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
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White Chicken Enchiladas
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:
Nutrition Information:
If you enjoyed this, then my Beef Enchiladas are a must try!
Made this tonight, it was delicious!
Nagi, love your recipes and Dozer! The
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..
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’.
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!
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.
Perfect Leila! N x
Could u freeze before cooking. Then thaw n cook at later date
Hi! Yes – it’s all listed in the recipe notes. 🙂 N x
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?
Hi Carol, I’m so glad you enjoyed them!! Try using two spatulas side by side to lift them out – N x
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.
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.
That’s wonderful to hear Chelsea, food gifts are the BEST gifts!
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!
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!
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?
Yes, that’s correct Vicki! I hope you love it – N x
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.
Great idea Nancy, I’ll have to try it some time ❤️
Can you use Greek yogurt in place of sour cream?
Sure could Amanda!
Thanks for tour quick reply Nagi!
Would leftovers freeze OK? & would they re-heat OK?
Hi Linda, yes these freeze well! – N x
Could u freeze before cooking. Then thaw n cook at later date