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!
I tried this recipe and REALLY wanted to like it but I had to have done something wrong. My white sauce was so watery and lacked flavor. I checked and rechecked my recipe and did it all as stated but it was super watery. It never thickened even just a little bit. I went ahead and used it but after baking, the tortillas were so soggy. My kids LOVED it! However I was so disappointed. I tried to read through the comments to see if anyone else had this problem but I think it’s just me. Any suggestions of what I could be doing wrong?
Hi Sheena! You just need to keep it on the stove and it will thicken as it heats 🙂 I’m glad the kids loved the flavour though!! 🙂 N x
I remade these tonight and… amazing!!!! My sauce was thick and they were so perfect. I don’t know what I messed up on the first time but these were great! Thank you!!
That’s so great to hear Sheena! Thank you for letting me know you enjoyed it! N x
I made this for dinner last night. Followed recipe* using the green chili suggestion, so it would be mild enough for my eight-year-old. It was delicious!! Fabulous recipe; I’ll definitely be putting it into regular rotation. My only change next time will be to double the sauce to add a little more to the pan and have some extra in case anyone wants to drizzle more over. The sauce is yummy!! *One cheat I always take with enchiladas– rather than rolling them, which always frustrates me, I lay a layer of tortillas (just tearing a few to fit empty spaces), then spread the filling and lay another layer over it. Basically turning it into an enchilada casserole. Cut in squares, it looks different but tastes the same.
Hi Nagi,
Your White Chicken Enchiladas were amazing! I had your recipe for for Mexican fried rice but having troubles
finding it to print it out. Any suggestions? Thanks again for all your wonderful recipes!!
That’s so great to hear Cheryl! Thank you for taking the time to let me know! Hmm – is it this one you are after? https://salesdock.info/mexican-red-rice/%3C/a%3E N x
Hi Nagi,
Just found your site and looking forward to making your White Chicken Enchiladas.
Questions:
1. Size of tortillas you use for this recipe?
2. Are green onions ok instead of scallions?
3. Can I use rotisserie chicken which is both white and dark meat or is chicken breast the best way to go?
Sorry for all the questions!
Thank You!
Cheryl – very basic cook!
Hi Cheryl – no problems, ask away! I don’t have tortillas here but I think they are about 22cm / 9″. Green onions are find and YES to either rotisserie or breast, both are terrific. N x
This recipe is a keeper because I am definitely making these again. The sauce was yummy and would lend itself well to spinach enchiladas (for vegetarians). My husband and kids were giving me praises.
I love hearing that Mandy!! Thanks for letting me know you enjoyed it! N x
Comfort food! We used the green chilis instead of jalapeños and the flavor was quite mild. My husband is a bit lactose intolerant so we used almond milk and lactose free sour cream. EXCELLENT! Thank you for another easy yummy family dinner with left overs!
Love hearing that May! So glad you enjoyed this – N x ❤️
How would you recommend re-heating the leftovers? Would you make more sauce?
Nope! I would just microwave, personally 🙂
These were amazing!!!!! Making the beef ones for a camping trip this weekend thanks for the great recipe!!!!
I’m so pleased to hear you enjoyed this Nancy! Thanks for letting me know! N x ❤️
Nagi, Nagi, Nagi OMG this recipe was delicious!!! I served it with some Tomatillo Salsa Verde which I made on the weekend. I CANNOT wait to make this again as it was super easy with no fuss ingredients. I actually used a bought roasted chicken and shredded it and used canned corn, both worked really well.
Fantastic to hear Fiona! I’m so pleased you enjoyed this! N xx
Hi,
What kind of flour are you using for white sauce? Please advise.
Thank-you!
Hi Kim! Any white flour is fine, I just use plain / all purpose flour. 🙂
Hey Nagi,
Going to try and make these soon. I always love mexican and the white sauce looks like a great twist on my normal enchiladas.
I had a question about the scallions, though: About how much would a 1/2 cup be in either stalks/grams/other measurement?
Thanks and looking forward to try this recipe,
-Adam
Hi Adam, hope you do try it! It’s about 1 stalk 🙂
OMG This was so good. I made it with canned corn and Gouda since that is what I had on hand. My son asked me to save the recipe to make again.
I’m so pleased to hear that Mrs S! Thanks for letting me know – N x
Stumbled on your website. i love it. i needed something quick and easy. i used bbq chook from woolworths.
this was super quick and delicious. cant wait to try more of your recipes
Oh my gosh it’s been ages since I made this one! So glad you loved it too Halina! 🙂 N xx
So, I discovered your website 2 weeks ago (starting with the buffalo wings – oh my god!!!??) and since then I have made one of your recipes every night. Making this recipe now and I know it’s going to be fantastic!!
You’re a genius, haha. Keep them coming! X
Thank you for trying my recipes Charlotte, so glad you are enjoying them! This one is so crazy good!
It was so good! Chicken chow mien tonight ?
HIGH FIVE Charlotte! So glad you enjoyed it!! N xx
I made your sauce but I added green enchilada sauce to it as well. I could eat it with a spoon. SO delicious. I can’t wait to serve it to my family!
Awesome! So glad to hear that Melissa, thanks for letting me know! N xx
The BEST chicken enchilada’s EVER !
My husband and I couldn’t get enough!
I’m so glad you enjoyed it Demi, thank you for letting me know! N x
I made this last night and it was a family hit. The kids weren’t keen on jalapenos though, so I divided both the chicken mixture and sauce in half and added jalapenos to half of each (ending up with 4 plain and 4 jalapeno’d enchiladas). I thought the jalapenos really made the flavour, but the kids loved theirs so everyone was happy 🙂 I used canned corn as that’s what I had on hand, and it worked just fine 🙂
This was delicious! I made it 2 nights ago subbing plain yogurt for sour cream and adding a little more jalapeno, and it worked great! Delicious light cream sauce. There were only 2 enchiladas left over but enough sauce, so last night I reheated it and served it over a bed of sauteed sweet pepper, onion slices and a little more jalapeno. Delish! Thanks for a great recipe, Nagi! 🙂
I’m so glad you love this too Pam! Thank you so much for letting me know! N x
So, I was a bit skeptical, after I made the “roux” I tasted it, and it didn’t seem to have much flavor. It also didn’t thicken the way I thought it should, but that might just be my expectation. I didn’t have chicken broth, but I had beef broth, so used that instead. These were amazing. You definitely need the green chilies. Great recipe! I am taking some leftovers to a co-worker tomorrow!
I’m so glad you enjoyed it Suzie!!! When I first started reading your message I thought you were going to say you didn’t like the flavour! N x
Hi, I doubled this recipe and my family of five devoured the whole thing! Growing boys :). When we have visitors come to stay, I plan to make this ahead and keep the fillings simple but then have a bar with toppings that the individuals can add as desired (chilies, cilantro, tomatoes, more sour cream, etc.)
One question on the make-ahead: You say to keep the white sauce separate. Should I still put the white sauce into the enchilada and then wait on covering the tops? Or should I keep the enchiladas plain and use the entire batch of sauce over the top? Thanks much!
I’m so glad you enjoyed it Rachel!! And yes you are right, add it into the filling and make the enchiladas but keep the sauce for the top separate. Thank you for the question, I will update the recipe! 🙂
Any idea the calorie count on these? Thanks!