Oi. This white sauce. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal!
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.
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
- 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
- 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)
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Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
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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.
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Preheat oven to 180C/350F.
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Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
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Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
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Divide filling between tortillas, and roll them up like a cigar.
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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.
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Bake for 25 minutes, until bubbly and golden. Serve hot!
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Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
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.
If you enjoyed this, then my Beef Enchiladas are a must try!
This looks so yummy! I think I will have to try to make it tonight! Thanks for the recipe!
I hope you do! 🙂
I made this recipe but had to do a lot of swaps and subs with the ingredients bc I was trying to use just what I had in the kitchen. It still turned out WONDERFUL. I am sure this recipe is great as in but loved that it was also flexible.
That’s terrific Mindy! I’m so glad you enjoyed this one – thanks for letting me know! N x
This was amazing!! I put my own spin on it and it turned out delicious. I added garlic powder to the sauce, then chedder cheese, cilantro, about 2 tsp of green chilis and lime juice to the meat mixture.
Hey! I’ve already made this once with rotisserie chicken and it was absolute heaven and even my toddler inhaled it. Leftovers were divine as well – even cold! I wanted to ask you if substituting with grilled shrimp would work. I can play with the amount (and just do shrimp cocktails with any extra shrimp that’s left *wink*) but I was wonder if you think the flavors would work well together.
Thanks for sharing this recipe – I’m hoping to impress the in-laws on Thursday :).
Wonderful! So glad you enjoyed this Kayane, thanks for letting me know! N x
I made these tonight and this is the first recipe I have tried off of this site. It won’t be the last! I used green chiles instead of jalapeños, but followed the rest of the recipe to the letter. I enjoyed these very much! I can not wait to try more of your recipes. Thanks! The sauce is pretty yummy!!
I’m glad to hear you enjoyed this Sally!!! Thanks for taking the time to let me know 🙂 N x
Today I made this dish for the second time. My family absolutely loves it, no leftovers!
Greetings from the Netherlands!
I LOVE hearing that John! Thanks so much for letting me know! N xx
Well didn’t have chicken in the fridge but I did have wild caught Barra from a recent fishing trip (joys of living in Far North Queensland) One word YUMMIE, the firm white flesh of the fish worked a treat, just cook and flake it to replace the chicken…. the sauce works really well with the fish, next experiment with this one will be fresh mud crab ha ha.
How would you recommend making this as a freezer meal?
Hi Danielle! Just added freezer directions in the notes to the recipe 🙂
I tried this recipe and REALLY wanted to like it but I had to have done something wrong. My white sauce was so watery and lacked flavor. I checked and rechecked my recipe and did it all as stated but it was super watery. It never thickened even just a little bit. I went ahead and used it but after baking, the tortillas were so soggy. My kids LOVED it! However I was so disappointed. I tried to read through the comments to see if anyone else had this problem but I think it’s just me. Any suggestions of what I could be doing wrong?
Hi Sheena! You just need to keep it on the stove and it will thicken as it heats 🙂 I’m glad the kids loved the flavour though!! 🙂 N x
I remade these tonight and… amazing!!!! My sauce was thick and they were so perfect. I don’t know what I messed up on the first time but these were great! Thank you!!
That’s so great to hear Sheena! Thank you for letting me know you enjoyed it! N x
I made this for dinner last night. Followed recipe* using the green chili suggestion, so it would be mild enough for my eight-year-old. It was delicious!! Fabulous recipe; I’ll definitely be putting it into regular rotation. My only change next time will be to double the sauce to add a little more to the pan and have some extra in case anyone wants to drizzle more over. The sauce is yummy!! *One cheat I always take with enchiladas– rather than rolling them, which always frustrates me, I lay a layer of tortillas (just tearing a few to fit empty spaces), then spread the filling and lay another layer over it. Basically turning it into an enchilada casserole. Cut in squares, it looks different but tastes the same.
Hi Nagi,
Your White Chicken Enchiladas were amazing! I had your recipe for for Mexican fried rice but having troubles
finding it to print it out. Any suggestions? Thanks again for all your wonderful recipes!!
That’s so great to hear Cheryl! Thank you for taking the time to let me know! Hmm – is it this one you are after? https://www.recipetineats.com/mexican-red-rice/ N x
Hi Nagi,
Just found your site and looking forward to making your White Chicken Enchiladas.
Questions:
1. Size of tortillas you use for this recipe?
2. Are green onions ok instead of scallions?
3. Can I use rotisserie chicken which is both white and dark meat or is chicken breast the best way to go?
Sorry for all the questions!
Thank You!
Cheryl – very basic cook!
Hi Cheryl – no problems, ask away! I don’t have tortillas here but I think they are about 22cm / 9″. Green onions are find and YES to either rotisserie or breast, both are terrific. N x
This recipe is a keeper because I am definitely making these again. The sauce was yummy and would lend itself well to spinach enchiladas (for vegetarians). My husband and kids were giving me praises.
I love hearing that Mandy!! Thanks for letting me know you enjoyed it! N x
Comfort food! We used the green chilis instead of jalapeños and the flavor was quite mild. My husband is a bit lactose intolerant so we used almond milk and lactose free sour cream. EXCELLENT! Thank you for another easy yummy family dinner with left overs!
Love hearing that May! So glad you enjoyed this – N x ❤️
How would you recommend re-heating the leftovers? Would you make more sauce?
Nope! I would just microwave, personally 🙂