White Chicken Enchiladas

These White Chicken Enchiladas make an easy weeknight dinner.

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Easy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella cheese, and a white creamy sauce. This simple casserole dish can be ready in just 40 minutes start to finish, which makes it an easy weeknight dinner.

When you think of comfort foods, do you automatically think of dishes like Chicken and Dumplings? Of course, that’s a classic, but with flour tortillas, a creamy sauce, and cheese galore, it’s no surprise that white chicken enchiladas are quick and delicious comfort food. 

Switching from a traditional tomato sauce to a white sauce on a pizza gives you a whole new flavor. And while traditional enchiladas that are made with corn tortillas and a red sauce, white chicken enchiladas are a family favorite Tex-Mex dinner recipe. 

White Chicken Enchiladas Ingredients

The key to preparing your dish of easy chicken enchiladas with white sauce in 40 minutes or less is taking a little help from the deli department. Combine that little bit of help from the deli with a homemade cheesy white sauce and you have a weeknight dinner recipe the whole family will enjoy. 

The finished dish of creamy white chicken enchiladas features bold flavors without being spicy and creamy without being too rich. And because you picked up a rotisserie chicken at the grocery store, cutting your prep time for this weeknight dinner in half, you may even find time to make a quick dessert.  

• Chicken
• Flour tortillas
• Monterey jack cheese
• Mexican blend cheese
• Chicken bouillon 
• Green chiles
• Onion
• Salt
• Pepper
• Garlic
• Olive oil
• Butter
• Flour

How to Make White Chicken Enchiladas

FIRST STEP: Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

SECOND STEP: In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.

THIRD STEP: In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

FOURTH STEP: Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

FIFTH STEP: In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.

SIXTH STEP: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.

SEVENTH STEP: Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.

EIGHTH STEP: Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.

NINETH STEP: Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown

What to Serve with White Chicken Enchiladas

When serving Tex-Mex enchiladas you can’t go wrong with chips and dip. Whether you choose a restaurant style salsa, a classic queso, or a Mexican street corn dip, it’s all about those tortilla chips. And the perfect side dish has to be the classic Mexican Rice served with either refried or black beans. 

Cooking tips

 Make sure that you pick out a chicken that is large enough to give you about 3 cups of shredded chicken. 

To keep the tortillas from getting soggy add the sauce and then bake right away. 

For those with gluten allergies you can use corn tortillas with a little extra preparation. Simply warm the tortillas up before you add the filling so they don’t crack when you roll them. 

Storing this Recipe

• To store leftovers in the refrigerator, or to make this recipe ahead of time, cover the dish tightly with aluminum foil and keep in the refrigerator for up to 2 days. 
• To freeze your enchiladas, tightly wrap the entire pan with foil and crimp the edges to seal. 
• Enchiladas can be reheated from the refrigerator or freezer in the dish they were baked in. Heat oven to 350 degrees and keep the dish covered with foil. Reheat for 20-30 minutes for refrigerated enchiladas or 45 minutes for frozen, or until they are warmed through.

White Chicken Enchiladas

5 from 45 votes

Author: Shauna

These White Chicken Enchiladas make an easy weeknight dinner.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

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For the filling

• 3 cups shredded chicken a rotisserie works perfectly
• ½ yellow onion diced finely
• 1 tsp salt
• 1 tsp pepper
• 2 tsp minced garlic
• 1 tbsp olive oil
• 2 cups monterey jack cheese shredded
• 8 large flour tortillas

FOR THE SAUCE

• 3 tbsp butter
• 3 tbsp flour
• ½ tsp salt
• ¼ tsp pepper
• 2 chicken bouillon cubes
• 2 cups water
• 1 cup sour cream
• 4 oz green chiles
• ½ cup monterey jack cheese shredded
• 1 cup shredded mexican blend cheese

Instructions

 

• Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
• In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high fortwo minutes. Set aside.
• In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
• Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
• In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
• Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
• Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.
• Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.
• Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.

Video

Nutrition

Calories: 336kcal | Carbohydrates: 20g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 1267mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 463mg | Iron: 1mg

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