If you are craving a comforting, flavorful, and slightly creamy meal that brings a perfect blend of zest and cheesy goodness, look no further than this White Chicken Enchiladas with Green Chilies and Monterey Jack Cheese Recipe. It’s one of those dishes that warms your heart and excites your taste buds all at once, packing tender shredded chicken, the mild heat of green chilies, and the luscious melt of Monterey Jack cheese into every bite. Whether you’re cooking for a weeknight dinner or impressing guests at a casual gathering, this recipe is absolutely a winner that keeps everyone coming back for more.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward but plays an essential role in creating the rich layers of flavor and smooth texture characteristic of white chicken enchiladas. From the tender chicken to the creamy sauce and melty cheese, these ingredients come together beautifully to create an unforgettable dish.
- 8-10 small Flour Tortillas: These serve as the perfect soft, flexible wrapping for the filling, though corn tortillas work well if you prefer a slightly heartier texture.
- 3 cups Rotisserie Chicken (shredded): The star protein, offering juicy, flavorful chicken without the hassle of cooking from scratch.
- 3 cups Monterey Jack Cheese (shredded and divided): This cheese melts beautifully, providing a mild, creamy flavor that balances the dish.
- 3 Tablespoons Butter: Essential for creating the base of the creamy sauce with a rich, buttery taste.
- 3 Tablespoons All-purpose Flour: Helps thicken the sauce for a luscious texture that coats each enchilada perfectly.
- 2 cups Chicken Broth: Adds depth of flavor and moisture to the sauce, keeping everything tender and juicy.
- 1 cup Sour Cream: Provides tanginess and creaminess for the sauce, enhancing the overall richness.
- 4 ounces Diced Green Chilies: Adds mild heat and a fresh kick that brightens the flavor profile dramatically.
How to Make White Chicken Enchiladas with Green Chilies and Monterey Jack Cheese Recipe
Step 1: Prepare the Baking Dish and Oven
Start by spraying a 9 by 13-inch baking dish with cooking spray. This simple step ensures your enchiladas won’t stick to the dish and makes cleanup so much easier. Then preheat your oven to 350 degrees Fahrenheit, setting the stage to bake your enchiladas to golden, bubbly perfection.
Step 2: Make the Filling
In a medium bowl, mix together the shredded rotisserie chicken and 1 cup of the Monterey Jack cheese. This combination is what fills the tortillas, infusing every bite with cheesy, savory flavor and hearty texture. The cheese melts into the chicken as it cooks, creating a comforting and satisfying filling.
Step 3: Assemble the Enchiladas
Fill each tortilla with a generous spoonful of the chicken and cheese mixture. Roll them up carefully and place each seam side down into your prepared baking dish. This helps keep them tightly rolled and prevents them from unraveling while they bake, ensuring a neat presentation.
Step 4: Make the Creamy Sauce
In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking it until it turns a light golden color—a key step for creamy but not floury sauce. Gradually whisk in the chicken broth, stirring until the mixture thickens smoothly. Reduce the heat and stir in the sour cream and diced green chilies, finishing with the remaining Monterey Jack cheese until melted and velvety.
Step 5: Bake the Enchiladas
Pour the creamy sauce evenly over the rolled tortillas in your baking dish, coating them beautifully. Bake in your preheated oven for about 20 minutes, or until the sauce is bubbling and the cheese on top is melted and slightly golden. The aroma that fills your kitchen at this point is seriously mouthwatering!
How to Serve White Chicken Enchiladas with Green Chilies and Monterey Jack Cheese Recipe
Garnishes
To take your white chicken enchiladas to the next level, consider topping them with fresh chopped cilantro, a dollop of sour cream, or finely sliced green onions. These add bursts of freshness and bright flavors that complement the creamy enchiladas beautifully. A squeeze of lime can also enhance the dish with a lively zesty kick.
Side Dishes
Pair these enchiladas with simple sides like a crisp green salad, Mexican rice, or seasoned black beans. These sides balance the richness of the dish and bring vibrant colors and textures that round out your meal perfectly.
Creative Ways to Present
For a party or family-style dinner, bake the enchiladas in a large dish as directed, then serve directly from the pan so everyone can dig in together. Alternatively, you can plate individual servings sprinkled with extra cheese and garnishes for a refined presentation that feels special but still comforting.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with foil or plastic wrap in the refrigerator for up to 3 days. This recipe actually tastes even better the next day as the flavors have time to meld, making it a perfect make-ahead meal.
Freezing
You can freeze the assembled but unbaked enchiladas by wrapping the baking dish securely with plastic wrap and foil. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as usual for fresh-from-the-oven taste.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying, until warmed through—usually about 15 to 20 minutes. You can also microwave individual portions, but the oven helps maintain the best texture and flavor.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas can add an extra layer of traditional flavor. Just be sure to soften them properly before filling to prevent cracking while rolling.
Is rotisserie chicken the best option for this recipe?
Rotisserie chicken is convenient and flavorful, but you can also use shredded cooked chicken breast or thigh meat prepared at home if preferred.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken with sautéed vegetables like mushrooms, zucchini, or a shredded plant-based protein, and adjust the broth accordingly.
How spicy is the dish with green chilies?
Green chilies offer a mild heat that adds depth without overpowering the dish, making it suitable for most palates.
What cheese can I substitute for Monterey Jack?
Mozzarella, mild cheddar, or a blend of similar melting cheeses can be good alternatives though Monterey Jack remains the ideal choice for its creamy, mild flavor.
Final Thoughts
Trust me when I say you are going to fall in love with this White Chicken Enchiladas with Green Chilies and Monterey Jack Cheese Recipe. It’s one of those go-to dishes that feels like a big, cozy hug on a plate—super satisfying, delicious, and fairly simple to make anytime you want something special. Gather your ingredients, follow these easy steps, and get ready to enjoy enchiladas that will have everyone asking for seconds!
Print
White Chicken Enchiladas with Green Chilies and Monterey Jack Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
This creamy White Chicken Enchiladas recipe features tender shredded rotisserie chicken rolled in flour tortillas, smothered in a rich and cheesy white sauce made from Monterey Jack cheese, sour cream, and green chilies, then baked to perfection. A comforting and flavorful twist on traditional enchiladas that’s perfect for a weeknight dinner or casual gathering.
Ingredients
Main Ingredients
- 8–10 small Flour Tortillas (or corn tortillas)
- 3 cups Rotisserie Chicken, shredded
- 3 cups Monterey Jack Cheese, shredded and divided
- 4 ounces Diced Green Chilies
- 1 cup Sour Cream
Sauce Ingredients
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Broth
Instructions
- Prepare the Baking Dish: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking and set aside.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Make the Filling: In a medium-sized bowl, combine shredded rotisserie chicken with 1 cup of shredded Monterey Jack cheese. Mix thoroughly to combine the flavors.
- Fill the Tortillas: Spoon the chicken and cheese mixture evenly onto each tortilla. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
- Prepare the White Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1-2 minutes until the mixture is lightly golden and bubbling. Gradually whisk in 2 cups of chicken broth and cook, stirring constantly, until the sauce thickens. Remove from heat and stir in 1 cup of sour cream, 2 cups of shredded Monterey Jack cheese, and diced green chilies. Stir until the cheese melts and the sauce is smooth.
- Assemble and Bake: Pour the white sauce evenly over the rolled tortillas in the baking dish. Spread it to cover all enchiladas thoroughly. Bake uncovered in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese on top is melted and slightly golden.
- Serve: Remove from oven and let sit for a few minutes. Serve warm, optionally garnished with chopped cilantro, sliced jalapeños, or a dollop of sour cream.
Notes
- If preferred, use corn tortillas instead of flour for a more traditional enchilada base.
- Rotisserie chicken adds convenience, but you can also cook and shred your own chicken breasts.
- For extra heat, add more diced green chilies or jalapeños to the sauce or filling.
- These enchiladas can be prepared a day in advance and refrigerated before baking.
- To reheat leftovers, cover with foil and bake at 350°F for 15 minutes or microwave until heated through.
