Inspired by the queen of comfort food herself, the Pioneer Woman, this White Chicken Enchiladas recipe is destined to become a family favorite. If you’ve been searching for a dish that’s both easy to make and bursting with flavor, look no further. These creamy, cheesy enchiladas, filled with tender chicken and a hint of green chilies, are truly irresistible and, dare we say, even better than your favorite Mexican restaurant’s version!
White chicken enchiladas recipe with sour cream sauce in a casserole dish. Chicken and Green Chili Enchiladas
Forget complicated recipes that keep you in the kitchen for hours. This Pioneer Woman White Chicken Enchiladas recipe simplifies the process without compromising on taste. Perfect for weeknight dinners, potlucks, or any occasion where you want to impress with minimal effort, these enchiladas are incredibly versatile and always a crowd-pleaser. Many have asked for this recipe after seeing glimpses of it online, and now, it’s finally here for you to enjoy.
What Makes These White Chicken Enchiladas Special?
What sets these White Chicken Enchiladas apart is the luscious, creamy white sauce. Unlike traditional red sauce enchiladas, these boast a mild yet flavorful sauce made with sour cream, green chilies, and just the right amount of cheese. This white sauce perfectly complements the savory chicken filling, creating a harmonious blend of textures and tastes. The result? Enchiladas that are incredibly moist, flavorful, and satisfying, bite after delicious bite. Plus, they reheat beautifully, making them ideal for meal prepping or enjoying leftovers the next day.
Customize Your Enchiladas: Variations and Tips
The beauty of this White Chicken Enchiladas recipe lies in its adaptability. Feel free to tailor it to your preferences and spice tolerance!
- Spice it up: Crave some heat? Add extra jalapeños (including the seeds for a real kick) to the filling. A spicy salsa verde in the sauce will also elevate the heat. For serious spice lovers, a pinch of cayenne pepper will do the trick.
- Cheese lover’s dream: More cheese is always a good idea! Increase the amount of cheese both inside the enchiladas and sprinkled generously on top before baking for an extra gooey, cheesy experience.
- Herb it up: While cilantro is a classic topping, feel free to experiment. Parsley or scallions are excellent alternatives if you’re not a cilantro fan.
- Tortilla tips: While some prefer to lightly fry tortillas before filling, this recipe skips that step for ease and a softer enchilada. If you desire a slightly more cooked tortilla, you can quickly warm them in a dry pan for a few seconds per side, being careful not to make them crispy.
- Chicken choices: Rotisserie chicken is a fantastic shortcut for this recipe, saving you time and effort. However, you can certainly roast your own chicken breasts or thighs and shred them for a homemade touch.
Ingredients for Pioneer Woman Inspired White Chicken Enchiladas
Get ready to gather these simple ingredients for a truly comforting meal.
For the White Enchilada Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 ¼ cups chicken stock
- 1 (4 ounce) can diced green chilies
- 1 cup salsa verde (choose your spice level)
- 1 ½ cups sour cream
- ½ teaspoon paprika
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- Salt and pepper to taste
For the Chicken Enchilada Filling:
- 1 large Vidalia onion, finely chopped
- 1-2 jalapeños, finely chopped (adjust to your spice preference)
- 1 (4 ounce) can diced green chilies
- ½ cup salsa verde
- 4 cups shredded cooked chicken (rotisserie chicken works perfectly)
- ¾ cup chicken stock
- 1 teaspoon paprika
- Salt and pepper to taste
- ¾ cup heavy cream
For Assembly:
- 2 cups shredded Monterey Jack or Pepper Jack cheese, for topping
- 7-8 large flour tortillas (burrito size)
Step-by-Step Guide to Delicious White Chicken Enchiladas
Let’s get cooking! Follow these easy steps to create your own Pioneer Woman White Chicken Enchiladas.
Making the White Enchilada Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Slowly pour in the chicken stock, whisking continuously to prevent lumps.
- Add the can of green chilies, salsa verde, sour cream, paprika, and cheese. Whisk until smooth and the cheese is melted. Do not boil.
- Season with salt and pepper to taste. Set aside while you prepare the filling.
Preparing the Chicken Enchilada Filling:
- Heat 2 tablespoons of olive oil or grapeseed oil in a medium pot over medium heat.
- Add the chopped onion and jalapeño and sauté for 2-3 minutes until softened.
- Add the shredded chicken, green chilies, salsa verde, chicken stock, and paprika. Stir to combine.
- Stir in the heavy cream, salt, and pepper (and cayenne pepper if desired).
- 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 little shredded cheese over the filling, then roll up the tortilla tightly and place it seam-down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Spoon the remaining white sauce evenly over the enchiladas.
- Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake for 20 minutes, or until heated through and bubbly.
- Increase oven temperature to broil and broil for 2-3 minutes, or until the cheese is melted and lightly golden brown.
- Garnish with fresh parsley, cilantro, pico de gallo, or scallions, if desired. Serve hot and enjoy!
This is the BEST White Chicken Enchiladas Recipe! Better than most restaurants!
These Pioneer Woman White Chicken Enchiladas are more than just a meal; they’re an experience. Gather your loved ones, prepare this comforting dish, and enjoy the smiles around the table.
White Chicken Enchiladas Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Ingredients:
- White Enchilada Sauce: Butter, flour, chicken stock, green chilies, salsa verde, sour cream, paprika, Monterey Jack or Pepper Jack cheese, salt & pepper.
- Enchilada Filling: Onion, jalapeños, green chilies, salsa verde, shredded chicken, chicken stock, paprika, heavy cream, salt & pepper.
- Assembly: Monterey Jack or Pepper Jack cheese, flour tortillas.
Instructions:
- Prepare white sauce as instructed.
- Prepare chicken filling as instructed.
- Assemble enchiladas, fill tortillas, and bake until golden and bubbly.
- Garnish and serve.
Notes:
- Customize spice level with jalapeños and salsa verde.
- Add extra cheese to your liking.
- Use rotisserie chicken for convenience.
Enjoy this delightful Pioneer Woman inspired recipe!
