These white chicken enchiladas are a go-to meal for busy nights when you want something quick, satisfying, and sure to please everyone at the table. With a creamy, flavorful sauce and tender shredded chicken, they’re easy to make but feel like a special treat. The combination of roasted jalapeños, garlic, and lime gives the chicken a burst of flavor, while the creamy sauce made from sour cream, cream cheese, and chicken broth adds a rich, comforting touch.
To start, the chicken is seasoned with a simple blend of garlic powder, onion powder, and a squeeze of fresh lime juice. Then, it’s mixed with roasted jalapeños for a subtle smoky kick that’s not too spicy. The chicken is wrapped in flour tortillas and covered with a luscious cream sauce that’s made with sautéed garlic, butter, and chicken broth. A touch of white pepper and more minced roasted jalapeños in the sauce brings depth to the dish, balancing the richness of the sour cream and cream cheese.
Once everything is assembled, the enchiladas are baked to perfection, allowing the flavors to meld and the cheese to melt into a gooey, golden topping. You can finish them off with a quick broil for an extra crispy top if you like. To serve, sprinkle on some shredded Monterey Jack cheese, green onions, and fresh lime wedges for a burst of color and tang.
These white chicken enchiladas are a perfect meal for busy weeknights, family dinners, or even meal prepping for the week ahead. The combination of creamy, cheesy goodness with a hint of spice is irresistible, and the fact that they come together so quickly makes them a winner every time. Whether you serve them with a side of rice, a salad, or just on their own, these enchiladas are guaranteed to be a crowd-pleaser.
White Chicken Enchiladas
These white chicken enchiladas are a go-to meal for busy nights when you want something quick, satisfying, and sure to please everyone at the table. With a creamy, flavorful sauce and tender shredded chicken, they’re easy to make but feel like a special treat. The combination of roasted jalapeños, garlic, and lime gives the chicken a burst of flavor, while the creamy sauce made from sour cream, cream cheese, and chicken broth adds a rich, comforting touch.
Ingredients
Chicken Filling
Cream sauce
Other Ingredients
Instructions
-
Begin by shredding the breast meat from a rotisserie chicken.
-
To char the jalapeños, heat avocado oil in a pan over medium-high heat. Add the jalapeños and cover the pan with a lid, cooking for about 8-10 minutes until they are softened and charred. Allow them to cool for 10 minutes, then peel off the skin and mince the jalapeños finely until they form a paste. Divide the minced jalapeño paste into two equal portions.
-
Add the shredded chicken to a large mixing bowl along with half of the jalapeño paste, lime juice, garlic powder, onion powder, salt, pepper and shredded mozzarella. Mix until well combined.
-
Place the chicken mixture onto small flour tortillas and roll them up like taquitos. Arrange the rolled tortillas side by side in a baking dish. Any remaining chicken mixture can be spread around the edges or on top of the rolls.
-
Preheat the oven to 350–375 degrees °F.
-
For the cream sauce, melt butter in a pan over medium/medium-high heat. Add in minced garlic and cook for about 1 minute. Sprinkle in flour and stir, cooking for an additional minute. Pour in chicken stock and simmer for 2-3 minutes, whisking until smooth.
-
Add the remaining roasted minced jalapeño to the sauce, then turn off the heat. Stir in sour cream, softened cream cheese, and a pinch of white pepper. Whisk to combine.
-
Pour the cream sauce over the enchiladas and top with Monterey Jack cheese. Bake uncovered at 350–375°F for 25-30 minutes until bubbly and golden. For extra color, broil the top for 1-2 minutes after baking.
-
Garnish with sliced green onions and serve with lime wedges on the side for added freshness & tang.
Note
- Roasted jalapeños: Lightly oil pan and cook jalapeños covered with a lid for 12-15 minutes or until charred. Turn jalapeños every 5 minutes or so. Allow to cool covered for 10-15 mins and peel off the skin then finely mince with knife.
- Baking directions: Bake at 350/375 degrees f for 25-30 minutes uncovered *optional broil 1-2 minutes*
Amazing recipe not too spicy just perfectly delicious
These are so good. We really loved them and I’ll definitely be making these again.
I made the original posted recipe. It was so tasty. Second time, I made changes. I used corn tortillas, three jalapeños, cilantro. Topped with a bit extra cheese and served with freshly made salsa. Whenever I have company from non/locals (I.e. from places where spice is minimal), I use recipe as written.
This is insanely good. I always used canned enchilada sauces and never a white one. Very easy to modify and worth the extra effort. I used half a roasted ancho chile from my garden with some fresh chopped jalapeños and white onion in with the chicken in the slow cooker then shredded it. I added some shredded pepper jack cheese to the sauce to thicken it-mine was a bit runnier than the video. Corn tortillas. The green onion really brightens it and so does a fresh salsa on the side.
This was really good! I made it twice, exactly as written the first time, was freaking delicious. The second time I added some smoked paprika and Chipotle Cholula hot sauce to the chicken and it took up another notch. Very yummy, 10/10 will make again!
If I were to make this in advance for a friend… do you think it would work if I put it in the fridge the day before. And then cooked it the next day? Or cook it for less time the day before and then they can reheat. Sorry if this is a dumb question.
P.s. this recipe is soooooo good!!!! All your recipes have so much flavour!
I would suggest make the enchilada rolls (wrap up the chicken mix in the tortilla) keep those in the baking tray covered with Saran Wrap and make the white enchilada sauce the day before but store the sauce separately. Then, the day you plan to give this to your friend, you can pour the enchilada sauce and add cheese on top, cover it with foil and bake it for about 5-10 minutes less than stated and keep it covered until it reaches your friend. Have them finish baking/reheating in the oven for 10 minutes and broil it for 2 and they can enjoy it fresh with all the textures still in tact 🙂
Interesting recipe!! Very new for me!!