Pro tips and easy variations
Letting the cream cheese soften fully before mixing is the key to getting a smooth filling that blends easily with the chicken and cheese. If it’s still firm, microwave it in short bursts until just soft, not melted.
For the creamiest sauce, always remove the pan from the heat before stirring in sour cream and green chiles, and don’t let it boil afterward. If the sauce seems too thick before pouring, you can whisk in a splash of extra broth or milk to loosen it slightly.
Easy variations:
- Spicier version: Use spicy canned green chiles, add a pinch of cayenne or crushed red pepper, or fold in some chopped pickled jalapeños with the chicken filling.
- Greek yogurt swap: Replace sour cream with full‑fat Greek yogurt for extra protein and a slightly lighter feel; add it off heat and avoid boiling to keep it from curdling.
- Add veggies: Stir in a handful of corn, black beans, or sautéed peppers and onions to the chicken filling for more color and texture.
- Different cheese: Swap part of the Monterey Jack for Pepper Jack if you want heat, or a Mexican blend for a slightly different flavor profile.
Storage, reheating, and make‑ahead
White Chicken Enchiladas hold up very well for leftovers and prep ahead.
- Refrigerator: Cool completely, then cover the pan tightly or transfer leftovers to an airtight container. Refrigerate for 3–4 days.
- Reheating: Reheat covered in a 325°F (165°C) oven until warmed through, or microwave individual portions until hot. If the sauce has thickened a lot, you can add a small splash of milk or broth to the pan before reheating.
- Freezer: Assemble in a freezer‑safe dish (with sauce and cheese), wrap well, and freeze up to about 2 months. Thaw overnight in the fridge and bake covered until hot and bubbly, adding a little extra cheese on top at the end if desired.
FAQ
Can I use corn tortillas instead of flour?
Yes. Corn tortillas work but are more delicate; warm them in a skillet or microwave wrapped in a damp towel to make them pliable first. They will give a more traditional enchilada flavor but may tear more easily.
Can I make this ahead of time?
You can assemble the enchiladas and sauce up to a day in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time until heated through and bubbly.
What can I serve with white chicken enchiladas?
These pair well with Spanish rice, cilantro‑lime rice, refried or black beans, a simple salad, or chips and guacamole. The mild, creamy sauce works with almost any Tex‑Mex‑style side.
How do I keep tortillas from getting soggy?
Baking uncovered and allowing the enchiladas to rest for a few minutes before serving help prevent sogginess. Avoid drowning them in extra sauce beyond what the recipe calls for, as the tortillas will continue to soften as they sit.