White Chicken Enchiladas

These white chicken enchiladas are a cozy, crowd-pleasing dish with tender chicken, sweet corn, and a creamy, slightly spicy white sauce that’s pure comfort. Rolled in soft tortillas and topped with melted cheese, they bake up golden and bubbly. Perfect for a family dinner or a casual gathering, you can dial up the heat with extra jalapeños or keep it mild for everyone to enjoy!

Instructions

1. 1

   Start with the white sauce: melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a smooth paste.

2. 2

   Slowly whisk in milk until the mixture thickens, about 30-60 seconds. Add sour cream and chicken broth, whisking until smooth. Cook for 2 minutes until slightly thickened.

3. 3

   Stir in cumin, jalapeños, salt, and pepper. Remove from heat and set aside to cool slightly.

4. 4

   Preheat your oven to 350°F (180°C). In a large bowl, combine 1/4 cup of the white sauce with shredded chicken, corn, scallions, 1 cup of cheese, and a pinch of salt and pepper. Mix well.

5. 5

   Warm tortillas in the microwave for 15 seconds to make them pliable. Spoon about 1/3 cup of the chicken mixture onto each tortilla, then roll tightly like a cigar.

6. 6

   Spread 2 tbsp of white sauce in the bottom of a 9x13-inch baking dish. Arrange the rolled enchiladas seam-side down in the dish.

7. 7

   Pour the remaining white sauce over the enchiladas, then sprinkle with the remaining 1 cup of cheese.

8. 8

   Bake for 25 minutes, until the cheese is melted and golden, and the sauce is bubbly. Serve hot with pico de gallo and avocado slices, if desired.

Recipe Notes

• Jalapeños – Fresh jalapeños add a bright, spicy kick, but canned green chilies work great for a milder, smoky flavor. Use half in the filling and half in the sauce for balanced heat.

• Chicken – Poached chicken breast keeps it lean, but rotisserie chicken saves time and adds flavor. Shred finely for even filling distribution.

• Cheese – Monterey Jack melts beautifully, but cheddar or a Mexican blend works well too. Grate your own cheese for the smoothest melt.

• Pico de Gallo – This fresh tomato salsa adds a vibrant topping. Make your own with tomatoes, onion, cilantro, and lime, or buy it pre-made. Add diced avocado for extra creaminess.

• Tortillas – Flour tortillas are softer and easier to roll, but corn tortillas offer authentic flavor. Warm them to prevent cracking.

• Make ahead – Assemble the enchiladas, place in the baking dish, and refrigerate for up to 3 days. Keep the topping sauce separate until ready to bake; thin it with a splash of milk if needed.

• Freezing – Assemble with sauce and cheese, then freeze. Thaw in the fridge overnight before baking as directed.

• Storage – Leftovers keep in the fridge for 3 days or freeze for up to 2 months. Reheat in the oven for best texture.

• Nutrition – Values are per serving, excluding optional toppings like pico de gallo or avocado.