Name: White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup plain Greek yogurt (or sour cream); 1 4-ounce can mild diced green chilies; 1 tablespoon lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cups cooked shredded rotisserie chicken; 3 cups shredded Monterey Jack Cheese, divided; 8 to 10 flour tortillas (8-inch size); 2 green onions, sliced; Chopped cilantro, for garnish; Chopped avocado, for garnish

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White Chicken Enchiladas are a creamy, cheesy twist on the classic Mexican dish. Made with tender shredded chicken, flour tortillas, green chiles, and a rich white sauce, this dish is comfort food at its finest. It’s easy to make, full of flavor, and sure to become a family favorite. Whether you’re serving it for a busy weeknight dinner or a weekend gathering, these enchiladas are sure to please everyone at the table!

White Chicken Enchiladas Recipe

Why You’ll Love This Recipe

These White Chicken Enchiladas are loaded with layers of flavor. The creamy white sauce made with Greek yogurt (or sour cream), chicken broth, and green chiles creates a rich and velvety base, while the shredded rotisserie chicken adds convenience and extra flavor. The combination of Monterey Jack cheese and the tangy lime juice makes every bite irresistible. This recipe is perfect for families, and the leftovers (if there are any!) taste just as good the next day.

Ingredients

Here’s what you’ll need to make these delicious enchiladas:

3 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 4-ounce can mild diced green chilies
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups cooked shredded rotisserie chicken
3 cups shredded Monterey Jack Cheese, divided
8 to 10 flour tortillas (8-inch size)
2 green onions, sliced
Chopped cilantro, for garnish
Chopped avocado, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set it aside.
Make the sauce: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until it becomes tender, about 5 minutes. Add the minced garlic and cook for an additional minute. Sprinkle the flour over the onions and garlic, stirring until the flour is dissolved.
Add broth and yogurt: Slowly pour in the chicken broth, stirring constantly, and cook for 3-5 minutes, until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and black pepper.
Prepare the filling: Spread ½ cup of the sauce on the bottom of the prepared baking dish. In a medium bowl, combine the shredded chicken, 2 ½ cups of the shredded cheese, and half of the sauce mixture. Stir well to combine.
Assemble the enchiladas: Lay a tortilla flat on a clean surface. Evenly distribute the chicken, cheese, and sauce mixture onto each tortilla, then roll the tortilla tightly. Place the rolled tortillas seam-side down in the baking dish.
Bake: Pour the remaining sauce over the rolled tortillas and top with the remaining ½ cup of shredded cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, carefully remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Remove the dish from the oven and garnish the enchiladas with sliced green onions, cilantro, and chopped avocado. Serve warm.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Variations

Corn Tortillas: If you prefer corn tortillas, feel free to substitute them in place of the flour tortillas for a more traditional enchilada flavor.
Spicy Option: Add a few slices of jalapeño or a dash of hot sauce to the sauce mixture to give the enchiladas a spicy kick.
Cheese Variations: You can substitute Monterey Jack cheese with other cheeses like cheddar or a Mexican blend for different flavors.
Add Vegetables: Add sautéed bell peppers, zucchini, or spinach to the chicken mixture for extra veggies.

Storage/Reheating

Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezing: These enchiladas freeze well. To freeze, assemble the enchiladas, cover tightly with foil, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as usual.
Reheating: To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes or until warmed through. You can also reheat individual portions in the microwave.

FAQs

1. Can I use a different protein in these enchiladas?

Yes, ground beef, turkey, or even black beans would be great alternatives to the shredded chicken.

2. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas the day before and store them in the refrigerator. When ready, bake them according to the recipe instructions.

3. Can I use low-fat Greek yogurt instead of sour cream?

Yes, low-fat Greek yogurt works well as a substitute for sour cream and adds a creamy texture without the extra fat.

4. Can I make this recipe gluten-free?

Yes, you can use gluten-free tortillas in place of the flour tortillas to make this dish gluten-free.

5. How do I make these enchiladas spicier?

To add more spice, you can mix in chopped jalapeños or chipotle peppers into the sauce, or add a few dashes of hot sauce.

6. Can I use pre-cooked chicken instead of rotisserie chicken?

Yes, you can use any pre-cooked chicken you have on hand. Just make sure it’s shredded to mix into the enchiladas.

7. Can I freeze the sauce?

Yes, you can freeze the sauce and use it for another meal. Just let it cool before transferring to an airtight container for storage.

8. Can I substitute the green chiles with something else?

If you don’t have green chiles, you can substitute with diced mild green bell peppers or even a bit of salsa verde.

9. Can I add more cheese to the filling?

Absolutely! You can add extra cheese to the filling if you like it extra cheesy.

10. How do I know when the enchiladas are done?

The enchiladas are done when the cheese is melted, the sauce is bubbly, and the edges of the tortillas are slightly golden.

Conclusion

These White Chicken Enchiladas are a perfect combination of creamy, cheesy goodness and a little bit of zesty flavor from the green chiles and lime. Easy to make and full of delicious ingredients, this dish is a crowd-pleaser for dinner, potlucks, or holiday gatherings. The best part? It’s a family favorite that’s sure to be requested again and again!