My hubby took one bite, stomped his foot, and said “WOW!!”

Creamy and Comforting: White Chicken Enchiladas 🍗🧀

If you’re after a dish that wraps up tender, shredded chicken, mellow green chilies, a silky white sauce, and gooey cheese—all rolled in tortillas and baked to perfection—then these White Chicken Enchiladas are for you. They bring the kind of warmth that makes weeknight dinners feel special.

Introduction

Whether you’re cooking for the family, feeding a crowd, or simply craving something rich and satisfying, these enchiladas deliver. The combination of shredded chicken, a creamy white sauce, and melty Monterey Jack cheese gives you both familiarity and luxury. In this article you’ll find the full ingredient list and instructions, a chef pro tip (by Ree Drummond), health and safety considerations, a nutrition & benefits table, plus ten FAQs to cover all the bases. And for more great dinner ideas, you can check out other posts on www.freshtonerhungar.com.

Ingredients

For the Enchiladas:

• Cooked chicken breast, shredded — 2 cups
• Flour tortillas (small) — 8‑10
• Monterey Jack cheese, shredded, divided — 2 cups
• Diced green chilies — ½ cup

For the White Sauce:

• Butter — 3 Tbsp
• All‑purpose flour — 3 Tbsp
• Chicken broth — 2 cups
• Sour cream — 1 cup
• Garlic powder — ½ tsp
• Onion powder — ½ tsp
• Salt & pepper — To taste

For Topping (optional):

• Chopped fresh cilantro — as desired
• Sliced black olives — as desired
• Diced tomatoes — as desired
• Sliced jalapeños — as desired

Why These Ingredients Matter

The shredded chicken gives protein and a base that soaks up flavor. The flour tortillas provide a tender, pliable shell. Monterey Jack melts beautifully and adds that creamy cheese pull we all love. The green chilies add just a hint of heat and flavor dimension. The white sauce, built from a roux (butter + flour) and chicken broth, thickened and enriched with sour cream, brings the “white enchilada” identity—luxurious and comforting. Garlic powder and onion powder elevate without needing fresh mincing. The optional toppings bring freshness, texture and contrast.

Instructions

1. Prepare the Chicken: Ensure the chicken breast is fully cooked and shredded into small pieces.
2. Make the White Sauce:
   • In a saucepan, melt 3 Tbsp butter over medium heat.
   • Add 3 Tbsp flour and whisk for about 1 minute to cook out the raw flour taste (this is your roux).
   • Slowly pour in 2 cups chicken broth, whisking continuously so you don’t get lumps.
   • Bring to a gentle simmer, stirring occasionally, until the mixture has slightly thickened.
   • Reduce heat to low and stir in 1 cup sour cream, garlic powder, onion powder, salt and pepper. Keep warm.
3. Assemble the Enchiladas: Preheat your oven to **375 °F (190 °C)**. In a bowl, mix the shredded chicken with the ½ cup diced green chilies and about half of the shredded Monterey Jack cheese. Fill each flour tortilla with a portion of the chicken mixture, roll tightly, and place seam‑side down in a greased 9×13‑inch baking dish.
4. Sauce & Cheese: Pour the white sauce evenly over the rolled tortillas. Then sprinkle the remaining Monterey Jack cheese over the top.
5. Bake: Bake for about 20‑25 minutes, or until the cheese is melted, bubbly, and the edges of the sauce are becoming lightly browned.
6. Serve: Let the enchiladas cool for a few minutes. Garnish generously with chopped cilantro, black olives, diced tomatoes and/or sliced jalapeños. Serve warm.

Chef Ree Drummond’s Pro Tip

“To prevent soggy tortillas, either lightly warm the tortillas before filling them or quickly fry them in a little oil so they remain pliable and form a barrier. Using freshly shredded cheese (rather than pre‑shredded) will also give you better melt and texture.” :contentReference[oaicite:1]{index=1}

Health & Safety Considerations

• Ensure Properly Cooked Chicken: Make sure the chicken breast reaches an internal temperature of 165 °F (74 °C) and is fully cooked before shredding.
• Avoid Over‑thickening Sauce: When making the roux and adding broth, stir carefully to prevent lumps and maintain smooth texture. The sauce should not boil aggressively. :contentReference[oaicite:2]{index=2}
• Sodium & Fat Awareness: The dish contains cheese, sour cream and broth—these contribute to saturated fat and sodium. Pair with a fresh salad or steamed vegetables for balance.
• Tortilla Integrity: If using corn tortillas, warm them so they don’t crack; cracked tortillas can allow sauce to seep out and burn on the dish bottom. :contentReference[oaicite:3]{index=3}

Nutrition & Health Benefits Table

Note: Because this is a rich, cheese‑and‑cream based dish, portion control is important if you’re monitoring calories, fat or sodium. Pairing with vegetables or a light side can help balance the meal.

Why This Recipe Works

This one works because of the layering of simple yet effective elements: shredded chicken that soaks in flavour, a creamy sauce that covers and binds everything together, tortillas that wrap around and deliver the filling, and cheese that melts and gives texture and comfort. Many white chicken enchilada recipes follow this method of a roux‑based sauce + sour cream + green chilies for a reliable result. :contentReference[oaicite:4]{index=4}

Additionally, the tortas (or tortillas) become carriers of flavour rather than just a container. The technique of warming or lightly frying tortillas helps them resist becoming soggy. :contentReference[oaicite:5]{index=5}

Variations & Serving Suggestions

• Use corn tortillas instead of flour for a more traditional feel—but warm them to prevent cracking. :contentReference[oaicite:6]{index=6}

• Add vegetables like diced bell peppers, spinach, or black beans for extra fibre and colour. :contentReference[oaicite:7]{index=7}

• For a spicier version: include diced jalapeños or a splash of hot sauce in the chicken mix or on top.

• Serve with sides such as cilantro‑lime rice, black beans, or a crisp Mexican‑style salad with lime vinaigrette. :contentReference[oaicite:8]{index=8}

• For make‑ahead: Assemble the enchiladas, cover and refrigerate; when ready to bake increase bake time slightly (since it’s cold from the fridge). Some sources say this works well. :contentReference[oaicite:9]{index=9}

Looking for more crowd‑friendly Mexican dishes? Check out our article on enchilada casseroles and creamy sauce bakes on www.freshtonerhungar.com.

10 Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of cooking chicken breast myself?
   Yes. Pre‑cooked rotisserie chicken works perfectly—and saves time. Many recipe writers recommend it. :contentReference[oaicite:10]{index=10}
2. Can I use corn tortillas instead of flour tortillas?
   Yes—but if so, warm or lightly fry the tortillas first so they don’t crack or become soggy when rolled and baked. :contentReference[oaicite:11]{index=11}
3. Can I substitute something for sour cream in the white sauce?
   Yes. Some cooks use plain Greek yogurt (for a slightly tangier finish), or light sour cream for a lighter version. Be mindful of how the texture and flavour will change. :contentReference[oaicite:12]{index=12}
4. How long can I bake, and at what temperature?
   In your recipe you noted 375 °F (190 °C) for 20‑25 minutes. Many comparable recipes use 350 °F (175 °C) and bake for ~20‑30 minutes. :contentReference[oaicite:13]{index=13} If you use a higher temp, be sure to watch carefully so cheese doesn’t over‑brown or sauce burn.
5. Can I freeze these enchiladas?
   Yes—either after baking (cool, wrap, freeze) or assemble the rolls and freeze before baking. Some sources recommend freezing sauce separately. :contentReference[oaicite:14]{index=14}
6. What toppings should I use?
   Common toppings include fresh cilantro, black olives, diced tomatoes, sliced jalapeños, avocado slices, sour cream drizzle, or even a fresh squeeze of lime. Adds contrast and freshness.
7. Can I make this dish ahead of time?
   Yes. You can prepare the chicken mix, sauce or even assemble the enchiladas ahead and refrigerate—then bake when ready. Let the dish come up to room temp if refrigerated. :contentReference[oaicite:15]{index=15}
8. My sauce seems too thin or too thick—what did I do wrong?
   If too thin: you may not have cooked the roux long enough or the broth volume is too large; if too thick: you may have over‑reduced or used too little liquid. The sauce should coat the back of a spoon lightly. Let it simmer gently until slightly thickened but still pourable. :contentReference[oaicite:16]{index=16}
9. Is this suitable for children or picky eaters?
   Generally yes. The mild cheese and creamy sauce make it accessible; you can omit jalapeños or reduce the green chilies if heat is a concern. Many families mention even picky eaters love it. :contentReference[oaicite:17]{index=17}
10. What’s the best way to reheat leftovers?
    Reheat in the oven at ~325‑350 °F until hot throughout, or microwave in a covered dish with a splash of water or milk to maintain moisture. Some sources warn cheese may lose some “melt” texture when microwaved. :contentReference[oaicite:18]{index=18}

Conclusion

These White Chicken Enchiladas bring together comfort, flavour and ease. Rolling up shredded chicken in tortillas, topping with a creamy white sauce, and baking until bubbly delivers a dish everyone will enjoy. With the tips, variations and FAQs above, you’re set to make a version that suits your taste and schedule.

Head over to www.freshtonerhungar.com for more recipes that slot into weeknight dinners, crowd‑pleasers and creamy bakes. Enjoy every cheesy, comforting bite! 🍽️