White Chicken Enchiladas
White chicken enchiladas are a creamy, comforting twist on a classic favorite, featuring tender shredded chicken and cheese wrapped in soft tortillas and smothered in a rich, velvety white sauce that’s made with sour cream, chicken stock, and mild green chiles. The filling is savory and satisfying while the sauce bakes into a smooth, golden topping. Warm, hearty, and full of gentle flavor, white chicken enchiladas are perfect for an easy, crowd-pleasing meal. And because you can have a meal on the table in about 30 minutes, they are also perfect for weeknight dinners.
My family loves Mexican-style food and this is one of our favorites! I love the versatility of these enchiladas. The recipe below is mild in flavor, so it’s perfect for feeding the whole family, including kiddos. However, it’s also easy to spice up. Try:
- Mixing in diced jalapeños or serrano peppers.
- Use hot green chiles instead of mild.
- Stir in chipotle peppers in adobo for smoky spice.
- Add pepper jack cheese instead of Monterey Jack.
Ingredients
- Chicken: Rotisserie chicken works well in this recipe. It speeds up the prep time and it’s infused with great seasoning. You can also use homemade poached chicken or any leftover grilled chicken you happen to have. It doesn’t matter if you use white, dark or both for this recipe.
- Diced chiles: They provide a smoky and tangy flavor. While this recipe calls for mild chiles, as I said above, it’s easy to spice this dish up.
- Shredded cheese: I love the flavor of Monterey Jack in this dish. It helps to keep the sauce white. My husband loves it when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. I would recommend you freshly shred the cheese. It melts better than the pre-shredded kind.
- Sour cream: Use full fat sour cream. NOT low fat. Full fat is important for the richness of the sauce. And low fat sour cream tends to separate and get runny when heated. You don’t want mushy enchiladas.
- Chicken stock: Brings a savory, complex, less heavy flavor to the white sauce compared to using milk. It acts as a flavorful, lighter base, enhancing the sauce’s body. While store bought stock works, for a more flavorful stock try making my Roasted Chicken Stock. It’s easy, makes a bunch, and can be frozen or canned.
- Tortillas: Use soft, taco size flour tortillas. You will need 8-12 depending on how much chicken you use and how full you fill the tortillas.
Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. While this dish can be frozen, I wouldn’t recommend it. Sour cream tends to get runny in the freezer so you could end up with mushy enchiladas.
More Family Favorite Mexican-style Dishes You’ll Love
- Mexican Street Tacos
- Easy Spanish/Mexican Rice Recipe
- Chile Relleno Casserole
- Mexican Casserole
- Easy Mexican Chicken and Rice Casserole
White Chicken Enchiladas
White chicken enchiladas are a creamy, comforting twist on a classic favorite, featuring tender shredded chicken and cheese wrapped in soft tortillas and smothered in a rich, velvety white sauce that’s made with sour cream, chicken stock, and mild green chiles. They’re perfect for an easy, crowd-pleasing meal. And because you can have a meal on the table in about 30 minutes, they are also perfect for weeknight dinners.
4
servings5
minutes25
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Ingredients
8-12 taco size 8-12 soft flour tortillas
3 cups 3 chicken, cooked and shredded
3 cups 3 Monterey Jack cheese, freshly shredded
3 Tablespoons 3 butter
3 Tablespoons 3 all-purpose flour
2 cups 2 chicken stock
1 cup 1 sour cream, full fat
1 can (4 oz) 1 diced green chiles
Directions
- In a medium bowl, mix the shredded chicken and 1 1/2 cup of cheese. Lightly grease a 9×13 inch pan. Working one at a time, add chicken mixture to a tortilla and roll up. Place seam side down in the pan.
- Melt butter in a small pan over medium heat. Whisk in the flour and cook for 2 minutes while stirring. Add the stock and whisk until smooth.
- Once the sauce has thickened, turn off the heat. Add in sour cream and chiles. Mix all until combined.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Preheat oven to 350 degrees F. Bake uncovered for 20-25 minutes.
- Serve topped with freshly chopped cilantro, sour cream or salsa. Add my Easy Spanish/Mexican Rice Recipe for a delicious side.
Notes
- Chicken: Rotisserie chicken works well in this recipe. It speeds up the prep time and it’s infused with great seasoning. You can also use homemade poached chicken or any leftover grilled chicken you happen to have. It doesn’t matter if you use white, dark or both for this recipe.
- To spicy this mild dish up a bit, try using:
Diced jalapeños or serrano peppers.
Hot green chiles instead of mild.
Chipotle peppers in adobo for smoky spice.
Pepper jack cheese instead of Monterey Jack. - Sour cream: Use full fat sour cream. NOT low fat. Full fat is important for the richness of the sauce. And low fat sour cream tends to separate and get runny when heated. You don’t want mushy enchiladas.
