Description
White Chicken Enchiladas are a creamy, cheesy dinner filled with tender shredded chicken, sweet corn, and scallions, all wrapped in soft tortillas and covered in a rich homemade white sauce. Baked until golden and bubbly, this easy Mexican-inspired meal is perfect for busy weeknights, family dinners, or potlucks.
Ingredients
For the White Sauce
- 2½ tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup light sour cream
- 1 cup chicken broth
- ½ teaspoon ground cumin
- 2 tablespoons finely chopped jalapeños or canned green chilies
- ½ teaspoon salt, plus additional salt and pepper to taste
For the Enchiladas
- 2½ cups shredded cooked chicken
- 1 cup frozen corn
- ½ cup sliced scallions
- 2 cups grated cheese, divided
- 8 flour or corn tortillas
- Salt and black pepper, to taste
Optional Toppings
- Pico de gallo
- Sliced avocado
- Fresh cilantro
- Extra sour cream
- Sliced jalapeños
Instructions
Step 1: Prepare the White Sauce
- Melt the butter in a skillet over medium heat.
- Add the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the milk until the mixture thickens, about 30 seconds to 1 minute.
- Stir in the sour cream and chicken broth. Whisk and cook for another 2 minutes until the sauce thickens slightly.
- Add the cumin, chopped jalapeños or green chilies, salt, and black pepper.
- Remove the sauce from the heat and set aside.
Step 2: Prepare the Filling
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the shredded chicken, frozen corn, sliced scallions, ¼ cup of the prepared white sauce, and 1 cup of grated cheese.
- Season with salt and black pepper, then mix until everything is evenly combined.
Step 3: Assemble the Enchiladas
- Warm the tortillas in the microwave for about 15 seconds to make them easier to roll without cracking.
- Spread 2 tablespoons of white sauce across the bottom of a baking dish.
- Divide the chicken mixture evenly among the 8 tortillas.
- Roll each tortilla tightly around the filling.
- Arrange the rolled tortillas seam-side down in the prepared baking dish.
Step 4: Add the Sauce and Cheese
- Pour the remaining white sauce evenly over the enchiladas.
- Sprinkle the remaining 1 cup of grated cheese over the top.
Step 5: Bake and Serve
- Bake for approximately 25 minutes, until the sauce is bubbling and the cheese is melted and golden.
- Remove from the oven and allow the enchiladas to rest for a few minutes.
- Serve hot with pico de gallo, sliced avocado, fresh cilantro, or your favorite toppings.
Notes
- Serve with sides: Pair these enchiladas with Mexican rice, black beans, refried beans, or a fresh green salad.
- Add fresh toppings: Pico de gallo, avocado, cilantro, and a squeeze of lime brighten the creamy sauce.
- Make ahead: Prepare the filling and white sauce in advance, refrigerate separately, and assemble just before baking.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Cover with foil and reheat in a 350°F (180°C) oven until heated through. Add a splash of chicken broth if the sauce has thickened too much.
- Microwave reheating: Reheat individual portions in short intervals until steaming hot throughout.
- Freezing: Freeze assembled, unbaked enchiladas in a freezer-safe dish for up to 2 months for best quality. Thaw overnight in the refrigerator before baking.
- Prevent dry enchiladas: Keep the tortillas covered with sauce and avoid overbaking. If preparing ahead, you may want to reserve a little sauce to add before baking.