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- chicken breast
- black pepper
- chili powder
- garlic cloves
- soft tortillas
- cheddar cheese
- chicken broth
- sour cream
- green chiles
To Make the Chicken: In a small bowl combine the cumin, paprika, salt, pepper, chili powder, and garlic. Rub the mixture over the chicken breasts. Heat olive oil in a medium skillet over medium heat and add in the chicken. Cook for 4-5 minutes per side. Remove from pan and cool for 10 minutes then shred.
To Make the Enchiladas: Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Mix together the chicken and half of the cheese. Place several tablespoons of the mixture in the center of a tortilla and roll it up. Place in the dish.
To Make the Enchilada Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour and heat for 1 minute. Add in the chicken broth and whisk until smooth.Slowly whisk in the sour cream, pepper, and green chilies. Immediately remove from heat so that the sour cream doesn’t curdle. Pour over top of the enchiladas and top with remaining cheese.
The sauce ended up being amazing! The sour cream adds a nice richness and the green chilies add a hint of spiciness. It’s a great change from the original red enchilada sauce.
Do I have to add the green chiles?
While you don’t have to add the green chiles they give the sauce most of the flavor and keep the color of the sauce. If you want something milder you could substitute minced tomatillos in the recipe. It would give the sauce a bit of texture, some of the same acidity, but none of the spiciness.
Can I use leftover chicken in this recipe?
Yes! In fact, this is a great recipe to use leftover chicken in. Simply shred the already cooked chicken and season it with the season mix. Then combine it with the cheese and finish the directions as written.
Can I use corn tortillas?
You sure can. Just keep in mind that each tortilla will need to be warmed separately so that they don’t tear while rolling them.
Can I freeze these?
Yes and no. You can make the chicken, mix it with the cheese, and put the mixture into the tortillas then roll them up. At this point you can wrap them in plastic wrap then foil and freeze for up to three months. Do not make the sauce and freeze as cream sauces will break and the texture will change when frozen.
Can I make these ahead of time?
You can make these up to three days ahead of time. Simply roll the chicken and cheese in the tortillas and then place in the baking dish. Cover and refrigerate for up to three days.
You can also make the sauce several days in advance but do not pour it over top of the enchiladas until ready to bake. Refrigerate until ready to use. When ready to use heat the sauce up in a saucepan over medium low heat. If it’s too thick add milk, a tablespoon at a time, until desired consistency is reached.
The filling of the enchiladas is a simple chicken and cheese combination, though you can definitely add salsa, peppers, or jalapenos if you’d like.
We really enjoyed the enchiladas and I’m happy to say that they were fairly easy to make as well. I’ll be adding these white enchiladas to my Mexican meals rotation.
More Mexican Recipes:
- Slow Cooker Honey Balsamic and Chipotle Pork Tacos
- Spicy Beef Tacos
- Mexican Street Corn Nachos
- Wet Burritos
- BBQ Pork Tacos with Slaw
- 1 lb. chicken breasts
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 8 soft flour tortillas
- 2 c. cheddar cheese, shredded
- 3 Tablespoons butter
- 1 teaspoon black pepper
- 2 c. chicken broth
- 1 c. low fat sour cream
- 1 (4 oz) can green chilies
- In a small bowl combine the cumin, paprika, chili powder, salt, pepper, and garlic. Mix well.
- Rub the mixture over the chicken breasts.
- In a large skillet heat 1 tablespoon of olive oil over medium high
heat. Add the chicken and cook for 5-8 minutes per side or until the chicken is cooked through.
- Allow to cool for about 10 minutes and then shred.
- Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.
- Mix the chicken and 1 cup of cheese in a medium bowl. Place several tablespoons of the mixture in the middle of a tortilla.
- Fold the sides of the tortilla in and roll up. Place seam side down in the baking dish.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for one minute.
- Add in the broth and whisk until smooth. Continue
cooking until the mixture begins to bubble.
- Slowly whisk in the sour cream, pepper, and green chilies.
Immediately remove from heat so that the sour cream doesn't curdle.
- Pour over top of the enchiladas and top with remaining cheese.
- Bake for 20 minutes. Then heat the broiler and broil under the heat for 1-2 minutes.
- Remove from oven and enjoy.
Recipe adapted from Joyful Mama's Kitchen
Celebrate Cinco de Mayo!
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