If you’re craving comfort food with a touch of zest and creaminess, the White Chicken Enchiladas with Creamy Green Chile Sauce Recipe is your new best friend. This dish brings together tender shredded chicken wrapped in soft flour tortillas, all smothered in a lusciously rich and tangy green chile sauce that’s bursting with flavor. The melty Monterey Jack cheese topping adds just the right amount of gooey goodness, making every bite a celebration of texture and taste. It’s perfect for any occasion where you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is surprisingly simple, yet each element plays a crucial role in delivering the perfect balance of creaminess, spice, and savory richness. From the tender chicken to the cheesy topping and that velvety green chile sauce, every ingredient has its place in creating this mouthwatering dish.
- 2 cups cooked, shredded chicken: Rotisserie chicken is a perfect shortcut that makes this recipe effortless without sacrificing flavor.
- 8 small flour tortillas: Soft and pliable, these are the perfect wraps to hold your delicious filling.
- 2 cups shredded Monterey Jack cheese, divided: Creamy and mild, this cheese melts beautifully for the ultimate cheesy topping.
- 1/2 cup sour cream: Adds tang and moisture to the chicken filling, keeping it luscious.
- 1 can (4 oz) diced green chiles: Brings a mild heat and vibrant flavor that wakes up the sauce and filling.
- 3 tablespoons butter: The base for your creamy white sauce, adding richness and depth.
- 3 tablespoons all-purpose flour: Thickens the sauce perfectly, creating that smooth consistency.
- 2 cups chicken broth: Infuses the sauce with savory notes and helps balance the creaminess.
- 1 cup sour cream: Stirred directly into the sauce for extra creaminess and slight tang.
- 1/2 teaspoon garlic powder: Adds a subtle savory punch to the sauce.
- Salt and pepper, to taste: Essential seasonings to brighten and enhance all the flavors.
How to Make White Chicken Enchiladas with Creamy Green Chile Sauce Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, 1 cup of the Monterey Jack cheese, sour cream, and diced green chiles in a medium bowl. Mix everything together until the ingredients meld into a creamy and flavorful filling. This mixture is the heart of the enchiladas, bringing a balance of tender meat, melty cheese, and a hint of spice from the chiles.
Step 2: Assemble the Enchiladas
Next, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken filling onto each flour tortilla, then roll them up tightly and place them seam-side down in the baking dish. This makes sure each enchilada stays intact while baking and gets evenly covered with sauce later on.
Step 3: Make the Creamy White Sauce
Now it’s time for the magic sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about one minute until bubbly—this helps cook out the raw flour taste. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about five minutes. Remove from heat, then stir in the sour cream, garlic powder, salt, and pepper for that signature creamy, tangy, and slightly garlicky flavor.
Step 4: Top and Bake
Pour the creamy green chile sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining cup of Monterey Jack cheese on top to create a golden, bubbly, irresistible crust once baked. Place in the oven and bake for 20-25 minutes until the cheese melts and bubbles deliciously. For an extra touch of golden perfection, broil the enchiladas for 2-3 minutes after baking, keeping a close eye so they don’t burn.
Step 5: Serve and Enjoy
Remove the enchiladas from the oven and let them cool for a few minutes before serving. This pause helps the sauce set slightly and makes them easier to handle. You’re now ready to enjoy this cozy, creamy, and flavorful meal that feels like a hug in food form.
How to Serve White Chicken Enchiladas with Creamy Green Chile Sauce Recipe
Garnishes
Fresh garnishes bring brightness and contrast to the creamy enchiladas. Chopped fresh cilantro adds a burst of herbaceous aroma, while sliced green onions provide a gentle crunch and mild sharpness. Creamy sliced avocado is another fantastic topper that enhances the richness and complement the green chile flavors beautifully. A dollop of sour cream or a squeeze of lime can also elevate your plate to next-level deliciousness.
Side Dishes
To balance out the creamy richness of the enchiladas, whip up a fresh side salad with crisp vegetables and a zesty dressing. Mexican street corn or a simple cilantro-lime rice are stellar companions that bring texture and vibrant flavors. For something heartier, black beans or refried beans work perfectly and keep with the comforting Southwestern theme.
Creative Ways to Present
Want to impress guests or spice up your family dinner? Serve these enchiladas in individual ramekins for a charming presentation or layer the filling and sauce in a casserole dish without rolling for a quick skillet version. You can also top them with pickled jalapeños or sprinkle crumbled queso fresco for extra texture and tang. The versatility of this White Chicken Enchiladas with Creamy Green Chile Sauce Recipe means you can make it your own every time you cook it.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully in the fridge for up to three days when stored in an airtight container. The flavors actually deepen overnight, making them just as delicious the next day or two.
Freezing
This recipe freezes beautifully. To freeze, assemble the enchiladas (without baking), cover tightly with foil or plastic wrap, and pop them in the freezer for up to two months. When ready to eat, thaw overnight in the refrigerator and then bake as directed.
Reheating
Reheat leftover or thawed enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and bubbly. Cover loosely with foil to keep the cheese from burning if reheating longer. Microwaving works too, but baking keeps that wonderful texture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used if you prefer a more traditional taste and texture. Just warm them slightly before filling to prevent cracking.
Is the green chile sauce spicy?
The green chile sauce in this recipe has a mild heat that adds wonderful flavor without overwhelming your palate, making it kid-friendly and approachable for most spice-lovers.
Can I make this recipe vegetarian?
Yes! Swap the chicken for sautéed mushrooms, beans, or a mixture of your favorite vegetables, and use vegetable broth in the sauce for a delicious vegetarian version.
What can I substitute for Monterey Jack cheese?
Cheddar, mozzarella, or a Mexican cheese blend all work well as substitutes, though Monterey Jack melts beautifully and offers a mild, creamy flavor that pairs perfectly with the sauce.
How do I know when the enchiladas are done baking?
They are ready when the cheese on top is melted, bubbly, and slightly golden. The sauce should be hot and creamy, and the filling heated through, which usually takes about 20-25 minutes.
Final Thoughts
Trying out this White Chicken Enchiladas with Creamy Green Chile Sauce Recipe will quickly become one of your favorite ways to brighten up dinner with minimal effort and maximum flavor. It’s a warm, comforting plate that feels both special and approachable, perfect for inviting people around the table. I promise once you make it, you’ll find yourself reaching for this recipe again and again — it’s that good!
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White Chicken Enchiladas with Creamy Green Chile Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These White Chicken Enchiladas are a creamy and comforting twist on the classic Mexican dish, featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich white sauce made from chicken broth, sour cream, and spices, then baked until bubbly and golden. Perfect for a family dinner or entertaining guests.
Ingredients
Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
Enchiladas
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, 1/2 cup sour cream, and diced green chiles. Mix well until all ingredients are evenly incorporated.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Make the White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until the mixture is bubbly and smooth. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking and cooking for about 5 minutes until the sauce thickens. Remove from heat and stir in 1 cup sour cream, garlic powder, salt, and pepper to taste.
- Top with Sauce and Cheese: Pour the prepared white sauce evenly over the assembled enchiladas. Then sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted and bubbly. To add a golden, slightly crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and garnish with fresh cilantro, chopped green onions, or sliced avocado if desired. Serve the enchiladas warm for best flavor and texture.
Notes
- Rotisserie chicken is a quick shortcut but freshly cooked, shredded chicken works just as well.
- If you prefer a spicier dish, add some chopped jalapeños or a pinch of cayenne pepper to the filling or sauce.
- To make ahead, assemble the enchiladas and refrigerate them before baking. Add a few extra minutes to the bake time when cooking from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use gluten-free tortillas and flour substitute to make the dish gluten-free.
