Creamy White Chicken Enchiladas

5 from 1 vote

These white chicken enchiladas are creamy, cheesy, and loaded with flavor. They are made with pulled chicken, corn tortillas, and a sour cream sauce.

Prep Time30

Cook Time30

Total Time1

Course: Entree

Cuisine: American, Tex Mex

Servings:

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 9x13 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!

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.