There’s something magical about a pan of enchiladas coming out of the oven. The melted cheese bubbling around the edges, the enticing aroma of green chilies and spices, and the promise of warm, cheesy goodness wrapped in soft tortillas make this dish a guaranteed hit at the dinner table. These White Chicken Enchiladas are no exception—they’re creamy, hearty, and packed with flavor.
For me, this recipe has evolved into a family tradition. It started as an experiment inspired by a similar dish I once had at a friend’s dinner party. Over the years, I’ve tweaked it, adding little touches to suit my family’s tastes, and now it’s a regular request for birthdays, holidays, and casual weekday dinners. It’s the kind of meal that brings people together, creating moments filled with laughter, stories, and second helpings.
Whether you’re hosting a gathering or simply looking for a comforting meal to brighten a chilly evening, this dish is a perfect choice. Let’s dive into what makes these enchiladas so special and how you can make them a staple in your home too.
Why You’ll Love This Recipe:
- Creamy and Flavorful: The white sauce in these enchiladas is a dream—rich, cheesy, and perfectly seasoned with green chilies and salsa verde.
- Customizable: Adjust the spice level, swap out ingredients to suit dietary needs, or experiment with different toppings. This dish is as versatile as it is delicious.
- Perfect for Sharing: It’s an ideal crowd-pleaser for potlucks, family dinners, or even meal prep for the week ahead.
- Beginner-Friendly: The step-by-step process makes it approachable, even for novice cooks. If you can roll a tortilla, you can make this dish!
Ingredients You’ll Need:
For the White Enchilada Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 3¼ cups chicken stock
- 1 can (4 oz) green chilies
- 1 cup salsa verde
- 1½ cups sour cream
- ½ teaspoon paprika
- 2 cups shredded Monterrey Jack or Pepper Jack cheese
- Salt and pepper to taste
For the Chicken Filling:
- 1 large Vidalia onion, finely chopped
- 1-2 jalapeños, chopped small (adjust to taste)
- 1 can (4 oz) green chilies
- ½ cup salsa verde
- 4 cups shredded cooked chicken
- ¾ cup chicken stock
- 1 teaspoon paprika
- ¾ cup heavy cream
- Salt and pepper to taste
For Assembly:
- 2 cups shredded Monterrey Jack or Pepper Jack cheese
- 7-8 large flour tortillas
How to Make White Chicken Enchiladas:
Step 1: Make the White Enchilada Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly to create a smooth roux.
- Slowly pour in the chicken stock, continuing to whisk until the mixture thickens and becomes smooth.
- Add the green chilies, salsa verde, sour cream, and paprika, stirring until well combined. Reduce heat and stir in the shredded cheese until melted. Season with salt and pepper. Set aside.
Step 2: Prepare the Chicken Filling
- Heat 2 tablespoons of oil in a skillet over medium heat. Add the onions and jalapeños, cooking until softened.
- Stir in the green chilies, salsa verde, shredded chicken, chicken stock, and paprika. Mix well to coat the chicken in the sauce.
- Pour in the heavy cream and simmer until the mixture is heated through. Season to taste and remove from heat.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Spread a thin layer of the white enchilada sauce across the bottom.
- Lay a tortilla flat, add a scoop of the chicken filling in the center, and sprinkle with cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Pour the remaining white sauce over the enchiladas, ensuring they’re fully covered. Sprinkle additional cheese on top.
Step 4: Bake
- Bake the enchiladas for 20-25 minutes, or until heated through and the cheese is bubbling.
- For a golden finish, broil the dish for 2-3 minutes, watching closely to avoid burning.
Step 5: Garnish and Serve
- Let the enchiladas rest for a few minutes after removing them from the oven.
- Garnish with chopped cilantro, green onions, or a dollop of sour cream. Serve hot with a side of guacamole or a crisp salad.
Helpful Tips:
- Tortilla Care: To prevent cracking, warm the tortillas in a skillet or microwave before filling them.
- Cheese Variations: For a milder flavor, stick to Monterrey Jack; for a spicy kick, go with Pepper Jack. Mixing both is a great option too!
- Time-Saving Hack: Use rotisserie chicken to save prep time without sacrificing flavor.
- Freezer-Friendly: Assemble the enchiladas and freeze them (before baking) for a quick meal later. Just thaw and bake as directed.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free Option Available
Notes:
- If you’re feeding a crowd, this recipe doubles beautifully. Use a larger pan and bake for a few extra minutes to ensure even cooking.
- For a healthier twist, substitute Greek yogurt for sour cream or use whole-wheat tortillas.
Nutritional Information:
(Per Serving)
Calories: 320 | Protein: 22g | Carbohydrates: 25g | Fat: 18g | Fiber: 2g
Frequently Asked Questions:
Q: Can I make these enchiladas ahead of time?
A: Absolutely! Assemble the enchiladas up to a day in advance and refrigerate them. Bake just before serving.
Q: Can I use corn tortillas instead of flour?
A: Yes, but corn tortillas are more delicate. Warm them first to prevent cracking, and handle gently during assembly.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage Instructions:
For longer storage, freeze the assembled but unbaked enchiladas. When ready to eat, thaw them overnight in the fridge and bake as directed. Leftovers also freeze well for up to 3 months.
Related Recipes:
If you loved these enchiladas, you’ll enjoy these other recipes:
Conclusion:
These White Chicken Enchiladas are everything comfort food should be—cheesy, creamy, and packed with flavor. Whether you’re making dinner for two or feeding a crowd, this recipe is sure to impress. So, roll up those tortillas, preheat the oven, and get ready to enjoy a meal that’s as heartwarming as it is delicious!
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White Chicken Enchiladas
Description
There’s something magical about a pan of enchiladas coming out of the oven. The melted cheese bubbling around the edges, the enticing aroma of green chilies and spices, and the promise of warm, cheesy goodness wrapped in soft tortillas make this dish a guaranteed hit at the dinner table. These White Chicken Enchiladas are no exception—they’re creamy, hearty, and packed with flavor.
For me, this recipe has evolved into a family tradition. It started as an experiment inspired by a similar dish I once had at a friend’s dinner party. Over the years, I’ve tweaked it, adding little touches to suit my family’s tastes, and now it’s a regular request for birthdays, holidays, and casual weekday dinners. It’s the kind of meal that brings people together, creating moments filled with laughter, stories, and second helpings.
Whether you’re hosting a gathering or simply looking for a comforting meal to brighten a chilly evening, this dish is a perfect choice. Let’s dive into what makes these enchiladas so special and how you can make them a staple in your home too.
Ingredients
For the White Enchilada Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 3¼ cups chicken stock
- 1 can (4 oz) green chilies
- 1 cup salsa verde
- 1½ cups sour cream
- ½ teaspoon paprika
- 2 cups shredded Monterrey Jack or Pepper Jack cheese
- Salt and pepper to taste
For the Chicken Filling:
- 1 large Vidalia onion, finely chopped
- 1–2 jalapeños, chopped small (adjust to taste)
- 1 can (4 oz) green chilies
- ½ cup salsa verde
- 4 cups shredded cooked chicken
- ¾ cup chicken stock
- 1 teaspoon paprika
- ¾ cup heavy cream
- Salt and pepper to taste
For Assembly:
- 2 cups shredded Monterrey Jack or Pepper Jack cheese
- 7–8 large flour tortillas
Instructions
Step 1: Make the White Enchilada Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly to create a smooth roux.
- Slowly pour in the chicken stock, continuing to whisk until the mixture thickens and becomes smooth.
- Add the green chilies, salsa verde, sour cream, and paprika, stirring until well combined. Reduce heat and stir in the shredded cheese until melted. Season with salt and pepper. Set aside.
Step 2: Prepare the Chicken Filling
- Heat 2 tablespoons of oil in a skillet over medium heat. Add the onions and jalapeños, cooking until softened.
- Stir in the green chilies, salsa verde, shredded chicken, chicken stock, and paprika. Mix well to coat the chicken in the sauce.
- Pour in the heavy cream and simmer until the mixture is heated through. Season to taste and remove from heat.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Spread a thin layer of the white enchilada sauce across the bottom.
- Lay a tortilla flat, add a scoop of the chicken filling in the center, and sprinkle with cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Pour the remaining white sauce over the enchiladas, ensuring they’re fully covered. Sprinkle additional cheese on top.
Step 4: Bake
- Bake the enchiladas for 20-25 minutes, or until heated through and the cheese is bubbling.
- For a golden finish, broil the dish for 2-3 minutes, watching closely to avoid burning.
Step 5: Garnish and Serve
- Let the enchiladas rest for a few minutes after removing them from the oven.
- Garnish with chopped cilantro, green onions, or a dollop of sour cream. Serve hot with a side of guacamole or a crisp salad.
Notes
- If you’re feeding a crowd, this recipe doubles beautifully. Use a larger pan and bake for a few extra minutes to ensure even cooking.
- For a healthier twist, substitute Greek yogurt for sour cream or use whole-wheat tortillas.