Name: White Chicken Enchiladas with Green Chile Cream Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-American
Ingredients: ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon 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 to garnish); 8 8-inch flour tortillas; 2 cups shredded Pepper Jack cheese; Roma tomatoes, diced; Green onions, sliced; Red onions, diced; Sliced jalapenos; Fresh cilantro

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 to garnish

8 8-inch flour tortillas

2 cups shredded Pepper Jack cheese

Roma tomatoes, green onions, red onions, jalapenos, and cilantro for garnish

Instructions

Step 1: Combine the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl and set aside. Measure out all remaining ingredients before starting.

Step 2: Preheat your oven to 350° F.

Step 3: In a medium bowl, combine the shredded chicken, ½ cup Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning blend. Stir well and set aside.

Step 4: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 2 minutes until fragrant. Stir in the flour and cook for another 2 minutes, stirring continuously.

Step 5: Gradually add the chicken broth in small splashes, stirring constantly to avoid lumps. Add the remaining seasoning mix and the undrained green chiles. Bring the mixture to a boil, then reduce heat to a simmer.

Step 6: Stir in the sour cream, cream cheese, and chopped cilantro until the sauce is smooth and the cheeses have melted completely. Lower the heat and gradually add the remaining Monterey Jack cheese, stirring to combine. Remove from heat.

Step 7: Pour ½ cup of the sauce into the chicken mixture and stir to combine.

Step 8: Lightly grease a 9 x 13-inch casserole dish. Spread about 1/3 cup of the enchilada sauce evenly on the bottom of the dish.

Step 9: Spoon approximately 1/3 cup of the chicken filling onto the bottom third of each tortilla. Roll each tortilla tightly and place seam-side-down in the casserole dish. Repeat until all tortillas are filled and arranged.

Step 10: Pour the remaining sauce evenly over the enchiladas. Top with shredded Pepper Jack cheese. (You don’t need to use all the sauce since tortillas absorb some during baking.)

Step 11: Cover the dish and bake for 12 minutes. If using foil, spray the underside lightly with nonstick cooking spray to prevent cheese from sticking.

Step 12: Remove the cover and bake uncovered for an additional 15 minutes. If you want a slightly browned top, broil on low (450° F) for 1–2 minutes, watching carefully to avoid burning.

Step 13: Let the enchiladas rest for 5–10 minutes before serving. Garnish with diced Roma tomatoes, green onions, red onions, sliced jalapenos, and fresh cilantro.

Tips & Variations

Use leftover rotisserie chicken to save time and add extra flavor to the filling.

For a spicier dish, add extra hot sauce or diced jalapenos directly into the chicken mixture.

Swap out flour tortillas for corn tortillas if you prefer a gluten-free option.

Fresh lime juice brightens the filling—adjust the amount to your taste.

Serve with a side of Mexican rice or beans for a complete meal.

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, about 15–20 minutes, or microwave individual portions until hot. For longer storage, freeze enchiladas before baking; thaw overnight in the refrigerator before baking as directed.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance. Keep them covered in the refrigerator and bake when ready to serve.

What cheese works best for white chicken enchiladas?

Monterey Jack and Pepper Jack cheeses melt well and provide a creamy texture with mild to moderate heat. You can also substitute mozzarella if desired.