There are some recipes that just feel like a warm hug, and for me, this is the one. I still remember the first time I ditched the red sauce and tried these creamy, cheesy, and oh-so-comforting white chicken enchiladas. It was a game-changer! Forget everything you think you know about enchiladas; this version is rich, tangy, and impossibly delicious, with a luxurious sour cream sauce that will have everyone asking for seconds.
This isn’t just another dinner recipe; it’s a guaranteed win for busy weeknights, a cozy Sunday supper, or even when you have company over. The beauty is in its simplicity and the incredible flavor you get from just a few key ingredients. We’re talking tender shredded chicken wrapped in soft tortillas, smothered in a dreamy white sauce, and baked until bubbly and golden. It’s pure magic.
Why You’ll Love This Recipe
- Insanely Creamy & Flavorful: The homemade sour cream and green chile sauce is the star of the show.
- Perfect for Any Occasion: Simple enough for a weeknight but impressive enough for guests.
- Family-Friendly: A mild, cheesy flavor that kids and adults adore.
- Easy to Customize: You can easily add your favorite mix-ins or dial up the spice.
The Creamy Dream Team: Your Ingredients
The magic of this dish comes from a few simple, powerful ingredients working together in perfect harmony. Here’s what you’ll need to create your own pan of cheesy perfection.
- Chicken: I use boneless, skinless chicken breasts, but thighs work wonderfully too! For a super-fast shortcut, a store-bought rotisserie chicken is your best friend.
- Sour Cream: This is the heart of our creamy white sauce. Full-fat sour cream will give you the richest, creamiest result without curdling. You can substitute with full-fat Greek yogurt for a similar tang.
- Diced Green Chiles: These little gems add a mild, zesty flavor without much heat. Don’t drain the can; the liquid adds extra flavor to the sauce!
- Monterey Jack Cheese: This is the ultimate melting cheese. It’s mild, buttery, and melts into a glorious, gooey blanket. Pepper Jack is a great alternative if you want a little extra kick.
- Flour Tortillas: Soft taco-sized flour tortillas are perfect for rolling. They hold up well in the sauce and become incredibly tender when baked.
- Chicken Broth: This thins the sauce to the perfect consistency and adds a savory depth of flavor.
- Onion & Garlic: The aromatic foundation of our sauce. They provide a subtle sweetness and depth that you just can’t skip.
Let’s Get Rolling: Crafting Your Enchiladas
Ready to make some magic? Follow these simple steps, and you’ll have a bubbling, delicious pan of enchiladas in no time.
1. Cook & Shred the Chicken: Place your chicken breasts in a skillet and cover them with water. Add a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred it using two forks.
2. Start the Sauce: While the chicken cools, melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Your kitchen should be smelling amazing right about now!
3. Make the Roux: Sprinkle the flour over the onions and stir constantly for one minute. This little step cooks out the raw flour taste and will help thicken our sauce beautifully. Pro-Tip: Keep whisking to prevent any clumps from forming.
4. Create the Sauce Base: Slowly pour in the chicken broth, whisking continuously to combine everything smoothly. Bring the mixture to a gentle simmer and cook for 3-5 minutes, until it has thickened enough to coat the back of a spoon. The sauce should be smooth and thick, like you see in the picture.
5. Finish the Creamy Sauce: Remove the saucepan from the heat. This is important to prevent the sour cream from curdling! Stir in the sour cream, diced green chiles, and a cup of the shredded Monterey Jack cheese. Season with salt and pepper to taste.
6. Prepare the Filling: In a large bowl, combine the shredded chicken with about 1 cup of the white sauce and another cup of shredded cheese. Mix it all together until the chicken is evenly coated. This is your delicious, creamy filling!
7. Assemble the Enchiladas: Spread a thin layer (about ½ cup) of the white sauce on the bottom of a 9×13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat until all the filling is used.
8. Smother and Bake: Pour the remaining sauce evenly over the top of the rolled tortillas. Sprinkle the rest of the cheese on top. Bake at 350°F (175°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let it rest for 5 minutes before serving.
Chef’s Secrets for the Best White Chicken Enchiladas
After making this dish countless times, I’ve picked up a few tricks. Here are my top secrets for a perfect result every time.
- Use a Rotisserie Chicken: This is my number one time-saving hack. It’s already cooked, seasoned, and tender. Just pull the meat off the bone and shred!
- Shred Your Own Cheese: Pre-shredded cheese is coated in starches to prevent clumping, which means it doesn’t melt as smoothly. Grating a block of Monterey Jack yourself makes a huge difference.
- Warm Your Tortillas: Briefly warm the tortillas in the microwave or a dry skillet before rolling. This makes them more pliable and prevents them from cracking.
- Don’t Overfill: It’s tempting to stuff the tortillas, but overfilling makes them hard to roll and more likely to split open while baking.
- Let It Rest: After pulling the enchiladas out of the oven, let them rest for at least 5 minutes. This allows the sauce to set up a bit and makes them easier to serve.
- Garnish Generously: Fresh cilantro, a dollop of sour cream, sliced jalapeños, or diced avocado adds a fresh contrast to the rich, creamy enchiladas.
- Cook Chicken Safely: Always ensure your chicken is cooked to a safe internal temperature. The USDA recommends cooking poultry to an internal temperature of 165°F (74°C) to eliminate harmful bacteria.
Make It Your Own: Fun Twists on a Classic
One of the best things about this recipe is how easy it is to adapt. Feeling adventurous? Let’s brainstorm some fun ways to switch things up! You could stir in a can of black beans or corn into the chicken mixture for extra texture and flavor. If you like a bit of heat, try using Pepper Jack cheese instead of Monterey Jack, or add some finely diced jalapeños to the sauce. For a smoky twist, a pinch of smoked paprika or a dash of adobo sauce from a can of chipotles can transform the flavor profile. You could even swap the chicken for shredded pork carnitas for a different but equally delicious meal.
Savoring the Leftovers: Storage & Reheating
If you happen to have leftovers (which is a big “if”!), they store beautifully. Simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. They will keep in the refrigerator for up to 3-4 days.
To reheat, you can place individual portions in the microwave for a minute or two. For the best result, I recommend reheating them in the oven. Place the enchiladas in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps keep the tortillas from getting soggy.
Perfect Pairings
These creamy enchiladas are a fantastic meal on their own, but a few simple sides can take them to the next level. I love serving them with a simple Cilantro Lime Rice to soak up all that delicious sauce. A side of my Easy Mexican Street Corn Salad adds a bright, crunchy contrast. And for a truly complete feast, you can never go wrong starting with a warm bowl of Creamy Chicken Tortilla Soup.
Frequently Asked Questions (FAQ)
What is white enchilada sauce made of?
White enchilada sauce, often called “salsa blanca,” is a creamy sauce typically made from a base of butter, flour, and chicken broth, enriched with sour cream or heavy cream, green chiles, and cheese.
What’s the difference between red and white enchiladas?
The primary difference is the sauce. Red enchiladas use a sauce made from red chili peppers, tomatoes, and spices, giving it a deep, earthy, and often spicy flavor. White enchiladas use a creamy, dairy-based sauce for a richer, milder, and tangier taste.
Should I fry tortillas for enchiladas?
For red sauce enchiladas, briefly frying tortillas in oil can prevent them from getting soggy. However, for creamy white chicken enchiladas, it’s not necessary. Simply warming the flour tortillas is enough to make them pliable for rolling.
Why did my white sauce curdle?
The most common reason for a sour cream sauce to curdle is heat. If the sauce is too hot when you add the sour cream, or if it’s boiled afterward, the dairy can separate. Always remove the sauce from the heat before stirring in the sour cream.
Can I make white chicken enchiladas ahead of time?
Absolutely! You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
What kind of cheese is best for enchiladas?
Monterey Jack is the classic choice because it’s mild and melts incredibly well. Other great options include Oaxaca, Asadero, or a blend of Monterey Jack and mild cheddar.
Can I use corn tortillas instead of flour?
You can, but the texture will be different. If using corn tortillas, it’s highly recommended to briefly fry them in a little oil first to soften them and prevent them from breaking apart in the sauce.
How do I add more spice to this recipe?
Easy! You can use a can of “hot” diced green chiles, add a finely minced jalapeño to the sauce with the onions, use Pepper Jack cheese, or add a few dashes of your favorite hot sauce to the filling.
Can I freeze these enchiladas?
Yes, they freeze very well. Assemble them in a freezer-safe dish but do not bake. Cover tightly with a layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
What’s a good substitute for sour cream?
Full-fat plain Greek yogurt is the best substitute. It provides a similar tangy flavor and creamy texture. You can also use crema Mexicana if you can find it.
The Ultimate Creamy White Chicken Enchiladas
Equipment
- 9×13 inch Baking Dish
- Skillet
- Saucepan
- Whisk
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 large)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 tbsp butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 16 oz sour cream
- 1 (4 oz) can diced green chiles undrained
- 3 cups Monterey Jack cheese shredded (divided)
- 10-12 soft taco-sized flour tortillas
- Fresh cilantro chopped (for garnish)
Instructions
- Cook Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side. Add 1/2 cup of water, reduce heat, cover, and simmer for 15-20 minutes until cooked through. Remove chicken, let cool, and shred.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Start Sauce: In a medium saucepan, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Thicken Sauce: Whisk in the flour and cook for 1 minute. Slowly pour in the chicken broth, whisking constantly until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Make it Creamy: Remove the pan from the heat. Stir in the sour cream, diced green chiles, and 1 cup of the shredded cheese. Season with salt and pepper to taste.
- Mix Filling: In a large bowl, combine the shredded chicken with 1 cup of the sauce and 1 cup of shredded cheese.
- Assemble: Spread ½ cup of sauce on the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Bake: Pour the remaining sauce over the enchiladas and top with the remaining 1 cup of cheese. Bake for 20-25 minutes, until bubbly and lightly golden.
- Rest & Serve: Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Notes
Your New Favorite Dinner is Here!
There you have it—a simple, foolproof recipe for the creamiest, most delicious white chicken enchiladas you’ll ever make. This dish is pure comfort in a casserole dish, and I know it will become a staple in your home just as it is in mine.
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