Last updated on March 11th, 2018 at 10:05 am
These White Chicken Enchiladas have the easiest cream sauce you could ever make, making these to be the BEST enchiladas EVER! Always a favorite at my house!
If you ever crave comfort food, if you ever feel the need to eat something creamy and cheesy, these white chicken enchiladas will hit the spot.
MY LATEST VIDEOSEnchiladas are one of my favorite things to eat whenever I go to a Mexican restaurant. There are so many ways you can make enchiladas. You can fill them with anything, top them with anything. But these white chicken enchiladas are to die for.
This will be a meal that your kids would run to the dinner table for, not only them but you as well.
They’re also quite easy to make.
Here is my baby, isn’t she pretty? I haven’t posted a picture of her in quite a while, so I thought it was time. Here she is on the deck hoping some chicken would come her way. It always does.
I modified the original recipe a bit to make only 6 enchiladas, the original makes 12, that’s a bit much for the 2 of us. You’ll need 1 cup and a half of cheese, I mixed mine, so I used cheddar cheese for half and mozzarella for the other half.
The recipe also calls for canned green chilies, I used mixed pickled hot peppers, nice and spicy. You can use precooked chicken breast from a store bought roast chicken, or just boil a couple chicken breasts, which is what I did.
It looks amazing and the sauce is bubbly and delicious.
You’ll love this.
Check out the video for these awesome Green Chile Chicken Enchilada Casserole from my book:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These White Chicken Enchiladas have the easiest cream sauce you could ever make, making these to be the BEST enchiladas EVER! Always a favorite at my house!
- 1 1/2 cups chicken cooked and shredded, could use Rotisserie chicken
- 1 1/2 cups cheese shredded, I used a blend of mozzarella and cheddar cheese
- 6 medium flour tortillas
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth low sodium
- 3/4 cups sour cream
- 1/4 cup pickled hot peppers chopped, or canned green chiles
- Preheat oven to 350 F degrees. Grease a baking dish, you could use a 8x8 inch baking dish.
- Mix chicken with half the cheese and roll them up in the tortillas and place in the baking dish.
- In a sauce pan, melt the butter and whisk in the flour. Cook for a minute after which add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly.
- Add the sour cream and hot peppers to the sauce pan and stir. Remove from heat.
- Pour the sauce over the enchiladas and top with the remaining cheese.
Bake for 22 minutes and then broil for 3 minutes to brown the top. Garnish with parsley or cilantro and serve.
Nutrition: Nutritional information assumes 1 enchilada plus sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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If you like this white chicken enchilada, you might want to try a more traditional and simple 4 ingredient Chicken Enchilada Casserole
Amazing!! Followed the recipe to a T, except doubled the peppers. Spicy, creamy, and delicious!
Can you use corn tortillas? Will the taste change if you do? I love and only make enchiladas with corn.
I think they should be fine, texture will be a bit different too, but should be good.
Made this recipe tonight. Doubled it to have half for family dinner and other half to make a freezer meal for a coworker who is ill. Substituted Greek yogurt for sour cream and added some homemade retried beans. We loved it!!! Thanks for sharing!
I’m always looking for a recipe similar to what is served at “Rosa’s Cafe” in Texas…the most delicious chicken enchilada I’ve ever had, this sounds very similar and going to give it a try. What I like also is it is for only six enchiladas…most recipes are for 10 or 12, too many for just my husband and I!
This recipe looks so great! You said the original recipe was for 12 and you modified the recipe. I am going to be making a dinner for 8 adults when we do a golfing vacation. I was wondering if it would be possible to obtain the original recipe from you that serves 12.
Hi Nancy, So basically the recipe was for 12 enchiladas, so all I did was cut the ingredients in half. For 12 enchiladas you’ll need 12 soft tacos, 3 cups shredded chicken, 3 cups mixed cheese, 4 tbsp butter, 4 tbsp flour, 3 cups chicken broth, 1 1/2 cup sour cream and 1/2 cup hot peppers.
Hi Jo, Thanks for the info. I am going to make the modified version for my husband and I for dinner tonight. Looking forward to it as it sure looks so yummy in the picture:).
I make something similar to this but use honey and lime juice to season the chicken and green sauce. It’s amazing stuff, never a leftover
I’m making these for the second time in about a month. Somehow, I only ended up eating HALF of an enchilada and the rest disappeared with my husband the next day for his lunch!!!!
Lol, that’s what happens here too, they disappear too quickly. Glad you liked them. đŸ™‚
Thanks for sharing this recipe, I had been looking for a good creamy enchilada recipe. We made these for dinner last night with a couple of minor changes and they were delicious! Exactly what I was looking for.
You’re very welcome, glad you liked them.
This look so good, I can’t wait to try this!
These look sooooooo amazing.