Dia de la Fajita White Enchiladas
Need a comforting, flavor-loaded dinner that’s easy to pull off? These Dia de la Fajita White Enchiladas combine tender seasoned chicken, rich sour cream sauce, and melty Monterey Jack cheese for an irresistible, upgraded version of the classic. Thanks to a little Meat Church Dia de la Fajita seasoning magic, every bite is a crave-worthy fiesta.
Whether you’re making a weeknight meal, feeding a crowd, or prepping freezer-friendly comfort food, these enchiladas will quickly become a favorite. Just stuff, sauce, and bake!
Why You’ll Love this Recipe
• Easy to make – Season, wrap, and bake. Minimal hands-on time, maximum payoff.
• Rich and creamy – The sour cream sauce is pure comfort food heaven.
• Crowd-pleaser – Great for family dinners, potlucks, or casual gatherings.
• Customizable – Swap the chicken for rotisserie or add extra veggies for a twist..
Here’s what you’ll need to whip up this cheesy, creamy dinner:
- 2 cups cooked, shredded chicken (shortcut: use rotisserie chicken)
- 1 tablespoon Meat Church Dia de la Fajita Seasoning (or to taste)
- 2 cups shredded Monterey Jack cheese (grab a quality cheese shredder if needed)
- 8 (8-inch) flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 (7 oz) can diced green chiles
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Dia de la Fajita White Enchiladas: Creamy, Cheesy, and Flavor-Packed
Craving an easy dinner that feels special but is secretly simple? These white chicken enchiladas bring it all — juicy seasoned meat, luscious sour cream sauce, and gooey cheese baked into a warm, satisfying meal. Perfect for family dinners or meal prep!
Fun Twist:
Swap in cooked shredded pork or beef for a meaty variation.
Toss in sautéed spinach for a sneaky veggie boost.
Tips for Success
Use rotisserie chicken for a major time-saver.
Don’t boil the sauce after adding sour cream — it can separate.
Stir a little extra shredded cheese into the sauce for even more creamy richness.
For a crispy cheese topping, broil for the last 1–2 minutes until golden.
Make-Ahead & Storage
Make-Ahead Instructions:
Make-Ahead Instructions:
Assemble the enchiladas, cover tightly with foil, and refrigerate for up to 24 hours. Add 5–7 minutes to baking time if cooking straight from the fridge.
Storing Leftovers:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Leftovers
Oven:
Cover with foil and reheat at 350°F for 15–20 minutes.
Microwave:
Heat individual portions in 60-second bursts until hot.
Final Thoughts
These Dia de la Fajita White Enchiladas are everything you want in a cozy, cheesy dinner — and with the bold twist of Meat Church seasoning, they’re anything but boring. Whether you’re serving it up fresh or enjoying leftovers the next day, this is one meal everyone will ask for again and again.
Tried it?
Let me know what protein or fun toppings you added to make it your own!
Dia de la Fajita White Enchiladas
Equipment
- 13 x 9 Baking Dish
Ingredients
- 2 cups cooked shredded Chicken
- 1 tbsp. Meat Church Dia de la Fajita seasoning or to taste
- 2 cups shredded Monterey Jack cheese divided
- 8 8-inch flour tortillas
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7 oz can diced green chiles
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
Season the Chicken:
- Toss the shredded chicken with the Dia de la Fajita seasoning. Adjust with salt and pepper if needed.
Assemble the Enchiladas:
- Mix the seasoned chicken with 1 cup of shredded Monterey Jack cheese.
- Spoon the mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
Make the Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth and simmer until slightly thickened (about 3–5 minutes).
- Remove from heat and stir in the sour cream and diced green chiles. Season lightly with salt and pepper. (Do not boil once sour cream is added.)
Top and Bake:
- Pour the sour cream sauce evenly over the enchiladas.
- Sprinkle with the remaining 1 cup of Monterey Jack cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Optional: Broil for 1–2 minutes for a golden top.
Serve:
- Garnish with chopped cilantro and serve hot.
Notes
Did you make this recipe?
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