What should I serve with white chicken enchiladas?

Mexican rice an easy and delicious side for these enchiladas! Chips, salsa, loaded guacamole , and pico de gallo are some of our other favorite sides for this recipe. Even a simple side salad would be a good complement!

Can these enchiladas be made gluten free?

Yes! Using gluten free corn tortillas (most are) and gluten free flour in the white sauce make these enchiladas gluten free.

Can I make these enchiladas ahead?

Yes! To make ahead, do not preheat your oven, and prepare the white chicken enchiladas through Step 4 (below). Cover tightly and store in the fridge until you're ready to bake the enchiladas. When ready, take the enchiladas out of the fridge and let them sit on the counter at room temperature while you preheat your oven to 350 degrees. Bake at 350 for 25 minutes or until cheese bubbles.

How do I store leftover enchiladas?

Store leftover enchiladas in airtight (preferably glass) containers in the fridge for up to five days. To reheat, bake at 350 degrees until heated through, or reheat in a skillet on the stove. In a pinch, the microwave will work, but oven and stovetop methods revive the texture a bit bitter. To freeze, store cooked and fully cooled enchiladas in an airtight glass container in the freezer for up to three months. When you're ready to eat them again, thaw the enchiladas in the fridge for a few hours, then reheat on the stovetop or in a 350-degree oven.

Creamy White Sauce Chicken Enchiladas (Cozy & Satisfying!)

Name: Favorite Homemade White Chicken Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tablespoon extra virgin olive oil; 1 sweet onion, diced small; 1 green bell pepper, diced small; 1 4-ounce can diced green chiles; 2 cups chicken, chopped; 3 tablespoons butter; 1/4 cup flour (unbleached all purpose is great here); 1 teaspoon coriander; 3/4 teaspoon salt; 2 cups chicken broth; 1 cup whole milk Greek yogurt, room temperature; 2 cups Monterey Jack cheese, shredded; 12 6-inch corn tortillas

Description

Homemade white chicken enchiladas are packed with flavor and a creamy, cheesy white enchilada sauce! The white sauce is spiced with coriander, and we think this makes the dish. The perfect cozy dinner for any night of the week!

Ingredients

Units Scale

1 tablespoon extra virgin olive oil
1 sweet onion, diced small
1 green bell pepper, diced small
1 4-ounce can diced green chiles
2 cups chicken, chopped
3 tablespoons butter
1/4 cup flour (unbleached all purpose is great here)
1 teaspoon coriander
3/4 teaspoon salt
2 cups chicken broth
1 cup whole milk Greek yogurt, room temperature
2 cups Monterey Jack cheese, shredded
12 6-inch corn tortillas

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Instructions

Sauté onions and peppers. Preheat your oven to 350 degrees. Heat olive oil in a skillet over medium heat. Add diced onions and peppers to the skillet and sauté until soft, about seven minutes.
Combine filling ingredients. Add the onions and peppers to a bowl with the chicken and green chiles, and set aside.
Make a roux. Mix the flour, coriander, and salt together in a small bowl. In the same skillet used for the peppers and onions, heat butter over medium heat until melted. Add the flour mixture and gently whisk it together with the butter to form a uniform mass.
Add broth, then yogurt and cheese. Immediately add the chicken broth. Heat the mixture over medium while you whisk, until it becomes thick and bubbly, then cook and stir for 1-2 more minutes. Add the Greek yogurt and cheese, constantly whisking until smooth and melted.
Add white sauce to filling. Stir a half cup of the sauce into the filling you had set aside earlier.
Fill and roll enchiladas. Line the bottom of your baking dish(es) with a thin, even layer of sauce. Place 1/4 cup of the chicken filling in the center of a tortilla. Roll up the tortilla and set it in the baking dish, parallel to the short side (if pan is rectangular). Repeat for as many remaining tortillas as you can fit in the baking dish, then continue into other baking dish if using.
Top enchiladas. Top the enchiladas evenly with all remaining sauce and cheese.
Bake. Bake at 350 degrees for 25 minutes or until cheese is bubbling. Remove from the oven and allow to cool slightly, then serve with fresh cilantro.

Notes

Tortillas. Pliable tortillas are key for successful enchiladas! No one wants their tortillas breaking apart while rolling enchiladas. I recommend using tortillas that aren't fresh from the fridge, since they tend to crack more easily when cold. If you do need to use up refrigerated tortillas, it helps to warm them slightly in the microwave for 10-15 seconds.
Baking pan sizes. Because this recipe makes up to 12 enchiladas (depending on how full you fill them), you may need to use multiple pans. Make sure to follow instructions for each.
Storage & freezing instructions. Store leftover enchiladas in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave, oven, or air fryer. If reheating from frozen, you can bake from frozen at 350 degrees until warmed through and cheese is bubbling.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Bake
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 452
Sugar: 6.4 g
Sodium: 929 mg
Fat: 22.2 g
Saturated Fat: 11.3 g
Trans Fat: 0 g
Carbohydrates: 33.8 g
Fiber: 5.1 g
Protein: 30.7 g
Cholesterol: 95.3 mg