White Chicken Enchiladas for Beginners: A Creamy Classic You Can Master
Melted cheese, tender chicken, and a luscious white sauce—these White Chicken Enchiladas are a creamy dream for first-time cooks! 🍗🧄 Simple steps, big flavor, and guaranteed comfort in every bite. Just roll up your filling, cover with that dreamy sauce, and bake to golden perfection. 🧀✨ Whether you’re feeding family or just yourself, this dish is hearty, delicious, and 100% doable. Comfort food magic, made easy! 🌯🔥
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (Serves 4) 1x
Ingredients
- 1.5 to 2 pounds chicken breasts, cooked and shredded
(Alternative: cooked rotisserie chicken or leftover grilled chicken) - 8 flour tortillas
(Alternative: corn tortillas, though they can be a bit more delicate when rolling) - ½ medium yellow onion, finely diced
(Alternative: white onion or shallot) - 2 cloves garlic, minced
(Alternative: ½ teaspoon garlic powder) - 1 tablespoon olive oil
(Alternative: any neutral oil like canola or vegetable) - 1 tablespoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth or stock
(Alternative: vegetable broth) - 1 can chopped green chiles (4 ounces)
- 1 cup sour cream
(Alternative: plain Greek yogurt)
- 2 cups shredded Monterey Jack cheese, divided
(Alternative: shredded mozzarella or a Mexican cheese blend)
Instructions
1. Prepare the Chicken Mixture
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once hot, add the finely diced onion and cook until it begins to soften, about 3–4 minutes. Add the minced garlic, cumin, salt, and pepper. Stir continuously for about 30 seconds, just until the garlic becomes fragrant.
Add the shredded chicken to the skillet and mix it with the onion and spices. Cook for 2–3 minutes until everything is heated through and well combined. Remove the pan from the heat and stir in 1 cup of the shredded Monterey Jack cheese. Set this filling aside.
2. Make the Creamy Green Chile Sauce
In a separate medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour and stir constantly for about 1 minute. This forms a roux, which helps thicken the sauce.
Slowly whisk in the chicken broth a little at a time to avoid lumps. Bring the mixture to a gentle simmer and continue stirring for about 5 minutes, until the sauce thickens to the consistency of gravy.
Remove the saucepan from heat and stir in the sour cream and chopped green chiles. Taste and adjust seasoning with additional salt and pepper, if needed.
3. Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and spread about ½ cup of the green chile sauce across the bottom.
Lay out your tortillas on a clean work surface. Spoon an equal portion of the chicken and cheese mixture (about ⅓ to ½ cup) into the center of each tortilla. Roll them up tightly and place them seam-side down into the prepared baking dish.
Pour the remaining green chile sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese across the top.
4. Bake
Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbling around the edges. If you like a golden top, you can place the dish under the broiler for an additional 2–3 minutes at the end—just keep a close eye to avoid burning.
Notes
- Chicken shortcuts: If you’re short on time, use pre-cooked rotisserie chicken or leftover grilled chicken. Just shred it and go.
- Sauce too thick? Add a splash of extra broth or water to thin it out. Sauce too thin? Let it simmer a little longer, stirring until it thickens.
- Rolling tortillas: If your tortillas are cracking when rolled, try warming them for 10–15 seconds in the microwave between two damp paper towels. This makes them more pliable.
- Avoiding sogginess: Don’t overload the tortillas with filling, and avoid letting the assembled enchiladas sit too long before baking.
- Don’t rush the roux: Give the flour and butter a full minute to cook before adding broth. This removes the raw flour taste and makes a smoother sauce.