White Chicken Enchiladas

White Chicken Enchiladas are a delightful twist on the traditional Mexican dish, combining tender chicken with a creamy, flavorful sauce that will have everyone asking for seconds. This recipe is perfect for a cozy family dinner or a gathering with friends, making it a versatile choice for any occasion. The zesty combination of Monterey Jack cheese and green chilies adds a special touch that elevates these enchiladas from ordinary to extraordinary. Your family will love the comfort and satisfaction packed into every bite!

Whether you’re an experienced cook or just starting out in the kitchen, these enchiladas are simple to make and sure to impress. With the warm, cheesy goodness wrapped in soft tortillas, they are a comforting meal that brings people together. Get ready to share this crowd-pleaser with loved ones, and watch their faces light up with joy!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• 5 ounces cream cheese
• 2 teaspoons garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Preparation is key, and these ingredients come together to create a delicious filling.

Directions

1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken.
2. Once the chicken is cooked, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
3. In a bowl, add the cooked chicken and shred it using a fork if needed. Mix in 3/4 cup of shredded Monterey Jack cheese (or Pepper Jack cheese), garlic powder, and cream cheese until well combined.
4. In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for about 1 minute.
5. Gradually whisk in 2 cups of chicken broth until smooth. Add 1/2 cup of shredded cheese and heat until the mixture is thick and bubbly.
6. Remove the pot from the heat and stir in the sour cream and diced chilies—do not bring to a boil.
7. Place some of the chicken and cheese mixture into each tortilla shell, roll them up, and place them seam-side down in the baking dish.
8. Pour the sauce over the enchiladas and top with the remaining cheese.
9. Bake for 22 minutes, then turn on the broiler and cook for an additional 3 minutes to brown the cheese on top.

Tips & Variations

• Ingredient substitutions: Feel free to swap out the Monterey Jack cheese for cheddar or a Mexican blend. You can also substitute rotisserie chicken for the cooked chicken breasts for added convenience.
• Optional variations: Add black beans or corn to the chicken filling for extra texture and flavor. For a spicier kick, consider using jalapeños in the filling or topping.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty level: Easy