Creamy Dreamy White Chicken Enchiladas: A Pioneer Woman Inspired Recipe

This White Chicken Enchiladas recipe brings a comforting, creamy twist to a Mexican classic, taking inspiration from the hearty, flavorful style often associated with the Pioneer Woman. If you’re craving a dish that’s both satisfying and crowd-pleasing, look no further. These enchiladas, filled with tender chicken and smothered in a luscious white sauce, are destined to become a family favorite.

White chicken enchiladas with sour cream sauce in a casserole dish, showcasing the creamy texture and cheesy topping. Pioneer Woman Cream Cheese Chicken Enchiladas

It’s funny how sometimes the best recipes are the ones we almost don’t get around to sharing. Like these White Chicken Enchiladas! Life gets busy – whether it’s rushing to a potluck, a late weeknight dinner, or simply being caught up in the everyday hustle – stopping to document every step of a cooking process can feel like a challenge. And let’s be real, enchiladas aren’t always the most photogenic dish! But after countless requests popping up on social media, especially after glimpses in the background of my stories, I knew I had to finally share this white sauce enchilada recipe.

My love for Mexican food runs deep. There’s something about the vibrant atmosphere of a Mexican restaurant, the lively music, and of course, the endless chips and salsa that just makes for a great time. While dining out, I often gravitate towards White Chicken Enchiladas or Chicken Chimichangas. And honestly? This homemade version of White Chicken Enchiladas surpasses most restaurant renditions I’ve tasted. They are incredibly moist, bursting with flavor, and even taste fantastic as leftovers – a true testament to a great recipe!

To elevate this meal into a real fiesta, consider pairing these Chicken and Green Chili Enchiladas with my go-to Make Ahead Margaritas! It’s the perfect combination for a fun and flavorful dinner party or a relaxed family meal.

Elevating Your White Chicken Enchiladas: Delicious Variations

The beauty of this White Chicken Enchilada recipe lies in its adaptability. It’s incredibly easy to tailor it to your personal preferences and spice tolerance.

Spice it Up: For those who love a fiery kick, don’t hold back! Add extra jalapenos, including the seeds for maximum heat. A spicy salsa verde in both the sauce and filling will amplify the flavor. For an extra layer of warmth, a pinch of cayenne pepper can work wonders.
Cheese Lover’s Dream: If you believe there’s no such thing as too much cheese, you’re in the right place. Generously increase the amount of cheese both inside the enchiladas and sprinkled on top before baking. Consider adding a creamier cheese like Monterey Jack or even a touch of cream cheese for an extra decadent, Pioneer Woman-esque richness.
Keep it Simple: Prefer a milder flavor profile? No problem. You can easily reduce the amount of jalapenos or opt for a mild salsa verde. This recipe is also easily halved if you’re cooking for a smaller group.
Herbaceous Twist: If cilantro isn’t your thing (I know some people have a strong aversion!), fresh parsley or thinly sliced scallions make excellent substitutes for garnishing after the enchiladas come out of the oven.
Explore Beef Options: While we’re focusing on chicken today, if you’re a beef enchilada enthusiast, I have a truly exceptional Beef Enchiladas recipe that’s worth the extra effort. The depth of flavor is simply incredible. For a quicker weeknight option, my Ground Meat Enchiladas offer a satisfying and comforting meal that bridges the gap between enchiladas and burritos – a guaranteed hit with teenagers!

Essential Tips for Perfect White Chicken Enchiladas

Tortilla Prep (Optional): While I personally skip this step for an easier casserole-style enchilada, some prefer to briefly cook the tortillas before filling. To do this, lightly oil a skillet and gently warm each tortilla for a few seconds per side, just until softened. Avoid making them crispy, as they need to be pliable for rolling.
Chicken Convenience: Rotisserie chicken is a fantastic shortcut for this recipe, saving you valuable time. However, feel free to roast your own chicken breasts or thighs if you prefer. Shredding your own cooked chicken adds a personal touch and allows you to control the flavor.

Ingredients You’ll Need

Butter
Flour
Chicken Stock
Canned Green Chilies
Salsa Verde (choose spicy for extra flavor)
Sour Cream
Paprika
Shredded Monterrey Jack or Pepper Jack cheese (consider adding cream cheese for extra creaminess in the sauce)
Salt & Pepper
Onion
Jalapenos
Shredded Cooked Chicken (rotisserie chicken is ideal)
Heavy Cream
Tortillas

More Mexican Inspired Recipes to Discover

I’d love to hear if you decide to try this White Chicken Enchiladas Recipe!

Enjoy the creamy, cheesy goodness!

XO – Colleen

Originally posted in 2013, updated in 2022.

A close-up shot of a single white chicken enchilada, highlighting the melted cheese and creamy white sauce. The Best White Chicken Enchiladas Recipe! Better than most restaurants!

White Chicken Enchiladas Recipe

By Colleen Kennedy
Inspired by the comforting and flavorful cooking style of the Pioneer Woman, this White Chicken Enchiladas recipe is made easy with rotisserie chicken. Friends rave that these enchiladas are better than restaurant versions, and I wholeheartedly agree! Customize the spice level of these Chicken and Green Chili Enchiladas to perfectly suit your taste.

4.75 from 4 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Course: Chicken, Entree
Cuisine: Mexican
Servings: 8 servings
Calories: 606 kcal

Ingredients

For the Creamy White Enchilada Sauce

3 TBS butter
3 TBS all-purpose flour
3 ¼ cups chicken stock
1 (4 oz) can diced green chilies
1 cup salsa verde (spicy, if preferred)
1 ½ cups sour cream
½ teaspoon paprika
2 cups shredded Monterrey Jack or Pepper Jack cheese (for extra creaminess, consider adding 4 oz cream cheese)
Salt and pepper to taste

For the Flavorful Chicken Enchilada Filling

1 large Vidalia onion, finely chopped
1-2 Jalapenos, finely chopped (adjust to your spice preference, see notes)
1 (4 oz) can diced green chilies
½ cup salsa verde
4 cups shredded cooked chicken
¾ cup chicken stock
1 teaspoon paprika
Salt and pepper to taste
¾ cup heavy cream

For Assembly

2 cups shredded Monterey Jack or Pepperjack cheese
7-8 large flour tortillas (burrito size)

Instructions

Making the White Enchilada Sauce

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Slowly pour in chicken stock, whisking continuously to prevent lumps.
Add diced green chilies, salsa verde, sour cream, paprika, and cheese (and cream cheese, if using). Whisk until smooth and heated through, but do not boil.
Season with black pepper and salt to taste. Set aside while you prepare the filling.

Preparing the Chicken Enchilada Filling

Heat 2 TBS grapeseed or olive oil in a large skillet over medium heat. Add chopped onions and jalapeno and sauté for 2-3 minutes until softened.
Add shredded chicken, diced green chilies, salsa verde, chicken stock, and paprika to the skillet. Stir to combine and heat through.
Stir in heavy cream, salt, and pepper (and cayenne pepper, if desired, for extra heat).
Heat until the mixture begins to gently bubble, then remove from heat and set aside.

Assembling and Baking the Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Spread a thin layer of the white sauce on the bottom of the baking dish.
Fill each tortilla with a generous amount of the chicken mixture (about ½ cup). Sprinkle a bit of shredded cheese over the filling, then roll up tightly and place seam-down in the prepared baking dish. Repeat until all filling is used.
Spoon the remaining white sauce evenly over the enchiladas.
Bake for 20 minutes.
Remove from the oven and sprinkle the remaining 2 cups of shredded cheese evenly over the top of the enchiladas. Return to the oven and bake for another 6-8 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Garnish with fresh parsley, cilantro, pico de gallo, and/or scallions before serving, if desired.

Recipe Notes

Adjust the spice level to your liking by adding more or fewer jalapenos, and including or excluding the seeds. For a spicier sauce and filling, use a hot salsa verde and consider adding a pinch of cayenne pepper. Feel free to add extra cheese inside the tortillas and on top for an even cheesier dish. This recipe makes approximately 7-8 large burrito-size enchiladas, or more if using smaller tortillas. For a richer, creamier sauce reminiscent of Pioneer Woman’s comforting style, consider adding 4 ounces of cream cheese to the white sauce.

Nutritional Information

Keywords: Pioneer Woman Cream Cheese Chicken, White Chicken Enchiladas, Chicken Enchiladas, Chicken and Green Chili Enchiladas, Creamy Chicken Enchiladas, Mexican Recipe

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Recipe originally inspired by a recipe from The Pioneer Woman.