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These white chicken enchiladas are creamy, cheesy, and loaded with flavor. They are made with pulled chicken, corn tortillas, and a sour cream sauce.
Whether you love Tex-Mex or authentic Mexican cuisine, you will certainly love these enchiladas. I love serving them with guacamole and Spanish rice, but feel free to serve them with a side salad or the sides of your choice.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – I used a store-bought rotisserie chicken but feel free to use any shredded chicken.
- Cheese – Any melty cheese will work, I love using mozzarella cheese but feel free to use cheddar cheese, Oaxaca cheese, or Monterrey jack cheese.
- Tortillas – I prefer using fried corn tortillas because I’ve noticed that using flour tortillas results in enchiladas with a gummy texture. Therefore I highly recommend using corn tortillas.
HOW TO MAKE STEP-BY-STEP
- Preheat oven to 350 degrees F.
- Make the chicken filling: add olive oil to a large skillet and cook the onions and jalapenos for 2-3 minutes or until the onions are translucent. Stir in the garlic and cook for a few seconds.
- Place the shredded chicken, cilantro, corn, onion mixture, and lime juice in a large bowl and mix until well combined. Add salt and pepper, if needed.
- Make the sauce: add butter to a large skillet and allow it to melt completely. Whisk in the flour and cook for 2 minutes. Stir in the spices and cook for an additional 30 seconds.
- Whisk in the chicken stock and let it cook for a few minutes. Add the sour cream, cream cheese, and mix until well combined. Add the green chilies and season the sauce with salt and pepper.
- Fry the corn tortillas in hot vegetable oil for 1-2 minutes on each side. Pat them dry with paper towel and remove any excess grease.
- Assemble the enchiladas: pour about 1 cup of the sauce into a 9×13 baking dish.
- Add ¼ cup of the chicken mixture onto each tortilla and roll them up. Add more cheese if you want them extra cheesy. Place the enchiladas seam-side down into the baking dish. Pour the remaining sauce over the enchiladas and cover with the remaining cheese.
- Bake for 20 minutes and then broil for 1-2 minutes. Garnish with fresh cilantro, if desired, and enjoy!
TOP TIPS & RECIPE VARIATIONS
- Make sure you fry the corn tortillas; otherwise, they’ll fall apart as you roll them. Frying will prevent them from falling apart.
- For best results, taste the seasoning of both the chicken mixture and the sauce, and add extra salt and pepper if necessary.
- Keep in mind that the sauce thickens the longer it sits, so it’s best not to prepare it in advance.
STORAGE
Have any leftovers? Place them in an air-tight container and refrigerate for up to 2 days. Reheat in the oven or microwave until heated through.
WHITE CHICKEN ENCHILADAS VIDEO
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Creamy White Chicken Enchiladas
These white chicken enchiladas are creamy, cheesy, and loaded with flavor. They are made with pulled chicken, corn tortillas, and a sour cream sauce.
Ingredients
- 3 cups shredded chicken , I used a rotisserie chicken
- 3 cups mozzarella cheese
- ½ small onion , finely diced
- 1 jalapeno, deseeded and finely diced
- 2 garlic cloves , finely minced
- 1 cup corn
- 1 lime
- ½ tablespoon cilantro, optional
- 16 corn tortillas
Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon chili powder
- 1 4 oz can green chilies
- 1 cup sour cream
- 4 ounces cream cheese, softened
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Add olive oil to a large skillet and cook the onions and jalapenos for 2-3 minutes or until the onions are translucent. Stir in the garlic and cook for a few seconds.
- Place the shredded chicken, cilantro, corn, onion mixture, and lime juice in a large bowl and mix until well combined. Add salt and pepper, if needed.
- Add butter to a large skillet and allow it to melt completely. Whisk in the flour and cook for 2 minutes. Stir in the spices and cook for an additional 30 seconds.
- Whisk in the chicken stock and let it cook for a few minutes. Add the sour cream, cream cheese, and mix until well combined. Add the green chilies and season the sauce with salt and pepper.
- Fry the corn tortillas in hot vegetable oil for 1-2 minutes on each side. Pat them dry with paper towel and remove any excess grease.
- Pour about 1 cup of the sauce into a 9×13 baking dish.
- Add ¼ cup of the chicken mixture onto each tortilla and roll them up. Add more cheese if you want them extra cheesy. Place the enchiladas seam-side down into the baking dish. Pour the remaining sauce over the enchiladas and cover with the remaining cheese.
- Bake for 20 minutes and then broil for 1-2 minutes. Garnish with fresh cilantro, if desired, and enjoy!
Notes
- Make sure you fry the corn tortillas; otherwise, they’ll fall apart as you roll them. Frying will prevent them from falling apart.
- For best results, taste the seasoning of both the chicken mixture and the sauce, and add extra salt and pepper if necessary.
- Keep in mind that the sauce thickens the longer it sits, so it’s best not to prepare it in advance.
Nutrition
Calories: 276kcal | Carbohydrates: 19g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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