Authentic Mexican Dinner Recipes: Creamy White Chicken Enchiladas & Traditional Favorites

When it comes to Mexican dinner recipes that bring comfort and flavor to your table, few dishes compare to these creamy white chicken enchiladas. This authentic recipe combines tender shredded chicken, mild green chilies, and a velvety sour cream sauce that bakes into the most delicious comfort food. Whether you’re craving enchiladas, chiles rellenos, pollo loco, or classic quesadillas, this guide will help you create restaurant-quality Mexican meals right in your own kitchen.

These white chicken enchiladas are the perfect introduction to Mexican cooking – they’re approachable enough for weeknight dinners yet impressive enough for entertaining guests. The best part? They use simple ingredients that come together to create something truly special.

Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce

Ingredients

For the Filling:

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas (8-inch size)
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup mild green chilies, diced
• 1/4 cup red onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 cups sour cream
• 1 cup chicken broth
• 2 tbsp all-purpose flour
• 1/2 cup canned green enchilada sauce
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)

For Topping:

• 1 cup shredded Mexican blend cheese
• Fresh cilantro for garnish
• Sliced jalapeños (optional)

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling

In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, diced green chilies, chopped red onion, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Step 2: Make the Creamy Sauce

In a saucepan over medium heat, whisk together the sour cream, chicken broth, and flour until smooth. Add the green enchilada sauce, chili powder, and cayenne pepper if using. Cook for 5-7 minutes, stirring constantly, until the sauce thickens slightly.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread 1/2 cup of the sauce in the bottom of a 9×13 inch baking dish. Warm the tortillas for 30 seconds in the microwave to make them pliable. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.

Step 4: Bake to Perfection

Pour the remaining sauce over the enchiladas, making sure they’re completely covered. Top with the Mexican blend cheese. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.

Step 5: Serve and Enjoy

Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired. Serve hot with Mexican rice and refried beans for a complete meal.

Expert Tips for Perfect Mexican Dinner Recipes

Chicken Preparation: Use rotisserie chicken for convenience, or poach your own chicken breasts with Mexican spices for extra flavor. The key is ensuring the chicken is moist and well-seasoned.

Tortilla Handling: Always warm tortillas before rolling to prevent cracking. You can use corn tortillas instead of flour for a more traditional option – just warm them in a dry skillet first.

Sauce Consistency: The sauce should coat the back of a spoon but still be pourable. If it’s too thick, add more chicken broth; if too thin, simmer longer or add a bit more flour.

Make-Ahead Option: Assemble the enchiladas up to a day in advance, cover with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.

Variations to Try

Chiles Rellenos Style: For a twist on traditional chiles rellenos, stuff poblano peppers with the chicken mixture instead of tortillas.

Pollo Loco Inspired: Marinate the chicken in citrus juice and spices before cooking for a pollo loco flavor profile.

Quesadilla Version: Use the same filling to make quesadillas – perfect for a quick lunch or appetizer.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are traditional for enchilada recipes. Just warm them first to prevent cracking.

How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for best results.

Can I make this recipe spicier?
Add diced jalapeños to the filling or use hot green chilies instead of mild ones.

Is there a way to make this lighter?
Use Greek yogurt instead of sour cream and reduced-fat cheese for a healthier version.

These creamy white chicken enchiladas represent just one of the many delicious Mexican dinner recipes you can master. From chiles rellenos to pollo loco and quesadillas, Mexican cuisine offers incredible variety and flavor. Whether you’re preparing a weeknight meal or hosting a dinner party, these authentic recipes will bring the vibrant tastes of Mexico to your table.

Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce

This authentic Mexican recipe combines tender shredded chicken, mild green chilies, and a velvety sour cream sauce to create delicious comfort food baked to perfection. Perfect for both weeknight dinners and entertaining guests with its restaurant-quality results.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas (8-inch size)
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup mild green chilies, diced
• 1/4 cup red onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups sour cream
• 1 cup chicken broth
• 2 tbsp all-purpose flour
• 1/2 cup canned green enchilada sauce
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup shredded Mexican blend cheese
• Fresh cilantro for garnish
• Sliced jalapeños (optional)

Method

 

Instructions

1. Prepare the Chicken Filling: In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, diced green chilies, chopped red onion, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
2. Make the Creamy Sauce: In a saucepan over medium heat, whisk together the sour cream, chicken broth, and flour until smooth. Add the green enchilada sauce, chili powder, and cayenne pepper if using. Cook for 5-7 minutes, stirring constantly, until the sauce thickens slightly.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread 1/2 cup of the sauce in the bottom of a 9×13 inch baking dish. Warm the tortillas for 30 seconds in the microwave to make them pliable. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Bake to Perfection: Pour the remaining sauce over the enchiladas, making sure they’re completely covered. Top with the Mexican blend cheese. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
5. Serve and Enjoy: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired. Serve hot with Mexican rice and refried beans for a complete meal.

Notes

Always warm tortillas before rolling to prevent cracking. Use rotisserie chicken for convenience. The sauce should coat the back of a spoon but still be pourable. Can be assembled a day in advance and refrigerated before baking.