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

  1. I have to say that i made ths for dinner tonight and this recipe is AWESOME!!! It was easy and SO VERY YUMMY!!! THANK YOU!!!

  2. FOR GLUTEN FREE: Use CORN tortillas, Gluten-free all purpose flour (mine's a bean mix) and make sure your broth is GF as well. YUMMO! Celiac-friendly!

  3. I am so excited to make these; can you tell me if you used corn tortillas or flour?
    Thanks for sharing!!

  5. made these last night. I need to buy another 9x13 pan and double up. They were gone in just minutes! so so so yummy. Thank's for sharing.

  6. I found this on pinterest and gave it a try. I used rotel instead of just green chilies. I also added onions to the chicken. It was delicious! Thanks for sharing 🙂

  8. Wow! I tried this tonight - amazing! I cooked the chicken in the crock pot on high for a couple of hours in chicken broth, cumin, garlic salt, and chili powder. Then shredded the chicken adding green onion, chili powder, cumin and a bit of dried cilantro to the cheese and chicken. I made the tortillas from scratch because we were out and must say. So proud of the way it turned out. 🙂 Thanks!

  9. I made these last night, and they were really good. I'm an enchilada SNOB, so finding another recipe besides my old "tried & true" is nice! My family really liked the recipe too which is saying alot because they are snobs when it comes to enchiladas as well. I believe that if you think this needs more "spice or flavor" then your palate is probably pretty numb. If you over spice you kill the true flavor of the food. Just my opinion.

    This time I used corn tortillas, but I suggest using FLOUR tortillas. The corn tortillas tend to get mushy and fall apart. Which I'm sure has to do with the amount of liquid in the sour cream sauce. Also, next time I make these I will probably try the half sour cream, half cream cheese suggestion that someone else posted, to cut down on the "liquidity" of the sauce. I also used a can of Rotel instead of just green chilies, so next time I will also DRAIN the Rotel before adding it to the sauce. (probably another reason for the high liquidity. At the end of the day this is a great tasting recipe and it's definitely a keeper. Not bland at all. P.S. my son liked the way it all blended together when my corn tortillas fell apart, so if I don't have flour tortillas next time, I may just make it into an enchilada casserole instead of regular enchiladas. 😉

  10. Tried this recipe last night, it was 'Ok' it definately needs more spices as suggested by previous comments, even though I did this, it was still a little bland. Next time I would add more spices to the chicken mixture as well as the cream sauce, I will also add green onions to the chicken mixture. My kids said they prefer the other Enchilada recipe I make, so back to that I guess. 🙂

  11. Kim, you can really use either. I use flour because that is what I always have in the pantry. If you do try corn, let me know what you think

    1. Recipe sounds great, but a flour tortilla makes a chicken burrito. A corn tortilla makes a chicken enchilada (which I believe is what is confusing everyone).

    2. I always use flour tortillas to make enchiladas. usually burritos are not baked like this. It doesn't really matter, just personal preference. I have noticed that the farther north you get the names of Mexican dishes get confused!

  12. I have the same question several other posters have had, which has not been answered yet. Flour or corn torillias??

  13. It was super easy and really good. For me, I might use a can of rotel instead of the canned chilis. Really good recipe though. Thanks!

  16. Sara.sunshine, I like to toss 3-4 frozen breasts in the crock pot with some broth and let it cook on low all day. I have started adding cumin and taco seasoning while it cooks for some extra flavor. Enjoy!

  18. I made these last night and it turned out so yummy! I added taco seasoning mix, half a can of rotel and black beans (drained/rinsed) to the chicken and cheese mixture. I used the other half can of mild rotel instead of the chiles to make it more kid friendly. This will definitely be made again.

  19. Exactly what Becky said above!!!! They're in my oven and I pinned this recipe a long time ago!

  20. first off.. Pinterest is my new Love! I found you there... The Enchilada's are in the oven as i type this. I can already tell they are going to be yummy! Thank You 🙂

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