chicken enchilada recipe with white sauce

The Best chicken enchilada recipe with white sauce

Chicken enchiladas with a creamy white sauce have always been one of my go-to comfort foods, especially when I need something hearty but still manageable for a family meal. I love how they’re flexible—you can make them ahead and reheat them easily, so they’re perfect for busy weeknights or when I’m hosting a small gathering. My kids always ask for them because they’re not too spicy, not too greasy, and just sweet enough with the cheese and tomatoes. There’s something about the way the chicken melts into the sauce and the tortillas hold it all together that makes them feel like a complete meal, not just a side dish. Plus, the white sauce gives it a lighter texture than red, so it’s not too heavy, but still packed with flavor.

I also appreciate how this recipe can be a little healthier than some other versions. The white sauce is made with a blend of cream cheese, sour cream, and a touch of milk, which keeps it rich but not overly indulgent. I usually use low-fat dairy or even Greek yogurt if I want to cut back on calories without sacrificing taste. The chicken is baked instead of fried, so it’s juicy but not greasy, and the veggies—like onions and peppers—add some natural sweetness and nutrients. It’s a way to feed my family without feeling like they’re eating something too processed, and it’s always a hit whether it’s for a simple dinner or a special occasion like a birthday or holiday dinner. My husband and kids both swear by it, and honestly, so do I. It’s that kind of recipe that feels like home.

Classic Chicken Enchiladas with White Sauce

4.9 from 1655 votes

A comforting dish featuring tender chicken rolled in a soft tortilla, smothered in a creamy white enchilada sauce, and topped with melted cheese. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 6 large flour tortillas (8-inch)
• 1 cup warm water
• 1 tsp salt

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the White Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chopped green onions

For Topping

• 1 cup shredded Monterey Jack cheese
• ½ cup chopped green onions
• 1 tbsp chopped cilantro (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C).
2. 2 For the dough: In a bowl, mix warm water and salt. Add flour and stir until a soft dough forms. Divide into 6 equal portions, flatten into discs, and cover with a damp towel. Set aside.
3. 3 For the chicken: Season chicken with cumin, oregano, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked (165°F internal temp). Remove from skillet, shred with forks, and set aside.
4. 4 For the white sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Gradually whisk in milk until smooth. Cook for 2-3 minutes. Stir in cheeses, garlic powder, onion powder, salt, and pepper until melted. Remove from heat and stir in green onions.
5. 5 Roll out each tortilla on a lightly floured surface into a 9-inch circle. Place 1 cup shredded chicken in the center of each tortilla, then fold the sides inward to form a half-moon shape. Place seam-side down in a greased 9×13-inch baking dish.
6. 6 Pour white sauce over enchiladas. Sprinkle remaining shredded cheese and green onions on top. Cover with foil and bake for 20 minutes.
7. 7 Remove foil and bake for another 10 minutes until bubbly and golden. Garnish with chopped cilantro if using.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Cooking pot
• Oven-safe baking dish (9×13 inches)
• Mixing spoon
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 50🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This chicken enchilada recipe with white sauce is a simple yet foolproof dish that never disappoints, whether you’re feeding a small family or hosting a big gathering. The creamy, mild flavor makes it easy to enjoy for everyone, from kids who prefer something less spicy to adults who love a comforting meal. Plus, it’s quick to prep and reheats beautifully, so you can focus on other tasks without stressing over last-minute cooking. It’s the kind of dish that feels like home and always works—no matter the occasion.

❓ Frequently Asked Questions About Chicken Enchiladas with White Sauce

What is the best way to prepare chicken enchiladas with a white sauce?

To make delicious chicken enchiladas with a creamy white sauce, start by marinating shredded chicken in a mixture of lime juice, garlic, cumin, and oregano for at least 30 minutes. Cook the chicken in a skillet with olive oil until fully cooked and seasoned. For the white sauce, blend cream cheese, sour cream, heavy cream, and a bit of chicken broth until smooth. Stir in shredded cheese, garlic, and a pinch of salt. Roll the chicken in tortillas, place them in a baking dish, and pour the sauce over them. Top with additional shredded cheese and bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.

Can I use store-bought enchilada sauce instead of making a white sauce?

Yes, you can use store-bought enchilada sauce, but for a white sauce version, opt for a mild, creamy sauce like the ones labeled “white enchilada sauce” or “cheese sauce.” Ensure it’s not too spicy or tomato-based. If you prefer a homemade approach, blend a combination of cream cheese, sour cream, and a bit of chicken broth to mimic the creamy texture.

What type of tortillas should I use for chicken enchiladas with white sauce?

For chicken enchiladas with a white sauce, use soft, flour tortillas (8–10 inches in size). Corn tortillas can work but may not hold the filling as well. Warm the tortillas in a dry skillet or microwave before rolling to make them pliable and easier to shape.

How do I make the white sauce extra creamy and rich?

To enhance the creaminess of your white sauce, add a splash of heavy cream or half-and-half while blending, along with a small amount of chicken broth to loosen it. For extra richness, incorporate a bit of melted butter or a spoonful of mayonnapepperoni for a cheesy twist. Also, ensure you use high-quality cream cheese and sour cream for a smoother texture.

Can I add any vegetables or other ingredients to the chicken enchiladas?

Absolutely! You can customize your chicken enchiladas with vegetables like diced bell peppers, onions, spinach, or mushrooms. For extra flavor, add cooked zucchini, corn kernels, or even black beans. Some people also include a sprinkle of cheese (like Monterey Jack or cheddar) or a dash of hot sauce for a little heat. Just be mindful of not overloading the tortillas, as they should still hold together when rolled.