White Chicken Enchiladas
Why You Should Make This Recipe
You’re going to want to make this easy dinner recipe because it’s versatile, quick, and perfect for meal prep. Just make a big batch of these white chicken enchiladas and you’ll be set for a few days. Another great thing about this recipe is that it cooks in about 30 minutes which means it’s perfect if you are short on time.
What do you put inside enchiladas?
You can put a mixture of things in enchiladas! There are both plant-based and meat options for the fillings. You can add a variety of beans, rice, protein, veggies, and so much more to enchiladas.
Ingredients for White Chicken Enchilada Casserole
- Tortillas: I used flour tortillas for this recipe because they tend to be bigger and they roll up really well. You can use corn tortillas.
- Chicken: Cooked shredded chicken is ideal for this recipe, but you could even use cubed or chopped chicken, too.
- Chicken broth: Used to make a roux for the sauce. You can also substitute with vegetable broth.
- Butter: For the roux.
- Flour: All-purpose flour is needed for this recipe, but you could also use gluten free all-purpose flour, too.
- Green chiles: I used canned diced green chiles for this recipe.
- Sour cream: Sour cream is used for the cheese sauce. You could try to substitute with unsweetened plain yogurt.
- Cheese: Monterey Jack
- Olives: Sliced black olives. These can be found in either cans or glass jars at grocery stores.
What is the best cheese for enchiladas?
I personally enjoy Monterey Jack cheese for enchiladas because it’s creamy, subtle, and has a slight sweetness to it. Another great cheese option for enchiladas would be Pepper Jack.
Optional Ingredients and Toppings
Black olives, cilantro, jalapeños, salsa, and red pepper flakes. You can even add white beans to the insides of the enchiladas for extra fiber and protein.
How to Make White Chicken Enchiladas
Step 1: Preheat the oven to 350°Fahrenheit. Spray a 9X13 pan with oil spray.
Step 2: Divide chicken and half of cheese to fill tortillas. Place the chicken and cheese mixture into the flour tortilla, then roll enchilada style.
Step 3: Make the cheese sauce. Melt butter in saucepan over medium heat, then whisk in flour to make a roux.
Step 4: Add chicken stock and whisk until combined.
Step 5: Add green chiles and sour cream to the roux. Remove from heat.
Step 6: Pour the sauce over the enchiladas, cover, and bake in the oven.
Step 7: Uncover and add remaining cheese. Bake until cheese is melted.
Do you bake enchiladas covered or uncovered?
Bake them both ways! I like to cover the enchiladas in foil while cooking they cook, but once the cheese sauce is added, I like to keep them uncovered for extra crispiness.
Why are my chicken enchiladas soggy?
A lot of the times, chicken enchiladas become soggy because they are not baked uncovered. Make sure your pan is big enough, too, to avoid overcrowding the enchiladas.
- Leftovers: Store the leftover enchiladas in an airtight store container and place in the refrigerator for three to four days. When ready to reheat, you can simply reheat them in the oven or warm them in the microwave.
- To freeze: Transfer the white chicken enchiladas to a freezer-safe storage bag or container and place in the freezer for up to six months.
- If you don’t have shredded cheese, you can grate your own.
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Sides for White Chicken Enchiladas
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- Dorothy’s Hot Taco Dip
- Easy Dump Salsa
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Let’s whip up a batch of these yummy White Chicken Enchiladas!
- 8 burrito sized flour tortillas
- 2 cups shredded cooked chicken
- 2 cups chicken broth
- 3 T. butter
- 3 T flour
- 1 – 4oz can diced green chilies
- 8 ounces of sour cream
- 8 oz pkg Monterrey Jack cheese shredded
- 1 – 4oz can sliced black olives, drained
- Preheat oven to 350 degrees.
- Spray a 9×13 pan with non-stick cooking spray.
- Evenly divide chicken and half of cheese to fill tortillas. Roll enchilada style, place in prepared pan.
- In a small saucepan melt butter, add flour to make a roux.
- Add chicken stock and whisk until combined. Cook until thick and bubbly.
- Add green chilies and sour cream, remove from heat.
- Pour over enchiladas. Cover and bake for 20 minutes.
- Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.
I find that I like to add a little salt to the cheese sauce, but it is totally a personal preference. If you like them spicier, add some cayenne pepper to the sauce.
Ideas for toppings: black olives, cilantro, avocado, lime, salsa, hot sauce, tomatoes, pico de gallo, jalapeños
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Amount Per Serving: Calories: 773Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 118mgSodium: 1705mgCarbohydrates: 67gFiber: 10gSugar: 7gProtein: 34g
Please note that nutrition is not guaranteed accurate.
This recipe was originally posted on February 28, 2012. It was updated to improve user experience and re-shared on April 13, 2021.