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This dish brings together tender shredded chicken, creamy white sauce and melty cheese wrapped in soft flour tortillas for a comfort food classic. It is ideal for busy weeknights when you want something satisfying without a long list of steps or ingredients.
I first made this for a family potluck and now it is one of the most requested meals when we gather
Ingredients
- Flour tortillas: give a soft base that holds fillings and absorbs the creamy sauce
- Shredded cooked chicken: provides hearty protein and works well with any seasoning
- Monterey Jack cheese: melts smoothly and adds mild richness
- Butter and flour: create the base for a smooth velvety sauce
- Chicken broth: adds savory depth and keeps the sauce from being too heavy
- Sour cream: gives creaminess and a slight tang that balances flavors
- Diced green chiles: contribute gentle flavor without overwhelming spice
- Salt pepper and Adobo seasoning: round out the flavor and add warmth
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350 degrees Fahrenheit and coat a 9 by 13 inch baking dish with nonstick spray for easy cleanup
- Make the Chicken Filling:
- In a large bowl mix the shredded chicken with 1 cup of cheese salt pepper and a pinch of Adobo seasoning to infuse the filling with flavor
- Fill the Tortillas:
- Spoon the chicken and cheese mixture into each tortilla then roll them tightly and place them seam side down in the prepared baking dish
- Make the Cream Sauce:
- In a medium saucepan melt butter over medium heat then whisk in flour and stir constantly for one minute to eliminate any raw flour taste
- Add the Liquid:
- Slowly pour in the chicken broth whisking constantly until the mixture thickens into a smooth sauce base
- Finish the Sauce:
- Turn the heat to low and stir in the sour cream and diced green chiles gently until combined without letting it come to a boil
- Assemble the Dish:
- Pour the warm sauce evenly over the rolled tortillas and sprinkle the remaining cheese generously across the top
- Bake Until Bubbly:
- Place the dish in the oven and bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbly throughout
- Broil if Desired:
- If you prefer a golden top turn on the broiler for one to two minutes watching carefully to avoid burning
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I always use a rotisserie chicken when short on time and it adds incredible flavor without any extra work
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days
Freeze uncooked assembled enchiladas for up to three months then thaw in the fridge before baking
Reheat individual servings in the microwave or the oven covered with foil
Ingredient Substitutions
Plain Greek yogurt can replace sour cream for a lighter option
Use corn tortillas instead of flour but warm them first so they do not break when rolled
Pepper Jack cheese adds a gentle kick if you like a little spice
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Serving Suggestions
Pair with refried beans or Mexican rice to complete the meal
Serve with a fresh green salad for contrast
Add guacamole or sliced avocado on the side for a cool creamy bite
Cultural Context
White chicken enchiladas are a popular twist on traditional Mexican enchiladas that usually use red sauce
This creamy version has become a comfort food staple in many American households for its rich flavor and mild spice
Frequently Asked Questions About Recipes
- → What kind of chicken should I use?
You can use oven-roasted, boiled, or rotisserie chicken. Roasted and rotisserie options provide the most flavor.
- → Can I substitute corn tortillas?
Yes, but make sure to warm each one before rolling to prevent tearing.
- → What sides pair well with this dish?
Try Crock Pot refried beans, 3-ingredient Mexican rice, or a fresh green salad.
- → How should I store leftovers?
Refrigerate covered for up to 3 days or freeze uncooked enchiladas for up to 3 months. Reheat gently to preserve texture.
- → How do I make the sauce?
Start with butter and flour to make a roux, add chicken broth, then stir in sour cream and green chiles. Do not boil.