White Chicken Enchiladas

This white chicken enchiladas recipe is so good that you will smile when you think of eating it. Sautéd chicken thighs with shallots wrapped in soft flour tortillas and slathered with a delicious sauce makes for a great meal.

Mexican food is my favorite cuisine.

I worked at a Mexican eatery many moons ago as everyone who’s been reading this blog for a while knows since I talk about it so often. This Mexican restaurant was the only one in our area and people flocked there.

I loved everything I tried there but the enchiladas. They were strictly made with corn tortillas, which I always found too rubbery to eat.

Nowadays, I’ve discovered that I really enjoy eating corn tortillas out at a restaurant but I still make them with flour tortillas at home.

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Helpful tips

• Do you want to save time with this enchilada recipe? You can buy a rotisserie chicken and shred the meat, just know it may be drier than if you cook the chicken yourself.
• You can use corn tortillas instead of flour tortillas.
• You can use shredded chicken breast meat instead of thigh meat.
• You can use onions instead of shallots.
• Whenever possible, I use organic because I like that they don’t have any added antibiotics in it and I believe there is a taste difference.
• I don’t use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
• You don’t have to use my sour cream sauce, but the flavor is outstanding and it is so worth trying these enchiladas smothered with it.
• I will not be showing you how to make sour cream sauce, as there is a post that explains it on the site. But you will need a saucepan, and here are the ingredients you will need: flour and melted butter – which you will whisk together, chicken broth, garlic powder, onion powder, salt, sour cream, shredded cheddar cheese.
• I do make my own refried beans, but if you don’t want to, you can substitute it with canned beans.
• When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.
• If you have leftovers, you can place them into an airtight container and store in the fridge for up to a week. You can reheat it easily in the oven and add more sauce and sprinkle with any remaining cheese on top.
• You can also store in the freezer for up to 3 months. And for that matter, you can make the enchiladas ahead and store them in the freezer until you’re ready to eat them. You’ll fully thaw the enchiladas, ladle on white enchilada sauce and bake.

How to make chicken enchiladas

Pre-step

Get your wok or large sauté pan and a baking dish.

Cut up the chicken into a little bigger than bite sized pieces.

Step one

Gather the ingredients – shallots, cut up chicken, and garlic.

Step two

Heat the wok on medium heat. Add olive oil and once that has heated up, add the cut up shallots and sauté them for 4 minutes.

Step three

Add the chicken, cumin, dried parsley, salt, pepper, and garlic. Sauté for 8 minutes. (A)

Assembling the enchiladas

Step four

Preheat oven to 350 degrees Fahrenheit.

Step five

Get out tortillas, refried beans and sour cream sauce.

For this recipe, I alternated between white flour tortillas and whole wheat tortillas.

Step six

Slather a spoonful of beans in a strip on the tortillas and add a good dollop of the chicken mixture on top. (B)

Step seven

Roll the tortillas around the chicken mixture and line them up in the baking dish, seam side down. (C)

As you can see, I have extra chicken mixture but that’s okay because it means leftovers!

Step eight

Pour sour cream sauce over the enchiladas, and then add shredded cheese over it all. (D)

Step nine

Bake uncovered for 20 minutes.

Yum! Look at how delicious that looks. I plate some chicken enchiladas with refried beans and gather guacamole and salsa.

As I mentioned, the sauce gets a little dried out so I add a little more.

Hmmm. Not enough. I drape some more over the enchiladas, along with some guacamole.

I hope you enjoyed this creamy white chicken enchiladas recipe.

Other popular Mexican food

• Beef enchiladas
• Pork enchiladas
• Spinach and mushroom quesadillas
• Pork tostadas

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!