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These white chicken enchiladas have been my family's dinner hero for years. I stumbled on this recipe when I was tired of the usual red sauce enchiladas, and it's been requested at least twice a month ever since. The combination of tender chicken and melty cheese wrapped in soft tortillas and smothered in that creamy, slightly tangy sauce creates the ultimate comfort food that somehow feels special enough for company but easy enough for a weeknight.
Last month, I made these for my neighbor who just had a baby. Her husband texted me the next day saying it was the first meal she'd eaten completely since giving birth, and could I please share the recipe. When exhausted new parents are asking for your recipe, you know you've got a winner.
Key Ingredients
- Cooked chicken: Rotisserie chicken is my go-to shortcut, but any leftover chicken works beautifully. The slight seasoning from a store-bought rotisserie adds great flavor.
- Monterey Jack cheese: This cheese melts perfectly and has a mild flavor that complements the green chilies without competing. Freshly grated melts much better than pre-shredded.
- Sour cream: This gives the sauce its signature tangy creaminess. Full-fat works best for richness, but light sour cream works in a pinch.
- Green chilies: These add a mild heat and distinctive flavor that makes these enchiladas special. Don't drain them - that liquid adds flavor to the sauce.
- Flour tortillas: They hold up better to the creamy sauce than corn tortillas, which can fall apart. Look for the 8-inch size for perfect rolling.
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Enchilada Magic
- Chicken preparation
- Shredding the chicken rather than chopping it creates the perfect texture that absorbs the flavors better. Two forks make quick work of this task.
- Rolling technique
- Don't overstuff the tortillas or they'll be hard to roll and might split. About 2-3 tablespoons of filling per tortilla is perfect.
- Sauce mastery
- The roux (butter and flour mixture) is the key to a smooth, lump-free sauce. Make sure to cook it for that full minute to remove any raw flour taste.
- Heat management
- Remove the pan from heat before adding the sour cream to prevent it from curdling. The residual heat will warm it through as you stir.
- Cheese distribution
- Adding cheese both inside the enchiladas and on top ensures maximum cheesy goodness in every bite.
- Baking patience
- Look for those bubbling edges and slightly golden cheese on top to know they're perfectly done. If the top browns too quickly, cover with foil.
I developed this recipe after trying numerous variations. My first attempts used cream of chicken soup, which was good but a bit too processed-tasting. Making the sauce from scratch with a simple roux made a huge difference in flavor. Adding the green chilies to the sauce rather than the filling ensures their flavor infuses throughout the dish. The final touch was using Monterey Jack instead of the cheddar I initially tried - it melts so much better and complements the creamy sauce perfectly.
Serving Ideas
Serve these creamy enchiladas with a simple green salad dressed with lime vinaigrette to cut through the richness. For a complete Mexican-inspired meal, add cilantro lime rice and black beans on the side. A sprinkle of fresh chopped cilantro and diced tomatoes on top adds color and freshness.
Tasty Twists
Try adding a cup of corn or black beans to the chicken filling for extra texture and nutrition. For a spicier version, add a diced jalapeño to the sauce with the green chilies. Substitute pepper jack cheese for the Monterey Jack if you prefer more heat.
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I've made these white chicken enchiladas for countless family dinners, potlucks, and meal trains for new parents. There's something about that creamy, cheesy comfort that just hits the spot every time. The fact that they're relatively quick to put together and adaptable to what I have on hand makes them perfect for those nights when I want something that feels special without a ton of effort.
Frequently Asked Questions
- → Can I make these enchiladas ahead of time?
- Yes! You can assemble the enchiladas and prepare the sauce separately up to 24 hours ahead. Store them covered in the refrigerator, then pour the sauce over and bake when ready to serve. You may need to add 5-10 minutes to the baking time if cooking from cold.
- → What's the best way to shred chicken for enchiladas?
- For convenience, use rotisserie chicken from the store. For homemade, simmer chicken breasts in broth or poach them, then shred with two forks while still warm. You can also use a stand mixer with the paddle attachment on low speed for quick shredding.
- → Can I freeze these white chicken enchiladas?
- Yes! You can freeze them either before or after baking. To freeze before baking, assemble the enchiladas but don't add the sauce. Freeze solid, then wrap well. When ready to cook, thaw overnight, add freshly made sauce and bake. If freezing after baking, allow to cool completely before wrapping and freezing.
- → What can I substitute for the green chilies?
- If you don't have canned green chilies, you can substitute with 1/4 cup diced jalapeños (seeds removed for less heat), roasted poblano peppers, or even a few tablespoons of your favorite salsa verde.
- → What sides go well with white chicken enchiladas?
- These enchiladas pair beautifully with Mexican rice, black beans, a simple green salad, or fresh guacamole. For a complete meal, serve with a combination of these sides and some fresh lime wedges.