Delicious, easy, creamy comfort food, these White Chicken Enchiladas cover all bases. These Chicken Enchiladas are the ultimate Mexican Style comfort food you can make right at home in about 30 minutes.
White Chicken Enchiladas
When we go out to a Mexican Restaurant, my absolute favorite food, besides the chips and salsa, is the Chicken Enchiladas with Sour Cream Sauce. I’ve always wanted to make them at home to see if I could come close to a restaurant version of this Mexican dish. Finally, one night, the stars aligned. I had all of the ingredients, just the right recipe, and a soccer-free night…a miracle in itself to make this easy chicken enchilada recipe.
Just look at that creamy sour cream sauce
What I love about this Enchilada Recipe:
- The reward of making the “easy” from scratch sauce is a pretty amazing enchilada dinner that the whole family will enjoy
- You won’t find any Cream of Chicken Soup or Cream of something else soup in this enchilada recipe. The sauce is made completely from scratch…and poured over chicken-stuffed tortilla rolls. It’s made with love from scratch, but don’t let that intimidate you, it’s also super easy to make
Table of contents
- White Chicken Enchiladas
- What I love about this Enchilada Recipe:
- Filling and Tortilla
- White Sauce
- Equipment Needed
- How to Make Chicken Enchiladas
- Expert Tip
- Recipe Variations
- What to Serve with Chicken Enchiladas
- Tips for Add-Ins to this Chicken Enchilada Recipe:
- Here are some Topping Ideas for these delicious enchiladas
- Storage and Reheating
- More Mexican Recipes You’ll Enjoy
- Serving Size
Ingredients to Make These Chicken Enchiladas
These ingredients are easy to find and will make your enchiladas so flavorful. The sauce is out of this world delicious, and as always, the gooey cheese tops everything off. The exact measurements can be found in the printable recipe card, below:
Filling and Tortilla
- chicken breast – cooked – shredded or cubed. You can always take the best shortcut of all and buy a rotiserrie chicken at the grocery store. It already has a great flavor and is usually very juicy and perfect for shredding. Or, you can cook chicken breasts by boiling them in a pot of water until cooked through. Cube or shred the chicken to place into the center of these enchiladas
- chili powder – this is a great way to add a bit of spice without overpowering the enchiladas
- garlic salt – this really brings out the flavor of the chicken and pairs well with the chili, but don’t add too much in. Too much garlic salt quickly makes a dish too salty, so use it sparingly if you add more than the recipe states
- ground cumin – this spice is always a classic seasoning in a Mexican-Style dish
- flour tortillas – 10 inches. You’ll want the big-size flour tortillas that are big enough to go across your dish for this recipe
White Sauce
- all-purpose flour – will help thicken the sauce
- chicken broth – this provides the ultimate flavor for your sour cream sauce
- sour cream – I used reduced-fat sour cream. but you can use original
- shredded cheese – I like to use a Mexican blend cheese, but this particular cheese has yellow cheddar in the blend. To see a photo of what that would look like, scroll all the way to the bottom of the post. It is an easy cheese blend to find that melts really well and is commonly found at most grocery stores. If you would like to make an all-white substitute you can use mild white cheddar, Queso, and Monterey Jack cheese blended together
Equipment Needed
For this enchilada recipe, you’ll need
- saucepan
- whisk
- mixing bowl
- mixing utensils
- large baking dish
How to Make Chicken Enchiladas
Step 1
In a large bowl, combine the cooked and shredded chicken, chili powder, garlic salt, and cumin
Place 1/3 cup chicken mixture down the center of each tortilla
Step 2
Roll up and place them seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
In a medium saucepan, whisk the flour and broth until they are smooth
Step 3
Bring it to a boil, and cook for about 2 minutes
Remove from heat, and let it cool off for a few minutes
Step 4
Stir in the sour cream and only 1 cup of the cheese – stir until the cheese is completely melted
Step 5
Pour the sour cream sauce over the chicken-filled rolled tortillas
Step 6
Sprinkle the rest of the shredded cheese on top of the enchiladas
Bake, at 350° for 15-20 minutes or until its bubbling
Step 7
Top with your choice of toppings
Expert Tip
Remember to cool the broth off until it is only slightly warm before adding the sour cream. This will prevent the sour cream from curdling.
You can also temper the sour cream by adding some warm broth to your bowl of sour cream. Do this a little at a time until enough broth is combined with the sour cream so that it is warmed through. Adding warm sour cream will help transition it to the heat so it does not seize and curdle
Let’s Talk About Cheese:
A Mexican Blend will give the topping a yellow-and-white blend. If you want all-white cheese then a great alternative to the Mexican Blend is to make your own with mild white cheddar, Queso, and Monterey Jack cheese. You could also just use Monterey Jack.
For spicy cheese use Pepper Jack Cheese
Recipe Variations
- Add green chiles over the top of the enchiladas prior to sprinkling cheese over them
- Use shredded Monterey Jack cheese for ultra-white enchiladas or Queso and mild white cheddar
What to Serve with Chicken Enchiladas
Bread: I know that if you are a Mexican food lover such as myself, and of course you are, then you’ll want to make my Jalapeno Cornbread on the side as the perfect compliment to this recipe. This recipe for Jalapeno cornbread is filled with fresh jalapeno, and cheese, and uses a shortcut with Jiffy cornbread mix
Bean Salsa: My recipe for black bean salsa is the perfect complement to this enchilada recipe
Tomato Salsa: You will love this copy-cat recipe for Chili’s Salsa
Pasta: Add some Mexican flare to this classic macaroni salad by throwing in rinsed black beans, purple onion, and chopped fresh jalapeno then sprinkling some chili powder to the mayonnaise base. You can also add a small amount of chili sauce to make it really zesty
Tips for Add-Ins to this Chicken Enchilada Recipe:
- Instead of using chicken, you can try ground beef or shredded roast beef
- Add black beans to the chicken mixture
- Try rotisserie chicken as an easy shortcut. The bonus is that rotisserie chicken is already seasoned
- Add cubed Roma tomatoes to the sauce or on top of the enchiladas as another flavor level
- Cilantro always pairs well with any Mexican recipe, so sprinkling fresh cilantro on top or folding it into the chicken mixture would be another flavor element
Here are some Topping Ideas for these delicious enchiladas
- chopped tomatoes
- avocado
- green onion
- jalapeno
- fresh cilantro
- more white sauce – in my opinion, you can never go wrong with more creamy white sauce
Monterey Jack cheese is mainly used for white enchiladas, but queso blanco is also a commonly used white Mexican cheese
For the most part, people cover dishes to keep the moisture in and prevent the sauce from evaporating. For enchiladas that are covered in cheese, however, this is not necessary. The cheese will melt together and form a barrier to keep moisture in and prevent evaporation
A Mexican cheese blend is a great cheese for melting on enchiladas. Monterey Jack is another great melting cheese for Mexican dishes
The most common tortillas for enchiladas is corn, however, I like to use flour because it is more pliable and will not tear apart as easily
Queso Blanco is used in Mexican restaurants. It melts but will not melt completely. I can also be fried. You’ll typically find it sprinkled on dishes and sides like refried beans
To prepare shredded chicken, boil chicken breast in chicken broth with seasonings. Bring chicken in broth to a boil and reduce heat to a simmer. Simmer for about 10 minutes. It is important not to overcook the chicken breast. The chicken should be cooked through but not rubbery.
Most people use Shredded Monterey Jack Cheese, however, other good choices are a Mexican blend which has a hint of yellow cheddar, shredded Queso, mild white cheddar cheese, or a combination of Monterey Jack, Queso, and White Cheddar for a creamy white blend
Storage and Reheating
Store in a covered dish and in the refrigerator for up to 3 days
Reheating: Reheat in a baking dish until warmed through or microwave
Freezing: This recipe is not recommended for freezing. The sour cream sauce will change in texture upon reheating
More Mexican Recipes You’ll Enjoy
Serving Size
The recipe servings are for 2 enchiladas per person and will serve 5 people
Making More: You can double the recipe, but you will need 2 baking dishes
Here are my Top Amazon Picks for this Chicken Enchilada with Sour Cream Sauce Recipe…
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Here’s a quick Video to get you started with this yummy Easy Chicken Enchilada Recipe.
White Chicken Enchiladas
Ingredients
- 4 cups chicken breast cooked – shredded or cubed
- 1 tablespoon chili powder
- ½ teaspoon garlic salt
- 1 teaspoon ground cumin
- 10-12 flour tortillas 10 inches
SAUCE
- 2 tablespoons all-purpose flour
- 1&1/2 cups chicken broth
- 1 12 oz. sour cream reduced-fat sour cream
- 2 cups Mexican cheese blend shredded. (For all white cheese, see notes below)
Topping Ideas
- Chopped tomatoes avocado, green onion, and jalapeno
Instructions
- In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
- In a medium saucepan, whisk the flour and broth until smooth
- Bring it to a boil, and cook for about 2 minutes
- Remove from heat, and let it cool off for a few minutes
- Stir in the sour cream and 1 cup of the cheese – stir until cheese is melted
- Pour the sauce over the enchiladas
- Sprinkle the rest of the cheese on top
- Bake, at 350° for 15-20 minutes or until its bubbling
- Top with your choice of toppings – optional ideas above
Notes
Nutritional Facts are only an Estimate
What type of cheese should I use for Completely White Chicken Enchiladas? Most people use Shredded Monterey Jack Cheese, however, other good choices to make a Mexican Blend with shredded Queso, mild white cheddar cheese, and Monterey Jack cheese. This will be almost an exact substitute for the Mexican blend I usually use and produce a creamy melted cheese. Spicy Cheese: Use Pepper Jack CheeseGreat toppings for these enchiladas are:
- avocado slices
- diced tomatoes
- chives
Suggested Sides:
- Spanish rice
- Cilantro rice
- refried beans
- black beans
- sour cream
- tomato salsa
- guacamole
Nutrition
~Melissa – KidFriendlyThingsToDo.com
Great dish family loved it! Thanks it was very simple to make and didn’t take a lot of time.
I am so happy your family loved it! The simple dishes are the best, aren’t they? Thank you for coming back to comment. I really appreciate it. 🙂
We loved this it definitely went into the recipe book to make again. Thanks
Yay! I am so happy to hear that. 🙂
@Milissa they were so good..I out my own little twist but thank you for this
Could you use Greek Yogurt instead of Sour Cream? All I have here right now. Thanks!
You know what? You might be onto something! I’m always up for avoiding a trip to the grocery store, especially for one ingredient. I found a great article for you to check out on substituting Greek Yogurt for Sour Cream. It sounds like it’s a wonderful substitute in place of sour cream. It’s a bit tangier than sour cream, but a whole lot less fattening. Here’s the link for you to look at. Pay special attention to the comment section. If you end up using yogurt, please come on back and let us know how it turned out. 🙂
Great!! Thanks so much for attaching that helpful link! 🙂
Loved your link regarding subbing Greek yogurt for sour cram. It included other subs like using yogurt for buttermilk, etc. Thanx
I just made these and they were very easy to make and very yummy!
Yay! So glad to hear it! 🙂
So simple but sooooo yummy!!!!!
This is almost exactly how I make mine. Only thing I do different is Monterey Jack cheese. These are my husbands favorite meal!
Monterey Jack melts so nice and smooth. That would be a great cheese to go with. Any Mexican meal is my favorite. I love them all! 🙂
Can you freeze this dish?
You sure can. Just place the enchiladas in a disposable aluminum pan and cover with aluminum foil.
Be sure to really crimp the edges to seal. You can freeze them up to 3 months! When you are ready to bake them, just place them in the preheated oven and bake as directed. You may need to bake for a bit longer (about 15-20 minutes longer). Just be sure they are warmed through and the cheese is nice and bubbly hot. Here are a couple of articles to read more about freezing enchiladas and reheating…
https://oureverydaylife.com/freezing-dish-sour-cream-38059.html
https://fabulesslyfrugal.com/recipes/fabuless-freezer-cooking-chicken-enchiladas/#.WkLZ1lWnHIU
http://www.savvyeat.com/freeze-enchiladas/
I have never made enchiladas. It alway thought it was too tricky.
You make it seem easy. I will give it a go!
I’m just curious… would it be ok to use dark meat instead of breast?
Absolutely! If you prefer dark meat, then by all means.
I have yet to try your recipe but I will soon.
I just wanted to compliment you on the wonderful, respectful responses you have continually made to each and every one of the people that have given you their own personal opinions!
What a great way to start my Monday morning! You just brought tears to my eyes. Thank you so much for saying that.
I made these Sour Chream Enchiladas last night. My husband and I loved them. I will definitely make these again.
This makes me so happy. Thank you for coming back to let me know that you enjoyed them.
I’m going to make this tonight I will let you know how the family likes it. Thank you so much
As a native of San Antonio, Texas, who has been consuming Mexican food since 1950, and a retired restaurateur of 34 years who owned two Mexican restaurants, was the partner in a third, as well as the kitchen manager in two others I will tell you that if you use chili powder and flour tortillas in Enchiladas de Pollo con Salsa Crema you’re not making enchiladas, you’re making wet burritos.
Well Mr. Sassypants, how would YOU make enchiladas de pollo con salsa crema? If you know so much, why are you on other people’s websites looking for recipes? So instead of flaunting your “experience” you can either be helpful, or quietly move on. Your post was neither kind nor helpful, merely a boastful put-down that makes you look arrogant. Why don’t you use your “expertise” to help and build up others instead of trolling? (And not everyone LIKES corn tortillas)
You go girl! What a jerk
whats the serving size?
You should be able to fit about 10-12 (10 inch.) flour tortillas in the pan. I think that you could get on average- about 5 servings from that – more or less depending on how many enchiladas you and your family can each eat in a serving.
Good morning,
Can’t wait to try this recipe! Thank you for sharing. Quick question – do you think this would turn out alright if I assembled everything in the morning and waited to bake them at dinner time? Thanks! 😊
Hi Stephanie!
You can prepare everything in the morning and assemble the enchiladas. Hold off on pouring the sauce and adding the final touch – cheese. The tortillas are porous and might soak up the sauce while they sit. Just cover the enchiladas and the sauce in a separate container. Store in the refrigerator. Before baking, add the sauce and cheese. Because the dish will be cold, you might want to add another 5-10 minutes of baking time for warming the enchiladas through.
Best Enchiladas ever! Even my picky eater asks for these
Wow! Picky Eater Approved – That is the best compliment I could ever receive! Thank you for coming back to comment. 🙂
Best recipe ever! It’s a favorite
Is there a version with corn tortillas? I can’t eat gluten but i really want to make these .
No problem! You can easily replace the flour tortillas with the corn tortillas. To prevent the corn tortilla from cracking, place them in the microwave wrapped in a damp paper towel for about 30 seconds. This will make them more pliable for rolling.
Sounds amazing but not user friendly. I will try the recipe though.
I made this last week and whn I was at the store getting the ingredients I went to the rice was thinking I would make Spanish rice but instead I seen this creamy chicken rice so I grabbed it. I cooked the creamy chicken rice and whn I was making the enchiladas I added the rice and omgosh it was so delicious. I’m not much on eating meat so I made some without the chicken. Still got the chicken flavoring without the meat. It was so yummy.
I love this…I’m so happy that you liked it! Thank you so much for coming back to tell me and leaving that great review! 🙂
These enchiladas were delicious!! I cooked the chicken in my crockpot with the following:
1 can of Rotel tomatoes
oregano, cumin, garlic powder, salt
Cooked on high for 3 to 4 hours
I scooped out as much of the Rotel as possible (to add to the sauce) and shredded the chicken.
Added a cup of black beans to the chicken and rolled them up.
For the sauce I used regular sour cream and then added the Rotel tomatoes before pouring it over the rolled tortillas.
Topped with green onion…YUMMMMMM!!!!
I’m so glad that you liked the recipe! I can’t wait to try your version. Yum!
Huge hit! It smelled like an authentic cantina. Of course I had to fatten it up a little- to all the seasonings and shredded chicken I added a block of cream cheese. Definitely a keeper.