White Chicken Enchiladas Recipe | Creamy
There are some dishes that just wrap you in a comforting hug, and for me, this White Chicken Enchiladas recipe is one of them. It’s a departure from the more common red sauce variety, trading that robust tomato base for a luscious, creamy sauce that’s rich with sour cream, Monterey Jack cheese, and the gentle warmth of green chillies. The result is a beautifully balanced and satisfying meal that feels special without being overly complicated. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.
What we’re making here isn’t just chicken rolled in tortillas; it’s a wonderfully cohesive dish. The shredded chicken is seasoned just right, remaining moist and flavourful inside its soft tortilla blanket. But the real star is that velvety white sauce, which bakes into the tortillas, creating layers of flavour and texture. The top gets gloriously bubbly and golden in the oven, with those coveted crispy cheese edges that everyone fights over. This is the kind of Mexican dinner that works beautifully for a relaxed weekend meal with family or when you want to treat yourself on a weeknight.
Recipe Overview
This White Chicken Enchiladas recipe delivers tender, seasoned chicken rolled into soft flour tortillas and smothered in a homemade creamy green chilli and sour cream sauce. It’s baked until the cheese is melted and bubbling, creating a dish that is deeply savoury and satisfying. After a few early attempts where my sauce was a bit thin, I found that letting it thicken for just an extra minute on the hob makes all the difference for a perfect coating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Difficulty: Medium
Why You’ll Love This White Chicken Enchiladas Recipe
- Genuine Flavour: The sauce is the heart of this dish. It’s not just creamy; it has a wonderful tang from the sour cream, a gentle, smoky heat from the green chillies, and a savoury depth from the chicken stock and spices.
- Ready in Under An Hour: From start to finish, this entire meal comes together in about 45 minutes, making it achievable for a weeknight dinner when you want something a bit more special.
- Flexible Recipe: You can easily adjust the spice level by using mild or hot green chillies. Don’t have Monterey Jack? A good mature cheddar or a mix of mozzarella and cheddar works brilliantly.
- Great for Gatherings: It’s a wonderful dish to serve when you have friends over. It can be assembled ahead of time, so you can just pop it in the oven when your guests arrive.
- Family Tested: My family absolutely adores this meal. The kids love the creamy, cheesy texture, and my husband always goes back for a second helping. It always gets compliments.
Ingredients You’ll Need
For the best results, I recommend using full-fat sour cream and cheese to ensure the sauce is rich and doesn’t split. While pre-shredded cheese is convenient, grating your own from a block results in a much smoother, meltier topping because it doesn’t have the anti-caking agents. I always reach for Old El Paso Green Chilies; they have a consistent, mild heat that’s just right.
- For the Filling:
- 500g cooked chicken, shredded (from a rotisserie chicken or poached chicken breasts)
- 200g Monterey Jack cheese, grated (plus an extra 100g for topping)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the White Sauce:
- 60g unsalted butter
- 50g plain flour
- 500ml chicken stock, warm
- 250g sour cream
- 120g can chopped green chillies, drained
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt and freshly ground black pepper to taste
- For Assembly:
- 8-10 medium flour tortillas
Sophia’s Tip: Using a rotisserie chicken is a fantastic time-saver here. The meat is already cooked, moist, and flavourful, meaning you can get straight to assembling the enchiladas.
How to Make White Chicken Enchiladas
The process involves three main parts: preparing the filling, making that incredible creamy sauce, and then assembling everything before baking. It’s a straightforward flow that comes together quite naturally.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23×33 cm (9×13 inch) baking dish.
- Sauté the Aromatics: In a large frying pan, heat the olive oil over a medium heat. Add the finely diced onion and cook for 4-5 minutes until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Filling: Remove the pan from the heat. Add the shredded chicken and 200g of the grated Monterey Jack cheese to the pan with the onions and garlic. Stir everything together until well combined. Set this mixture aside.
- Start the Sauce: In a medium saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for about one minute, stirring constantly, to create a roux. This step is crucial for thickening the sauce.
- Build the Creamy Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Let the sauce simmer and thicken for 3-5 minutes. Reduce the heat to low, then stir in the sour cream, chopped green chillies, cumin, and oregano. Be careful not to let the sauce boil once the sour cream is added, as it can curdle. Season with salt and pepper to taste. What works best for me is tasting it at this stage to ensure the seasoning is perfect before it goes on the enchiladas.
- Assemble the Enchiladas: Spread a thin layer (about 4-5 tablespoons) of the white sauce on the bottom of your prepared baking dish. This prevents the tortillas from sticking. Warm the tortillas briefly in the microwave or a dry pan to make them pliable. Spoon about 2-3 tablespoons of the chicken filling down the centre of each tortilla, roll it up snugly, and place it seam-side down in the dish.
- Bake to Perfection: Pour the remaining white sauce evenly over the top of the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 100g of Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown on top.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes them easier to serve. Garnish with fresh chopped coriander or sliced spring onions if you wish.
Tips From My Kitchen
- Temperature Control: When making the sauce, never let it boil after adding the sour cream. High heat can cause dairy like sour cream to split or curdle. Keep the heat on a gentle low simmer to keep it smooth and creamy.
- The Secret Step: I learned that lightly frying the tortillas in a little oil for about 10-15 seconds per side before filling them can create a slight barrier, helping them hold their shape better and absorb the sauce without becoming too soft. This is an optional step but adds a great texture.
- Make-Ahead: You can assemble the entire dish (without baking) up to 24 hours in advance. Cover it tightly with foil and store it in the refrigerator. You may need to add an extra 5-10 minutes to the baking time when cooking from cold.
- Storage: Leftovers store wonderfully. Place them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in the oven at 160°C until warmed through.
Equipment You’ll Need
You don’t need any highly specialized kit for this recipe, just some standard kitchen items.
- Large frying pan
- Medium saucepan
- Sharp knife and cutting board
- 23×33 cm (9×13 inch) baking dish
- Whisk and a spatula
- Cheese grater
Common Mistakes to Avoid
- Overfilling the Tortillas: It’s tempting to pack them full, but this makes them difficult to roll and they may burst open during baking. Stick to about 2-3 tablespoons of filling per tortilla for a neat finish.
- Boiling the Sauce: As mentioned, boiling the sauce after adding the sour cream is the quickest way to a grainy, split sauce. Keep the heat gentle and you’ll be rewarded with a silky-smooth texture.
- Not Resting the Dish: Serving the enchiladas straight from the oven can result in a runny sauce and messy portions. Allowing them to rest for 5-10 minutes helps everything settle, making them much easier to plate up neatly.
Delicious Variations to Try
This recipe is a fantastic base for customisation. Here are a few ideas we’ve enjoyed at home:
- Spicy Version: Add one or two finely chopped jalapeños (with seeds for more heat) to the onion and garlic mixture. You could also add a pinch of cayenne pepper to the sauce.
- Vegetarian Option: Replace the chicken with a can of black beans (rinsed and drained) and a cup of corn. A mix of sautéed mushrooms and spinach also works beautifully as a filling. Use vegetable stock instead of chicken stock in the sauce.
- Different Protein: This dish is great with leftover turkey after a Sunday roast. You could also use shredded pork carnitas or even some flaky white fish for a different take. For another great chicken idea, check out our Bacon Brown Sugar Chicken Tenders for inspiration.
What to Serve With White Chicken Enchiladas
These enchiladas are quite rich, so I like to pair them with fresh, simple sides that provide a nice contrast.
- Cilantro-Lime Rice: The zesty, fresh flavour of the rice cuts through the creaminess of the enchiladas beautifully.
- Simple Avocado Salad: A simple salad of diced avocado, tomato, red onion, and a squeeze of lime juice adds a lovely freshness and texture.
- Drink Pairing: A crisp Mexican lager like Modelo or a light Sauvignon Blanc works very well. For a non-alcoholic option, a sparkling water with a generous squeeze of fresh lime is perfect.
Frequently Asked Questions
White Chicken Enchiladas Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Sauté the Aromatics: In a large frying pan, heat the olive oil over a medium heat. Add the finely diced onion and cook for 4-5 minutes until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Filling: Remove the pan from the heat. Add the shredded chicken and 200g of the grated Monterey Jack cheese to the pan with the onions and garlic. Stir everything together until well combined. Set this mixture aside.
- Start the Sauce: In a medium saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for about one minute, stirring constantly, to create a roux. This step is crucial for thickening the sauce.
- Build the Creamy Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Let the sauce simmer and thicken for 3-5 minutes. Reduce the heat to low, then stir in the sour cream, chopped green chillies, cumin, and oregano. Be careful not to let the sauce boil once the sour cream is added, as it can curdle. Season with salt and pepper to taste. What works best for me is tasting it at this stage to ensure the seasoning is perfect before it goes on the enchiladas.
- Assemble the Enchiladas: Spread a thin layer (about 4-5 tablespoons) of the white sauce on the bottom of your prepared baking dish. This prevents the tortillas from sticking. Warm the tortillas briefly in the microwave or a dry pan to make them pliable. Spoon about 2-3 tablespoons of the chicken filling down the centre of each tortilla, roll it up snugly, and place it seam-side down in the dish.
- Bake to Perfection: Pour the remaining white sauce evenly over the top of the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 100g of Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown on top.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes them easier to serve. Garnish with fresh chopped coriander or sliced spring onions if you wish.
Notes
I really hope you enjoy making this White Chicken Enchiladas recipe. It’s become a true staple in my kitchen, and it’s one of those meals that just feels like a treat every time. If you’re looking for a dessert to follow this wonderful Mexican dinner, might I suggest my decadent Biscoff Truffles? Please do leave a comment below and let me know how you get on – I love hearing from you! Happy cooking!
– Sophia Martinez
