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!
Hi Nagi, I cooked this for dinner last night, it was delicious! So, so good, I didn’t have any jalapeños, used chilli flakes instead, great flavours. As usual, you have done it again, thanks for being so clever, you make my day.
These are seriously one of my family’s favorite meals! My husband requests it often and I make it as meals for friends to take over when they need it. Super easy directions and incredible taste.
That’s wonderful to hear Chelsea, food gifts are the BEST gifts!
Gotta give this one full stars. I was really surprised how flavorful this meal was. I thought it would be good, but it really exceeded my expectations. It was a hit all around – wife and kids loved it. Made it with left-over Thanksgiving turkey. Had yogurt on hand, so used that instead of sour cream. The combo of the flavors of the ingredients must have all played very well together because there really aren’t that many spices – a little cumin and salt and pepper, and yet, very tasty!
I’m so glad it was a hit Brian! I usually use yogurt instead of sour cream – I find I always have it in my fridge!
Will be trying the recipe soon. I have a question. Recipe calls for “1/2 tsp salt + pepper”. Is that 1/2 tsp each (salt & pepper), or 1/2 tsp combined?
Yes, that’s correct Vicki! I hope you love it – N x
I made a recipe similar to this using Greek yogurt. It struck me that the tortillas took on a texture very much like my restaurant favorite chicken cannelloni. Being a family owned Italian restaurant they of course used home made pasta. Next time I made chicken cannelloni in pink sauce I wrapped in small tortillas instead of bought lasagna noodles. It was excellent.
Great idea Nancy, I’ll have to try it some time ❤️
Can you use Greek yogurt in place of sour cream?
Sure could Amanda!
Thanks for tour quick reply Nagi!
Would leftovers freeze OK? & would they re-heat OK?
Hi Linda, yes these freeze well! – N x
Could u freeze before cooking. Then thaw n cook at later date
I don’t think we have Sour Cream here in Greece. Would it be OK to substitute Greek Yogurt instead?
Yes, yogurt would be a perfect sub Linda, I hope you love it!
Hi Nagi. Another great and easy recipe. I made the white chicken enchiladas exactly as per your recipe last night & I also served it with your Pico de Gallo on top & they both went beautifully together.
I found 1 enchilada enough for each person, so i have frozen the remaining ones.
Thankyou again for sharing such a great recipe
Sounds fantastic Robyn!!!
Another winner. Family vote, cook that again.
Woot! Great stuff Angela
Absolutely fabulous! I’ve made them twice and both times were big hits. I’ve moved the recipe to my “tried and true” recipe board on Pinterest 🙂
😍 I love hearing this!!
MY HUSBAND AND I LOVE THESE!!! We have only been married since Feb. so I haven’t been cooking for very long and trying many different recipes. I have made these twice and both times were great! Plan to make it for company next! With being newly weds I have tried Lots of different recipes… trying to figure out what we love. And this is by far a FAVORITE!!!!!
I’m so glad you hear that Gina! You have one lucky hubby!
This looks so yummy! I think I will have to try to make it tonight! Thanks for the recipe!
I hope you do! 🙂
I made this recipe but had to do a lot of swaps and subs with the ingredients bc I was trying to use just what I had in the kitchen. It still turned out WONDERFUL. I am sure this recipe is great as in but loved that it was also flexible.
That’s terrific Mindy! I’m so glad you enjoyed this one – thanks for letting me know! N x
This was amazing!! I put my own spin on it and it turned out delicious. I added garlic powder to the sauce, then chedder cheese, cilantro, about 2 tsp of green chilis and lime juice to the meat mixture.
Hey! I’ve already made this once with rotisserie chicken and it was absolute heaven and even my toddler inhaled it. Leftovers were divine as well – even cold! I wanted to ask you if substituting with grilled shrimp would work. I can play with the amount (and just do shrimp cocktails with any extra shrimp that’s left *wink*) but I was wonder if you think the flavors would work well together.
Thanks for sharing this recipe – I’m hoping to impress the in-laws on Thursday :).
Wonderful! So glad you enjoyed this Kayane, thanks for letting me know! N x
I made these tonight and this is the first recipe I have tried off of this site. It won’t be the last! I used green chiles instead of jalapeños, but followed the rest of the recipe to the letter. I enjoyed these very much! I can not wait to try more of your recipes. Thanks! The sauce is pretty yummy!!
I’m glad to hear you enjoyed this Sally!!! Thanks for taking the time to let me know 🙂 N x
Today I made this dish for the second time. My family absolutely loves it, no leftovers!
Greetings from the Netherlands!
I LOVE hearing that John! Thanks so much for letting me know! N xx
Well didn’t have chicken in the fridge but I did have wild caught Barra from a recent fishing trip (joys of living in Far North Queensland) One word YUMMIE, the firm white flesh of the fish worked a treat, just cook and flake it to replace the chicken…. the sauce works really well with the fish, next experiment with this one will be fresh mud crab ha ha.
How would you recommend making this as a freezer meal?
Hi Danielle! Just added freezer directions in the notes to the recipe 🙂