Tangy White Chicken Enchiladas

These white chicken enchiladas are in a class of their own. The sauce is loaded with green chilies, sour cream, and lime juice, while the shredded chicken itself is extra flavorful, thanks to adobo seasoning. Every bite is extra cheesy, from the handful of cheese stuffed inside each enchilada to the bubbly, melty cheese layer on top. They’re finished with a sprinkle of green onion to add a fresh, crisp light oniony kick to each bite.

Is your mouth watering yet?! Mine certainly is. Enchiladas are one of my favorite Tex-Mex dishes, right up there with crispy beef tacos. I alternate between these white chicken enchiladas and green chile enchiladas, which are similar but slightly different, on an almost weekly basis. Once you try them, you’ll understand why!

Ingredients You’ll Need & Why

Here’s an overview of the main ingredients in this white chicken enchilada recipe. The exact measurements can be found in the recipe card below.

• Shredded chicken – I like to use rotisserie chicken because it’s quick and easy, but you could also cook chicken in the air fryer or on the stovetop and shred it yourself.
• Adobo seasoning – Adobo seasoning is typically made with some combination of spices like garlic powder, salt, pepper, oregano, and turmeric or cumin, though it varies from blend to blend. It’s an easy way to add a punch of flavor without a bunch of individual spices and is popular in Mexican cuisine.
• Tortillas – For enchiladas, you want taco-sized tortillas, not the large burrito tortillas.
• Cheese – I like to use Monterey Jack because it’s super melty and adds extra flavor but mozzarella works too.
• Chicken stock – The base of the creamy sauce. I recommend looking for low-sodium to control the salt level, especially if the adobo seasoning has salt.
• Sour cream – Adds the creamy texture and tangy flavor to the sauce.
• Lime – Fresh lime juice brightens the sauce and adds more tangy flavor.
• Diced green chilies – Adds more flavor and just a tiny hint of spice, though most green chilies are on the mild side.
• Green onions – Add a pop of freshness and light oniony flavor. Use both the green and white parts.

Tips & Modifications

Here are a few ways to customize this recipe, as well as general tips to keep in mind.

• Adjust the spice level. As written, this white chicken enchilada recipe is very mild. To add some heat, use hotter green chilies or even fire-roasted chilies. You can also add more spice to the chicken itself.
• Use full fat sour cream. The sour cream is what adds the richness and creaminess to the sauce so I highly recommend sticking with regular full fat sour cream. Low fat sour cream may make the sauce too thin and is more likely to separate.
• Switch up the seasoning. If you don’t have adobo seasoning, taco seasoning will work too. Or, if you’re using rotisserie chicken and it’s already flavorful, you can skip the seasoning completely.
• Don’t overfill the tortillas. I know it’s tempting to add as much filling as possible to each tortilla, but you really only need a couple of tablespoons of filling in each tortilla. Otherwise, you won’t be able to roll them enough to keep the filling inside, and they’ll fall apart in the oven.

What To Serve With White Chicken Enchiladas

I like to keep the Tex-Mex theme and serve these with a side of beans (black, pinto, or refried) and Mexican rice. Chips and salsa or guacamole also make a great side.

It’s also fun to add some toppings when serving these, like shredded lettuce and diced tomato or pico de gallo, sliced jalapenos, avocado slices, or a drizzle of hot sauce.

And, of course, don’t forget the margs!

How To Store & Reheat Leftovers

• Fridge: Store leftover white chicken enchiladas in an airtight container in the fridge for up to 4 days.
• Reheat: Reheat individual servings in the microwave or pop the entire pan, covered, back in the oven until heated through.
• Freezer: When it comes to freezing, there are two options – fill, roll, and freeze just the tortillas and add the white sauce on the day you’re ready to enjoy, or freeze the leftovers. Either way, freeze the enchiladas in a freezer-safe container, thaw in the fridge, and bake to reheat.

Looking for More Easy Chicken Recipes?

• BBQ Chicken and Rice
• Bang Bang Chicken
• Slow Cooker Smothered Chicken
• Better Than Olive Garden Chicken Alfredo
• Chicken Pesto Pasta

I hope you enjoyed this recipe for my White Chicken Enchiladas! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments!