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White enchiladas on a plate

Dia de la Fajita White Enchiladas

The All Gal
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 isa 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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4

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 9x13-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

Pro Tip:
Use rotisserie chicken seasoned with Meat Church Dia de la Fajita for an ultra-quick shortcut!
Keyword Best White Enchilada Recipe, Cheesy White Chicken Enchiladas, Chicken Enchiladas with Sour Cream Sauce, Meat Church Fajita Seasoning, Tex-Mex Chicken Enchiladas