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Home Mexican Recipes

Creamy White Chicken Enchiladas

By:Nagi
Published:23 Aug '15Updated:18 Feb '20
202 Comments
Recipe v

Oi. This white sauce. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal!

White Chicken Enchiladas - Enchiladas, made with a gorgeous creamy white sauce! recipetineats.com

It’s Sunday night here in Sydney and I swore I was going to be healthy this week – starting from tonight. I had salad for dinner and I am munching on carrot sticks as I write this post.

So I have to tell you, it is absolute, complete and utter torture writing up this recipe and looking at these photos. Describing to you how delicious this is, trying not to remember every creamy bite, the golden bubbly cheese, the juicy chicken, that sauce….that white sauce….

Ugh. Someone help me. This “health kick” isn’t going to last beyond tomorrow morning at this rate. I feel my resolve weakening rapidly.

Months and months and months ago, a reader sent me a recipe for White Chicken Enchiladas. I must admit, I had my doubts. A sauce made with a sour cream base? Really?

The minute I made it, I fell in love. As I do, I became obsessed and made it multiple times within a very short space of time, adding my own touch.

The sauce. Seriously. I’m obsessed! The sour cream adds a subtle tang to cut through what would otherwise be a very heavy sauce, akin to the white sauce in rich French gratins. I also like to add fresh or canned jalapeños to it which adds a touch of zing and freshness.

Made this for dinner the other night, the white sauce is INCREDIBLE!!!! I added extra cheese - because I like my enchiladas EXTRA cheesy!

White Chicken Enchiladas - Enchiladas, made with a gorgeous creamy white sauce! recipetineats.com

I like to throw in corn and scallions for the filling. It fills it out more so it’s not just chicken, and also adds a touch of freshness into an otherwise very rich dish. Feel free to substitute it with whatever vegetables you had on hand – anything diced works!

I’ve even made a vegetarian version of this (gasp, shock horror!). Regular readers will know that meat-free isn’t really my “thing”. But this White Sauce is so good, I knew that a vegetarian version would rock. And indeed it did! I used a mix of black beans, corn and other diced vegetables, and oh boy. I promise you, I did NOT miss meat. 🙂

However, having said that, my favourite is this chicken version. Hence why I’m sharing this with you today.

This is easy to make and it’s great for make ahead too! I like to prepare the Enchiladas but keep the sauce separate. Then on the night of, I pour the sauce over, scatter over cheese and pop it in the oven.

Dinner’s up! – Nagi x

White Chicken Enchiladas - Enchiladas, made with a gorgeous creamy white sauce! recipetineats.com

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White Chicken Enchiladas - This gives classic enchiladas serious competition! The white sauce is fantastic - not too rich. Great midweek meal!

White Chicken Enchiladas

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Chicken, Dinner
Mexican
4.96 from 46 votes
Servings4
Tap or hover to scale
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This white sauce version of Enchiladas gives the classic a serious run for its money!

Ingredients

White Sauce

  • 2 1/2 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1/2 cup light sour cream
  • 1 cup chicken broth
  • 1/2 tsp cumin powder
  • 2 tbsp finely chopped jalapeños OR canned green chilies (Note 2)
  • 1/2 tsp salt + pepper

Enchiladas

  • 2 1/2 cups shredded cooked chicken (I used poached chicken breast)
  • 1 cup frozen corn
  • 1/2 cup sliced scallions
  • Salt and pepper
  • 2 cups grated cheese (Note 1)
  • 8 to rtillas (flour or corn)

Instructions

White Sauce

  • Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
  • Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.

Enchiladas

  • Preheat oven to 180C/350F.
  • Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
  • Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
  • Divide filling between tortillas, and roll them up like a cigar.
  • Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
  • Bake for 25 minutes, until bubbly and golden. Serve hot!
  • Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.

Recipe Notes:

1. I use Monterey Jack - from Harris Farms in Australia. Cheddar and tasty cheese are also great. Any good melting cheese works well.
2. One of my regular readers who is a fantastic cook reported back that she loved this recipe and she added canned green chilies (7 oz can) to it. I would recommend using half in the chicken mixture and half in the White Sauce.
I really wanted to use them in this recipe but in Australia (as far as I am aware), we don't have canned green chilies!
3. MAKE AHEAD:
Fridge - Roll up the Enchiladas (using the white sauce in the filling per recipe) and place them in the baking dish. Keep the White Sauce for the topping separate. Place in the refrigerator for up to 3 days. On the day off, add a small splash of milk to the White Sauce and mix to loosen it to a pourable consistency, then pour it over the Enchiladas. Scatter over cheese and bake, as per the recipe.
Freezer - Make the Enchiladas and top with cooled White Sauce then cheese. Cover, freeze. Defrost in the fridge then bake as per recipe.
4. Nutrition per serving.
White Chicken Enchiladas Nutrition

Nutrition Information:

Serving: 414gCalories: 708cal (35%)Carbohydrates: 39.5g (13%)Protein: 53g (106%)Fat: 38.6g (59%)Saturated Fat: 21.4g (134%)Cholesterol: 176mg (59%)Sodium: 769mg (33%)Potassium: 643mg (18%)Fiber: 4.4g (18%)Sugar: 5.2g (6%)Vitamin A: 1100IU (22%)Vitamin C: 6.6mg (8%)Calcium: 580mg (58%)Iron: 3.8mg (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

If you enjoyed this, then my Beef Enchiladas are a must try!

The BEST Beef Enchiladas, with an extra tasty, extra saucy filling and the most incredible homemade Enchilada Sauce! recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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202 Comments

  1. Angie says

    January 29, 2021 at 12:31 pm

    5 stars
    Made this tonight, it was delicious!
    Nagi, love your recipes and Dozer! The

    Reply
  2. Brandy says

    December 15, 2020 at 5:15 am

    5 stars
    I know you are far away from me, this recipe made it all the way to Central TEXAS – it is the best Mexican enchiladas I have ever eaten -uall’. NO I haven’t
    said it before..

    Reply
  3. Brandy says

    December 15, 2020 at 5:15 am

    5 stars
    I know you are far away from me, this recipe made it all the way to Central TEXAS – it is the best Mexican enchiladas I have ever eaten -uall’.

    Reply
  4. Anna says

    May 29, 2020 at 4:00 am

    Thumbs up from my 4 kids who can be on the fussy side! Had to skip the onion and corn but maybe next time 😄 thanks!

    Reply
  5. Leila says

    May 24, 2020 at 2:36 pm

    Another superb recipe! Easy and simple but tastes so good. I poached the chicken in the broth and used fresh corn because that’s what I have but other than that I followed the recipe. Thank you, Nagi.

    Reply
    • Nagi says

      May 25, 2020 at 10:47 am

      Perfect Leila! N x

      Reply
  6. AA says

    February 17, 2020 at 7:00 pm

    Could u freeze before cooking. Then thaw n cook at later date

    Reply
    • Nagi says

      February 18, 2020 at 6:46 am

      Hi! Yes – it’s all listed in the recipe notes. 🙂 N x

      Reply
  7. Carol Haberman says

    February 11, 2020 at 4:20 am

    5 stars
    I made this recipe last night. I added pinto beans and jalapeno to the filling. Only made 4 because only 2 of us but made same amount of sauce. They were absolutely delicious! I used taco size flour tortillas. The only issue I had was getting them out of the pan in one piece due to the long, thin shape. Any suggestions?

    Reply
    • Nagi says

      February 11, 2020 at 5:39 am

      Hi Carol, I’m so glad you enjoyed them!! Try using two spatulas side by side to lift them out – N x

      Reply
  8. Raelene says

    February 2, 2020 at 10:56 am

    5 stars
    Hi Nagi, I cooked this for dinner last night, it was delicious! So, so good, I didn’t have any jalapeños, used chilli flakes instead, great flavours. As usual, you have done it again, thanks for being so clever, you make my day.

    Reply
  9. Chelsea says

    January 20, 2020 at 5:48 am

    5 stars
    These are seriously one of my family’s favorite meals! My husband requests it often and I make it as meals for friends to take over when they need it. Super easy directions and incredible taste.

    Reply
    • Nagi says

      January 20, 2020 at 2:47 pm

      That’s wonderful to hear Chelsea, food gifts are the BEST gifts!

      Reply
  10. Brian M Anderson says

    December 13, 2019 at 12:26 pm

    5 stars
    Gotta give this one full stars. I was really surprised how flavorful this meal was. I thought it would be good, but it really exceeded my expectations. It was a hit all around – wife and kids loved it. Made it with left-over Thanksgiving turkey. Had yogurt on hand, so used that instead of sour cream. The combo of the flavors of the ingredients must have all played very well together because there really aren’t that many spices – a little cumin and salt and pepper, and yet, very tasty!

    Reply
    • Nagi says

      December 13, 2019 at 2:10 pm

      I’m so glad it was a hit Brian! I usually use yogurt instead of sour cream – I find I always have it in my fridge!

      Reply
  11. Vicki Gordy says

    October 11, 2019 at 2:11 pm

    Will be trying the recipe soon. I have a question. Recipe calls for “1/2 tsp salt + pepper”. Is that 1/2 tsp each (salt & pepper), or 1/2 tsp combined?

    Reply
    • Nagi says

      October 12, 2019 at 5:36 pm

      Yes, that’s correct Vicki! I hope you love it – N x

      Reply
  12. Nancy says

    July 28, 2019 at 11:10 pm

    I made a recipe similar to this using Greek yogurt. It struck me that the tortillas took on a texture very much like my restaurant favorite chicken cannelloni. Being a family owned Italian restaurant they of course used home made pasta. Next time I made chicken cannelloni in pink sauce I wrapped in small tortillas instead of bought lasagna noodles. It was excellent.

    Reply
    • Nagi says

      July 30, 2019 at 3:00 pm

      Great idea Nancy, I’ll have to try it some time ❤️

      Reply
  13. Amanda says

    June 1, 2019 at 11:53 pm

    Can you use Greek yogurt in place of sour cream?

    Reply
    • Nagi says

      June 2, 2019 at 4:50 pm

      Sure could Amanda!

      Reply
  14. Linda, Kefalonia, Greece says

    May 20, 2019 at 8:31 pm

    Thanks for tour quick reply Nagi!
    Would leftovers freeze OK? & would they re-heat OK?

    Reply
    • Nagi says

      May 21, 2019 at 8:49 am

      Hi Linda, yes these freeze well! – N x

      Reply
      • AA says

        February 17, 2020 at 6:59 pm

        Could u freeze before cooking. Then thaw n cook at later date

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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