White Chicken Enchiladas
White chicken enchiladas are the perfect easy, go-to family dinner. Imagine soft tortillas filled with tender, shredded chicken, all wrapped up and drenched in a rich, creamy white sauce. The sauce is usually a mix of sour cream, cream of chicken soup, and a little cheese, making it smooth, comforting, and just the right amount of tangy.
Once they’re rolled up and baked, the enchiladas come out bubbly and golden with melted cheese on top. It’s a dish that feels like a warm hug at the dinner table. You can throw it together pretty quickly, making it an ideal meal for busy nights when you want something hearty without too much effort. Serve it with a side of rice, beans, or a simple salad, and you’ve got a meal the whole family will love—comforting, delicious, and easy enough to make on a weeknight! If you like this recipe, try my Chicken Flautas recipe next!
Why You’ll Love This White Chicken Enchiladas Recipe
Here are three reasons why someone would love this white chicken enchiladas recipe:
- Super Easy to Make: With simple ingredients and a quick prep time, it’s perfect for busy weeknights when you want a delicious, homemade meal without spending hours in the kitchen.
- Family-Friendly Comfort Food: The creamy sauce and tender chicken wrapped in soft tortillas make it a dish that both kids and adults will enjoy—comforting and satisfying for everyone at the table.
- Versatile and Customizable: You can easily adjust the recipe to fit your taste, whether it’s adding more cheese, spicing it up with jalapeños, or making it your own with different sides like rice, beans, or a fresh salad!
White Chicken Enchiladas
Ingredients
Green Enchilada Sauce
- 6 tomatillos
- ½ yellow onion
- 3 garlic cloves
- 1 jalapeno
- 1 tsp cumin
- 2 tsp salt
Chicken Filling
- 2 chicken breasts
- 1 tbsp chicken bouillon
- ¾ tbsp smoked paprika
- ¾ tbsp garlic powder
- ¾ tbsp chili powder
- ¾ tbsp cumin
- 1 cup Monterey Jack cheese
- 3 tbsp cilantro chopped
White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1½ cup chicken broth
- 1 cup heavy cream
- ¼ cup sour cream
- 1 can green chiles
- 1 tsp salt
- 1 tsp cumin
Assembly
- ¼ cup green enchilada sauce
- 1½ cup Monterey Jack
- Flour or corn tortillas
Instructions
Green Enchilada Sauce
- To a bot of boiling water, add in tomatillos, onion, garlic, and jalapeno. Allow to boil until fork tender
- Transfer vegetables to a food processor and add salt and cuming. Blend until smooth and set aside.
Chicken Filling
- To a pot of water, add in chicken breasts, chicken bouillon, and ½ tbsp cumin, chilin powder, smoked paprika, and garlic powder to water.Allow chicken to boil until fully cooked and remove from water. Shred chicken and set aside.
- To a bowl, add cheese to the shredded chicken, along with remaining seasonings, ¼ cup of green enchilada sauce, and cilantro. Mix well
White Sauce
- To a skillet on medium-high heat, add in butter. Once melted add in flour and whisk to combine.
- Add in chicken broth and green chiles. Whisk until thickened. Season with salt and cumin. Add in heavy cream and sour cream and whisk until combined. Set aside.
Assembly
- To a baking dish, cover the bottom in remaining green sauce.Roll tortillas filled with chicken filling into cigar-like shapes and arrange them in the baking dish.
- Cover with white sauce and cheese. Bake for 20 minutes at 350℉ or until bubbly.
- Allow time to cool and enjoy.
