Enchiladas are a beloved Mexican classic, often known for their bold red or green sauces. But when you want something rich, creamy, and slightly indulgent, white chicken enchiladas step in to steal the spotlight. This dish combines tender shredded chicken, gooey cheese, and a velvety white sauce baked into warm tortillas—perfect for a family dinner or a cozy weekend treat.
Unlike traditional enchiladas that lean heavily on spice, these white chicken enchiladas bring balance: a creamy sauce made with sour cream, butter, and broth delivers comfort without overwhelming heat. The result is a dish that feels like a warm hug on a plate. Pair it with Spanish rice, a fresh salad, or even guacamole for a meal that’s both hearty and satisfying.
Ingredients
- 2 cups cooked, shredded chicken
- 8–10 small flour tortillas
- 2 cups shredded cheese (Monterey Jack or mozzarella works well)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can (4 oz) diced green chilies
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Prepare the Filling
- In a bowl, mix shredded chicken with 1 cup of cheese, garlic powder, cumin, salt, and pepper.
- Assemble the Enchiladas
- Fill each tortilla with a portion of the chicken mixture, roll it up, and place seam-side down in a greased baking dish.
- Make the White Sauce
- In a saucepan, melt butter and whisk in flour to form a roux. Slowly add chicken broth, stirring until smooth and slightly thickened.
- Remove from heat, stir in sour cream and green chilies.
- Bake
- Pour the sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake at 350°F (175°C) for about 25–30 minutes, or until bubbly and golden on top.
- Serve
- Garnish with fresh cilantro or chopped green onions, and serve warm.
Final Thoughts
White chicken enchiladas are proof that comfort food doesn’t have to be complicated. The creamy sauce elevates the dish, making it a family favorite that’s both indulgent and easy to prepare. Whether it’s a weeknight dinner or a weekend get-together, this recipe guarantees empty plates and happy smiles.
Nice 👍👍👍
Delicious and mouth watering recipe
Its making style is different but nice
I like it
This article on White Chicken Enchiladas is a delightful blend of warmth and practicality. It captures the essence of comfort food with vivid descriptions like “a warm hug on a plate” while contrasting the creamy white sauce with traditional red or green enchiladas. The pairing suggestions (Spanish rice, salad, guacamole) make it more useful for readers planning a complete meal.
The conclusion is strong, reminding readers that great food doesn’t need to be complicated, and it leaves a positive, inviting impression. However, the flow could be improved slightly—phrases like “serve warm” feel abrupt, and the “Post navigation” section would benefit from a smoother transition. Adding prep time or difficulty level would also enhance usability.