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These white chicken enchiladas became my answer when I was tired of the same old red sauce enchiladas but still wanted something creamy and comforting that would actually fill everyone up. Making a rich, cheesy white sauce from scratch and filling flour tortillas with seasoned chicken and Monterey Jack creates this amazing comfort food that's way better than anything from a restaurant. I discovered this recipe when I had leftover rotisserie chicken and wanted to turn it into something that felt special instead of just reheating it for the third time.
My kids, who usually pick apart anything with visible vegetables, actually cleaned their plates when I made these. The creamy white sauce makes everything taste mild and comforting, and they love that there's cheese in every single bite. Now they specifically request "the white ones" instead of regular enchiladas.
Ingredients
- Shredded rotisserie chicken: Already seasoned and just needs to be mixed with aromatics
- Homemade white sauce: Way better than canned and you control the thickness
- Monterey Jack cheese: Melts beautifully and has that perfect mild flavor
- Green chiles: Add just enough flavor without overwhelming heat
- Flour tortillas: Roll easier than corn and don't tear when you wrap them
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Step-by-Step Instructions
- Prepping everything
- Preheat your oven to 425°F and spray a 9x13 baking dish with cooking spray. Make chicken broth by microwaving 2 cups water with 2 bouillon cubes for 2 minutes - this is way easier than opening a whole carton.
- Making the chicken filling
- Heat olive oil in a large skillet and cook diced onion for 5-7 minutes until soft and translucent. Add minced garlic and cook for another minute or two until fragrant. Remove from heat and stir in shredded chicken, salt, and pepper.
- Assembling the enchiladas
- Divide the chicken mixture evenly between 8 flour tortillas, then top each with some of the Monterey Jack cheese. Roll them tightly and place seam-side down in your prepared baking dish.
- Creating the white sauce
- In a saucepan, melt butter over medium heat and whisk in flour to make a roux. Gradually add the chicken broth, whisking constantly until smooth and creamy - this takes about 5 minutes. Stir in sour cream, salt, pepper, green chiles, and more Monterey Jack cheese.
- Final assembly and baking
- Pour the white sauce over the enchiladas and top with Mexican blend cheese. Bake for 20 minutes until the cheese is melted and just starting to brown on top.
I learned that making the roux properly is crucial for a smooth sauce. My first attempt was lumpy because I added the liquid too quickly, but now I take my time whisking and get perfect results every time.
Perfect Serving Ideas
These are rich enough to be a complete meal, but they're great with some Spanish rice or refried beans on the side. A simple salad with lime vinaigrette cuts through all that creaminess nicely. For drinks, cold beer or horchata pairs perfectly with the mild, creamy flavors.
Making Them Different
Try using different proteins like leftover turkey or even cooked shrimp for variety. Sometimes I add diced bell peppers to the chicken mixture for extra vegetables, or use different cheese combinations. A little fresh cilantro mixed into the filling adds brightness.
Make-Ahead Magic
These are perfect for meal prep because you can assemble them completely and refrigerate overnight before baking. Just add an extra 10 minutes to the cooking time if starting from cold. You can also freeze them before baking - just thaw overnight and bake as directed.
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These white chicken enchiladas have become one of those comfort food recipes that makes any dinner feel special. The combination of tender chicken, creamy sauce, and melted cheese creates something that's both familiar and exciting. They're proof that sometimes the best meals come from taking classic dishes and giving them a twist that makes them even better than the original.
Frequently Asked Questions
- → Can I make white chicken enchiladas ahead of time?
- Yes! Assemble them completely and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.
- → What's the difference between white and red enchiladas?
- White enchiladas use a creamy cheese-based sauce made with sour cream and cheese, while red enchiladas use a tomato or red chile-based sauce.
- → Can I use corn tortillas instead of flour?
- Yes, but warm them in the microwave for 20-30 seconds or in a dry skillet first to make them pliable and prevent tearing when rolling.
- → How do I prevent the sauce from being lumpy?
- Make sure to whisk constantly when adding the broth to the flour mixture, and add it gradually. Remove from heat before adding sour cream to prevent curdling.
- → Can I freeze these enchiladas?
- Absolutely! Freeze the assembled unbaked enchiladas for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding extra time if needed.