Creamy White Chicken Enchiladas: A Dinner You’ll Crave

White Chicken Enchiladas are more than just a meal; they’re a comforting experience—a creamy, cheesy, and deeply satisfying dish that will quickly become a cherished family favorite. Packed with tender green chile chicken, hearty black beans, and layers of luscious, melty cheese, these enchiladas offer a delightful blend of textures and flavors. This comprehensive guide will walk you through creating the perfect batch, from selecting the best ingredients to mastering the rolling technique, ensuring a crave-worthy dinner every time.

A Recipe Inspired by Comfort and Community

It’s amazing how certain meals stick with you, becoming more than just food, but a memory. Almost six years ago, after welcoming my youngest daughter, a kind neighbor brought over a pan of white chicken enchiladas. There’s something truly special about postpartum meals—they nourish not just the body, but the soul. Those enchiladas were incredibly comforting and delicious, a truly unforgettable dish that I thought about for years afterward.

For a long time, I hesitated to try recreating them, fearing I couldn’t capture that exact magic. But finally, I embarked on the journey, enduring a few trials and plenty of errors. The persistence paid off! I finally perfected my own version, a recipe that evokes the same comforting and crave-worthy feeling I remembered. Of course, food always tastes a little better when someone else cooks it for you, but I promise these homemade enchiladas come pretty close to that perfect memory. I am so excited for you to try these and experience their delicious charm for yourself!

Key Ingredients for White Chicken Enchiladas

Crafting the perfect white chicken enchiladas begins with understanding the role each ingredient plays. Below are essential tips to help you get the most out of your recipe. The full ingredient list can be found in the recipe card below.

• Garlic & Onion Powder: These pantry staples deliver a robust aromatic flavor without the need for chopping fresh garlic or onion. They’re perfect for those busy weeknights when you want maximum flavor with minimal effort. While fresh is always an option, the powders ensure a smooth sauce.
• Chicken Broth: The foundation of our creamy sauce, chicken broth infuses the dish with rich flavor while keeping the sauce relatively lighter than a cream-heavy alternative. Opt for low-sodium broth to better control the seasoning.
• Green Chiles: Essential for that authentic Tex-Mex flavor, mild diced green chiles add a subtle heat and earthy tang. Crucially, *do not drain them*! The liquid from the can contributes vital moisture and flavor to the sauce, helping it emulsify beautifully.
• Fresh Lime & Cilantro: These fresh additions are non-negotiable! Lime juice provides a bright, zesty counterpoint to the rich, creamy sauce, while fresh cilantro adds a burst of herbaceous flavor, elevating the overall taste profile and adding a vibrant touch.
• Sour Cream: The secret to our incredibly creamy and smooth white sauce. Sour cream melts into the broth base, creating a luxurious texture that coats every bite. Light sour cream can be used as a healthier alternative without sacrificing creaminess.
• Flour Tortillas: Soft flour tortillas are key for easy rolling and a tender texture. Briefly warming them in the microwave or a dry skillet for a few seconds before filling makes them pliable and prevents tearing. This step is small but makes a big difference in assembly.
• Monterey Jack Cheese: This cheese is a favorite for enchiladas due to its excellent melting properties and mild, buttery flavor that complements the green chiles and chicken. For the best melting results, we highly recommend shredding cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents that can hinder smooth melting.

How to Make Creamy White Chicken Enchiladas

Making these white chicken enchiladas is straightforward, but a few insider tips can elevate your dish from great to extraordinary. Follow these guidelines for a perfect meal every time. The detailed, step-by-step recipe is provided below in the recipe card.

• Shred Cheese from a Block: This is a game-changer! Pre-shredded cheeses often contain cellulose or starches that prevent them from clumping in the bag, but these additives also hinder smooth melting. Shredding your own Monterey Jack from a block ensures a beautifully gooey, melty top.
• Taste the Sauce: Don’t skip this crucial step! Once your creamy white sauce is assembled, give it a taste. Adjust salt, pepper, or other seasonings as needed. This allows you to tailor the flavor to your personal preference before the enchiladas are baked.
• Let Them Rest: Patience is a virtue, especially with baked casseroles. After taking your enchiladas out of the oven, let them rest for 5-10 minutes. This allows the cheese and sauce to set slightly, making them easier to serve without falling apart and preventing that immediate rush of hot sauce.
• Create an Assembly Line: Efficiency in the kitchen saves time and makes cooking more enjoyable. Lay out all your warmed tortillas on a clean surface. Then, systematically divide the filling among them, roll them up, and place them into the baking dish. This method ensures even filling distribution and a quick, smooth assembly process.

What to Serve with Sour Cream Chicken Enchiladas

These creamy white chicken enchiladas are a complete meal on their own, but pairing them with the right sides can truly round out the experience. Here are some delicious suggestions:

• Cilantro Lime Rice: The bright, zesty flavor of cilantro lime rice is the perfect complement, offering a refreshing contrast and an excellent vehicle to soak up any extra creamy sauce.
• Beans, Glorious Beans! For a hearty and authentic side, serve with simple black beans, savory pinto beans, or a vibrant quinoa black bean salad. These add protein and fiber, making the meal even more substantial.
• Tortilla Chips & Dips: No Mexican-inspired meal is complete without crunchy tortilla chips! Pair them with fresh salsa, creamy guacamole, or a warm, gooey queso dip for the ultimate appetizer or side.
• Mexican Salad: A crisp, fresh Mexican salad, perhaps with a tangy cilantro lime dressing, provides a light and refreshing counterpoint to the rich enchiladas. It’s a great way to add more vegetables and balance the meal.

★★★★★ 5 from 1 vote

White Chicken Enchiladas

By Chelsea Lords

White Chicken Enchiladas are packed with creamy sauce, green chile chicken, black beans & layers of melty cheese—so good!

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 4 servings

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Equipment

• 9 x 13-inch baking pan

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons flour
• 2 cups chicken broth
• 2 (4-ounce) cans mild diced green chiles (not drained)
• 1 tablespoon lime juice
• 2 tablespoons finely chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup sour cream
• 3 cups shredded rotisserie chicken
• 1 (15-ounce) can black beans (drained and rinsed, optional)
• 3 packed cups shredded Monterey Jack Cheese (divided)
• 8 (8-inch) flour tortillas
• Toppings as desired (see note 1)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking, and set it aside.
2. In a medium-sized pot, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and continue to cook for 1 minute, stirring constantly, to create a roux. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Increase the heat slightly and cook until the sauce begins to boil and thickens enough to coat the back of a spoon, leaving a clear line when you run your finger through it. Remove the pot from the heat. Stir in the sour cream, undrained green chiles, lime juice, cilantro, cumin, onion powder, garlic powder, and season with salt and pepper to taste (I typically add about 1/2 teaspoon of each).
3. Spread about 1/2 cup of the prepared white sauce evenly over the bottom of your baking dish.
4. In a large mixing bowl, combine the shredded chicken, 1-1/2 cups of the shredded Monterey Jack cheese, and approximately half of the remaining white sauce (you can eyeball this amount). If using, fold in the drained and rinsed black beans. Taste the filling mixture and adjust seasonings as needed to ensure it’s perfectly flavorful.
5. Arrange all 8 flour tortillas on a clean work surface. Divide the chicken and bean filling evenly among the tortillas, placing it down the center of each. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
6. Pour the remaining white sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining 1-1/2 cups of shredded Monterey Jack cheese evenly over the top.
7. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is beautifully melted, golden, and bubbly.
8. Let the enchiladas rest for 5-10 minutes after baking to allow the sauce and cheese to set. Top with your desired garnishes and serve warm.

Recipe Notes

• Note 1 (Toppings): Customize your enchiladas with your favorite toppings! Great options include extra sour cream or crema Mexicana, diced avocado or a dollop of fresh guacamole, additional fresh cilantro, a squeeze of lime juice, or a spoonful of your favorite salsa.
• Make Ahead: To save time, prepare the creamy white sauce and the chicken filling up to 1-2 days in advance. Store each component in separate airtight containers in the refrigerator. Assemble the enchiladas just before baking on the day you plan to serve them.
• Storage: Leftover White Chicken Enchiladas can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until thoroughly warmed. To freeze, assemble but do not bake. Cover the dish tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition Information

Serving: 1 serving | Calories: 557 kcal | Carbohydrates: 51g | Protein: 47g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.8g | Cholesterol: 140mg | Sodium: 1263mg | Potassium: 456mg | Fiber: 4g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 361mg | Iron: 3mg

Nutrition information is automatically calculated and should be considered an approximation. Individual results may vary based on exact ingredients and preparation methods.