This is one of the most fabulous recipes in my cookbook. It took a lot of work to develop the recipe, and is a combination of suggestions from 4 different sites, which I then edited even further. But these ‘White Chicken Enchiladas‘ are worth it. And despite the vegetables snuck into the filling, it’s been kid-approved by my nephew and niece. In fact, they liked this better than the stromboli! How can a kid like something more than a recipe that is practically pizza?

I’ve included step-by-step pictures below. I admit the recipe is a bit time-consuming. It’s not hard, per se, it just takes a little time between the stuffing and homemade white sauce. I haven’t found a store-bought white sauce that comes even close. But if you find one, let me know. I love to share multiple options with my readers!

A question for my dear readers: What is the absolute BEST recipe in YOUR cookbook?

White Chicken Enchiladas Recipe. Enchiladas stuffed with chicken, beans, corn, and spinach covered with a creamy, delicious white sauce.

As I said, quite a few recipes went together to come up with this. In the picture below, even the recipe on the white page is a combination of the below. Then you can see all the additional notes and changes. Thanks to ALL of the following.

~Combination of Pioneer Woman, Little Spice Jar, Raining Hot Coupons, someone who topped theirs with black beans and corn made me think of adding it to the inside; and AllRecipes.com and my husband for the nasty spinach (they were right; you really can’t taste it).

Step-by-Step: Enchiladas

All the alterations that went into developing the perfect White Chicken Enchiladas

Mise en place: ingredients for chicken/spinach stuffing for White Chicken Enchiladas

Mix in chicken, spinach, half of green chilis, and spices

Mix in broth. Heat through. Add cream. Heat through. (It tastes 100x better than it looks!)

Step-by-Step: Sauce

The sauce is a little more complicated. But I have everything detailed below, along with pictures. Do NOT be scared by the roux.

Mise en place for sauce: ingredients for the fabulous, incomparable sauce for White Chicken Enchiladas.

Melt butter on medium-low. Sprinkle flour over it. Whisk to combine.

Allow roux to cook for 1 minute or until lightly browned.

Add chicken broth 2-3 Tbsp. at a time. First addition will cause flour to chicken up completely.

As you add chicken broth, make sure it is combined completely before you add the next 2-3 Tbsp. of broth.

Continue to add broth, mixing very well before adding next batch. Example of how thick it will be during middle of adding.

Sauce will thin as you continue to add broth.

After about 1 cup of broth is in (additional broth should be easily mixing it), add oregano, crushed red peppers, and last cup of broth. Heat 2 minutes. Whisk in sour cream, 1/2 of jalapeño, and last 1/2 of green chilis. Allow to heat on medium-low for 1-2 minutes.

Slowly add handfuls of cheese, stirring to combine as it melts. Use 2 to 2 & 1/2 cups of cheese, to taste. Set aside; cover to keep warm.

Step-by-Step: Assembly

Assembly is easy, but figured I’d include pictures so you know what it will look like.

Prepare enchiladas. Lay out all 8 tortillas. Divide chicken/spinach mixture evenly between them. Add 2 heaping spoonfuls of yellow rice to each (more or less to taste). Add a sprinkle of cheese to each.

Pour white sauce over enchiladas (baking dish will be very full). Sprinkle with extra cheese if desired.

3.75 from 4 votes

White Chicken Enchiladas

Ingredients

8 large flour tortillas
1 large box yellow Mexican rice
1 Tbsp. oil (corn, vegetable, or peanut)
1 jalapeno seeded and finely diced, divided
1 can chopped green chilies divided
3/4 C. whole kernel corn
3/4 C. black beans (canned) rinsed & drained
1 C. frozen spinach thawed
2 & 1/2 C. cooked shredded chicken
1/2 tsp. paprika
1/2 tsp. salt
1/2 C. chicken broth
1/2 C. heavy cream
3 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 C. chicken broth
1 pinch Mexican oregano
1 pinch red pepper flakes crushed
1 C. sour cream
16 oz. pepper-jack cheese grated
Cilantro chopped (optional)

Instructions

Mise en place (always!).
Thaw spinach. Cook and shred chicken. Grate cheese. Cook rice according to package directions.
Heat oil in skillet over medium-high heat. Add 1/2 jalapeño, corn, and black beans. Sauté for 2 minutes. Turn down heat to medium.
Add chicken, spinach, 1/2 of green chiles, paprika, and salt. Stir together.
Add 1/2 C. chicken broth. Stir and allow to heat through.
Add cream and stir, allowing mixture to bubble and get hot. Turn off heat & set aside (cover to keep warm).
Pre-heat oven to 350°.
In a separate pan, melt butter on medium-low. Sprinkle flour over it. Whisk to combine. Allow roux to cook for 1 minute or until lightly browned.
Slowly add 1 cup of chicken broth (2-3 Tbsp. at a time). Flour mixture will thicken up completely to start with. As you add chicken broth, make sure it is combined completely before you add the next 2-3 Tbsp. of broth.
After about 1 cup of broth is in (additional broth should be easily mixing it), add oregano, crushed red peppers, and last cup of broth.
Turn temperature up to medium. Allow it to heat for 2-3 minutes, stirring every 45 seconds (do NOT stir constantly).
Whisk in sour cream, 1/2 of jalapeño, and last 1/2 of green chilis. Allow to heat on medium-low for 1-2 minutes.
Slowly add handfuls of cheese, stirring to combine as it melts. Use 2 to 2 & 1/2 cups of cheese, to taste. Set aside; cover to keep warm.
Prepare enchiladas. Lay out all 8 tortillas. Divide chicken/spinach mixture evenly between them. Add 2 heaping spoonfuls of yellow rice to each (more or less to taste). Add a sprinkle of cheese to each. Roll and place in 9” x 13” baking dish.
Pour white sauce over enchiladas (baking dish will be very full). Sprinkle with extra cheese if desired.
Bake in 350° oven for 30-45 minutes. (Cover if browning too much).
Serve with fresh cilantro sprinkled on top, if desired.
Watch as people faint at how delicious the food is.