White Chicken Enchiladas are a creamy, comforting twist on the traditional Mexican favorite. Shredded chicken is wrapped in soft flour tortillas, then smothered in a rich, cheesy white sauce made with sour cream, green chiles, and melted cheese. Baked until bubbly and golden, these enchiladas are hearty, flavorful, and perfect for a cozy family dinner or a crowd-pleasing potluck dish.
White Chicken Enchiladas
Ingredients
- 3 tbsp canola oil, divided
- 12 whole corn tortillas
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 2-1/2 cups cooked, shredded chicken
- 12 ounces canned whole green chiles, diced and divided
- 1 tsp paprika, divided
- 2 cups reserved broth from chicken, divided
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 cup sour cream
- 2-1/2 cups grated monterey jack cheese, divided, plus more to top
- Salt and pepper, to taste
- Cilantro, chopped
- Picante sauce (optional)
Instructions
- In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.
- Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
- In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to 2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 1/2 cups of cheese and stir to melt. Add the remaining 1/2 teaspoon of paprika. Check the seasonings and add salt and pepper as needed.
- Preheat the oven to 350°F.
- To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 13-by-9-inch casserole dish.
- Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.
- Serve with picante sauce, if desired.
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