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Home Mexican Recipes

Creamy White Chicken Enchiladas

By:Nagi
Published:23 Aug '15Updated:18 Feb '20
208 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 49 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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208 Comments

  1. Linda, Kefalonia, Greece says

    May 19, 2019 at 12:11 am

    I don’t think we have Sour Cream here in Greece. Would it be OK to substitute Greek Yogurt instead?

    Reply
    • Nagi says

      May 20, 2019 at 9:11 am

      Yes, yogurt would be a perfect sub Linda, I hope you love it!

      Reply
  2. Robyn Nielsen says

    March 8, 2019 at 7:33 am

    5 stars
    Hi Nagi. Another great and easy recipe. I made the white chicken enchiladas exactly as per your recipe last night & I also served it with your Pico de Gallo on top & they both went beautifully together.

    I found 1 enchilada enough for each person, so i have frozen the remaining ones.

    Thankyou again for sharing such a great recipe

    Reply
    • Nagi says

      March 8, 2019 at 11:54 am

      Sounds fantastic Robyn!!!

      Reply
  3. Angela Dash says

    February 25, 2019 at 7:11 pm

    Another winner. Family vote, cook that again.

    Reply
    • Nagi says

      February 26, 2019 at 1:17 pm

      Woot! Great stuff Angela

      Reply
  4. Janet says

    January 21, 2019 at 11:35 am

    5 stars
    Absolutely fabulous! I’ve made them twice and both times were big hits. I’ve moved the recipe to my “tried and true” recipe board on Pinterest 🙂

    Reply
    • Nagi says

      January 21, 2019 at 5:59 pm

      😍 I love hearing this!!

      Reply
  5. Gina says

    November 30, 2018 at 3:32 am

    MY HUSBAND AND I LOVE THESE!!! We have only been married since Feb. so I haven’t been cooking for very long and trying many different recipes. I have made these twice and both times were great! Plan to make it for company next! With being newly weds I have tried Lots of different recipes… trying to figure out what we love. And this is by far a FAVORITE!!!!!

    Reply
    • Nagi Maehashi says

      December 5, 2018 at 1:09 pm

      I’m so glad you hear that Gina! You have one lucky hubby!

      Reply
  6. Suzanne says

    August 9, 2018 at 12:34 am

    This looks so yummy! I think I will have to try to make it tonight! Thanks for the recipe!

    Reply
    • Nagi says

      August 10, 2018 at 8:28 pm

      I hope you do! 🙂

      Reply
  7. Mindy says

    June 29, 2018 at 11:30 am

    5 stars
    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.

    Reply
    • Nagi says

      June 29, 2018 at 9:04 pm

      That’s terrific Mindy! I’m so glad you enjoyed this one – thanks for letting me know! N x

      Reply
  8. Hali says

    June 12, 2018 at 12:34 pm

    5 stars
    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.

    Reply
  9. Kayane says

    May 9, 2018 at 3:10 am

    5 stars
    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 :).

    Reply
    • Nagi says

      May 13, 2018 at 4:30 pm

      Wonderful! So glad you enjoyed this Kayane, thanks for letting me know! N x

      Reply
  10. Sally says

    May 5, 2018 at 12:26 pm

    5 stars
    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!!

    Reply
    • Nagi says

      May 7, 2018 at 9:31 am

      I’m glad to hear you enjoyed this Sally!!! Thanks for taking the time to let me know 🙂 N x

      Reply
  11. John says

    March 22, 2018 at 4:06 am

    4 stars
    Today I made this dish for the second time. My family absolutely loves it, no leftovers!

    Greetings from the Netherlands!

    Reply
    • Nagi says

      March 26, 2018 at 7:21 pm

      I LOVE hearing that John! Thanks so much for letting me know! N xx

      Reply
  12. Tony says

    March 12, 2018 at 10:00 am

    5 stars
    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.

    Reply
  13. Danielle says

    March 8, 2018 at 3:38 am

    How would you recommend making this as a freezer meal?

    Reply
    • Nagi says

      March 11, 2018 at 5:01 pm

      Hi Danielle! Just added freezer directions in the notes to the recipe 🙂

      Reply
  14. Sheena says

    February 15, 2018 at 12:53 pm

    5 stars
    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?

    Reply
    • Nagi says

      February 17, 2018 at 6:29 pm

      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

      Reply
      • Sheena says

        March 16, 2018 at 10:13 am

        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!!

        Reply
        • Nagi says

          March 16, 2018 at 8:04 pm

          That’s so great to hear Sheena! Thank you for letting me know you enjoyed it! N x

          Reply
  15. Laura says

    January 24, 2018 at 1:22 am

    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.

    Reply
  16. Cheryl says

    January 17, 2018 at 5:05 am

    5 stars
    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!!

    Reply
    • Nagi says

      January 17, 2018 at 7:53 pm

      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

      Reply
  17. Cheryl says

    January 11, 2018 at 4:26 am

    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!

    Reply
    • Nagi says

      January 11, 2018 at 7:02 pm

      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

      Reply
  18. 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
  19. 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
  20. 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
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