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–+ servings

White Chicken Enchiladas

Creamy white chicken enchiladas topped with cheese and fresh garnishes
Creamy and comforting white chicken enchiladas, perfect for busy weeknights or slow Sunday dinners, featuring shredded chicken, melted Monterey Jack, and a luscious white sauce.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 8-10 small or 6 Flour tortillas Small or large, depending on size.
  • 3 cups Shredded cooked chicken Use leftover roasted or rotisserie chicken to save time.
  • 2 cups Monterey Jack cheese, shredded Other melty cheeses like mozzarella or pepper jack work as substitutes.
  • Creamy white sauce Homemade béchamel with sour cream or jarred alfredo both work.
  • Salt and pepper To taste.
  • 1-2 tablespoons Olive oil For heating the chicken.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease a baking dish lightly.
  • Warm a skillet over medium and add the olive oil.
  • Add the shredded chicken. Season with salt and pepper and cook just until heated through, about 3–4 minutes. Remove from heat.
  • Lay a tortilla flat. Spoon a portion of the warm chicken into the center and sprinkle with Monterey Jack.
  • Roll the tortilla tightly and place it seam-side down in the prepared dish.
  • Repeat until all tortillas are filled and arranged snugly in the dish.
  • Pour the creamy white sauce evenly over the rolled enchiladas. Sprinkle additional shredded cheese on top.
  • Bake for 20–25 minutes, until the cheese is bubbly and lightly golden.
  • Let rest for 5 minutes, then serve warm.

Notes

For a lighter version, replace half the cheese with reduced-fat options or use Greek yogurt in the sauce. Serve with cabbage slaw, cilantro-lime rice, or black beans.