White Chicken Enchiladas are creamy enchiladas made with a sour cream and chicken filling and topped with a sour cream white sauce. They are creamy, savory and a nice change from your usual chicken enchiladas with red or green sauce.
These creamy white chicken enchiladas are made with simple ingredients! Here is a list of what you need:
– Flour Tortillas
– Chicken, cooked and cut into small pieces or shredded
– Cheddar Cheese, shredded *you can use Mexican Blend or Monterey Jack cheese
– Pepperjack Cheese, shredded
– Sour Cream
– Chicken Broth
– Heavy Whipping Cream (for added richness in the sauce)
– Butter
– All-Purpose Flour (for the sauce)
– Green Chilis (canned, optional)
– Seasonings/Spices : chili powder, garlic powder, cumin, salt and pepper
These enchiladas are pretty fast to make. You can easily have the filing mixed up and ready to go in 20 minutes or less. If you have to cook the chicken add another 10 minutes. They will bake for about 30 minutes. Total time: just under an hour from start to eating!
Yes, you can use canned chicken, just make sure you drain it. You can also use Rotisserie chicken making this recipe even easier.
Sour cream is used in the enchilada sauce to make it a white sour cream sauce and it helps give it a creamy flavor. Heavy whipping cream is also added to give the sour cream sauce a rich flavor that makes it extra creamy and smooth. You can use whole milk or half and half as a substitution.
Sometimes it can be tricky to make a roux (butter and flour heated and liquid added). I have found that certain brands of butter and flour will heat different and sometimes just not thicken a sauce like I want it too. If this happens, don’t worry! All you have to do is make a cornstarch slurry with COLD water and slowly add it to your simmering sauce. See the blog post below for exact details.
Yes! Creamy White Chicken Enchiladas can be frozen for an easy meal later. See the blog post below for instructions.
How to make the filling for Creamy Chicken Enchiladas
The filling for these creamy white chicken enchiladas is so easy to make. You will find these enchiladas are also called Sour Cream Enchiladas or Chicken Sour Cream Enchiladas because sour cream is used in both the filling and sauce. (Which is also why they are called White Chicken Enchiladas).
In a medium sized bowl, add your cooked chicken, part of the sour cream (you need some for the sauce too), some of the cheese (both kinds – you will use the remaining cheese for the top), and seasonings.
Mix it all together.
Finally and your seasonings and mix well. Taste the filling and adjust the seasonings to your liking.
How to Make the White Sauce for Sour Cream Enchiladas
For the white sauce you will need a large skillet or saucepan. Melt your butter over medium heat.
Whisk in the flour, Let this heat for a minute until it starts to look a little white and bubbly around the edges. This helps cook the flour taste out of the butter and will help the sauce thicken.
Then, slowly add the chicken broth, whisking as you add it. Let the sauce thicken, whisking it the entire time. It will start to bubble and thicken. This should happen pretty fast.
**See below in the blog post on what to do if your sauce never thickens. Don’t worry – it’s super easy!
Next, add your heavy whipping cream, whisking the entire time as you add it. Mix it in fully. If your sauce still hasn’t thickened, the heavy cream may help thicken it a bit. (But don’t worry if it’s still not thickening! See blog post below for an easy fix)!
Then, add your sour cream.
Whisk the sauce and let it heat.
Lower the heat to low. Add your spices and mix them in well. Add the green chilis if you choose too (optional). You can add just the juice to give the sauce a bit of a kick, or add the entire can if you like the actual green chilis in the sauce. You can also leave the green chilis out of the sauce completely.
Taste the sour cream sauce and adjust the seasonings to your liking. Take the sauce off the heat when it’s done.
What do you do if your Sour Cream White Sauce doesn’t thicken?
The sour cream sauce is an important part of these Creamy White Chicken Enchiladas. You want the sauce thick enough that it coats the enchiladas and clings to them. If your sauce is thin, your white chicken enchiladas may be a bit soggy and not hold up as well. They just may not taste as good with a thin creamy sauce.
Maybe you have tried making a roux based sauce and it didn’t thicken. Or maybe one time it thickens just fine and another time it won’t. I don’t really know why this happens, it happens to me too. I have noticed that different brands of butter and all-purpose flour somehow react differently when make a roux. While this may be frustrating, don’t worry! There is an easy fix!!!
Make yourself a cornstarch slurry. All you need is COLD water and cornstarch. Mix equal parts in a small dish and stir fully. I usually start with a tablespoon of both. Slowly whisk it into the simmering/bubbling sauce. It should thicken pretty fast. If it doesn’t, repeat this again until it thickens to your liking.
*Don’t have cornstarch? Take abut 1/4 cup of the warm sauce and put it in small dish. Add 1-2 tablespoons of flour and mix it well. Then add it back into the sauce, making sure it is fully whisked in. Raise the heat to medium. Give it 5-10 minutes to hopefully thicken. Make sure you are whisking it frequently so the sauce doesn’t burn. Stay nearby!! Repeat this as many times as needed. Once it thickens, take it off the heat.
How to Assemble White Chicken Enchiladas
After the sauce and filling are made for the white chicken enchiladas, it’s time to roll them up.
Grease a 9×13 baking dish. Then pour about 2 cups of the sour cream sauce in the bottom of the pan. The rest of the sauce will be used on top.
Then take your tortillas and put some filling in the middle. You need to fill up 10 tortillas, so divide it evenly between the tortillas. About 1/4 cup filling in each one. Roll it up and place it in the pan that has the sauce in the bottom.
TIP: If you want to be super precise you can lay out all of the tortillas and put equal measurements in all tortillas so you know its the same in each one. I just roughly guess, but 1/4 cup should be pretty spot on.
NOTE: Each tortilla has just a little bit of filling. I have found if they are over-filled they make a mess while eating. This filling is split up between 10 tortillas is the perfect amount of filling for the perfect bite!!
As you are rolling up the enchiladas place them in the 9×13 pan. 10 should fit perfectly.
Then pour the the remaining sour cream sauce on top of the enchiladas. Evenly spread the sauce on top.
Take a spatula, butter knife or spoon and slide it in between each rolled enchilada to make sure the sauce gets in between each one.
Spread the remaining cheddar cheese and pepperjack cheese on top.
How To Bake Creamy Chicken Enchiladas
Preheat your oven to 375 degrees Fahrenheit.
No foil is needed. Pop the enchiladas in the oven for about 25 minutes. Check them at the 20 minute mark – every oven bakes different.
You can bake them longer as well or even let them broil the last few minutes to get the cheese extra melty and the tortillas a bit crispy on the edges. (If you broil them watch them closely).
TIP: If you find the cheese is getting too melty and crisping up before they are done,you can cover it with foil. I have never had to do this but it is an option if needed.
They are done when the cheese is melty and the sauce is bubbly.
Serving White Chicken Enchiladas
Let the enchiladas sit for about 10 minutes. They won’t cool too much but will much easier to serve.
Top the enchiladas with your favorite toppings. I keep it simple with just some extra sour cream and green onions.
Some options for toppings can include: sour cream, salsa, hot sauce, green onions, tomatoes, lettuce, olives or anything else you like. Try some of my Fresh Pico De Gallo, my Avocado Sour Cream Sauce, Avocado Salsa (my favorite), Copycat Tomatillo Dressing (goes with everything) or Restaurant Style Salsa.
Some easy side dishes that can be served along with enchiladas (although I think enchiladas are all you need) are my Easy Mexican Rice, or Cilantro Lime Rice. Chips and dip are always a nice side dish or appetizer. Try my Bean Dip with tortilla chips, or chips and my Easy Blender Salsa or my Oven Baked Taco Dip.
Creamy White Chicken Enchilada leftovers can be kept in the fridge for about 4 days. They heat in the microwave just fine!
Can you Freeze Sour Cream Enchiladas?
White Chicken Enchiladas make a great freezer meal. It is best to use a disposable foil pan or metal baking dish. DO NOT FREEZE THEM IN A GLASS PAN. Make sure and grease the pan.
Simply make them like the recipe states, cover them with freezer plastic wrap and pop them into the freezer. Then a day before you are going to eat them, let them thaw in the fridge. Bake them when you are ready. The tortillas may soften a bit more than usual from them freezing and thawing – but they will be delicious.
Also try my Easy Chicken Enchiladas, my Easy Ground Beef Enchiladas, Cheese Enchiladas and my Homemade Red Enchilada Sauce or Homemade Green Enchilada Sauce.
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Check out the latest posts from the Butcher’s Wife!
- Greek Chicken
- Creamy Chicken Noodle Soup
- White Chicken Enchiladas
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- Creamy Baked Chicken
- Easy Peppermint Dip
White Chicken Enchiladas
Ingredients
Enchilada Filling (some ingredients will be divided and used in both the enchiladas and sauce)
- 10 flour tortillas medium size
- 2 1/2 cups chicken, cooked shredded or in small pieces
- 1 cup sour cream *this will be divided and used in the filling and the sauce also
- 1 cup cheddar cheese grated/shredded *this will be divided and used on top of the enchiladas and sauce
- 1 cup pepper jack cheese grated/shredded *this will be divided and used on top of the enchiladas at the end
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Enchilada White Sauce (some of the ingredients listed above will be divided and used in the sauce also)
- 4 tbsp butter
- 4 tbsp all purpose flour
- 1 1/2 cups heavy whipping cream *whole milk or half and half can work
- 1 14 oz. can chicken broth *14.5 oz. can works great
- 4 oz. can green chilies, mild *this is optional, see notes
- 1/2 tsp cumin *more to taste
- 1/2 tsp chili powder *more to taste
- 1/2 tsp garlic powder *more to taste
- 1/2 tsp salt *more to taste
- 1/2 tsp black pepper *more to taste
- *you will also use some of the sour cream from above (it will be divided and used in the enchilada filling and the enchilada sauce. * both cheeses will be divided and used in the filling and on top for baking
Instructions
- Preheat your oven to 375℉. Grease a 9×13 baking dish/pan.
- In a medium bowl, add your cooked and shredded/chopped chicken, 1/2 cup sour cream, and a 1/2 cup of each cheese. Mix it together.*The remaining sour cream will be used in the sauce and remaining cheese goes on top of the enchiladas for baking.
- Add the spices/seasonings to the filling mixture. Start with what the recipe states and adjust to your liking. Mix well, adjust as needed. Set the filling aside while you make the sauce.
- In a large saucepan or skillet, melt the butter on medium heat. Whisk the flour into the butter and let it heat for about 1 minute to cook out the heavy flour taste.
- Add the chicken broth slowly, whisking as you add it. The sauce should thicken pretty quick. *If it doesn't thicken, you can thicken it at the end with a cornstarch slurry (see blog post above if needed- you will do this after adding all of the ingredients).
- Next, add the heavy cream and whisk it in. Then add the remaining sour cream and mix it in. Add your spices and adjust to your liking.*The sauce should be thick. If it has not thicken, you a thicken it up with a cornstarch slurry at this point. See blog post above for instructions.
- Pour about 2 cups of the sauce in the bottom of the greased 9×13 pan. Spread it out evenly.
- Take each flour tortilla and it put some filling in the center and roll it up. *The filling needs to be divided into ten enchiladas, or about 1/4 cup each.**The tortillas do not need a ton of filling. The filling gets melty and ends up being plenty in each tortilla Its just the right amount of filling for the perfect bite!
- As you roll the enchiladas, place them in the pan with the sauce on the bottom.
- Then pour the remaining sauce on top. Spread it out evenly over the enchiladas and take a spoon, spatula or butter knife and run it along in between each of the enchiladas to make sure the sauce gets in between each one.
- Sprinkle the remaining cheeses on top and put it in the oven. (Does not need to be covered with foil).
- Bake the enchiladas for abut 25 minutes or until they are heated through and the cheese is melted and the sauce is bubbly.*Each oven bakes different so check on the enchiladas at the 20 minute mark and finish baking to your liking.*see notes for some other baking tips
- Take the enchiladas out of the oven when they are done and let them sit for about 10 minutes so they are easier to serve.Top with your favorite topping is desired and serve it with a tasty side dish (see block post above for suggestions).
Notes
- If you find that the enchiladas are crisping up to fast before they are finished baking you can cover them with foil – I have never had to do this but know it is an option.
- You can broil the enchiladas for a quick minute at the end of baking if you want the cheese extra melty and a bit crispy – watch them closely if you choose to do this.
Nutrition information is automatically calculated and should only be used as an approximation.
I made the white chicken enchiladas last week! They were amazing! Don loved them. Thanks for having such delicious recipes!
I’m so happy you guys liked them!! Thanks for all the love and support!!! Love you guys!❤️❤️❤️