Warm up your dinner table with these White Chicken Enchiladas, a creamy, cheesy, and flavor-packed dish that’s pure comfort on a plate. Perfect for family dinners or cozy nights in, this recipe combines tender shredded chicken, a rich homemade sauce, and gooey melted cheese wrapped in soft flour tortillas. 🌯✨ Ready to dive into this crowd-pleaser? Let’s get cooking!

Ingredients

For the Filling:

• 1 tablespoon olive oil
• ½ yellow onion, finely diced
• 2 teaspoons minced garlic
• 3 cups shredded chicken (rotisserie chicken works great!)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese

For the Creamy White Sauce:

• 2 cups water
• 2 chicken bouillon cubes
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces canned green chilies
• ½ cup shredded Monterey Jack cheese
• 1 cup shredded Mexican blend cheese

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish and set aside.
2. Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft, about 3–4 minutes. Add minced garlic and cook for another minute. Stir in shredded chicken, salt, and pepper. Mix well, then remove from heat.
3. Assemble Enchiladas: Spoon the chicken mixture evenly into each flour tortilla, sprinkle with a bit of Monterey Jack cheese, roll tightly, and place seam-side down in the prepared baking dish.
4. Make the Bouillon: In a saucepan, bring 2 cups of water to a boil and dissolve the chicken bouillon cubes. Set aside.
5. Create the Sauce: In another saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth. Gradually whisk in the prepared bouillon water, stirring until thickened. Remove from heat and stir in sour cream, salt, pepper, green chilies, ½ cup Monterey Jack cheese, and 1 cup Mexican blend cheese. Stir until the sauce is creamy and fully melted.
6. Pour & Bake: Pour the creamy sauce evenly over the enchiladas. Bake uncovered for 25–30 minutes, or until the top is bubbly and golden.
7. Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or extra cheese for a delicious finishing touch.

Tips for Success

• Make it Ahead: Assemble the enchiladas and refrigerate (without baking) for up to 24 hours. Add the sauce just before baking to keep tortillas from getting soggy.
• Customize: Swap green chilies for jalapeños for a spicy kick or add diced bell peppers to the filling for extra crunch.
• Serving Suggestions: Pair with Mexican rice, a fresh green salad, or guacamole for a complete meal.

These White Chicken Enchiladas are guaranteed to become a family favorite, delivering creamy, cheesy goodness in every bite. Try them tonight and let us know how they turned out in the comments below! 😋

Serves: 8 | Prep Time: 20 minutes | Cook Time: 30 minutes

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