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

Scale

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.