Pioneer Woman Chicken Enchiladas: A Deliciously Easy Recipe You'll Love

This White Chicken Enchiladas recipe has been a family favorite for years, drawing its initial inspiration from the renowned Pioneer Woman’s Chicken Enchiladas. Over time, this recipe has evolved, becoming a go-to dish that’s perfect for weeknight dinners or bringing to gatherings. If you’re searching for a comforting, flavorful, and crowd-pleasing meal, look no further than these enchiladas with their creamy white sauce and savory chicken filling.

white chicken enchiladas recipe with sour cream sauce in a casserole dish. Indulge in creamy white chicken enchiladas, a delightful twist on classic Mexican comfort food, perfect for family dinners and potlucks.

Have you ever craved the satisfying flavors of Mexican food but wanted something a little different from the usual red sauce enchiladas? These White Chicken Enchiladas are the answer. They offer a creamy, cheesy, and milder flavor profile that’s incredibly delicious and satisfying. While enchiladas can sometimes be challenging to photograph perfectly, trust me, the taste of this dish speaks for itself. Many have requested this recipe after seeing glimpses of it on social media, and now, it’s finally here for you to enjoy!

For those who appreciate dining out at Mexican restaurants, you know the joy of chips, salsa, and flavorful entrees. While Chicken Chimichangas and White Chicken Enchiladas are often popular choices, this homemade version truly stands out. These enchiladas are remarkably moist, bursting with flavor, and even taste fantastic as leftovers. Prepare to be amazed – these Pioneer Woman inspired White Chicken Enchiladas might just surpass your favorite restaurant versions!

To elevate your meal even further, consider pairing these enchiladas with homemade margaritas. For a perfect complement, check out this popular Make Ahead Margaritas recipe. Imagine a fun and festive dinner with creamy enchiladas and refreshing margaritas – a truly winning combination!

Customize Your White Chicken Enchiladas

One of the best things about this White Chicken Enchilada recipe is its versatility. It’s incredibly easy to adapt it to your personal preferences and spice levels.

Spice it Up: Love the heat? Don’t hesitate to add more jalapenos, including the seeds for extra fire. A spicy salsa verde in the sauce and filling will also kick up the spice. For a real punch, a dash of cayenne pepper can do the trick.
Extra Cheesy Goodness: If you’re a cheese lover, go ahead and add more! Pile extra cheese both inside the enchiladas and generously over the top before baking.
Smaller Batch: Cooking for fewer people? This recipe can easily be halved to suit smaller servings without compromising the flavor.
Herb Swaps: Not a fan of cilantro? No problem! Parsley or scallions make excellent substitutes for garnishing after the enchiladas come out of the oven. My husband isn’t keen on cilantro either, so I often use parsley instead.
Beef Enchilada Craving?: While this recipe focuses on chicken, if you ever crave beef, explore this highly recommended Beef Enchiladas recipe. It requires a bit more time but delivers incredible flavor.
Ground Meat Option: For a quicker and slightly different take, try Ground meat Enchiladas. These are a delightful cross between enchiladas and burritos, a favorite with teenagers and those who enjoy a heartier filling.

For a richer, more flavorful beef enchilada experience that’s worth the extra effort, the Beef Enchiladas recipe is a must-try. The depth of flavor is truly exceptional. And for a super quick and easy option that’s still packed with taste, the Ground Meat Enchiladas offer a fantastic blend of enchilada and burrito styles – a fun and satisfying meal!

Tips for Perfect White Chicken Enchiladas

Achieving enchilada perfection is easier than you might think with these helpful tips:

Tortilla Prep (Optional): While this recipe is designed for ease and doesn’t require pre-cooking tortillas, some prefer to lightly heat them before filling. If you choose to do so, briefly “kiss” each tortilla on a hot pan with a touch of oil for just a few seconds per side. The goal is to soften them, not make them crispy. I skip this step for a simpler chicken enchiladas casserole style.
Rotisserie Chicken Shortcut: Using rotisserie chicken is a fantastic time-saver for this recipe, making it perfect for busy weeknights. However, feel free to roast your own chicken breasts or thighs and shred them if you prefer. Any cooked, shredded chicken works beautifully in these green chili enchiladas.

Essential Ingredients

Here’s what you’ll need to create these delicious White Chicken Enchiladas:

Butter
Flour
Chicken stock
Canned green chilies
Salsa verde (choose spicy for extra kick if desired)
Sour cream
Paprika
Shredded Monterrey Jack or Pepper Jack cheese
Salt & pepper
Onion
Jalapenos
Shredded cooked chicken (rotisserie chicken works great)
Heavy cream
Tortillas

Dive into More Mexican Inspired Recipes

Ready to try these White Chicken Enchiladas? You’ll be amazed at how easy and delicious they are!

Enjoy the process and the incredible flavors! XO – Colleen

This recipe was originally shared in 2013 and updated in 2022 to ensure it’s still the best version possible. Nutritional information is an approximation calculated via a WordPress plug-in.

This is the BEST White Chicken Enchiladas Recipe! Restaurant quality white chicken enchiladas made easy at home, perfect for a comforting and flavorful meal.

White Chicken Enchiladas Recipe

By Colleen Kennedy

This recipe for White Chicken Enchiladas, inspired by Pioneer Woman Chicken Enchiladas, simplifies the process with rotisserie chicken. Friends rave that these enchiladas are even better than restaurant versions! 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

White Enchilada Sauce

3 TBS butter
3 TBS flour
3 ¼ cups chicken stock
1 4 oz can green chilies
1 cup salsa verde (spicy recommended)
1 ½ cups sour cream
½ teaspoon paprika
2 cups shredded Monterrey Jack or Pepper Jack cheese
Salt & pepper to taste

Enchilada Filling

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

Assembly

2 cups shredded Monterey Jack or Pepperjack cheese
7-8 large flour tortillas

Instructions

Making the White Enchilada Sauce

In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously until smooth and combined, forming a roux.
Slowly pour in chicken stock, whisking constantly to prevent lumps and ensure a smooth sauce.
Add canned green chilies, salsa verde, sour cream, paprika, and shredded cheese. Whisk until all ingredients are well incorporated and the sauce is smooth and creamy. Do not bring to a 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 medium pot over medium heat. Add chopped onions and jalapeno and sauté for about 2 minutes until softened and fragrant.
Add shredded chicken, a small 4 oz can of green chilies, salsa verde, chicken stock, and paprika to the pot. Stir well to combine all ingredients.
Stir in heavy cream, salt, and pepper to taste. For a spicier filling, add a pinch of cayenne pepper.
Heat the mixture until it just begins to bubble gently. Remove from heat and set aside.

Assembling and Baking the Enchiladas

Preheat oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a baking dish with a spoonful of the white sauce.
Fill each tortilla with a generous amount of the chicken mixture, about a couple of large spoonfuls. Sprinkle some shredded cheese over the chicken filling, then roll up the tortilla tightly.
Place the rolled enchilada seam-down in the prepared baking dish. Repeat until all the chicken mixture is used and the dish is filled with enchiladas.
Spoon the remaining white sauce evenly over the top of the enchiladas, ensuring they are well covered.
Bake in the preheated oven for 20 minutes, or until heated through and bubbly.
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, gooey, and lightly golden brown.
Garnish with fresh parsley, cilantro, pico de gallo, and/or scallions as desired before serving.

Recipe Notes

Adjust the spice level to your liking by adding more jalapenos and their seeds. You can also increase the heat by adding cayenne pepper to both the filling and the white sauce. For an extra flavor boost, use a spicy salsa verde. Feel free to add extra cheese inside the tortillas and on top for ultimate cheesiness. This recipe makes approximately 7-8 large burrito-sized enchiladas, or more if using smaller tortillas.

Nutrition Information

Keywords: Pioneer Woman Chicken Enchiladas, Chicken Enchiladas, White Chicken Enchiladas, Easy Enchilada Recipe, Mexican Chicken Recipe, White Sauce Enchiladas, Green Chili Enchiladas

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Inspired by a recipe from The Pioneer Woman.

Pioneer Woman Chicken Enchiladas: A Deliciously Easy Recipe You’ll Love