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A casserole dish with white chicken enchiladas.

White Chicken Enchiladas with Chipotle

White chicken enchiladas that are spiced up with chipotle and green peppers then smothered in a creamy, rich white sauce.
Note: If you use canned chipotle peppers, do not use the whole can. You will only need about 2 to 3 whole peppers from the can. You can freeze the rest of the peppers.
4.94 from 16 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 441kcal
Author: Pat Nyswonger

Ingredients

  • 2 tablespoons cooking oil
  • 1 medium onion chopped
  • ½ red bell pepper diced
  • 2-3 cans 7 ounces diced green chiles
  • 3 cups cooked and chopped chicken
  • 1 tablespoon cumin powder
  • 1 teaspoon dry oregano
  • 2 chipotle peppers from a can chopped (or 1/2 teaspoon chipotle powder)*
  • ½ teaspoon salt
  • 1 cup Monterey jack cheese grated
  • ½ cup pepper jack cheese grated
  • ½ cup cheddar cheese grated
  • 8 tortillas flour, or corn

For the White Enchilada Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1-½ cups broth
  • ¼ cup whole milk
  • 1 teaspoon cumin powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup sour cream
  • 1 cup shredded Monterey Jack cheese

Instructions

  • Preheat oven to 350 degrees
  • Coat an oven-proof 9x13 casserole dish with non-stick spray.
  • Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper. Cook until the onion is translucent.
  • Remove from the heat and add the green chiles, chicken, cumin, oregano, chipotle, and salt. Toss to combine and set aside.
  • In a medium-size bowl combine the three types of grated cheese. Reserve one cup of shredded cheese and mix the remainder into the chicken mixture. Toss to combine well.
  • Place 1/2 to 3/4 of a cup of the chicken mixture in the center of each tortilla. Roll up and place in the casserole dish, seam side down.
  • Make The White Enchilada Sauce
  • Melt the butter in a skillet or saucepan.
  • Whisk in the flour and cook for 1 to 2 minutes. It will look like a paste.
  • Slowly drizzle in the broth, whisking constantly. Continue whisking until smooth, bubbly, and slightly thick.
  • Add the milk and whisk until smooth. Stir in the cumin, salt, and pepper. Remove the pan from the heat whisk in the sour cream then stir in the cheese.
  • Pour the creamy sauce over the top of the enchiladas and sprinkle with the remaining cheese. Place the casserole dish in the oven and bake for 30 minutes, until the cheese is bubbly on top.

Notes

If you use canned chipotle peppers, do not use the whole can. The recipe only needs 2 to 3 peppers from the can. You can freeze the rest of the peppers.
For an extra smoky flavor, add a tablespoon of adobo sauce from the can of chipotle peppers to the chicken mixture.
If you like your food extra spicy, you can use an extra chipotle pepper from the can or use an extra 1/4 to 1/2 teaspoon of chipotle powder.
For the creamy enchilada sauce: When you add the broth to the flour and butter mixture, pour slowly and whisk constantly. If it starts to get lumpy, stop adding the broth and whisk until it smooths out then begin pouring the broth again.
For an alternate white sauce that is gluten-free and a bit healthier, combine the following ingredients:
  • 1 cup sour cream
  • 1/2 cup Greek yogurt
  • 1 cup low-sodium chicken broth
  • 1/4 teaspoon chipotle powder

Nutrition

Serving: 1 | Calories: 441kcal | Carbohydrates: 25g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 535mg | Fiber: 2g | Sugar: 4g