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Home Mexican Recipes

Creamy White Chicken Enchiladas

By:Nagi
Published:23 Aug '15Updated:18 Feb '20
211 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 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Chicken, Dinner
Mexican
4.97 from 52 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 @recipe_tin.

 

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!

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211 Comments

  1. Mandy says

    January 10, 2018 at 6:35 am

    5 stars
    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.

    Reply
    • Nagi says

      January 11, 2018 at 6:43 pm

      I love hearing that Mandy!! Thanks for letting me know you enjoyed it! N x

      Reply
  2. May says

    December 6, 2017 at 2:07 pm

    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!

    Reply
    • Nagi says

      December 7, 2017 at 6:43 am

      Love hearing that May! So glad you enjoyed this – N x ❤️

      Reply
  3. Stacy says

    November 13, 2017 at 9:25 am

    How would you recommend re-heating the leftovers? Would you make more sauce?

    Reply
    • Nagi says

      November 15, 2017 at 5:56 pm

      Nope! I would just microwave, personally 🙂

      Reply
  4. Nancy Mandelin says

    October 4, 2017 at 1:33 am

    These were amazing!!!!! Making the beef ones for a camping trip this weekend thanks for the great recipe!!!!

    Reply
    • Nagi says

      October 4, 2017 at 5:55 pm

      I’m so pleased to hear you enjoyed this Nancy! Thanks for letting me know! N x ❤️

      Reply
  5. Fiona says

    April 27, 2017 at 8:52 am

    5 stars
    Nagi, Nagi, Nagi OMG this recipe was delicious!!! I served it with some Tomatillo Salsa Verde which I made on the weekend. I CANNOT wait to make this again as it was super easy with no fuss ingredients. I actually used a bought roasted chicken and shredded it and used canned corn, both worked really well.

    Reply
    • Nagi says

      April 29, 2017 at 6:47 am

      Fantastic to hear Fiona! I’m so pleased you enjoyed this! N xx

      Reply
  6. kim says

    April 11, 2017 at 6:28 am

    Hi,

    What kind of flour are you using for white sauce? Please advise.

    Thank-you!

    Reply
    • Nagi says

      April 11, 2017 at 1:03 pm

      Hi Kim! Any white flour is fine, I just use plain / all purpose flour. 🙂

      Reply
  7. Adam says

    March 28, 2017 at 11:16 am

    Hey Nagi,

    Going to try and make these soon. I always love mexican and the white sauce looks like a great twist on my normal enchiladas.

    I had a question about the scallions, though: About how much would a 1/2 cup be in either stalks/grams/other measurement?

    Thanks and looking forward to try this recipe,
    -Adam

    Reply
    • Nagi says

      March 31, 2017 at 7:16 am

      Hi Adam, hope you do try it! It’s about 1 stalk 🙂

      Reply
  8. Mrs-S says

    February 14, 2017 at 7:02 am

    OMG This was so good. I made it with canned corn and Gouda since that is what I had on hand. My son asked me to save the recipe to make again.

    Reply
    • Nagi says

      February 14, 2017 at 1:44 pm

      I’m so pleased to hear that Mrs S! Thanks for letting me know – N x

      Reply
  9. HALINA GILLETT says

    February 7, 2017 at 6:32 am

    5 stars
    Stumbled on your website. i love it. i needed something quick and easy. i used bbq chook from woolworths.

    this was super quick and delicious. cant wait to try more of your recipes

    Reply
    • Nagi says

      February 8, 2017 at 10:09 am

      Oh my gosh it’s been ages since I made this one! So glad you loved it too Halina! 🙂 N xx

      Reply
  10. Charlotte says

    November 1, 2016 at 7:19 am

    So, I discovered your website 2 weeks ago (starting with the buffalo wings – oh my god!!!??) and since then I have made one of your recipes every night. Making this recipe now and I know it’s going to be fantastic!!
    You’re a genius, haha. Keep them coming! X

    Reply
    • Nagi says

      November 2, 2016 at 8:18 pm

      Thank you for trying my recipes Charlotte, so glad you are enjoying them! This one is so crazy good!

      Reply
      • Charlotte says

        November 3, 2016 at 6:59 am

        5 stars
        It was so good! Chicken chow mien tonight ?

        Reply
        • Nagi says

          November 3, 2016 at 9:45 am

          HIGH FIVE Charlotte! So glad you enjoyed it!! N xx

          Reply
          • Melissa says

            December 20, 2016 at 6:21 am

            I made your sauce but I added green enchilada sauce to it as well. I could eat it with a spoon. SO delicious. I can’t wait to serve it to my family!

          • Nagi says

            December 20, 2016 at 7:10 am

            Awesome! So glad to hear that Melissa, thanks for letting me know! N xx

  11. Demi says

    September 14, 2016 at 10:55 am

    The BEST chicken enchilada’s EVER !
    My husband and I couldn’t get enough!

    Reply
    • Nagi says

      September 14, 2016 at 9:02 pm

      I’m so glad you enjoyed it Demi, thank you for letting me know! N x

      Reply
  12. Christine says

    August 23, 2016 at 8:17 am

    5 stars
    I made this last night and it was a family hit. The kids weren’t keen on jalapenos though, so I divided both the chicken mixture and sauce in half and added jalapenos to half of each (ending up with 4 plain and 4 jalapeno’d enchiladas). I thought the jalapenos really made the flavour, but the kids loved theirs so everyone was happy 🙂 I used canned corn as that’s what I had on hand, and it worked just fine 🙂

    Reply
  13. Pam says

    July 9, 2016 at 1:00 am

    This was delicious! I made it 2 nights ago subbing plain yogurt for sour cream and adding a little more jalapeno, and it worked great! Delicious light cream sauce. There were only 2 enchiladas left over but enough sauce, so last night I reheated it and served it over a bed of sauteed sweet pepper, onion slices and a little more jalapeno. Delish! Thanks for a great recipe, Nagi! 🙂

    Reply
    • Nagi says

      July 11, 2016 at 8:30 pm

      I’m so glad you love this too Pam! Thank you so much for letting me know! N x

      Reply
  14. Suzie says

    June 15, 2016 at 11:18 am

    So, I was a bit skeptical, after I made the “roux” I tasted it, and it didn’t seem to have much flavor. It also didn’t thicken the way I thought it should, but that might just be my expectation. I didn’t have chicken broth, but I had beef broth, so used that instead. These were amazing. You definitely need the green chilies. Great recipe! I am taking some leftovers to a co-worker tomorrow!

    Reply
    • Nagi says

      June 16, 2016 at 8:39 pm

      I’m so glad you enjoyed it Suzie!!! When I first started reading your message I thought you were going to say you didn’t like the flavour! N x

      Reply
  15. Rachel Stephens says

    May 30, 2016 at 8:42 am

    5 stars
    Hi, I doubled this recipe and my family of five devoured the whole thing! Growing boys :). When we have visitors come to stay, I plan to make this ahead and keep the fillings simple but then have a bar with toppings that the individuals can add as desired (chilies, cilantro, tomatoes, more sour cream, etc.)

    One question on the make-ahead: You say to keep the white sauce separate. Should I still put the white sauce into the enchilada and then wait on covering the tops? Or should I keep the enchiladas plain and use the entire batch of sauce over the top? Thanks much!

    Reply
    • Nagi says

      May 30, 2016 at 9:00 am

      I’m so glad you enjoyed it Rachel!! And yes you are right, add it into the filling and make the enchiladas but keep the sauce for the top separate. Thank you for the question, I will update the recipe! 🙂

      Reply
  16. Lauren Dwyer says

    May 23, 2016 at 1:25 pm

    Any idea the calorie count on these? Thanks!

    Reply
  17. Karon says

    May 10, 2016 at 2:51 pm

    Great recipe! I made it for my extended family. Everyone loved it. Thanks for the MAKE AHEAD tip – worked great. I’ll be making this again!

    Reply
    • Nagi says

      May 13, 2016 at 1:05 pm

      I’m so glad you and your family enjoyed it Karon, thank you so much for coming back to let me know!!! N x

      Reply
  18. Paula says

    May 9, 2016 at 9:12 am

    5 stars
    Super delicious and easy recipe. My family loved the enchiladas. I’m so glad I found your blog, all the recipes that I’ve tried from you have been a great success 🙂 Thank you very much for sharing.

    Reply
    • Nagi says

      May 9, 2016 at 5:37 pm

      Thank you for your wonderful message Paula! I’m so glad you enjoyed it!

      Reply
  19. Jenny says

    April 24, 2016 at 6:37 am

    5 stars
    I made these last night for dinner and they were AWESOME! I’ve tried hundred of recipes I’ve found online and there are only a handful that I love and add to my recipe rotation. These are obviously going to be added to the list! And I think I might try making them with seafood sometime…..maybe some shrimp and bay scallops. I think the creamy, white sauce would be perfect with seafood too!

    Reply
    • Nagi says

      April 26, 2016 at 8:52 am

      I’m so glad you enjoyed this Jenny! Isn’t the sauce ridiculously delicious?? And as for SHRIMP ENCHILADAS……YES YES YES!!!! N x

      Reply
  20. P. Wills says

    April 18, 2016 at 5:34 am

    This was awesome!! I basically just made the white sauce (I always suck at making roux but some how I got it right this time). I added green diced chiles in a can, green onion, and taco seasoning to it because I couldn’t find my cumin, and I subbed greek yogurt for the sour cream. But seriously this sauce though!!! I had made southwest chicken salad the night before so everything in mine was just leftovers. There was chicken, black beans, corn, green onions, finely sliced garlic, spanish rice, olives, green diced chiles, a little bit of salsa, and cheese. I followed the steps of the recipe and it was amazing, thank you, thank you, thank you!

    Reply
    • Nagi says

      April 18, 2016 at 12:18 pm

      Thank you so much for letting me know you enjoyed it!! I’m SO GLAD you liked it! N x PS So glad you nailed roux now!!!

      Reply
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