chicken enchiladas recipe with white sauce

The Best chicken enchiladas recipe with white sauce

Oh, this chicken enchiladas recipe with the creamy white sauce—it’s one of those meals that just feels like home. I first made it years ago when I wanted something hearty but still light enough to serve at a family dinner without feeling too heavy. The white sauce isn’t just a simple cheese blend; it’s got a little bit of sour cream and a touch of garlic and onion for depth, and it clings to the chicken and tortillas in just the right way. My kids—especially my teenage son, who’s picky about his food—used to complain about enchiladas being too greasy or too heavy. But this version? They’d eat it every night if I’d let them. It’s not just a meal; it’s a comfort that doesn’t weigh you down, and the protein keeps you full without the guilt of heavy sauces.

I love this recipe because it’s versatile. You can make it for a casual weeknight dinner or dress it up for a holiday gathering—just add extra cheese, maybe some black beans or avocado if you’re feeling fancy. It’s also pretty balanced, with lean chicken and whole wheat tortillas if you want to swap them out. My husband says it’s the only enchilada recipe he’s ever had that doesn’t leave him feeling sluggish afterward, and honestly? That’s saying something. Plus, the white sauce cuts through the richness of the chicken and cheese, making it a little lighter than the red sauce versions. My kids love that it’s not too spicy, and I appreciate that it’s a meal that actually lets you eat a little more without feeling stuffed. It’s the kind of dish that makes you feel like you’re doing something good for your family without having to overcomplicate things.

Classic Chicken Enchiladas with White Sauce

4.7 from 727 votes

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

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

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
• 1 tsp vegetable oil

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper to taste

For the White Sauce

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano

For Topping

• 1 cup shredded Monterey Jack cheese
• ½ cup chopped green onions
• 1 jalapeño, sliced (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a bowl, mix warm water, salt, and oil. Roll out tortillas slightly to fit into the bowl, then dip each in the mixture to soften.
2. 2 Cook chicken in a skillet over medium heat until no longer pink (~6-7 mins). Drain excess fat, then season with garlic powder, onion powder, cumin, paprika, salt, and pepper. Shred chicken with forks.
3. 3 In a saucepan, heat milk and cream until warm. Stir in tomato sauce, garlic, salt, pepper, and oregano. Simmer for 5 mins. Remove from heat, stir in cheeses until melted.
4. 4 Divide tortillas evenly. Fill each with ¼ cup chicken, then roll tightly. Place rolls seam-side down in a greased baking dish.
5. 5 Pour white sauce over enchiladas. Sprinkle with Monterey Jack cheese and green onions. Bake for 20 mins. Top with additional cheese and jalapeño (if using). Bake 5 more mins until bubbly.

🔧Equipment

• Mixing bowls
• Skillet
• Oven
• Rolling pin
• Baking dish (9×13-inch)
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

[object Object]

This chicken enchiladas recipe with white sauce is always a crowd-pleaser because it’s simple enough to make ahead of time, yet still feels special when served at gatherings. The creamy, mild flavor of the white sauce keeps the dish hearty and comforting without being heavy, making it perfect for family meals or potlucks where everyone can enjoy it without fuss. Plus, the customizable toppings—like fresh cilantro, crumbled queso fresco, or diced tomatoes—let you adjust it to taste, so it’s always a hit no matter who’s eating.

❓ Frequently Asked Questions About Chicken Enchiladas with White Sauce

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

To prepare the chicken for chicken enchiladas with a white sauce, start by seasoning a boneless, skinless chicken breast or thigh with salt, pepper, and a pinch of garlic powder or onion powder. Cut the chicken into bite-sized pieces and then cook them in a skillet over medium heat with a little oil. Add diced onions and bell peppers, and cook until the vegetables soften. Once the chicken is cooked through and no longer pink inside, remove it from the skillet and set it aside. For the sauce, blend a mixture of sour cream, mayonnaise, shredded cheese (like Monterey Jack or cheddar), a bit of milk, and a splash of chicken broth or water. Stir in a spoonful of enchilada sauce or a homemade white sauce blend, and season with salt, pepper, and a touch of cumin or Mexican seasoning.

How do I make a homemade white sauce for chicken enchiladas?

Making a homemade white sauce is straightforward. In a medium bowl, combine ½ cup of mayonnaise, ½ cup of sour cream, ½ cup of shredded cheese (such as Monterey Jack or cheddar), ¼ cup of milk, and a pinch of salt and pepper. For extra flavor, add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a dash of cayenne pepper. Stir well until everything is evenly mixed. If you prefer a creamier texture, you can blend the mixture in a food processor for a smoother consistency. Adjust the seasoning as needed to suit your taste.

Can I use any other type of protein besides chicken for these enchiladas?

Yes, you can substitute chicken with other proteins in your enchiladas. Ground beef or turkey works well, seasoned with salt, pepper, and a bit of taco seasoning. For seafood lovers, shrimp or crab meat can be cooked with garlic, lemon juice, and a pinch of Old Bay seasoning. Beans (like black beans or pinto beans) can also be used, either mashed or left whole, mixed with spices like cumin, paprika, and a splash of lime juice. Each protein will slightly alter the flavor profile, so adjust seasoning accordingly.

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

For chicken enchiladas with a white sauce, it’s best to use soft, flour tortillas. Look for a medium to large size, typically around 8 inches in diameter. If you prefer a slightly crispier texture, you can lightly toast them in a dry skillet before filling. Corn tortillas can also work, but they might be a bit stiffer and less pliable for folding. For extra richness, you can also use a mix of flour and corn tortillas. Just ensure they are warm and pliable when assembling the enchiladas to avoid a tough texture.

How do I ensure the enchiladas stay moist and not dry when baking?

To keep your chicken enchiladas moist, follow these tips: First, make sure your tortillas are warm and pliable before filling them to prevent them from becoming soggy. Preheat your oven to 375°F (190°C) and lightly brush the tops of the enchiladas with a bit of oil or melted butter to help them crisp up slightly. Spread a thin layer of the white sauce over the top of each enchilada before adding the cheese. Cover the baking dish with foil and bake for the first 15 minutes to lock in moisture, then remove the foil and bake until the cheese is bubbly and golden. If needed, add a bit of water to the baking dish and cover with foil again for the last few minutes to steam the enchiladas. Lastly, avoid overcrowding the baking dish, as this can cause the enchiladas to steam instead of bake evenly.