or sparkling limeade
• Iced hibiscus tea for a floral and citrusy contrast

Frequently Asked Questions

1. Can I make these enchiladas ahead of time?

Yes! You can prepare the enchiladas up to a day in advance, cover them with foil, and store them in the refrigerator. When ready to bake, simply add 5-10 extra minutes to the cooking time.

2. How do I store and reheat leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15 minutes, or microwave in 30-second intervals until warmed through.

3. Can I freeze these enchiladas?

Absolutely! Assemble the enchiladas but do not bake them. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.

4. Can I use corn tortillas instead of flour tortillas?

Yes! If you prefer the texture or flavor of corn tortillas, lightly warm them before rolling to prevent cracking.

5. What’s the best way to shred chicken for this recipe?

You can use rotisserie chicken for convenience, or cook and shred chicken breasts or thighs. The easiest way to shred cooked chicken is by using two forks or a stand mixer with a paddle attachment.

6. Can I make a larger batch for a crowd?

Definitely! Simply double the ingredients and use two baking dishes to accommodate more servings.

Final Thoughts: A Dish for Every Occasion

Creamy white chicken enchiladas are more than just a meal—they’re a comforting, crowd-pleasing dish that brings people together. Whether you’re preparing them for a weeknight dinner, a potluck, or a special occasion, they’re guaranteed to be a hit.

The combination of creamy sauce, tender chicken, and melted cheese creates a satisfying dish that never disappoints. Plus, with endless customization options, you can easily make this recipe your own.

So the next time you’re craving something hearty, creamy, and utterly delicious, give these white chicken enchiladas a try. They just might become a new favorite in your home—just like they did in mine.

Print