The Ultimate White Chicken Enchiladas (Creamy & Cheesy!)
Imagine the most decadent, comforting, and outrageously delicious enchiladas you’ve ever had. Picture soft corn tortillas, filled with a creamy, savory mixture of shredded chicken and green chiles, then completely smothered in a rich, velvety sour cream and Monterey Jack cheese sauce and baked until bubbling and golden. That, my friends, is the soul-warming, irresistible magic of these White Chicken Enchiladas. This is, without a doubt, the ultimate comfort food casserole.
I promise you, from the moment you pull this bubbling, cheesy masterpiece from the oven, you will be in heaven. Every single bite is a perfect harmony of flavors and textures—the soft corn tortilla, the creamy chicken filling, and that glorious, decadent cheese sauce. It’s a true show-stopper that is perfect for a special family dinner, a potluck, or any time you are in serious need of some delicious comfort.
Get ready to master the art of the perfect white enchilada and create a stunning, unforgettable dish that will have everyone begging for the recipe.
Why These Will Be Your New Favorite Enchiladas!
You are going to be completely obsessed with this rich, creamy, and deeply satisfying dish. It’s a guaranteed crowd-pleaser. Here’s why you have to make it:
- Incredibly Rich and Creamy Sauce: The homemade sour cream and Monterey Jack cheese sauce is the star of the show. It’s velvety, tangy, and absolutely irresistible.
- A True Comfort Food Classic: This is the ultimate comfort food casserole—cheesy, savory, and incredibly satisfying. It’s like a warm hug in a dish.
- Perfect for Using Leftover Chicken: This recipe is a fantastic way to transform leftover cooked chicken or a store-bought rotisserie chicken into a spectacular new meal.
- A Certified Crowd-Pleaser: This is the kind of hearty, cheesy, and delicious meal that is guaranteed to be a massive hit with the entire family.
- Great for Making Ahead: You can assemble the entire casserole ahead of time, making it a perfect, stress-free option for a busy weeknight or for entertaining guests.
Recipe Snapshot
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 6 servings |
| Calories | 811 kcal per serving |
| Course | Main Course |
| Cuisine | Tex-Mex / American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Cheesy Delight
This recipe uses a beautiful mix of pantry staples and fresh ingredients to create its signature flavor. Here’s what you’ll need:
→ For the Enchiladas
- 3 Tbsp. canola oil, divided → For frying the tortillas and sautéing the filling.
- 12 corn tortillas → The classic choice for authentic enchilada texture.
- 1 large onion, diced → The aromatic base for our filling.
- 1 whole jalapeño, seeded and finely diced → For a touch of warmth, not intense heat.
- 2 1/2 cups cooked, shredded chicken → A rotisserie chicken is a perfect shortcut!
- 3 (4-oz.) cans whole green chiles, diced and divided → For that signature mild, tangy chile flavor.
- 1 tsp. paprika, divided → Adds a hint of smoky color and flavor.
- 1/2 cup heavy cream → To make the chicken filling extra rich and creamy.
- 2 cups reserved broth from chicken, divided → Or store-bought chicken broth.
→ For the White Cheese Sauce
- 2 Tbsp. butter & 2 Tbsp. flour → The base of our classic roux.
- 1 cup sour cream → The tangy, creamy heart of our white sauce.
- 2 1/2 cups grated Monterey Jack cheese, divided → The perfect melty, mild cheese for this dish.
- Fresh cilantro & Picante sauce → For serving.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create the most decadent enchiladas ever? We’ll break it down into the filling, the sauce, and the final assembly.
Part 1: The Creamy Chicken Filling
- Soften the Tortillas: In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. One by one, fry each corn tortilla for just a few seconds per side (no more than 20 seconds total). You just want to soften them and make them pliable. Do not let them get crisp. Place the softened tortillas on a paper-towel-lined plate to drain.
- Sauté the Aromatics: In a separate skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the diced onion and jalapeño and sauté for 1 minute to soften.
- Make the Filling: Add the shredded chicken, half of the diced green chiles, and 1/2 teaspoon of paprika to the skillet. Stir everything together, then pour in 1/2 cup of the chicken broth. Finish by stirring in the heavy cream. Let the mixture bubble and get hot, then turn off the heat and set aside.
Part 2: The Velvety White Sauce
- Make the Roux: In a separate large skillet or saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk them together. Cook for 1 minute, whisking constantly.
- Create the Sauce: Pour in the remaining 1 1/2 cups of chicken broth and whisk vigorously until smooth. Cook until the sauce begins to bubble and thicken, about 1-2 minutes.
- Add the Good Stuff: Stir in the remaining half of the green chiles. Reduce the heat to low, then stir in the sour cream until combined. Finally, add 1 1/2 cups of the grated Monterey Jack cheese and the remaining 1/2 teaspoon of paprika. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
Part 3: Assemble and Bake
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Fill and Roll: To assemble, lay out the softened tortillas. Spoon a generous amount of the chicken mixture down the center of each one. Top with a sprinkle of the remaining 1 cup of cheese, then roll them up tightly.
- Arrange in Dish: Place the rolled enchiladas seam-side down in a 13×9-inch casserole dish.
- Smother and Bake: Pour the glorious white cheese sauce all over the top of the enchiladas, making sure to cover them completely. Top with extra cheese if you desire.
- Bake to Perfection: Bake for 30 minutes, until the sauce is hot, bubbly, and just beginning to turn golden in spots. Sprinkle generously with chopped cilantro and serve hot with picante sauce on the side.
Creamy White Chicken Enchiladas
Ingredients
Equipment
Method
- In a small skillet, heat 2 tbsp oil. Briefly fry tortillas for a few seconds per side just to soften them. Drain on paper towels.
- In a separate skillet, heat 1 tbsp oil. Sauté onion and jalapeño for 1 minute. Add chicken, half the green chiles, and 1/2 tsp paprika. Stir in 1/2 cup chicken broth and the heavy cream. Bring to a bubble, then turn off heat.
- In a large skillet, melt butter. Whisk in flour and cook for 1 minute. Pour in remaining 1 1/2 cups chicken broth, whisking until smooth. Cook until it bubbles and thickens.
- Stir in the remaining chiles. Reduce heat to low, then stir in sour cream. Add 1 1/2 cups of cheese and remaining 1/2 tsp paprika. Stir until melted and smooth. Season with salt and pepper.
- Preheat the oven to 350°F. Spoon chicken mixture into each tortilla, top with a sprinkle of the remaining cheese, and roll up.
- Place enchiladas seam side down in a 13×9-inch casserole dish.
- Pour the white cheese sauce all over the top of the enchiladas. Top with extra cheese if desired.
- Bake for 30 minutes until bubbly and golden. Sprinkle with chopped cilantro and serve with picante sauce if desired.
Notes
WiseRecipes’ Top Tips for Enchilada Excellence
These simple secrets will ensure your white chicken enchiladas are flawlessly creamy and delicious.
- Flash-Fry Your Tortillas. Don’t skip this step! Briefly frying the corn tortillas in hot oil not only makes them pliable and easy to roll without cracking, but it also adds a layer of flavor and helps them hold up to the sauce without getting mushy.
- Use a Rotisserie Chicken. This is the ultimate shortcut for this recipe. A store-bought rotisserie chicken provides perfectly seasoned, tender meat that is easy to shred and saves you a ton of time. Be sure to save any juices from the container to use as your “chicken broth”!
- Shred Your Own Cheese. For the absolute smoothest, meltiest, and most luscious cheese sauce, buy a block of Monterey Jack and shred it yourself. Pre-shredded cheeses are coated in starches that prevent them from melting as seamlessly.
- Don’t Boil the Sour Cream. When making the white sauce, be sure to reduce the heat to low before you stir in the sour cream. If the sauce is boiling, it can cause the sour cream to curdle.
- Taste and Season Each Component. Season the chicken filling, and then season the white sauce. Building layers of flavor by seasoning each component separately is the key to a deeply flavorful final dish.
Keep It Fresh! Storing Your Casserole
Leftover enchiladas are a true gift, and they reheat beautifully!
- Refrigerator: Once cooled, cover the casserole dish tightly with foil or transfer leftovers to an airtight container. They will keep in the refrigerator for up to 4 days.
- Reheating: For best results, reheat the enchiladas in a 350°F (175°C) oven for 15-20 minutes, or until warmed through and bubbly. The microwave also works well for individual portions.
FAQs: Your Enchilada Questions, Answered!
Can I make these enchiladas ahead of time?
Yes, this is a perfect make-ahead dish! You can fully assemble the entire casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the baking time since you’re starting from cold.
Can I use flour tortillas instead of corn?
You can, but the texture will be different. Flour tortillas will result in a much softer, almost dumpling-like texture after baking in the sauce. If you use flour tortillas, you do not need to flash-fry them first. Corn tortillas are traditional and provide a more distinct, hearty texture.
Are these enchiladas very spicy?
No, they are very mild. The recipe calls for seeding the jalapeño, which removes most of the heat, and canned green chiles are known for their tangy, mild flavor, not their spice. If you want to add more heat, you can leave some seeds in the jalapeño or use a “hot” variety of canned green chiles.
Can I freeze this casserole?
Yes, this casserole freezes well. Assemble it in a freezer-safe dish, but do not bake it. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Let it thaw overnight in the refrigerator before baking as directed.
Final Thoughts: The Ultimate Comfort Casserole
There is nothing quite like the warm, cheesy, and deeply satisfying embrace of a perfect enchilada casserole. This White Chicken Enchilada recipe is a true celebration of comforting flavors, coming together to create a dish that is guaranteed to earn rave reviews from your family and friends. It’s a rewarding, decadent, and utterly delicious meal that I know will become a new favorite. Happy cooking!
