By Bring White Chicken Enchiladas to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
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
2 cups cooked, shredded chicken
10 soft flour tortillas
2 cups shredded Monterey Jack cheese, divided
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 tsp ground cumin
½ tsp dried oregano
Salt and pepper to taste
¼ cup chopped fresh cilantro
PREPARATION STEPS
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Prepare Chicken Mixture: In a bowl, mix shredded chicken with 1 cup of Monterey Jack cheese.
Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
Make Sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth. Cook until thickened, about 5 minutes.
Finish Sauce: Remove from heat and stir in sour cream, diced green chilies, cumin, and oregano. Season with salt and pepper.
Bake: Pour the sauce over the enchiladas, making sure to cover them completely
Sprinkle the remaining 1 cup of cheese over the top
Bake for 25-30 minutes, until cheese is melted and bubbly.
Garnish and Serve: Garnish with chopped cilantro before serving.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: Approximately 400 per serving | Servings: 5 (2 enchiladas each)
Enjoy your creamy and delicious enchiladas!
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.
