Favorite Mexican dish…enchiladas!! I love beef, chicken, cheese, white, red, corn or flour. This adaption of my creamy delicious chicken enchiladas is delicious and I love to cover it in siracha on my plate for an extra kick. Makes my mouth water just thinking about it.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no cost to you.

Jump to Recipe

Pair these delicious enchiladas with some refried beans and Spanish rice and you have yourself the perfect Mexican comfort food night. 100% kid approved and most requested! Your going to add this to your rotation for an easy week night meal!

This has to be one of our favorite meals at home! These creamy delicious chicken enchiladas are cheesy, melty, gooey, and delicious!

We have Mexican fiesta day a lot in my house due to our enormous love of Mexican cuisine. A lot of the time we have a huge taco spread, but every now and then I step it up a notch and make enchiladas.

Of course in my house we have team beef and team chicken and as a natural people pleaser, I am compelled to make both. If you suffer the same problem, here is my recipe for the World’s Greatest Beef Enchiladas that make this a true fiesta!

These creamy delicious chicken enchiladas have such a yummy delicious flavor. I think the secret ingredient here is the pepper jack, it really sets this dish off and adds that extra zing that you don’t get with other white chicken enchilada recipes.

The Ingredients

Let’s talk about the ingredients for these yummy enchiladas. We start with shredded chicken breasts. I use my recipe for easy shredded chicken which I always try to have around or some already prepped in my freezer to thaw. This really makes it easy to throw together a quick casserole or dish like this.

Then we have the flour tortillas. You could use corn, but I think flour works a lot better here.

For the onion, I like to use a milder onion, I think white onions can sometimes overpower the flavors of your recipe, so I like to stick to a milder yellow onion.

The garlic here is optional. If you have minced garlic or even fresh garlic that’s great. Even if you want to use garlic powder, that is perfectly fine as well. I would substitute 1 tsp of garlic powder if you do not have minced or fresh garlic.

For the sauce, I like to use chicken broth with a lot of flavor, whatever your favorite brand is, I usually have Better than Broth in my fridge so I can make however much I need to as I go.

The not so secret ingredient here is the green chiles. I think it is unbelievable how much flavor you get from these little cans of deliciousness.

Lastly, the pepper jack really makes these enchiladas divine. You can absolutely use a different kind of cheese, but it just won’t be the same. The pepper jack just elevates these enchiladas to next level delicious.

Putting together these Creamy Delicious Chicken Enchiladas

Making these enchiladas is rather simple once you have everything all prepped and ready.

You start by sauteing the onions, garlic, and cumin together till they are nice and soft. You can add some salt and pepper there too.

When they are done sauteing, to make the filling for the enchiladas mix them well with the shredded chicken and 1 cup of the pepper jack cheese.

Next you make your roux, melt your butter in the sauce pan and add the flour, cook for a minute or two, then slowly whisk in the broth till it is nice and thick and bubbly.

Then you take your pan off the heat and throw in the green chiles to cool it down. After it has cooled downed for a few minutes whisk in your sour cream.

Now you are ready to assemble.

Start by adding a little of the sauce to the bottom of your 9×13 casserole dish.

Next you take your filling and add about 1/3 cup to your flour tortillas and snuggle them up nice and close to each other in your casserole dish.

I love this casserole dish, it makes anything you put in it look classy and delicious!

Once you have filled your casserole dish you want to cover these very generously with your sauce. Really make sure you get all the surfaces covered and use it all even if you think its may be too much. Trust me, it won’t be!

Generously top with the remaining cheese and cover with foil to bake for about 20 minutes. Then remove the foil and let that cheese get super melty for another 10 minutes.

I recommend letting these sit to firm up for at least 20 minutes if you can wait!! Serve these creamy delicious chicken enchiladas with some refried beans, Mexican rice and tortilla chips!

Check out some of my other Easy Dinner Ideas!

White Chicken Enchiladas

Recipe by HomeChefPassions

0.0 from 0 votes

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

2 pounds chicken breasts cooked and shredded (easy shredded chicken)
12 tortillas flour
1 medium yellow onion finely diced
1 tablespoon garlic minced
2 tablespoon olive oil
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons salted butter
4 tablespoons all purpose flour
2 cups chicken broth or stock
1 can chopped green chiles 4 ounces
1 cup sour cream
2 cups shredded pepper jack divided
Casserole Dish or 9×13 Baking Pan

Directions

Heat the oil in a medium sized skillet, then add the onion, garlic, cumin, salt and pepper. Sauté until the onion is tender, then add the shredded chicken and cook until heated through. Remove from heat and transfer to a bowl to cool stir in 1 cup of shredded pepper jack cheese. Set aside.
In a medium sized saucepan, melt the butter and whisk in the flour. Allow to cook about a minute, then slowly whisk in the chicken broth. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes. Remove from heat and stir in the green chiles. Allow to cool for 5 minutes and then stir in the sour cream. Season to taste with salt and pepper.
Spread about ½ cup of the sour cream sauce onto the bottom of a 9×13 inch casserole dish.
Divide the chicken mixture into 8 equal portions. Put each portion into the center of a flour tortilla. Roll up the tortilla and place seam side down into the casserole dish.
Pour the remaining sour cream sauce evenly over the rolled up tortillas, then sprinkle the remaining cup of pepper jack cheese over the top.
Cover with foil and bake at 350° F for 20 minutes, then remove foil and cook for 10 more minutes, until cheese is melted and sauce is bubbling around the edges.
Serve with beans and Mexican rice for a complete meal.