Oi. This white sauce. I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal!
It’s Sunday night here in Sydney and I swore I was going to be healthy this week – starting from tonight. I had salad for dinner and I am munching on carrot sticks as I write this post.
So I have to tell you, it is absolute, complete and utter torture writing up this recipe and looking at these photos. Describing to you how delicious this is, trying not to remember every creamy bite, the golden bubbly cheese, the juicy chicken, that sauce….that white sauce….
Ugh. Someone help me. This “health kick” isn’t going to last beyond tomorrow morning at this rate. I feel my resolve weakening rapidly.
Months and months and months ago, a reader sent me a recipe for White Chicken Enchiladas. I must admit, I had my doubts. A sauce made with a sour cream base? Really?
The minute I made it, I fell in love. As I do, I became obsessed and made it multiple times within a very short space of time, adding my own touch.
The sauce. Seriously. I’m obsessed! The sour cream adds a subtle tang to cut through what would otherwise be a very heavy sauce, akin to the white sauce in rich French gratins. I also like to add fresh or canned jalapeños to it which adds a touch of zing and freshness.
I like to throw in corn and scallions for the filling. It fills it out more so it’s not just chicken, and also adds a touch of freshness into an otherwise very rich dish. Feel free to substitute it with whatever vegetables you had on hand – anything diced works!
I’ve even made a vegetarian version of this (gasp, shock horror!). Regular readers will know that meat-free isn’t really my “thing”. But this White Sauce is so good, I knew that a vegetarian version would rock. And indeed it did! I used a mix of black beans, corn and other diced vegetables, and oh boy. I promise you, I did NOT miss meat. 🙂
However, having said that, my favourite is this chicken version. Hence why I’m sharing this with you today.
This is easy to make and it’s great for make ahead too! I like to prepare the Enchiladas but keep the sauce separate. Then on the night of, I pour the sauce over, scatter over cheese and pop it in the oven.
Dinner’s up! – Nagi x
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White Chicken Enchiladas
Ingredients
White Sauce
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 2 tbsp finely chopped jalapeños OR canned green chilies (Note 2)
- 1/2 tsp salt + pepper
Enchiladas
- 2 1/2 cups shredded cooked chicken (I used poached chicken breast)
- 1 cup frozen corn
- 1/2 cup sliced scallions
- Salt and pepper
- 2 cups grated cheese (Note 1)
- 8 to rtillas (flour or corn)
Instructions
White Sauce
- Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
- Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
Enchiladas
- Preheat oven to 180C/350F.
- Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
- Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
- Divide filling between tortillas, and roll them up like a cigar.
- Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
- Bake for 25 minutes, until bubbly and golden. Serve hot!
- Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
Recipe Notes:
Nutrition Information:
If you enjoyed this, then my Beef Enchiladas are a must try!
Absolutely delicious – everyone’s always loves them!! I always make a double batch and freeze half. And I add a cup of frozen peas as well. The kids love it. (I add extra jalapenos to mine because I’m a spicy b.. 😂)
These where absolutely divine! I did however do 2 things different, in place of 1/4 cup of the mixture I did 1/3 as I wanted it a bit saucier and I skipped the jalapenos in place of some mersey valley jalapeno cheese in the cheese mixture, I only did the 80g pack but could have done 2 as I’m a bit of a chicken when it comes to spice. Definitely will be making these again as they ended up making 9 tortilla’s which makes an awesome freezer grab!
These are fabulous. I did add a can of green chilis to it. Because there are only two of us, I only baked half and put the other half in the freezer to cook at a later time.
Got here from your chicken soup recipe and what to do with the extra chicken. Great idea and great dish.
Made this tonight. Didn’t have any jalapenos so added a slug of sriracha to the sauce. Otherwise straight to the recipe. Delicious. Definitely keeping this one on the rota.
This recipe is fantastic! I’ve made these multiple times for guests and they always get rave reviews. Very easy to 1.5x or 2x the recipe for a crowd. Highly recommend!
These were delicious! Will definitely be making again.
Hi Nagi! I made this few times and loved it. However left overs get to soft for my taste. I was wondering if I can use cannoli tubes in stead of tortillas.
If yes, cooked ?
SOOOO GOOD. Made these tonight for my family, and even my fussy toddler smashed some back! They were so good and creamy, and perfectly spiced. I’m in Canada where we do have canned green chilies, so I added half a can to the filling and the other half to the sauce. Only change I made was I sautéed half an onion with the butter before proceeding with the sauce directions- loved it! Whole family raved. Will definitely make again. Thanks again Nagi!
These are delicious! I used leftover roast chicken, and two kinds of hot pepper from my garden (1 jalapeno, 2 salsa pepper). I always thought of enchiladas as a high-prep recipe, but these were easy-peasey. Hubby proclaimed this recipe “a keeper” and I totally agree. 10/10, will make again.
These sound so yummy! How long would you say to defrost in the fridge after freezing?
OMGosh! This was absolutely delish. I have tried some of your recipes before and never been disappointed. Thank you for an amazing enchilada recipe!
These were excellent. I used the monterey jack and I’m so glad I did,very good.My husband bought white corn tortillas by mistake and I’ll never use anything else for enchiladas again, it was so good. Nagi you’ve done it again!
Made this tonight, it was delicious!
Nagi, love your recipes and Dozer! The
I know you are far away from me, this recipe made it all the way to Central TEXAS – it is the best Mexican enchiladas I have ever eaten -uall’. NO I haven’t
said it before..
I know you are far away from me, this recipe made it all the way to Central TEXAS – it is the best Mexican enchiladas I have ever eaten -uall’.
Thumbs up from my 4 kids who can be on the fussy side! Had to skip the onion and corn but maybe next time 😄 thanks!
Another superb recipe! Easy and simple but tastes so good. I poached the chicken in the broth and used fresh corn because that’s what I have but other than that I followed the recipe. Thank you, Nagi.
Perfect Leila! N x
Could u freeze before cooking. Then thaw n cook at later date
Hi! Yes – it’s all listed in the recipe notes. 🙂 N x
I made this recipe last night. I added pinto beans and jalapeno to the filling. Only made 4 because only 2 of us but made same amount of sauce. They were absolutely delicious! I used taco size flour tortillas. The only issue I had was getting them out of the pan in one piece due to the long, thin shape. Any suggestions?
Hi Carol, I’m so glad you enjoyed them!! Try using two spatulas side by side to lift them out – N x