White Chicken Enchiladas

ByAlexis
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Welcome to the recipe that went viral on Pinterest! If you haven't seen it yet, make sure you're following me on Pinterest for this and alllll my delicious recipes I'm sharing over there. White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater. (Yes even with green chilies and sour cream!)

Not your everyday Enchiladas...

These are not your typical enchiladas.  Traditionally, enchiladas are made with corn tortillas and a red or green sauce.  These are a "whole other thing"….and so so good.

 
Creamy White Chicken Enchiladas on plate with fork

I have a big family and we love to have big Fiesta Night dinners.  Tacos, taquitos, nachos, and of course these enchiladas are a must.  There are never any leftovers (I blame the Sour Cream and green chillies!).

White Chicken enchiladas in pan from oven

I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge.  Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.

Welcome, Pinners!  

Thanks for visiting!  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known upfront.  🙂  

After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

The Recipe:

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White Chicken Enchiladas

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White Chicken Enchiladas are ALL the rage, and for good reason.  The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater.

  • Author: Alexis

Ingredients

Scale

10 flour taco shells

2-3 cups cooked, shredded chicken *see notes*

2 ½ cups shredded Monterey Jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

1 can (4oz) diced green chilies

Instructions

Preheat oven to 350 degrees.  Grease a 9x14 pan.

Mix shredded chicken and 1 cup of cheese in a bowl.  Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.

In a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and stir while cooking for 2 minutes.

Add in the broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  This will take about 15 minutes.

Turn off the heat on the saucepan and stir in the sour cream and green chilies.   Stir well and remove from heat so your sour cream won't curdle.  When it is mixed well, pour your sauce over the enchiladas in the pan.

Top with the remaining 1 ½ cup cheese.

Bake for 22 minutes and then broil on high for 3 minutes at the end to get the cheese bubbly.

Enjoy!

Notes

*To make my shredded chicken, I use 4 frozen chicken breasts and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low in my slow cooker all day.  Then they easily shred up when you are ready to make dinner.*

*For a professional shredding tip, toss your cooked chicken breasts into a kitchen aid mixer and mix on low and watch them shred up perfectly before your eyes.  You are a dinnertime champion!

Pro Tips:

  1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the slow cooker with 2 teaspoon ground cumin,  2 teaspoon garlic powder, and a few shakes ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I've got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

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414 Comments

  2. My mom makes a recipe similar to this although hers has a few more ingredients. It is absolutely DELISH and one of our family's favorites! This looks so close to what hers is like. Do you use corn or flour tortillas in this recipe?

  3. I have been making these for years. so so good! I mix chilis in with chicken mixture and add cumin.

  4. Easy, Creamy, and Tasty. I took advice from previous comments.....I diced and caramelized a medium onion then added to chicken mixture. I also added salt, chili powder, onion powder, and garlic powder to the chicken mixture as well. I bet this would be tasty with ground beef/ground turkey as an alternative.

    Well done J. Momma!

  6. You can make the enchiladas before and the just make the sauce right before baking would be my recommendation. I bet you could also make the sauce and just store it separately and pour on top just before baking. That would be a great way to do it. Enjoy!

  8. I also found you on Pinterest. Made this for today's lunch, and the family loved it. Thanks for the recipe!

  9. Great Recipe! Just needs a few additions..I seasoned the chicken with paprika, cayenne and pepper. For a quick way to make pulled chicken, all you have to do is boil it in quartered pieces(about 10-15min) already seasoned. I also added a couple of tablespoons of kosher salt to the water(like you would for cooking pasta). I too, added sauteed, caramelized onions with brown sugar and diced yellow pepper to the chicken/chz mixture. I bet cilantro and some diced tomatoes would be good on top!!

  11. FANTASTIC! And easy to make, too!! This is becoming a favorite at my house. I found you on Pinterest.

  12. I'm a vegetarian and I made these tonight using vegetarian "chicken". I warmed the chicken in enchalada sauce in a skillet first. I also added black olives to the top.

  13. I've been making a dish *very* similar to yours for years and it's always a huge hit! Tonight, I followed your recipe 🙂 The enchilada's are in the oven now and smell incredible! Found you on Pinterest... love your Blog 🙂
    (I always use flour tortillas for chicken, corn for beef or pork)

  15. I made these tonight and they are WONDERFUL!!! My husband keeps going on and on about how great they were!!

  16. Tastes great and have made them twice. My sauce doesn't thicken, though (still tastes wonderful). Any suggestions as to what I am doing wrong? Pinned from pinterest 🙂

    1. I would shorten the cook time for the butter and flour. If flour is cooked too long it loses it's thickening ability.

  19. I would like to try to make these tonight but I'm vegetarian, so do you think I could use veggie stock and black beans instead of chicken?

  20. I'm making these now, can't wait for the timer to go off. Of course I did taste a little bit of the sauce before I poured it over the enchiladas and it was sooo good, so I'm sure the rest of the dish is going to be great too. I do agree with @cweedy that next time I'll most likely use some of the sauce for inside the enchiladas too.
    Thank you for such an easy recipe, found you on pinterest.
    Alos, @Elise, the enchiladas aren't spicy to me. I can handle heat (love mild Ethiopian food, and even then that's spicy), but I think these would be ok for you. My husband also doesn't like too much spice, but these I know he'll be ok with.

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