There's something absolutely magical about pulling a pan of bubbling hot Chicken Enchiladas from the oven, with that golden cheese melting perfectly over tender tortillas packed with seasoned chicken! I started making this white chicken enchiladas recipe during one of those weeks when my family was craving restaurant-quality Mexican food but I wanted to control the ingredients and save money.
What began as an attempt to recreate our favorite local spot's enchiladas turned into our most requested dinner that actually tastes better than takeout. This creamy chicken enchiladas recipe delivers all those rich, satisfying flavors we love while being surprisingly simple to make at home.
Why You'll Love This Chicken Enchilada Recipe
This chicken enchiladas dish is pure comfort food magic that transforms simple ingredients into something extraordinary. It's incredibly satisfying, naturally customizable to your family's spice preferences, and creates those perfect cheesy, saucy bites that make Mexican food so irresistible.
What makes this one of the best white chicken enchiladas recipes is how it balances rich creaminess with authentic Mexican flavors without being overwhelming or complicated. My kids love the mild, cheesy nature while adults can easily spice things up with jalapeños or hot sauce. Plus, it's perfect for meal prep and actually tastes even better as leftovers.
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What You'll Need
This homemade enchiladas chicken recipe uses accessible ingredients that create restaurant-quality results at home!
Main Ingredients
- 3 cups cooked chicken, shredded
- 12 flour tortillas (8-inch)
- 2 cups Mexican cheese blend, divided
- 1 can (4 oz) diced green chiles
- ¼ cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
White Sauce Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Optional Extras
You can add diced jalapeños for extra heat, or include black beans for more protein and fiber. Some families love adding corn for sweetness and texture.
This chicken enchiladas easy approach is super simple - full steps are in the recipe card.
How to Make Chicken Enchiladas With White Sauce
Make the Creamy White Sauce
Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth and thickened.
Finish the Sauce
Remove from heat and stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper until well combined.
Prepare the Filling
In a large bowl, combine shredded chicken, 1 cup cheese, diced green chiles, and green onions. Add ½ cup of the white sauce to bind.
Assemble the Enchiladas
Spread ½ cup sauce in bottom of greased 9x13 baking dish. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down.
Top and Bake
Pour remaining sauce over enchiladas, sprinkle with remaining cheese, and bake at 350°F for 25-30 minutes until bubbly and golden.
People Also Ask: Can you make chicken enchiladas ahead of time? Absolutely! These oven baked chicken enchiladas can be assembled up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 10-15 minutes to the cooking time if baking from cold.
Aliana's Pro Tip
Here's the secret that prevents soggy, disappointing enchiladas: don't overfill your tortillas and make sure your chicken mixture isn't too wet.
I learned this the hard way after serving my book club what basically amounted to chicken soup in a tortilla.
Also, let the enchiladas rest for 10 minutes after baking - this helps the sauce set up and makes serving so much cleaner and prettier.
Easy Swaps
No sour cream? Try Greek yogurt for a lighter version, though add it off the heat to prevent curdling. You can substitute corn tortillas for a more authentic texture, though they're a bit trickier to roll. For green chicken enchiladas, use salsa verde instead of the white sauce and add extra green chiles.
Storage & Reheating Instructions
Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through. These healthy creamy chicken enchiladas actually taste better the next day as flavors meld together.
What to Serve With Chicken Enchiladas
This complete meal pairs beautifully with Mexican rice, refried beans, or a simple salad with lime vinaigrette. My family loves them alongside fresh guacamole, pico de gallo, and warm tortilla chips for the full restaurant experience at home.
FAQs About Chicken Enchiladas
Can I freeze chicken enchiladas?
Yes! Assemble but don't bake, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
How do I prevent enchiladas from getting soggy?
Don't overfill tortillas, make sure filling isn't too wet, and don't over-sauce the bottom of the pan.
Can I use corn tortillas instead?
Yes, but warm them first to prevent cracking, and they may need a bit more sauce since they absorb more liquid.
What's the best chicken for enchiladas?
Rotisserie chicken works perfectly, or you can poach chicken breasts in seasoned broth until tender and shreddable.
More Delicious Ideas
If you're looking for more mexican Dinner recipes authentic that bring restaurant flavors home, these dishes are flavorful, family-approved, and always satisfying: Chicken Quesadillas (crispy, cheesy, and ready in minutes), Beef Tacos (seasoned perfectly with homemade spice blend), Mexican Rice (fluffy, flavorful, and the perfect side dish).
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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