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Cheesy White Enchiladas in a baking dish with bubbly cheese and cilantro.
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5 from 2 votes

White Chicken Enchiladas

White Chicken Enchiladas are a weeknight favorite. Creamy, easy chicken enchiladas baked in a silky cream sauce made with simple ingredients. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 6
Author: Bailey Rhatigan

Equipment

  • 9x13 baking dish
  • medium sauce pan

Ingredients

Chicken Enchiladas

  • 2½ cups shredded chicken *rotisserie
  • ¾ cup corn kernels thawed
  • ¼ tsp salt
  • ¼ tsp paprika
  • ½ tsp pepper
  • ½ tsp chipotle powder
  • ½ cup Monterey jack cheese, shredded or pepper jack cheese
  • 12-15 corn tortillas or taco sized flour tortillas
  • ½ cup Monterey jack cheese, shredded for topping
  • 1 Tbsp fresh cilantro, chopped for garnish

White Enchilada Sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp all purpose flour or all purpose gluten free flour
  • 1½ cup chicken broth, low sodium
  • 1 10 oz can rotel tomatoes with green chilis, mild or 2 - 4 oz cans of green chilis
  • ½ cup sour cream

Instructions

  • Preheat the oven to 350º. Make the white enchilada sauce first.
  • For the sauce: In a medium sauce pan, melt the butter on medium heat. Once it's melted, sprinkle the flour in, use a whisk to mix it in and get the clumps out.
  • When the butter and flour is mixed, add the chicken broth, tomatoes and chilis and the sour cream. Bring it to a low simmer. Simmer for about 5-8 minutes, whisk it well. Set it aside until the enchiladas are ready.
  • Roll the enchiladas: In a medium-sized bowl, mix together shredded chicken, seasoning, corn and 1/2 cup of the cheese. Warm the corn tortillas (see notes). Working quickly, fill each tortilla with 3-5 Tbsp chicken mix and gently roll it up. Place it in a greased baking dish.
  • Continue this process until all the enchiladas are rolled snuggly into the baking dish. Pour the white sauce over the enchiladas evenly. Sprinkle the second 1/2 cup of cheese over the enchiladas.
  • Place in the oven, uncovered on the center rack and bake for 15-20 minutes or until the cheese is bubbling, melted and browned. Let it cool for a few minutes, garnish with cilantro and serve. Enjoy!

Notes

  • To prevent the corn tortillas from cracking, warm them first. I typically wrap about 8 of them at a time in damp paper towels on a plate and microwave for 1 minute. They are more malleable. You can also use flour tortillas if preferred. 
  • Don't burn the white sauce. Be sure to just melt the butter and let the flour combine.
  • Use fresh grated Monterey jack for the ultimate creaminess. Pre shredded has an anti-caking agent on it preventing it from getting creamy.
  • If you want more traditional white chicken enchiladas, use 1-2 4 oz cans of mild green chilis.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 2 Enchiladas | Calories: 386kcal | Carbohydrates: 30g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 346mg | Potassium: 358mg | Fiber: 4g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg