This White Chicken Enchiladas recipe takes inspiration from the beloved Pioneer Woman’s style, transforming it into a family-favorite dish that’s both comforting and flavorful. Over the years, much like many home cooks, I’ve tweaked and perfected this recipe to truly call it my own.
White chicken enchiladas with creamy white sauce in a baking dish. A close-up shot highlighting the melted cheese and sauce. Creamy White Chicken Enchiladas Recipe
You know how it is – sometimes the best recipes are the ones you’re almost too busy to properly document. This White Chicken Enchiladas recipe falls into that category. Whether I’m heading to a potluck, preparing a relaxed weeknight dinner, or simply caught up in the hustle, capturing the perfect photo for a blog post often takes a backseat to the deliciousness itself.
And let’s be honest, enchiladas aren’t always the most photogenic dish (food blogger struggles are real!). However, after countless requests popping up in my social media comments and messages for “that white sauce enchiladas recipe,” I knew I had to finally share it. So here it is, finally ready for you to enjoy!
There’s something undeniably appealing about Mexican restaurants. The vibrant atmosphere, the enticing aromas, the satisfying crunch of chips dipped in spicy salsa – it’s a whole experience. While I love exploring the menu, I often find myself gravitating towards White Chicken Enchiladas or Chicken Chimichangas. And honestly? This homemade White Chicken Enchiladas recipe surpasses many restaurant versions I’ve tried. They are incredibly moist, bursting with flavor, and just as delicious the next day (if there are any leftovers!).
To elevate this meal even further, pair these Chicken and Green Chili Enchiladas with my go-to Make Ahead Margaritas! Talk about a perfect fiesta at home!
Variations to Make Your White Chicken Enchiladas Unique
- Spice it Up: Craving some extra heat? Don’t be shy with the jalapenos – include the seeds for a real kick. A spicy salsa verde in the sauce and filling, or a dash of cayenne pepper, will also amplify the warmth.
- Cheese Lover’s Dream: More cheese is always a good idea! Load up on extra cheese both inside the enchiladas and generously sprinkled on top for that ultimate gooey, cheesy experience.
- Keep it Simple: Prefer a smaller batch? This recipe is easily halved for a more intimate meal or to avoid leftovers (though, trust me, you’ll want leftovers!).
- Cilantro Averse? No problem at all! If cilantro isn’t your favorite (my husband feels the same way), fresh parsley or sliced scallions make excellent and equally flavorful garnishes after baking.
- Beef Enchilada Fan? If you’re a fan of beef, you absolutely must check out my Beef Enchiladas recipe. It requires a bit more time, but the depth of flavor is truly worth the effort.
- Ground Meat Enchiladas for a Crowd: For a family-friendly twist that’s somewhere between enchiladas and burritos, my Ground Meat Enchiladas are a winner. My teenage son is absolutely obsessed with these!
And speaking of beef, don’t miss my truly exceptional Beef Enchiladas recipe. While it’s a labor of love, the resulting flavor is simply incredible. For a quicker, weeknight-friendly option, my Ground Meat Enchiladas offer a delightful fusion of burrito and enchilada flavors – a guaranteed hit with the family!
Tips for Perfect White Chicken Enchiladas
- Tortilla Prep (Optional): While I skip this step for an easier enchilada casserole style, some prefer to lightly cook the tortillas before filling. To do this, heat a skillet with a touch of oil and briefly warm each tortilla on both sides, just until softened but not crispy.
- Chicken Options: Rotisserie chicken is a fantastic shortcut for this recipe, making it incredibly quick and easy. However, feel free to roast your own chicken or cook chicken breasts and shred them – whatever works best for you!
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
- Salt & pepper
- Onion
- Jalapenos
- Cooked, shredded chicken
- Heavy cream
- Tortillas
Craving More Mexican Inspired Recipes?
Give this White Chicken Enchiladas Recipe a try and let me know what you think!
Enjoy! XO – Colleen
Originally posted in 2013, updated in 2022.
Close up overhead shot of white chicken enchiladas in a casserole dish with a serving spoon. Best White Chicken Enchiladas Recipe
White Chicken Enchiladas Recipe (Pioneer Woman Inspired)
By Colleen Kennedy This easy White Chicken Enchiladas recipe, inspired by Pioneer Woman’s style, uses rotisserie chicken for convenience and is packed with flavor. Customize the spice level to your liking and enjoy these creamy Chicken and Green Chili Enchiladas.
4.8 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 green chilies, undrained
- 1 cup salsa verde (spicy recommended)
- 1 ½ cups sour cream
- ½ teaspoon paprika
- 2 cups shredded Monterrey Jack or Pepper Jack cheese
- Salt and black pepper to taste
For the Chicken Enchilada Filling
- 1 large Vidalia onion, finely chopped
- 1-2 Jalapenos, finely chopped (see notes for spice level)
- 1 (4 oz) can green chilies, undrained
- ½ cup salsa verde
- 4 cups cooked, shredded chicken (rotisserie chicken works great)
- ¾ cup chicken stock
- 1 teaspoon paprika
- Salt and black 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
Make the Creamy White Enchilada Sauce
- In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly until smooth and combined, forming a roux.
- Gradually pour in chicken stock, whisking continuously to prevent lumps.
- Stir in the can of green chilies, salsa verde, sour cream, paprika, and cheese. Whisk until the cheese is melted and the sauce is smooth. Do not boil.
- Season with salt and pepper to taste. Set aside while you prepare the filling.
Prepare the Chicken Enchilada Filling
- Heat 2 TBS grapeseed or olive oil in a medium pot over medium heat. Add chopped onions and jalapenos and sauté for 2-3 minutes until softened.
- Add shredded chicken, a can of green chilies, salsa verde, chicken stock, and paprika to the pot. Stir to combine all ingredients.
- Stir in heavy cream, salt, and pepper to taste (and cayenne pepper if desired for extra heat).
- Heat through until the mixture is heated and starts to bubble gently. Set aside.
Assemble and Bake the Enchiladas
- Preheat oven to 375 degrees F (190 degrees C). Spread a thin layer of the white enchilada sauce on the bottom of a 9×13 inch baking dish.
- Fill each tortilla with a generous amount of the chicken mixture (about ½ cup). Sprinkle with shredded cheese. Roll up tightly and place seam-down in the prepared baking dish. Repeat until all filling is used.
- Pour the remaining white sauce evenly over the enchiladas in the dish.
- Bake for 20 minutes.
- Remove from oven and sprinkle the top of the enchiladas with the additional 2 cups of shredded cheese. 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, or scallions, if desired, and serve hot.
Recipe Notes
- Spice Level: Adjust the amount of jalapenos and salsa verde to control the spice level. For extra heat, include jalapeno seeds or add a pinch of cayenne pepper to both the filling and the sauce. Using a spicy salsa verde like Mrs. Renfro’s will also increase the heat.
- Cheese Variations: Feel free to experiment with different cheeses. Monterey Jack and Pepper Jack are classic choices, but cheddar, Colby Jack, or a Mexican cheese blend would also work well. Add extra cheese inside the tortillas and on top for a cheesier enchilada.
- Tortilla Size: This recipe is designed for large burrito-size tortillas. If using smaller tortillas, you may get more enchiladas (around 10-12).
Nutrition Information
Serving: 1 enchilada | Calories: 606kcal | Carbohydrates: 14g | Protein: 37g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 947mg | Potassium: 531mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1459IU | Vitamin C: 17mg | Calcium: 508mg | Iron: 2mg
Keywords: White Chicken Enchiladas Pioneer Woman, Chicken and Green Chili Enchiladas, Creamy White Sauce Enchiladas, Easy Chicken Enchilada Recipe, Mexican Comfort Food
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Recipe slightly adapted from a recipe inspired by The Pioneer Woman.
