You have yet to try the best Chicken Enchiladas With White Sauce! These enchiladas are made with an extra flavorful rich filling smothered with homemade green chile white enchilada sauce.
This dish is perfect for making ahead which will cut your cooking time in half and serve dinner in less than 30 minutes.
Skip the Mexican restaurant and make your own meal at home! Transform a few simple and budget-friendly ingredients, into this cheesy, fulfilling hearty meal within minutes and a little help from The Yummy Bowl.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
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Why It's Yummy
- The best sour cream sauce - just a few simple ingredients like flour, butter, sour cream, and green chiles is all you need to make a crazy delicious white sauce. You’ll want to use this sauce in ALL of your dishes.
- Who doesn't love a good easy and fulfilling dinner that will satisfy even picky eaters. Easily customizable for kids, make it as spicy as you’d like (or not at all!).
- White Chicken Enchilada is a great candidate for making ahead - roll up the enchiladas, and cook the white enchilada sauce 1-2 days before. Reheat the sauce and bake, bake, bake! Dinner served in less than 30-minutes.
- If you’re like me, a true fan of Mexican food, I highly recommend trying my Creamy Chicken Enchilada Casserole and Beef Enchilada Casserole next time for dinner!
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Chiles - I like to use mild chiles (green) in this recipe but I use enough to get a spicy kick together with the smoky-peppery flavor that these chiles have. Alternatively, some brands that sell pickled jalapenos have a very mild sweet flavor and are a great choice to use instead for non-spicy lovers. Chiles play an important role in enchiladas but you can definitely make the white enchilada sauce without any of these. Use your best judgment and brand you know to come up with the best amount to use in the enchiladas. Traditionally, enchiladas will taste spicy!
- Chicken - a precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef instead. Have you tried my Beef Enchilada Casserole, maybe you’ll love this one too!
- Sour cream chicken enchiladas - full fat sour cream will give the most richness and thickness to the sauce.
- Chicken broth - either homemade or store-bought. I always go for organic or low sodium chicken or vegetable broths whenever possible. This way not only it is healthier but helps me to control amount fo spices I will be adding to the dish. And I love spices!
- Aromatics and spices - I used a little of my favorite Mexican dish seasoning combo but for a quick fix go for a premixed Fajita, Burrito or Taco seasoning mix. If you're also short on time, garlic can be substituted with garlic powder, and onions with onion powder. Dried herbs such as parsley or cilantro can easily be used in place of fresh ones.
- Flour, gluten free flour or corn Tortillas - I recommend warming up the tortillas before handling and rolling. This makes the tortillas soft and flexible again (this may not be very important with regular wheat tortillas but with gluten-free tortillas, it is necessary as they can easily break). We then are going to dip each tortilla into warm white enchilada sauce and stuff it with the filling.
- Cheese - Monterey Jack melts beautifully especially all over the top. Alternatively use a blend of favorite melty cheese such as Cheddar and Mozzarella cheese.
- Flour - a good all-purpose gluten-free flour blend such as Kings Arthur Measure for Measure or Bobs Red Mill (In Europe more popular: Schar Universal). If gluten-free is not important for you, any all-purpose regular wheat flour is suitable.
- Baking dish - for enchiladas always use a deep and wider baking dish to hold up the sauce and fit the enchiladas snuggly inside. I used 9 x 13 inches baking dish.
- Don't forget the garnishes: finely diced red onion, fresh cilantro, parsley, avocado, diced fresh tomatoes, green onions, fine diced bell peppers, chili powder, more green chilis!
Instructions
Make white sauce recipe. Melt butter in a medium saucepot over medium heat.
Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. (about 7-10 minutes)
If it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. The sauce will thicken even more as it cools.
Set aside.
Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce.
Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling too! The more the merrier!
Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas, a cutting board, or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish.
One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
Fill the center of each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly.
For easier rolling, I place the mixture slightly off the center. Transfer enchiladas seam side down in the prepared baking dish.
Pour the sauce on top of the enchiladas, and add the remaining cheese (½ cup) or more if desired! Personal preference!
Bake for 30 minutes at 350 degrees Fahrenheit.
Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 10 minutes until cheese is nicely golden brown.
Tips
- The creamy and cheesy sauce - I highly recommend making a double batch of this sauce to avoid the disappointment of not having enough to enjoy it with other dishes later. Perfectly creamy, with a spicy kick to it, it is the heaven of creamy sauces. Believe me! This sauce is an adaptation of my Gluten Free Cream Of Chicken Soup. Which I used to make one of the top popular post on this blog: Creamy Chicken Enchiladas.
- PRO TIP: Keep the tortillas, especially any leftover unrolled tortillas properly sealed in a dry, warm place. This will ensure they remain fresh, soft and ''foldable'' for longer. If stored unsealed or refrigerated, they will quickly loose their texture and dry out.
- Salt - if the salt intake is important to you, always go for low sodium broths or make one yourself with a plain whole chicken or just parts of the bird. Add as much salt, black pepper you like, and in fact, you only need a little. Also, avoid using rotisserie chicken as it is generally high in sodium. It takes only 10 minutes to boil the chicken, literally! When making the filling taste it for any extra seasoning, same with the enchilada sauce.
- Hungry for more? Try something different each time when making these creamy white chicken enchiladas, instead of the creamy white sauce (in case one day you get tired of it, just in case) use my Quick Homemade Red Enchilada Sauce instead.
- Make it vegetarian - to make this white chicken enchilada vegetarian, you can use plant-based beef, sausage, or a mix of beans and lentils instead. Or use a filling from my Vegetarian Enchilada recipe.
- Make it non-dairy - For a non-dairy white enchilada sauce, use plant-based yogurt as a substitute for sour cream (note: the texture will be different), and a plant-based vegan butter, vegan cheese. For that extra cheesy flavor, drizzle these baked enchiladas with Vegan Nacho Cheese Sauce right before serving.
How To Cook Tortillas?
There are a couple of ways to reheat the tortillas. Place the tortillas in foil and reheat in the oven until just warm. In a kitchen towel in the microwave or simply on a skillet until browned.
Some folks do differently, some reheat tortillas in a dry pan and some like to add a little bit of oil just enough for the tortillas to crisp up but still remain foldable
How To Cook The Chicken For Enchiladas?
Bake it! Make your own rotisserie chicken! You don't necessarily have to cook the whole bird in the oven.
You only need a little for this recipe - 1 large boneless skinless chicken breast or a couple of chicken thighs.
How to bake chicken breast in the oven: Preheat oven to 400°F. Toss chicken breasts with olive oil and favorite seasonings (or simple all seasoning or just salt and pepper will work just fine).
Mix well to coat. Place in a lightly greased baking dish and bake for 20-25 minutes or until a thermometer inserted into the thickest part of the chicken registers 165 degrees Fahrenheit.
Let rest for 5 minutes and shred into thin strips with two forks, dice it with no small cubes, or use a stand mixer!
Place the chicken into a bowl of a stand mixer with a paddle attachment, turn it on for a minute or so and your chicken will be shredded in no time!
Boil it! In a large pot over medium-high heat, add chicken breast or chicken thighs. Fill with water enough to cover the chicken, season with salt and pepper.
Bring to a boil, and then reduce heat to medium. Let simmer for about 10 minutes until chicken is cooked. Remove the chicken with kitchen tongs and let rest for 5 minutes.
Shred or dice as described above. The skinless boneless chicken will cook quicker than chicken breast or thighs with ribs and bones. It may take another 5 minutes for these to cook through.
Use a kitchen thermometer to register the chicken temperature at 165 degrees Fahrenheit.
Serving Suggestions
We have arrived at my favorite part - the side dishes and toppings!
To make sure your tummy is fulfilled with good food for a long time, prepare at least 1 side dish and condiment for these easy chicken enchiladas.
Want to make it a full meal?
Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita, Jalapeno Cornbread Muffins, or Chocolate Mousse for Dessert and Spicy Watermelon Basil Margaritas (Frozen) for digestive!
The best way to serve my favorite chicken enchilada recipe is with Mexican Rice, Lime Cilantro Rice, a big bowl of Easy Pico De Gallo on the side, Cajun Corn On The Cob, of course, Guacamole, and some tortilla chips.
For Dessert: Avocado Chocolate Mousse, Mango Mousse, Strawberry Mousse.
Enchilada toppings:
- Diced avocados
- Green onion, scallions, chives
- Drizzle with Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)
- Chile con Queso - a cheesy dip that consists of melted cheese and chili peppers. Or try my Vegan Nacho Cheese Sauce instead - the best flavor and texture for vegan cheese sauce I've tried so far!
- Avocado crema - mix of avocado, sour cream and lime/lemon juice.
- Hot sauce such as Homemade Buffalo Sauce, if you feeling extra spicy!
- Jalapenos (fresh or marinated/pickled)
- Diced tomatoes
- Cilantro/Coriander chopped or whole leaves or substitute with Parsley
- Lime, lemon wedges
- Black olives (pitted & sliced) - if serving with olives make sure to drain them from water and extra sodium if used by the manufacturer. They are naturally salty and I would use a small amount or use less salt in the casserole.
- Corn (canned or fresh) - Make my Cajun Corn On The Cob with or without the creamy layer and serve with enchilada.
- Cotija cheese or feta cheese
- Pickled cabbage
- Or serve a fresh salad such as Marinated Cucumber, Tomatoes and Onion as a side dish.
Make Ahead, Storing And Freezing Instructions
Make ahead. Chicken and white enchilada sauce can be cooked 1-2 days prior. Keep them separately in an airtight container in the fridge.
When ready to make the enchiladas, reheat the sauce in a microwave or a small saucepot with some milk, water, or broth to thin it out as it will become too thick once refrigerated.
Storing. In case of leftovers (if any!) store them in an airtight container, refrigerated for 3-4 days according to FDA.
Freeze it. Unfortunately, this sour cream chicken enchilada or any creamy sauce food is not your best candidate for freezing.
Creamy sauce, especially sour cream-based will separate, become chunky, and lose its flavor once frozen and thawed.
Tip for frozen enchiladas: What I suggest is to roll the enchiladas without adding the sauce to the filling (and in this case without dipping the tortillas into the sauce), freeze the enchiladas in an airtight container, and make the white sauce on the day when you are ready to bake the dish.
General note: Creamy-based sauces and dishes should not be left out for more than 2 hours at room temperature to avoid food-borne illnesses.
For more details on how to store and refrigerate food go here and here.
FAQ
Yes, it is important to warm up the tortillas before rolling enchiladas. There are a couple of ways you can do this. Place the tortillas in foil and reheat in the oven until just warm. In a kitchen towel in the microwave or simply on a skillet until browned. Some folks do differently, some reheat tortillas in a dry pan and some like to add a little bit of oil just enough for the tortillas to crisp up but still remain foldable.
If your enchiladas are falling apart it means you have either overstuffed them with the filling, used old dried tortillas, or didn't warm up the tortillas before rolling.
Easy Mexican Recipes
If you are a frequent visitor on this site, you've probably noticed that my favorite foods of all time are Mexican recipes and Asian/Indian fusion dishes.
They pack so much flavor and are always nutritious which makes me feel full (without excessive snacking) for long long times.
If you're like me, you'll love my other favorite Mexican meals such as Creamy Chicken Tacos, Steak Fajita Tacos, Black Bean and Corn Quesadillas, Creamy Baked Chicken Taquitos, Healthy White Bean Chicken Chili.
Also, at the Yummy Bowl, you'll find plenty of tasty chicken recipes that are very popular as well.
And the best part is that they are very easy to make (like most of my recipes!) and all, are suitable for a total beginner.
Some of the gluten-free trending chicken recipes include Crispy Chicken Wrap Recipe, Creamy Chicken Tacos, Creamy Chicken With Spinach, Bacon And Sundried Tomatoes, and many more.
For more easy gluten-free Chicken recipes please go to this category over here.
You'll find very easy and popular Mexican style recipes that I have made to my taste and liking below:
I hope you'll enjoy these delicious white chicken enchiladas, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
Chicken Enchiladas With White Sauce
INGREDIENTS
Green Chile White Enchilada Sauce
- ¾ cup sour cream
- ½ cup Monterey Jack cheese (grated, see notes)
- 1 ½ cup chicken broth
- 2 tablespoon gluten-free if desired flour, ( see notes)
- 2 tablespoon butter
- ¼ cup warm water
- 2 tablespoons pickled green chilies or jalapeno (see notes)
Chicken Enchiladas
- 10 tortillas (8 inches)
- 1 ½ cup cooked chicken (shredded or dices, see notes)
- ½ teaspoon cumin
- ½ small brown onion (finely diced)
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Black pepper to taste
- ½ teaspoon kosher salt
- 1 medium garlic clove (minced)
- ½ cup sweet corn or freshly cooked corn kernels
- ¾ cup Monterey Cheese + ½ cup for the top layer
INSTRUCTIONS
- Make white enchilada sauce. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
- Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. 7-10 minutes, if it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
- Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. Set aside.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
- In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce. Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling!
- Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas (see notes), a cutting board or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
- In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish. One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
- Fill each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly. For easier rolling, I place the mixture slightly to offset the middle of each tortilla. Transfer enchiladas seam side down in the prepared baking dish.
- Pour the sauce over the enchiladas, top with the remaining ½ cup of cheese (or more if desired!).
- Bake for 30 minutes at 350 degrees Fahrenheit. Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 10 minutes until cheese is slightly browned.
Video
NOTES
- Cheese - Monterey Jack melts beautifully especially all over the top. Alternatively use a blend of favorite melty cheese such as Cheddar and Mozzarella cheese.
- Baking dish - for enchiladas always use a deep and wider baking dish to hold up the sauce and fit the enchiladas snuggly inside.
- Flour, gluten free flour or corn Tortillas - I recommend warming up the tortillas before handling and rolling. This makes the tortillas soft and flexible again (this may not be very important with regular wheat tortillas but with gluten-free tortillas, it is necessary as they can easily break). We then are going to dip each tortilla into warm white enchilada sauce and stuff it with the filling.
- Chicken - a precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas.
- Chiles - I like to use mild chiles (green) in this recipe but I use enough to get a spicy kick together with the smoky-peppery flavor that these chiles have. Alternatives: pickled or fresh jalapenos
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Ryan
Can't wait to make this, sounds delicious.
Julia | The Yummy Bowl
Thank you Ryan! Hope you love this one
Connie Tyler
I can't wait to try this dish! It sounds amazing. You
may want to change in your description above to
setting the dish out 2 hours instead of 2 days. I will let you know how this dish turns out. Thanks for the recipe.
Julia | The Yummy Bowl
Thank YOU Connie SO much! All changed thanks to you 🙂 !
Julia | The Yummy Bowl
Easy, quick enchiladas with the most flavorful green chile white sauce!
Laurie
Made this recipe as posted. Really good. Wouldn't change a thing. Lovely flavor. Definitely a keeper.
Julia | The Yummy Bowl
thank you so much Laurie! Your feedback means the world to me, especially because this is one of my personal favorites.
Tsquared
I have a very good red sauce recipe but not a white sauce recipe. The only corn I had was a can of whole kernel. I think cream style corn would work better and I need to add some more peppers in with the chicken for a bit more heat. I was concerned the white sauce wasn't cheesy enough but the added cheese at the end made the difference. I also used the low carb tortillas. I will be making this again.
Julia | The Yummy Bowl
red sauce sounds very good! It should definitely feel spicy but if making for the whole family I usually add a little less chiles or jalapenos. Some recipes go even for 1/2 cup but I do less usually. Personal preference 🙂 Glad you made it and thank you for leaving the comment, Julia