White Chicken Enchiladas are a fabulous change of pace from classic red sauce enchiladas. They're mildly spiced and perfectly delicious.
White Chicken Enchiladas Recipe
I'm a Mom, and the recipes I share on my website have been family tested and approved. My boys are my inspiration for every single recipe I've developed for brands and visitors alike. We thoroughly enjoy shredded beef enchiladas or my creamy chicken enchiladas on a regular basis. We also enjoy lazy weekends and breakfast enchiladas to kick start our day from time to time. The white sauce is what sets these delicious chicken enchiladas apart, and they're a one-dish meal when topped with your favorite taco fixin's.
Helpful Tips for Making White Chicken Enchiladas
- Enchiladas are typically made using corn tortillas. In this case, I used 8 inch white corn tortillas in this recipe. That said, in a pinch you can use flour, if that's what you have on hand.
- You can assemble this dish in advance, cover and chill until baking. Allow to rest on the counter for 15 minutes prior to baking.
- I use pepper jack cheese for the white sauce for these enchiladas. You can use monterey jack, if you prefer a milder take. Likewise, a habanero cheese would give it even more of a kick. Adapt to your personal taste.
- Serve with cilantro, olives, fresh pico de gallo, guacamole or any of your favorite fiesta toppings.
When to Serve Enchiladas
In my opinion, there's no wrong day of the week to serve enchiladas. They fabulous for game day eats, whether it's for Taco Tuesday or any gathering when casual festive eats are on the menu. You may also enjoy these sweet apple enchiladas for dessert from My Recipes.
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Helpful Kitchen Items:
White Chicken Enchiladas
- White sauce:
- 3 Tbsp butter
- 1 small onion finely diced
- 3 Tbsp all purpose flour
- 1 cup chicken broth `
- 1 cup heavy cream or half and half
- 1 8-oz sour cream
- 3 cups chopped rotisserie chicken
- 1 4 oz can diced green chiles well drained
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon lemon pepper
- 8 (8 inch) white corn tortillas
- chopped cilantro, jalapeno, olives for garnishing optional
- 2 ½ cups Monterey jack cheese divided
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- To make the white sauce: In a medium-size saucepan, cook diced onion in butter for 2-3 minutes until softened. Add flour cooking over medium-high stirring constantly, just until absorbed about 1 minute.
- Gradually add broth and half and half. Season with salt to taste. Bring to a boil, stirring constantly then immediately lower the heat. Allow to simmer and gently bubble for 5 minutes until thickened. Remove from the heat, add sour cream. Mix well.
- To make the filling: In a medium-size mixing bowl, mix together chicken, salt, cumin, lemon pepper and green chilies. Add ½ cup white sauce and 1 cup cheese. Mix well.
- Divide filling between tortillas, rolling jelly roll style. Arrange seam side down side by side in baking dish.
- Pour white sauce evenly over the top and sprinkle with remaining 1 ½ cups shredded cheese.
- Bake for 30-35 minutes until golden and bubbly. Rest for 5 minutes then serve garnished with cilantro., or any of your favorite taco toppings.
Oh my goodness! This were amazing. I opted for cream over half and half (since I was serving them for a special family dinner!) and used 16 (6-inch) tortillas rather than the larger ones - just made 2 side by side rows of 8 tortillas in my 9 x 13 dish. To soften the tortillas, I brushed them with oil and placed the entire stack in the microwave for about a minute. The recipe was easy to follow and would be a wonderful make and take meal for a friend. I will definitely make them again. Leftovers were just as good!