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Chicken Enchiladas With White Sauce Recipe

BySoha

Chicken enchiladas are a comforting classic, but when paired with a creamy white sauce, they reach a whole new level of indulgence. This recipe delivers tender chicken wrapped in soft tortillas, smothered in a luxurious white sauce that balances richness with subtle spice. Perfect for weeknight dinners or special occasions, these enchiladas are guaranteed to impress.

Ingredients List

  • 2 cups cooked, shredded chicken
  • 8 small flour tortillas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

sauce for chicken
Step 1: Prepare the White Sauce

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Gradually add milk, whisking constantly to prevent lumps.

Step 2: Season the Sauce

Stir in sour cream, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Simmer on low heat for 5–7 minutes until the sauce thickens slightly.

Step 3: Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Lay out the tortillas and fill each with shredded chicken and a small amount of cheese. Roll tightly and place seam-side down in a greased baking dish.

Step 4: Add the Sauce and Cheese

Pour the white sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese on top.

Step 5: Bake

Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro before serving.

Cook Time

Total: 40–45 minutes
Prep: 15 minutes
Bake: 25 minutes

Servings

Makes approximately 4 servings

Nutritional Information (approx. per serving)

  • Calories: 350 kcal
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Carbohydrates: 25 g
  • Protein: 22 g
  • Sodium: 450 mg

Storage Instructions

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.

Suggestions

  • Add sautéed mushrooms or spinach to the filling for extra flavor and nutrition.
  • Use a mix of cheeses for a richer taste.
  • For a lighter version, substitute half-and-half for whole milk or use Greek yogurt in place of sour cream.

Seasonal Relevance

This dish is perfect year-round, especially during cooler months when creamy, comforting meals are most satisfying. It also works beautifully for family gatherings or holiday dinners.

Conclusion

Chicken enchiladas with white sauce offer the ultimate comfort food experience: creamy, cheesy, and packed with flavor. By making the sauce from scratch, you control every element of taste and texture, elevating this Mexican classic to gourmet status. Perfect for both everyday meals and special occasions.

Chicken Enchiladas With White Sauce Recipe
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Chicken Enchiladas With White Sauce Recipe

Recipe by Soha
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

350

kcal
Total time

40

minutes

Indulge in creamy, cheesy chicken enchiladas smothered in a rich white sauce. This recipe delivers tender chicken wrapped in soft tortillas with a perfectly balanced sauce, ideal for weeknight dinners, family gatherings, or special occasions.

Ingredients

  • 2 cups cooked, shredded chicken

  • 8 small flour tortillas

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 ½ cups milk

  • ½ cup sour cream

  • 1 cup shredded Monterey Jack or cheddar cheese

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ¼ teaspoon cayenne pepper (optional)

  • Fresh cilantro, chopped (for garnish)

Directions

  • Preheat the oven to 375°F (190°C).
  • In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
  • Gradually add milk, whisking constantly to prevent lumps.
  • Stir in sour cream, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Simmer 5–7 minutes until thickened.
  • Lay out tortillas and fill each with shredded chicken and a small amount of cheese. Roll tightly and place seam-side down in a greased baking dish.
  • Pour white sauce evenly over enchiladas and sprinkle remaining cheese on top.
  • Bake for 20–25 minutes until cheese is melted and bubbly.
  • Garnish with chopped cilantro before serving.

Recipe Video

Notes

  • Add sautéed mushrooms or spinach to the filling for extra flavor and nutrition.
  • Use a mix of cheeses for richer taste.
  • For a lighter version, substitute half-and-half for whole milk or use Greek yogurt instead of sour cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.

FAQs

Q1: Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time while still delivering great flavor.

Q2: Can I make the enchiladas ahead of time?
Absolutely. Assemble the enchiladas and refrigerate them unbaked for up to 24 hours. Bake when ready to serve.

Q3: Can I freeze these enchiladas?
Yes, freeze unbaked enchiladas in an airtight container for up to 2 months. Thaw overnight in the refrigerator before baking.

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