By White Chicken Enchiladas is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
White Chicken Enchiladas captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, White Chicken Enchiladas becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
8 to 10 flour tortillas (about the size of a soft taco)
2 cups cooked and shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 4 oz can diced green chilies
How To Make White Chicken Enchiladas
Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add the broth and whisk until the sauce is smooth.
Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated 350° oven, bake for 20-25 minutes.
Easy, easy and delicious! The chicken filled tortillas, the sauce, the cheese
PREPARATION STEPS
Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
Pour the sauce over the enchiladas and top with the remaining cheese.
Continue with the recipe until cooked to your preference.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
