White Chicken Enchiladas with Green Chiles and Monterey Jack Recipe
Introduction
White Chicken Enchiladas are a creamy, flavorful twist on a classic Mexican favorite. Packed with tender shredded chicken and a rich cheese sauce, this comforting dish is perfect for a cozy dinner or entertaining guests.
Ingredients
- ½ teaspoon each: onion powder, garlic powder, cumin, paprika, chili powder
- 2 ¾ cups shredded chicken
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles, undrained
- ¾ cup sour cream, at room temperature
- 3 tablespoons cream cheese, cubed and softened
- 1 tablespoon finely chopped cilantro (plus more for garnish)
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
- Roma tomatoes, green onions, red onions, jalapenos, cilantro for garnish
Instructions
- Step 1: Combine onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl and set aside. Measure out the remaining ingredients before starting.
- Step 2: Preheat your oven to 350° F.
- Step 3: In a medium bowl, mix shredded chicken, ½ cup Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning mixture. Stir well and set aside.
- Step 4: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 2 minutes. Stir in flour and cook for another 2 minutes, stirring continuously.
- Step 5: Gradually add chicken broth in small splashes, stirring constantly. Add remaining seasoning and undrained green chiles. Bring to a boil, then reduce heat to simmer.
- Step 6: Stir in sour cream, cream cheese, and chopped cilantro until melted and combined. Reduce heat to low and gradually add the remaining Monterey Jack cheese. Remove from heat once melted.
- Step 7: Pour ½ cup of the sauce into the bowl with the chicken mixture and stir to combine thoroughly.
- Step 8: Lightly grease a 9 x 13-inch casserole dish. Spread ⅓ cup of the enchilada sauce evenly on the bottom.
- Step 9: Spoon ⅓ cup of chicken filling onto the bottom third of each tortilla. Roll tightly and place seam-side down in the casserole dish. Repeat with all tortillas.
- Step 10: Pour the remaining sauce over the enchiladas and sprinkle with Pepper Jack cheese. You don’t need to use all the sauce, but the tortillas will absorb some while baking.
- Step 11: Cover the dish and bake for 12 minutes. If using foil, spray the underside with nonstick cooking spray to prevent cheese from sticking.
- Step 12: Remove cover and bake uncovered for 15 more minutes. For a golden top, broil on low (450° F) for 1-2 minutes, watching closely.
- Step 13: Let the enchiladas rest for 5-10 minutes after baking. Garnish with diced Roma tomatoes, green onions, red onions, sliced jalapenos, and cilantro before serving.
Tips & Variations
- Use rotisserie chicken for an easy shortcut.
- Add black beans or corn to the chicken filling for extra texture and flavor.
- Swap flour tortillas for corn tortillas if you prefer a gluten-free option.
- For a milder version, reduce or omit the jalapenos and hot sauce.
- Garnish with avocado slices or a squeeze of fresh lime for added brightness.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350° F until warmed through, or microwave in short intervals to avoid drying out. For longer storage, freeze before baking and bake from frozen, adding extra time as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day ahead, cover, and refrigerate. Bake them just before serving, adding a few extra minutes if chilled.
What type of cheese works best for white chicken enchiladas?
Monterey Jack and Pepper Jack cheeses melt beautifully and provide a mild to medium heat flavor that complements the sauce well.
Print
White Chicken Enchiladas with Green Chiles and Monterey Jack Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Delicious White Chicken Enchiladas featuring tender shredded chicken mixed with a creamy, mildly spiced sauce, wrapped in soft flour tortillas, baked to perfection, and topped with melted cheeses and fresh garnishes for a flavorful, comforting Mexican-inspired meal.
Ingredients
Scale
Spices and Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
Chicken Filling
- 2 ¾ cups shredded chicken
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles, undrained
- ¾ cup sour cream (at room temperature)
- 3 tablespoons cream cheese, cubed and softened
- 1 tablespoon finely chopped cilantro (plus more for garnish)
Assembly
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
Garnishes
- Roma tomatoes, diced
- Green onions, sliced
- Red onions, diced
- Jalapenos, sliced
- Cilantro leaves
Instructions
- Prepare Seasonings and Ingredients: Combine onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl and set aside. Measure out all other ingredients to have them ready before cooking.
- Preheat Oven: Set your oven to 350°F to ensure it reaches the correct temperature while you prepare the enchiladas.
- Make Chicken Filling: In a medium bowl, mix shredded chicken, ½ cup Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning mixture. Stir well and set aside for flavors to meld.
- Prepare Sauce Base: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 2 minutes until fragrant. Sprinkle in flour and cook, stirring constantly for 2 minutes to form a roux.
- Add Liquids and Spices: Slowly pour in chicken broth in small increments, stirring continuously to avoid lumps. Add remaining seasoning mix and undrained diced green chiles. Bring mixture to a boil, then reduce heat to simmer.
- Incorporate Creamy Elements: Stir in sour cream, cream cheese, and cilantro until the sauce is smooth and the cheeses have melted. Reduce heat to low, then gradually add the remaining Monterey Jack cheese, stirring until melted. Remove from heat.
- Combine Sauce and Chicken: Pour ½ cup of the prepared sauce into the chicken mixture bowl and stir to coat the filling evenly.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of the enchilada sauce on the bottom to create a thin layer.
- Assemble Enchiladas: Spoon about 1/3 cup of the chicken filling onto the bottom third of each flour tortilla. Roll the tortillas tightly and place them seam-side down into the casserole dish. Repeat until all 8 tortillas are filled and arranged.
- Add Sauce and Cheese: Pour or spread remaining sauce generously over the rolled enchiladas. Sprinkle 2 cups shredded Pepper Jack cheese evenly over the top.
- Bake Covered: Cover the dish with foil (spray underside with nonstick cooking spray to prevent cheese from sticking). Bake in the preheated oven for 12 minutes.
- Bake Uncovered and Broil: Remove the foil cover and continue baking for an additional 15 minutes. For a browned top, broil on low at 450°F for 1-2 minutes, watching closely to avoid burning.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for 5 to 10 minutes. Garnish with diced Roma tomatoes, green onions, red onions, sliced jalapenos, and fresh cilantro before serving.
Notes
- Use cooked, shredded chicken—rotisserie chicken works great and saves time.
- Adjust the hot sauce amount to your preferred spice level.
- To prevent foil from sticking to the cheese, spray with nonstick cooking spray before covering the enchiladas.
- The sauce quantity is generous; you don’t need to use it all, but tortillas absorb some during baking, making the dish moist.
- Broiling time is short—watch carefully to avoid burning the cheese on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, shredded chicken enchiladas, baked enchiladas, Mexican chicken recipe
