Oh-so-cheesy and creamy, these white chicken enchiladas are the ultimate Mexican feast. Coated in the *best* homemade white enchilada sauce, made with tangy salsa verde and sour cream, these creamy chicken enchiladas will become an instant favorite!
Why You’ll Love This White Chicken Enchiladas Recipe
Because I grew up in south Texas, I always crave a plate of rich and creamy chicken enchiladas and a frozen mango margarita after a long week. This white chicken enchilada recipe is a tried and true favorite that we make year after year. Here’s why you’ll love this recipe too:
- The Sauce: Let’s start with what makes these enchiladas better than other chicken enchiladas… The homemade white enchilada sauce! It’s so incredibly creamy and flavorful, made with tangy salsa verde, spicy serrano peppers, zesty garlic and creamy sour cream for balance.
- Easy: Roll your enchiladas, whisk together the sauce, top with lots of shredded cheese and into the oven they go to bake into melty, bubbly perfection!
- Great For Using Up Leftovers: Reduce food waste and use leftover chicken, veggies, and cheeses stuffed inside these white chicken enchiladas.
- Prep-Friendly: Easily prepped ahead, and refrigerated or frozen, we always make a double batch for an even easier dinner another night.
If you are an enchilada lover like me, try my other varieties! These classic cheese enchiladas are my dad’s favorite and I love these smoky chipotle adobo chicken enchiladas. If you have guests coming in town, I highly recommend a batch of these make-ahead breakfast enchiladas!
What You’ll Need
While the white enchilada sauce looks like it uses a lot of ingredients, I promise you likely already have most of them on hand already! Scroll down to the recipe card for exact amounts.
For The White Enchilada Sauce
- Butter
- Serrano Pepper: For milder heat, a jalapeño is a good swap!
- Garlic: Fresh garlic is best, but garlic powder is okay in a pinch.
- Flour: Cornstarch works too, but use half the amount and do not cook it with the butter to create a roux. Instead, whisk the cornstarch into a little water and stir it into the sauce and simmer to thicken.
- Chicken Broth: Use homemade or a low-sodium store-bought stock.
- Seasonings: Cumin, salt and pepper.
- Cilantro: If you aren’t a cilantro fan, skip it completely. Don’t use parsley, it will throw off the flavors in the sauce.
- Salsa Verde: Homemade salsa verde will add the most flavor, but store bought works too! Make sure it is not an avocado-based salsa to avoid browning.
- Sour Cream: Mexican crema is a great swap.
For the Filling
- Shredded Chicken: Try my homemade version or use a rotisserie chicken to keep things extra easy.
- Monterey Jack Cheese: Any melty shredded cheese will work just fine!
- Yellow Onion: White or red onions are good swaps.
- Avocados: Make sure they’re ripe. If you aren’t a fan of warm avocado, skip adding it to the enchiladas and use it only as a garnish.
- Tortillas: You can use store-bought or homemade flour tortillas or corn tortillas. It’s a personal preference!
How to Make White Chicken Enchiladas
If you can convince someone to help you, you can roll your enchiladas in half the time. I always ask my kids come help me! Scroll to the recipe card at the bottom of the post for full detailed instructions.
- Make The Sauce: Sauté the serrano pepper and garlic in melted butter, then whisk in the flour and cook for 2 minutes. Add the broth, cumin, salt, and pepper. Bring sauce to a low boil and then whisk in the sour cream, salsa verde and cilantro. Pour 3/4 cup sauce into the bottom of a baking dish.
- Fill and Roll the Enchiladas: Add chicken, cheese, onion, and avocado to the center of each tortilla. Roll it up and repeat for all the tortillas and filling. Place the enchiladas seam-side down in the baking dish.
- Bake: Pour the remaining sauce on top. Sprinkle cheese over the enchiladas and pop them in the oven until melty, about 15 minutes.
- Serve: Remove the enchiladas from the oven. Let rest for 5 minutes, then serve with all your desired toppings and enjoy!
Chef’s Tips and Variations
- Different Fillings: While using a rotisserie chicken is the ultimate ingredient hack for keeping these easy, they are also delicious with a saucier chicken. This filling for crockpot chicken tacos, chicken fajitas or spicy chicken Tinga are great alternatives!
- Spicy: If you want your enchiladas spicy, you have a couple of options. 1. Use a spicy salsa verde. 2. Leave the seeds in the pepper, or double up and use two serrano peppers!
- Add Veggies: Mixing 1 cup canned corn, sautéed spinach, or mushrooms into the filling will make the enchiladas extra hearty like in my vegetable enchiladas.
- Shred Different Kinds of Cheese: Grate all the leftover bits of melty cheese you have in the fridge for a unique cheese-blend you can use for the enchiladas.
What to Serve with White Chicken Enchiladas
These white chicken enchiladas are a hearty dinner on their own, but you can always pair them with Mexican sides like my Mexican rice or cilantro rice. For bean ideas, try my frijoles charros, frijoles de la olla (Mexican pinto beans) or homemade refried beans.
If you are hosting a dinner party, starting with some authentic guacamole and queso fundido with tortilla chips is a great idea. A classic and creamy queso flan, sweet fried churros or this easy tres leches cake make perfect desserts!
Creamy White Chicken Enchiladas
Ingredients
White Enchilada Sauce
- 1 tablespoon butter
- 1 Serrano pepper, minced (seeds removed for less heat)
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped cilantro
- 1 cup salsa verde, homemade or store bought
- ½ cup sour cream
Chicken Enchiladas
- 3 cups cooked and shredded chicken
- 8 oz Monterey Jack cheese, shredded & divided
- 1 small yellow onion, diced
- 3 avocados, peeled and chopped
- 8-10 flour tortillas, or corn tortillas
Instructions
- Preheat oven to 375°F. Spray/grease a 9×13 baking dish, set aside.
White Enchilada Sauce:
- In a medium sauce pan, melt butter over medium-high heat. Sauté serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes.
- Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. Spread 3/4 cup sauce evenly on the bottom of the prepared baking dish.
Chicken Enchiladas:
- Add chicken, Monterey jack cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15 to 20 minutes, until bubbling. Let rest for 5 minutes, then serve!
Video
Notes
Prep Ahead Or Freeze
Prep Ahead: Assemble the enchiladas the day before, cover tight and store them in the fridge for up to 24 hours. Let rest on the counter for 30 minutes, then bake as directed. Freeze: Assemble the enchiladas as usual but don’t bake them. Cover the baking dish tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then rest on counter for 30 minutes before baking as directed.How to Store & Reheat Leftovers
Store: Place cooled enchiladas in an airtight container and store in the fridge for up to 5 days. You can also cover the whole baking dish tightly with foil. Reheat: Microwave a serving in 30-second intervals until warm. You can also heat them in the oven at 300°F for 15 to 20 minutes.Nutrition
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