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. Found your recipe via pinterest...

    Made these tonight - and I loved them! Can't wait to try more of your recipes. Keep up the great work!

  2. I just made this tonight! Got the recipe from Pinterest. It was absolutely delicous and incredibly easy! I added chili powder to the chicken mix and garlic and onion powder to the liquid, just as someone suggested. Thank you!

  3. Made these exactly as the recipe and we love them. There is only 2 of us now so we split the rest in half and put in the freezer for future dinners. Hopefully they will freeze well. Thank you for sharing!

  4. Made these gluten free using corn tortillas....in the oven right now!! The corn tortillas kept ripping, but I am sure that is a user problem 😉 We are new to the whole GF thing and I miss the flour ones, but had to switch for my hubby and daughter. Can't wait till they are done!!!

  5. I made these last night, followed the recipe exactly and they were a hit with my whole family! YAY!

  6. UM. THEY LOOK SOOOOO GOOD. Need to make. Like now. Thanks for linking up!!

  7. Very yummy - Made these this weekend - they were a big hit - Just did the chicken different - I didn't have time to make my normal chicken so I bought a rotisserie chicken and added a can of rotel to it after shredding the chicken - Yummmmy - Next time I will chop some jalapenos for a bit more kick - but quick easy tasty recipe - Thanks

  8. These are fantastic! My sister-in-law found the recipe on pinterest and made them. I'm sharing the recipe with everyone!

  10. Made this tonight and it was super yummy! I used a rotisserie chicken and added spices to the filling and the sauce as well as some jalapenos (my family likes spicey)! Only change I will make next time is I will use corn tortillas instead of flour - the flour ones were a little think and kind of slimy (still very yummy, but my husband is a texture eater and it threw him off a little!). Over all super yummy - will go in the recipe folder!

  11. Just made this tonight. I hadn't eaten all day (I know, so bad!) so it was worth the cheat! The husban and kids loved it, and so did I. One of my daughters thought the sauce was a cheese sauce, it tastes like it! I used an already cooked rotisserie chicken from the store and that probably made it even more tasty, as I can never get my chicken to taste that good (cooking impaired) lol! Thanks for the recipe!

    1. Just a thought, when I have to boil chicken for use in other dishes, I add 2-3 cubes of chicken bouillion to the water to boost the flavor. When cooking chicken breasts in the crockpot for shredding and use in recipes like this I add a little chicken base, pepper, and other seasonings (depending on what recipe I am using the chicken in)and it comes out very flavorful.

  13. Do you know how many calories are in this dish? Or maybe how many calories each enchilada would be??
    Thanks so much for this wonderful recipe. I've made it a few times and it is delicious!!

  14. I made this with rotisserie chicken. I sauteed tri-colored bell peppers, added the chicken breast and lots of spices for flavor. Taco seasoning, garlic powder, onion powder all gave the filling tons of flavor. I also added diced hot jalapeno to the sauce with fire roasted diced green chili. I doubled the sauce amount because I do not like dry enchiladas. I used white corn tortillas layering all the ingredients lasagna style. I fed 10 people, they are still raving about the dish!
    I'm wondering how ground beef with the same spices would turn out as a filling?

  15. Made these recently, forgot the chiles, but we topped our servings with salsa and more sour cream. Everyone loved it! The boys want 1/2 of the enchiladas to by cheese only next time.

  16. Made this tonight =) Smells yummy. Its just in the oven now =)
    Much Love,
    L

    (allglorious-within.blogspot.com)

  17. This was so, so good! Hubby loved it (and he's very picky) and took some to friends who were in the middle of a moving day. Big hit! I did add about 2/3 can medium red enchilada sauce to the "sauce" and 2 cans of green chilis. Oh my!

  18. Much thanks to Sharlablue for the time-saving tip of boiling the chicken broth before adding it to the roux. It worked like a charm! The minute the broth hit the roux, the mixture was already thick and bubbly! Very nice! Thank you again!

  19. HOW does one PRINT these recipes? Can't see any print button. Am I suppose to have a laptop in the kitchen?

  20. I'm making these, I added seasoning to my chicken (garlic,salt,pepper) and cooked it down with bell pepper and onion.Also added some seasoning to the mixture (basil,cilantro,oregano) Looks yummy!

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