If you’re anything like me, you’re always on the hunt for quick, delicious meals that can bring the whole family together around the dinner table. These White Chicken Enchiladas are just that kind of recipe. Packed with shredded rotisserie chicken, gooey Monterey Jack cheese, and a creamy, flavorful sauce made with sour cream and green chilies, this dish is comfort food at its finest. And the best part? You can have it ready in just 30 minutes!
In this article, I’ll walk you through every step of this recipe while sharing tips and personal anecdotes to make your cooking experience even more enjoyable. So, grab your apron, and let’s dive in!
Why You’ll Love These White Chicken Enchiladas
I remember the first time I made these enchiladas—it was a weeknight, and I had barely 45 minutes to whip something up before my family’s collective hunger turned into chaos. I had leftover rotisserie chicken in the fridge and a pantry stocked with tortillas and canned green chilies. Voilà! This recipe was born, and it has since become a staple in our household.
Here’s why you’ll love this recipe too:
- Quick and Easy: Perfect for busy weeknights.
- Family-Friendly: The mild flavors are a hit with both kids and adults.
- Customizable: You can easily swap ingredients to suit your preferences.
- Make-Ahead Friendly: Prepare the enchiladas ahead of time and bake them when needed.
Ingredients You’ll Need
To make these White Chicken Enchiladas, you’ll need the following ingredients:
- 8-10 Small Flour or Corn Tortillas: Choose whichever type your family prefers. I like flour tortillas for their soft texture.
- 3 Cups Shredded Rotisserie Chicken: Rotisserie chicken is a lifesaver when you’re short on time.
- 3 Cups Shredded Monterey Jack Cheese: Divided into portions for the filling and topping.
- 3 Tablespoons Butter: Used to create the roux for the sauce.
- 3 Tablespoons Flour: Essential for thickening the sauce.
- 2 Cups Chicken Broth: Adds a savory base to the sauce.
- 1 Cup Sour Cream: Gives the sauce its creamy, tangy flavor.
- 4 Ounces Diced Green Chilies: A can works perfectly and adds just the right amount of mild heat.
How to Make White Chicken Enchiladas
Step 1: Prepping the Baking Dish
Start by preheating your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. Trust me, this little step saves you from a lot of cleanup later on.
Step 2: Making the Filling
In a medium-sized bowl, mix the shredded rotisserie chicken with 1 cup of Monterey Jack cheese. This combination is what makes the filling irresistibly cheesy and savory.
Pro Tip: If you like a bit more spice, consider adding a pinch of chili powder or a dash of hot sauce to the mixture.
Step 3: Rolling the Tortillas
Spoon the chicken and cheese mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish. This keeps everything snug and prevents the filling from spilling out.
Step 4: Preparing the Sauce
Now for the magic! Melt the butter in a skillet over medium heat. Once melted, whisk in the flour and cook for about a minute. This step ensures your sauce won’t taste floury. Gradually add the chicken broth while whisking to prevent lumps.
Once the mixture is smooth and bubbly, remove it from the heat and let it cool slightly for 3-5 minutes. Stir in the sour cream and diced green chilies until the sauce is creamy and well combined.
Important: Don’t add the sour cream while the sauce is too hot, as it might curdle.
Step 5: Assembling the Enchiladas
Pour the sauce evenly over the enchiladas, making sure each one is fully coated. Sprinkle the remaining Monterey Jack cheese on top. The more cheese, the better, right?
Step 6: Baking
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly. If you want a golden, slightly crispy top, turn on the broiler for the last 2-3 minutes.
Step 7: Garnishing and Serving
Top the enchiladas with your favorite garnishes. I love adding chopped green onions, fresh cilantro, and a few diced jalapeños for extra flavor and color. Serve warm and watch as everyone digs in!
Tips for Success
- Make It Spicy: If you’re a fan of heat, consider adding some chopped jalapeños or a splash of hot sauce to the filling.
- Use Corn Tortillas: If you prefer a more traditional enchilada, opt for corn tortillas. Just warm them slightly before rolling to prevent cracking.
- Make Ahead: Assemble the enchiladas and store them in the fridge (without the sauce) for up to 24 hours. Add the sauce and bake when ready.
Frequently Asked Questions
1. Can I freeze White Chicken Enchiladas?
Yes! These enchiladas freeze beautifully. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, add the sauce, and bake as directed.
2. Can I use a different cheese?
Absolutely. While Monterey Jack cheese melts beautifully, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend.
3. What can I serve with these enchiladas?
Pair them with a side of Mexican rice, black beans, or a fresh green salad for a complete meal.
My Personal Touch
Every time I make these enchiladas, I’m reminded of how food can bring people together. The creamy sauce, the cheesy filling, and the perfectly baked tortillas never fail to make my family smile. And let’s be honest—the leftovers (if there are any) are even better the next day!
So, next time you’re in need of a comforting, crowd-pleasing meal, give these White Chicken Enchiladas a try. I promise they’ll become a regular in your recipe rotation.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social media with your creations. Happy cooking!