Recipe for White Chicken Enchiladas

5 from 1 vote

Oct 29, 2024, Updated Dec 20, 2024

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My creamy dreamy white chicken enchiladas are packed with shredded chicken, soft tortillas, and smothered in a rich sour cream based white sauce for a dinner everyone in the family will love!

A baked cheesy casserole is being served with a white spatula. The dish is garnished with fresh parsley and features a golden-brown top layer.

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Skinny White Chicken Enchiladas
White Chicken Enchiladas Recipe Ingredients
How to make White Chicken Enchiladas
White Enchiladas Tips
White Chicken Enchilada Variations
Storing a Chicken Enchilada with White Sauce
FAQs
What to serve with White Enchiladas
White Chicken Enchiladas Recipe Recipe

Close-up of baking dish with enchiladas topped with melted cheese and chopped cilantro, featuring a white cream sauce and shredded chicken filling, on a wooden table.

Skinny White Chicken Enchiladas

As a mom of four young boys, I struggle to find dinners that will please everyone in my family beyond pizza or spaghetti and meatballs. I have always enjoyed enchiladas, but my kids find tradiational enchiladas “too spicy.” I think they just see the red sauce and think its hot.

These white chicken enchiladas are very similar to classic enchiladas except that I make my own sauce using a roux base with broth, green chiles, and some sour cream. Green chiles have some heat but it is mellowed by the dairy. You can of course substitute regular salsa for the green chiles, but your sauce will have more of a red hue. If you don’t have shredded chicken, you stuff the tortillas with cooked ground beef, pulled pork, or a mixture of rice and beans for a vegetarian version.

White Chicken Enchiladas Recipe Ingredients

First assemble the following ingredients:

Cooked chicken breast (2 cups) – Shredded cooked chicken provides the hearty and flavorful filling for the enchiladas.
Cumin (1 teaspoon) – Cumin adds a warm, earthy spice that enhances the depth of the dish’s flavors.
Chili powder (1 teaspoon) – Chili powder brings a subtle heat and smoky flavor to the chicken mixture.
Salsa (1/2 cup) – Salsa infuses the filling with a fresh, tangy kick and a bit of moisture.
Mexican style cheese (1 1/2 cups) – Melty Mexican cheese delivers creamy, gooey goodness throughout the enchiladas.
Butter (2 tablespoons) – Butter creates a rich base for the white sauce, adding smoothness and flavor.
Flour (2 tablespoons) – Flour thickens the sauce, giving it the perfect consistency to coat the enchiladas.
Chicken broth (2 cups) – Chicken broth adds savory depth and balances the richness of the sauce.
Green chiles diced (4 ounces) – Diced green chiles bring a mild, tangy spice to the creamy sauce.
Sour cream (8 ounces) – Sour cream adds a luscious creaminess and tang to the white sauce.
Sea salt (1/2 teaspoon) – Sea salt enhances the flavors of the dish and brings all the ingredients together.
Black pepper (1/2 teaspoon) – Black pepper adds a subtle kick and balances the flavors with mild heat.
Flour tortillas (8) – Soft flour tortillas wrap around the filling, holding everything together in each bite.
Cilantro (1/4 cup) – Fresh cilantro adds a vibrant, herbal finish that brightens the overall flavor.

Ingredients for a meal: shredded chicken, chopped cilantro, shredded cheese, sour cream, diced onions, salsa, green chilies, and flour tortillas arranged on a wooden surface.

A glass baking dish with eight rolled tortillas sits next to a saucepan containing a light-colored sauce on a weathered wooden surface.

A glass baking dish with rolled tortillas is being covered in a white sauce poured from a pot.

How to make White Chicken Enchiladas

Once you gather your ingredients, we will use the following method:

Assemble. Combine shredded chicken breast with 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
Make Roux. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
Combine. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese.
Bake. Preheat oven to 375 degrees, bake 25 minutes, or until cheese is lightly golden.
Garnish and Enjoy. Sprinkle chopped cilantro over enchiladas. Enjoy!

A glass baking dish filled with baked enchiladas covered in melted cheese and garnished with chopped cilantro.

White Enchiladas Tips

Shred Chicken Easily – Use two forks or a hand mixer to quickly shred the cooked chicken, making the texture ideal for the filling.
Season the Chicken Well – Season the chicken with cumin, chili powder, and a bit of salt before adding it to the tortillas to ensure flavorful bites throughout.
Pre-warm the Tortillas – Warm the tortillas in a skillet or microwave briefly to make them more pliable and easier to roll without cracking.
Don’t Overfill the Tortillas – Avoid overstuffing the tortillas to prevent them from breaking and to ensure even baking.
Make the Sauce Silky – Whisk the flour into the melted butter gradually and cook it briefly before adding the chicken broth to create a smooth, lump-free sauce.
Use Fresh Green Chiles – If you want a little extra flavor, opt for freshly roasted green chiles instead of canned ones for a smokier, more intense taste.
Customize the Heat – Adjust the amount of chili powder or add jalapeños for a spicier version, or use mild ingredients for a family-friendly dish.
Blend the Sauce if Necessary – If you prefer a perfectly smooth white sauce, blend the sauce mixture with the green chiles to remove any chunkiness before adding the sour cream.
Use a Mix of Cheeses – Combine a blend of Mexican cheeses like Oaxaca, Monterey Jack, and cheddar for extra melty goodness and a more complex flavor.
Bake Until Golden – Let the enchiladas bake until the cheese is bubbling and slightly golden on top to create a perfect, crisp topping.
Broil for a Crispy Finish – For an extra crispy cheese layer, broil the enchiladas for 2-3 minutes after baking.
Let Them Rest Before Serving – Allow the enchiladas to rest for a few minutes before serving to let the sauce thicken and the flavors settle.
Garnish Freshly – Top the finished enchiladas with fresh cilantro, diced tomatoes, or avocado for a burst of freshness.
Make Ahead Option – Prepare the enchiladas in advance and refrigerate them overnight, then bake them the next day for an easy meal.
Freeze for Later – These enchiladas freeze well, so make a double batch and freeze one for a quick weeknight meal in the future.

White Chicken Enchilada Variations

Substitute sour cream: Greek yogurt is a great substitute for sour cream, offering similar creaminess and tang with a bit more protein.

Make it gluten free: You can use gluten-free tortillas and substitute cornstarch for the flour in the sauce to make the enchiladas gluten-free.

Make it spicier: Add extra chili powder, diced jalapeños, or a splash of hot sauce to the filling and sauce for more heat.

Add vegetables: You can add sautéed onions, bell peppers, or spinach to the filling for extra flavor and nutrition.

Storing a Chicken Enchilada with White Sauce

Can I freeze white chicken enchiladas?

Yes, assemble the enchiladas without the sauce and freeze them; add the sauce and bake when you’re ready to serve them, or freeze the entire dish for easy reheating.

How do I reheat leftovers without drying them out?

Cover the enchiladas with foil and reheat them in the oven at 350°F (175°C) until warmed through, or microwave them covered with a damp paper towel.

FAQs

How can I make my enchiladas less soggy?

Pre-warm the tortillas and avoid overfilling them with sauce to prevent sogginess; also, bake uncovered for the last few minutes to crisp up the edges.

Can I make white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them up to 24 hours in advance, then bake when ready to serve.

What can I do if my sauce is too thick?

If your sauce turns out too thick, thin it with a little extra chicken broth or milk until it reaches your desired consistency.

A glass baking dish filled with baked enchiladas topped with melted cheese and garnished with fresh chopped parsley.

What to serve with White Enchiladas

Mexican Rice or Cilantro-Lime Rice – A flavorful and slightly tangy rice dish that complements the creamy enchiladas with a bright, fresh element.

Refried Beans or Black Beans – Creamy and hearty, beans add a rich, savory side that balances the richness of the enchiladas.

Guacamole and Tortilla Chips – Creamy avocado dip paired with crunchy chips offers a refreshing contrast to the enchiladas’ warm, cheesy flavors.

Fresh Pico de Gallo or Salsa Verde – These fresh and tangy toppings provide a zesty kick that enhances the mild and creamy notes of the dish.

Roasted or Grilled Vegetables – Smoky, charred veggies like bell peppers or zucchini add a nice texture and complement the creaminess of the enchiladas.

Corn Salad or Esquites (Mexican Street Corn Salad) – A sweet and savory corn salad with lime and chili adds a crunchy, flavorful side to the meal.

Margaritas or Horchata – Enjoy a cool, refreshing drink like a citrusy margarita or creamy horchata to complement the savory flavors.

Try serving them with: