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!
Hi Nagi! Had to come back and report. Stellar meal as usual! I did add green chiles just because I really like them. PS on another note, you NEED to get a waffle iron girl! 🙂
YAY!! I got the Dorothy stamp of approve!! I will add a note about green chilis because I’m just so darn jealous that I can’t get them here and I trust your taste. Thank you for reporting back Dorothy. And YES I KNOW I need to get a waffle iron!! I will I will!! 🙂 N x
PS How much canned green chilies did you use? 🙂
Hi Nagi! I used a 7 ounce can, but I also have 4 ounce cans in the pantry, so I would use two of those. Hope you find those poblanos! A little extra work, but so worth it!
I will I will! I really want to make this using canned green chilies. 🙂 I just updated the recipe with your recommendation!
Hehe, well said Dorothy!!!!
You really do need one Nagi!
I know I know I know!! And your waffle recipe is going to be the first I make, followed by hash brown waffles which I’ve been dying to make for ages!! 🙂
Nagi, shame on you! Here I was going to go two weeks without any sauces and cheese and then there you are with chicken enchiladas and your camera It isn’t that I’m weak or anything — No, it is you that has made this an utter temptation that I’ll just have to make. It is so unfair that as food bloggers we have to try to watch what we eat. Thank you for your wonderful recipe — I can’t wait to make it. We make a pretty mean meat enchilada but have never posted Wait till my family tastes this 🙂
Ba ha ha!! You know, I tried to go on a cheese free streak once and I lasted 3 days. THREE DAYS. I’m hopeless. I just adore cheese in every form!! 🙂
I apologize to all of you trying to be healthy. But try filling them with sautéed mushrooms & onions, with or without the chicken, and use gruyère cheese. I throw in some canned green chilies as well. Very dangerous, but talk about delicious!
Oooh, I’ve done these with mushrooms too! This job is a hazard to my health. And you’re right, all this talk about food is dangerous. TORTURE!!! 🙂 N x
Yes, another one to add to the to-do list. There’s a Jeremy & Jane Strode recipe for a Vegetarian Lasagne where the white sauce uses sour cream which is really good.
I just googled for the recipe! I’m going to try it. Sounds like a GREAT Meat Free recipe!! 🙂
Ok so looking at this recipe isn’t helping me with the health kick I’m on too! It looks amazing!
I know, right? It’s torture. I’ve been giving away all my food so I don’t eat them myself, I can’t have it in the house! 🙂
Perfect timing.
I was in Mr 4’s kind class today, making nachos!!!
I have plenty of salsa and chips left and was planning to make red enchilada sauce tonight ready for a Mexican banquet tomorrow night. Now I am going to make this white sauce version. I am loving the idea!
I am much more of a creamy white sauce fan than I am a tomato fan, so this is perfect.
Pinning this 🙂
Your family. They are SO lucky. They dine like royalty! I need to move next door!
Hehe, we would never leave the kitchen…except maybe to go to the wine fridge!
And Dozer would love the garden!!!
Thank you, although I think some days I am not sure all of my family would agree with you 😉 The boys sometimes come home and say can we just have fish fingers and chips for tea.
These definitely look filled with flavor! And I LOVE Mexican food, so I would definitely swoon over these! Thanks for sharing, Nagi! Pinning! 😀
These definitely look filled with flavor! And I LOVE Mexican food, so I would definitely swoon over these! Thanks for sharing, Nagi! Pinning! 😀
Aw, thanks so much for your kind words!! glad you like the look of these! 🙂
Funny thing is a month ago we did our yearly Master Cleanse and I got to say it’s incredibly hard to stay focused, but as a food blogger doing it at the same time? Crazy!
I made it 10 days, but lord, writing food posts and Pinning away late at night was extreme torture. Hang in there with your goal.
Now this week looks like this creamy sauce might have to make it on the table. 🙂
I lasted 48 hours. 🙁
Nice Recipe!
Thanks Sharee! 🙂
You made my heart happy with this one, Nagi. 🙂 I spent seven years in California eating the most wonderful Mexican food, and this reminds me of those wonderfully delicious meals. 🙂
Aw, thanks Krista!! 🙂
Oh my goodness, this looks so delicious, Nagi, and I’ve been on salads all week so I get a double serving, lol. I love these ingredients and I’ll admit to never having made this dish at home. Love your photos, so appetizing!
One of the things I do to keep eating healthy is make a healthy casserole or soup that is very much a comfort food but it feels like you’re cheating. One small casserole can get you through 3 days of dinners so you just have to have some fruit for breakfast and salad for lunch. You’ll feel full, I promise. The important thing to remember is that when you are feeding your body the nutrients it needs, you won’t be hungry. It works like magic 🙂
Good luck and thanks always for the inspiration, Nagi 🙂
Soup is my tip for healthy eating too! I’ve starting getting into Indian and African vegetarian curries – loads of flavour and super healthy! Thanks so much for the tips, gah, I need them! And you’re right, I must focus more on nutrition. I’m very conscious about getting enough veggies in every day – the 5 food groups!! Heavy on the veg! 🙂
Love these enchiladas and the sauce sounds perfect! Will definitely try them, love the use of sour cream! Good luck healthy eating this week Nagi 🙂
Thanks Mira! I was actually just on your site picking out some salads to add to my menu for this week! 🙂
Hi Nagi! How did you know that I planned on making enchiladas for dinner?! I add cream cheese and canned green chiles to the chicken, make green chile sauce and sometimes spread refried beans on the tortillas. I like corn tortillas because they hold up better and I like the flavor. Guess I’ll be switching it up a bit tonight! 🙂
Hi Dorothy!! Mmmm, I have to say, the cream cheese version is delish too!! This is lighter but still really creamy. I would definitely add canned green chilies to this if we had them in Australia! The Old El Paso ones are ideal. 🙂 I await in anticipation to hear what you think!!! N x
Hi Nagi! Can you get fresh poblano chiles? Charred and diced, they would make an excellent substitute.
I’m sure I saw some at the markets! I will put that on my list for this week 🙂 Thanks for the tip Dorothy!! When I go to the States, I’m going to bring back a huge stash of canned green chilies!! 🙂
Hi Nagi! Is it legal to send tinned goods from the US to you? If it is I would be more than happy to ship some off to you!
Oh no! I could never! 🙂 I’m actually going to the US in a couple of months so I plan to stock up! I can’t WAIT!!!! 🙂 Thank you so much for the offer though, I have no idea how I got so lucky “meeting” you!! N x
It’s Sunday in Seattle and I WAS planning for a healthy week…but now? Not so sure…:)
Great recipe and pics as usual!
All this talk and seeing such great food around….I am not sure how strong I can be to maintain my healthy eating!! Thanks for your kind words Kathi! Hope you’re having a wonderful weekend! N x
They looks super delicious and Tempting. love the recipe
Thanks Kushi! Hope you do give it a go, it’s super delicious!! N x
Love enchiladas! They look delicious, Nagi! I’m definitely going to be trying the creamy white sauce – it sounds divine!
Thanks Jess! The white sauce really is fabulous. The sour cream – it’s what makes all the difference! 🙂
Sorry hit post too soon. Amazing recipe deliciously described and can’t wait to make it. Sammie http://www.feastingisfun.com
Sammie Sammie….I’m on a diet this week….you think it has your tummy grumbling?? This is PURE TORTURE for me!!! 🙂 N x
Nagi these Enchiladas have my tummy grumbling. Th
Good luck with your healthy eating this week! If you do cheat, how about for every one bite of something bad, take 3 bites of something healthy? It might make you feel better about cheating. The white enchiladas look scrumptious and I love that it comes together relatively quickly. I always have precooked rotisserie chicken in the house—this is a great way to use it!
That’s a great way of approaching healthy eating!! I was aiming for the 50% rule – where I can eating anything I normally do but I’m only allowed to have a HALF serving!! 🙂 I like yours better! N x