White Chicken Enchiladas (with Creamy Jalapeño Sauce)
White Chicken Enchiladas are cheesy, flavorful, and smothered in homemade creamy jalapeño sauce for an easy dinner that’s sure to become a family favorite!
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If you enjoy enchiladas, you'll also love Chicken Enchilada Casserole, Creamy Chicken Enchiladas, and Crock Pot Chicken Enchiladas!
Today's White Chicken Enchiladas transform one of my all-time most popular recipes – a copycat of the Creamy Jalapeño Dip from the famed Chuy’s restaurant chain – into a meal.
Because if so many people love it as an appetizer, why not turn it into dinner?!*
*It should be noted that I have, in fact, scarfed down Creamy Jalapeño Dip as dinner before. Just the dip…with tortilla chips…or sometimes a spoon. But since White Chicken Enchiladas are regarded as a “more socially acceptable” dinner option, here ya go… 😉
The first time I conducted this here little recipe experiment, I was pleased as punch by how fabulous it turned out.
These White Chicken Enchiladas are everything I dreamed they might be…and more.
They’re creamy (duh), they’re spicy (at least as much as you would like them to be), they’re bursting with tender chicken and smothered in gooey cheese.
They are downright delicious, y’all.
The Creamy Jalapeño Sauce
The creamy jalapeño sauce for this White Chicken Enchilada recipe is slightly adapted from the copycat dip recipe that I created. I simply increased the proportions a bit and I adjusted a few of the ingredients in order to make a sauce more conducive to baking.
But not to worry, the flavor is still true to the original! Just be sure to make your sauce several hours before dinner (or, ideally, the day before!), so that the flavors can blend and the sauce can thicken before enchilada assembly time.
Ingredients
So what does it take to make these mouthwatering White Chicken Enchiladas?
- Jalapeños. Just because this recipe includes jalapeños doesn't mean it has to be overly spicy! The heat of your White Chicken Enchiladas is totally customizable. Scroll down to the next section for more details...
- Fresh cilantro leaves.
- Sour cream + buttermilk + salsa verde (AKA, tomatillo or green salsa). These form the base for the creamy jalapeño sauce. You'll also need additional salsa verde to mix into the chicken. (And if you don't have any buttermilk on hand, see the NOTES in the recipe card for instructions on how to easily make your own.)
- Garlic powder, onion powder, salt, + pepper. The seasoning for the sauce.
- Extra-virgin olive oil.
- Cooked chicken. Chopped or shredded. I use leftover chicken if I have it on hand. Otherwise, I poach 3 large chicken breasts OR I pull the meat from a rotisserie chicken to yield approximately 4 cups of shredded chicken.
- Garlic. Minced.
- Corn tortillas. 6-inch. Corn tortillas can split once rolled. Therefore, I try to work quickly when making enchiladas, and I spoon sauce over each enchilada as soon as it's rolled. Alternatively, you can make this recipe with corn/wheat blend tortillas, which are a cross between corn tortillas and flour tortillas and are much more pliable than straight corn tortillas.
- Monterey jack. Shredded. Feel free to substitute pepper jack (for extra heat), your favorite Mexican blend or, heck, even cheddar. And you can use more or less cheese to your liking. After all, these enchiladas are definitely an indulgence, even if they are made with real ingredients. 😉
Customizing the Spice Level
As for the spice level of this White Chicken Enchilada recipe, you have total control over it, folks. And there are two factors that can result in these enchiladas turning out mild or spicy…
- the aforementioned creamy jalapeño sauce that you make, and...
- the salsa verde that you use.
For mild creamy jalapeño sauce, scrape allllll of the seeds and membranes from the jalapeños. This will give you jalapeño flavor with minimal heat.
For spicy creamy jalapeño sauce, leave some (or all) of those seeds and membranes intact. The more of them that you blend into your sauce, the spicier it will turn out. You can even add an extra jalapeño for more heat.
To further control the heat, also pay attention to the salsa verde that you buy (or, if you make it homemade, adjust the heat level to your liking). After all, the salsa verde goes into the creamy jalapeño sauce that you’ll make and it gets mixed into the shredded chicken that will stuff your enchiladas. Jarred salsas are typically labeled mild, medium, or hot.
I used a nice jar of medium salsa verde, and I left a teensy bit of membranes intact in my jalapeños, so my White Chicken Enchiladas turned out moderately spicy. Not too hot for my kids, but definitely warm enough to make our tongues tingle.
How to Make White Chicken Enchiladas
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
- First, make the creamy jalapeño sauce. In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped.
- Add the sour cream, buttermilk, a bit of the salsa verde, garlic powder, onion powder, salt, and pepper.
- Blend or process until the mixture is smooth and completely puréed.
- Adjust the seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours (ideally 8+ hours), to allow the flavors to blend and the sauce to thicken.
- Remove the sauce from the refrigerator. Heat a large saucepan over medium heat; add the olive oil and swirl to coat.
- Add the chicken to the pan and allow it to cook for a few minutes until just heated through, stirring frequently to prevent sticking.
- Stir in the garlic and cook for another 30 seconds or until fragrant.
- Remove the pan from the heat and stir in the remaining salsa verde plus ½ cup of the prepared sauce. Set aside.
- Preheat the oven. Spread a thin layer of sauce in the bottom of a large, deep baking dish.
- Heat the corn tortillas until warm and pliable; cover and keep warm. Spread a generous spoonful of chicken mixture down the center of each tortilla. Add a pinch of shredded cheese on top.
- Roll the tortilla around the filling and place it seam side down in the baking dish. Top the enchilada with a spoonful of sauce and spread it out to prevent the tortilla from splitting. Repeat to prepare the remaining enchiladas.
- When all of the enchiladas are lined up, evenly pour the rest of the creamy jalapeño sauce over the enchiladas, gently spreading it with the back of a spoon. Sprinkle the remaining shredded cheese on top of the sauce.
- Bake for 30 minutes or until golden and bubbly.
- Garnish with cilantro and/or sliced jalapeños, if desired. Enjoy!
Make-Ahead Tips
To save time, the components of this White Chicken Enchilada recipe can be prepared ahead of time.
- The chicken can be cooked and chopped/shredded one day ahead of time.
- The creamy jalapeño sauce can be made up to three days ahead of time.
- The cheese can be shredded several days ahead of time.
And then when you're ready to make your enchiladas, simply pull everything out of the refrigerator.
Heat up the chicken and mix in the sauce/salsa as directed, then stuff and roll your enchiladas!
So the next time you get a hankering for easy homemade enchiladas, take ‘em to the next level with these White Chicken Enchiladas!
This recipe transforms a beloved dip into a drool-worthy dinner…and if that’s not good reason for a fiesta followed by a siesta, I don’t know what is. 😉
Make It a Meal with Tex-Mex Sides
- Easy Spanish Rice
- Slow Cooker Charro Beans
- Cilantro Lime Vinaigrette
- Instant Pot Refried Beans
- Easy Tres Leches Cake
White Chicken Enchiladas (with Creamy Jalapeño Sauce)
Video
Ingredients
- 3 fresh jalapeños, (see NOTES below for tips of controlling heat)
- ½ cup packed fresh cilantro leaves
- 1 ½ cups sour cream
- ⅓ cup buttermilk
- 1 ½ cups salsa verde (or tomatillo salsa), DIVIDED
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 4 cups chopped/shredded cooked chicken
- 3 cloves garlic, minced
- 12 to 15 (6-inch) corn tortillas
- 3 cups shredded Monterey Jack cheese
- Chopped fresh cilantro and/or sliced pickled jalapeños, for garnish
Instructions
Make the Creamy Jalapeño Sauce
- In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the sour cream, buttermilk, ½ cup salsa verde, garlic powder, onion powder, salt, and pepper, and blend/process until the mixture is smooth and completely puréed. Adjust the seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours (ideally 8+ hours), to allow the flavors to blend and the sauce to thicken.
Prepare the Filling
- Remove the creamy jalapeño sauce from the refrigerator to come to room temperature. Heat a large saucepan over medium heat; add the olive oil and swirl to coat. Add the chicken to the pan and allow it to cook for a few minutes until just heated through, stirring frequently to prevent sticking. Stir in the garlic and cook for another 30 seconds or until fragrant. Remove the pan from the heat and stir in the remaining salsa verde plus ½ cup of the prepared creamy jalapeño sauce; set aside.
Assemble the Enchiladas
- Preheat the oven to 350°F. Spread a thin layer of creamy jalapeño sauce in the bottom of a large, deep baking dish.
- Place the tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to 1 minute or until warm and pliable; cover and keep warm. Spread a generous spoonful of chicken mixture down the center of each tortilla. Add a pinch of shredded cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish (the enchilada should be full but not overstuffed). Top the enchilada with a spoonful of sauce and spread all over to keep the tortilla moist and reduce the odds of splitting while you prepare the rest of the enchiladas.
- When all of the enchiladas are in the dish(es), evenly pour the rest of the creamy jalapeño sauce over the enchiladas, covering them completely. Sprinkle the remaining shredded cheese on top of the sauce. Bake for 30 minutes or until golden and bubbly. Garnish with cilantro and/or sliced pickled jalapeños, if desired.
Notes
- Baking Dish: I recommend making this recipe in a large, deep baking dish -- such as the size you would use to make lasagna, about 12"x16" -- in order to fit all of the enchiladas in one pan, although you still may have to turn a few enchiladas sideways down the sides of the pan. You can also split this recipe between two baking dishes, such as a 9"x13" and an 8"x8".
- Controlling the Heat: Removing all of the seeds and membranes from the jalapeños will result in a mild sauce. Leave some (or all) of the seeds/membranes intact for more spice (or you can even add an extra jalapeño). Also pay attention to the heat level of the salsa verde that you buy (mild, medium, or hot) in order to control the ultimate spiciness of this recipe.
- To Make Buttermilk: If you don't have any buttermilk on hand, you can easily make your own by measuring 1 teaspoon lemon juice or white vinegar into the bottom of a measuring cup. Fill with milk to the ½-cup line. Stir and allow to sit for 5 to 10 minutes and stir before proceeding with recipe.
- Chicken: I use leftover chicken if I have it on hand. Otherwise, I poach 3 large chicken breasts OR I pull the meat from a rotisserie chicken to yield approximately 4 cups of shredded chicken.
- Tortillas: Corn tortillas can split once rolled (some brands more so than others, depending on thickness, freshness, etc.). Therefore, I try to work quickly when making enchiladas, and I spoon sauce over each enchilada as soon as it's rolled. Alternatively, you can make this recipe with corn/wheat blend tortillas, which are a cross between corn tortillas and flour tortillas and are much more pliable than straight corn tortillas, although their texture is slightly different.
- Quantity of Sauce: The amount of sauce you need to pour on top of the enchiladas may vary depending on the dimensions of the baking dish you use. I would definitely recommend pouring most, if not all, of the sauce on top of the enchiladas before baking. However, if you feel like it's too much and end up with a little extra, you can always drizzle it on top of the baked enchiladas or enjoy it as a dip with tortilla chips or raw veggies.
Nutrition
Post originally published on June 29, 2017, and updated on May 1, 2021, and July 24, 2024.
The sauce on these white chicken enchiladas was good enough to drink. Yum!
The creamy jalapeno sauce took these chicken enchiladas to the next level - delicious! My whole family loved them.
The jalapeno sauce made these a winner. Just so absolutely delicious.
Delicious!!! These are unlike any enchiladas I’ve ever made, so I was a little nervous. I brought them to work and everyone loved them! My only recommendation is definitely remove some seeds from the jalapeños if you want to tame the heat a little. Wish I had listened 😂
Outstanding! Just made these and the are fantastic.
Delicious! I accidentally made so much extra, is the sauce freezable or not so much because of the dairy?
Thanks for the recipe it was wonderful!
Hi Merit! I'm so glad you enjoyed this recipe! I agree with your thoughts and am a little hesitant to recommend freezing leftover sauce because I'm not sure how it would thaw with the dairy. However, it makes a great dip for chips, a drizzle for tacos or nachos, or even a salad dressing! 🙂
was wondering if you could use cream of jalapeño soup
Hi Shanna! I've only made this recipe as directed so I'm not sure how it would turn out with creamed soup. Sorry I can't be of more help!
I've made these a few times, and they are so delicious! I'm going to try and make them ahead of time to serve at a get together. Going to assemble, cover, and keep in the fridge, then add the sauce and cheese until just before baking- see how that works out!
I'm glad you enjoy these enchiladas so much, Kate, and I hope that making them ahead is a success! 🙂
It was indeed a sucess, and everyone loved them! For anyone who may see this in the future and want to know I'll explain. The day before I made the sauce, and poached and shredded the chicken. I cooked the garlic in a small pan, and I mixed that, the 1/2c sauce, and salsa verde in the chicken- without heating it. This let the flavors soak in overnight, which was actually really great! The next day I assembled the enchiladas (just before I left for my get together) as written, I just didn't add the rest of the sauce over top (took it in a tupperware container). When I got there I put the rest of the sauce on top, and the cheese. Popped in the oven there- easy peasy! I made baked Mexican style rice (which I had also prepped ahead for) which went in the oven at the same temp and time so it all came out at once for a great meal!
I added a cream cheese, jalapeno and shredded cheese mixture to the tortillas before adding the chicken. Taste great. My family loves it. The mix gives a creaminess to the dish.
Excellent idea,Wendy!Thanks.I'm also going to top enchiladas with some shredded,pepper jack cheese and chives(chopped green onions),in the last 10 mins of baking time.;) Cheers and best wishes Wendy. 🙂 Stacie