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White Chicken Enchiladas Recipe

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3.8 from 1 review

  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This White Chicken Enchiladas recipe features tender shredded chicken mixed with a creamy, flavorful white sauce made from garlic, green chiles, and cheeses, all rolled into flour tortillas and baked to perfection with a melted pepper jack cheese topping. It’s a delicious twist on traditional enchiladas with a rich, tangy sauce that delights the palate with layers of savory spices and a hint of heat.

Ingredients

Seasoning Mix

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder

Chicken Filling

  • 2 ¾ cups shredded chicken (precooked and shredded)
  • 1 cup shredded Monterey Jack cheese (divided: ½ cup for filling, ½ cup for sauce)
  • 1 teaspoon hot sauce
  • 1 tablespoon lime juice

Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ¾ cups chicken broth
  • 1 (4 oz.) can diced green chiles, undrained
  • ¾ cup sour cream, at room temperature
  • 3 tablespoons cream cheese, cubed and softened
  • 1 tablespoon finely chopped cilantro, plus more for garnish
  • ½ teaspoon seasoning mix (from above)

Assembly

  • 8 (8-inch) flour tortillas
  • 2 cups shredded Pepper Jack cheese
  • Optional garnishes: diced Roma tomatoes, chopped green onions, diced red onions, sliced jalapenos, fresh cilantro

Instructions

  1. Prepare Seasoning Mix: Combine onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl and set aside. Measure all ingredients before starting the cooking process for smooth preparation.
  2. Preheat Oven: Set your oven to 350°F (175°C) to ready it for baking the enchiladas later.
  3. Make Chicken Filling: In a medium bowl, combine shredded chicken, ½ cup Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning mix. Stir until evenly mixed and set aside.
  4. Cook Roux and Garlic: In a large skillet over medium heat, melt butter. Add minced garlic and sauté for about 2 minutes until fragrant. Then add flour and cook for an additional 2 minutes, stirring constantly to create a roux base for the sauce.
  5. Add Liquids and Simmer Sauce: Gradually pour in chicken broth in small splashes while stirring continuously to avoid lumps. Add the remaining seasoning mix and the undrained diced green chiles. Bring the mixture to a boil, then reduce heat and let it simmer gently.
  6. Incorporate Creams and Cheese: Stir in sour cream, cream cheese, and chopped cilantro until fully combined and cheese is melted. Reduce heat to low, slowly add remaining Monterey Jack cheese, stirring until melted and smooth, then remove sauce from heat.
  7. Mix Sauce with Chicken: Add ½ cup of the prepared enchilada sauce into the chicken filling bowl and mix thoroughly to coat the chicken evenly with sauce.
  8. Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce evenly on the bottom to prevent sticking and add moisture.
  9. Assemble Enchiladas: Spoon about 1/3 cup of the chicken mixture onto the lower third of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with all tortillas until the dish is filled.
  10. Add Sauce and Cheese Topping: Pour or spread remaining sauce generously over the rolled enchiladas. Sprinkle 2 cups of shredded Pepper Jack cheese evenly on top. Note: Not all sauce may be used, but enough to moisten tortillas during baking.
  11. Bake Covered: Cover the dish with foil (spray foil lightly with nonstick spray to avoid cheese sticking) and bake for 12 minutes at 350°F.
  12. Bake Uncovered and Broil: Remove foil and bake uncovered for an additional 15 minutes. For a golden, slightly browned top, broil on low (about 450°F) for 1-2 minutes—watch carefully to prevent burning.
  13. Rest and Garnish: Take the casserole out of the oven and let it rest for 5 to 10 minutes to set. Garnish with diced Roma tomatoes, chopped green onions, red onions, sliced jalapenos, and fresh cilantro before serving.

Notes

  • Use freshly cooked shredded chicken or leftover rotisserie chicken for best flavor and texture.
  • The hot sauce can be adjusted to taste depending on desired heat level.
  • Room temperature sour cream blends more easily into the sauce, preventing curdling.
  • If you prefer less spice, reduce chili powder and omit jalapenos from garnish.
  • Rolling the tortillas tightly helps keep the filling inside during baking.
  • Leftover enchiladas reheat well covered in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://myeasyplate.com/white-chicken-enchiladas-recipe/