recipe chicken enchiladas white sauce

The Best recipe chicken enchiladas white sauce

Oh, this recipe for Chicken Enchiladas with White Sauce—it’s one of those meals that feels like a hug for your taste buds. I make it all the time, whether it’s a lazy Sunday dinner or a special occasion where I want something hearty and comforting. The creamy white sauce is so smooth and rich, it makes the enchiladas feel indulgent without being heavy, and the chicken is tender and flavorful—just like how I like my meals. My kids always ask for seconds, and honestly, I don’t blame them. It’s simple enough to prep ahead, so it’s perfect for meal prep too, and it keeps well in the fridge for a few days if you’re feeding a crowd. Plus, it’s got a good balance of protein and a little bit of healthy fat from the cheese, which keeps me feeling satisfied without the guilt.

I love this recipe because it’s flexible too. You can adjust the spices to taste—maybe a little more garlic or cumin if you want it to be extra bold, or just keep it mild if you prefer. It’s also a great way to use up any leftover chicken from last night’s stir-fry or grilled chicken. My family loves it because it’s always a crowd-pleaser, and it’s not too complicated to assemble. And honestly, the white sauce is so creamy that it makes everything taste better, even if you’re not a big fan of spicy foods. It’s a dish that feels like a hug for your family—warm, satisfying, and full of flavor. Plus, it’s got some extra nutrients too, like calcium from the cheese and some healthy fats that keep you feeling full longer. It’s the kind of meal that’s easy to make but feels like a real effort, which is why I always go for it.

White Sauce Chicken Enchiladas

4.8 from 1862 votes

A comforting dish featuring tender chicken rolled in a creamy white sauce within fluffy tortillas, topped with melted cheese and warm enchilada sauce. 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 Chicken

• 2 lbs boneless chicken breast or thigh, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the White Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Monterey Jack cheese
• 1 tsp garlic powder
• ½ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• ½ cup ice-cold water

For Assembly

• 12 small flour tortillas
• 1 cup enchilada sauce (white or red)
• ½ cup shredded cheddar cheese
• Optional toppings: sliced green onions, sour cream, avocado

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Cook until no longer pink (~6-7 mins), then set aside.
2. 2 For the dough: In a bowl, mix flour, salt, and baking powder. Gradually add ice-cold water while stirring until a soft dough forms. Divide into 2 balls, flatten slightly, and wrap in plastic. Rest for 10 mins.
3. 3 For the white sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Slowly pour in milk and cream while whisking constantly. Cook until thickened (~5 mins). Stir in cheddar, Monterey Jack, garlic powder, nutmeg, salt, and pepper until melted.
4. 4 Roll out one dough ball between two sheets of plastic wrap to form a thin rectangle (~12×8 inches). Cut into 6 equal squares. Warm tortillas in a dry skillet for 30 seconds per side.
5. 5 Fill each tortilla with 2 tbsp chicken, leaving a small border. Pour 1 tbsp white sauce over each. Fold in half and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining fillings.
6. 6 Pour enchilada sauce over enchiladas. Sprinkle remaining cheese on top. Bake for 20 mins. Broil for 2-3 mins until bubbly and golden.

🔧Equipment

• Mixing bowls
• Large skillet
• Kitchen shears
• Oven
• Baking dish (9×13 inches)
• Mixing spoon
• Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a pinch of cumin or oregano to the chicken.,Use low-fat milk and reduced-fat cheese to reduce calories.,Make ahead: Assemble enchiladas, cover, and refrigerate for up to 24 hours before baking.

This recipe for chicken enchiladas with a white sauce is always a crowd-pleaser because it’s simple yet packed with flavor—no fancy techniques required. It’s perfect for family gatherings because it’s hearty enough to feed a crowd without feeling too heavy, and the creamy white sauce keeps things comforting and satisfying. Plus, it’s easy to prep ahead, so you can spend less time cooking and more time enjoying the company.

❓ Frequently Asked Questions About White Sauce Chicken Enchiladas

What is the best way to prepare shredded chicken for white enchiladas to ensure it stays tender and flavorful?

To keep your shredded chicken tender and flavorful, cook it in a mixture of chicken broth, garlic, onion, and a small amount of oil. Season it with salt, pepper, and your choice of herbs (like thyme or oregano). Shred it while still warm, then mix with a light coating of cornstarch or flour to help it hold its shape. Avoid overcooking it to prevent dryness.

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How can I make the white cheese sauce for enchiladas thicker and creamier without using too much butter?

For a thicker and creamier sauce, blend the milk with a bit of cornstarch or flour before adding it to the cheese. Use a mix of cheddar and Monterey Jack for better melting, and stir in a splash of heavy cream or sour cream for richness. Cook the sauce on medium heat, stirring constantly, until it thickens but doesn’t curdle. A small amount of butter (about 1 tbsp) can also help without overpowering the flavor.

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What are some great substitutions for store-bought white enchilada sauce if I don’t have any on hand?

If you don’t have white enchilada sauce, you can make a simple version by blending 1 cup shredded cheddar cheese, ½ cup sour cream or Greek yogurt, ¼ cup milk, 1 tsp garlic powder, ½ tsp onion powder, and a pinch of salt. For a richer option, stir in 1 tbsp butter or cream. Alternatively, use a white sauce base (like Alfredo) mixed with a little cornstarch to thicken, then season with spices. Avoid tomato-based sauces, as they’re not suitable for white enchiladas.

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How do I prevent the enchiladas from getting soggy when baking?

To keep your enchiladas crispy and not soggy, follow these steps: 1. Preheat the oven to 375°F (190°C)—not too high to avoid burning the cheese before it melts. 2. Use a baking dish lined with parchment paper (or lightly greased) to prevent sticking and allow airflow. 3. Add a layer of cheese sauce on top before baking to help crisp the filling. 4. Bake uncovered for the last 5 minutes to let excess moisture evaporate. 5. Optional: Brush the top with a little oil or melted butter before serving for extra crispiness.

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Can I make white enchiladas ahead of time and reheat them, or should I assemble them fresh?

Yes, you can prep white enchiladas ahead of time! Assemble them in a baking dish, cover with foil, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed (usually 25–30 minutes at 375°F). To reheat, bake again for 5–10 minutes to melt the cheese and crisp the filling. If assembling fresh, bake immediately for the best texture. For extra convenience, you can also freeze them (in a single layer before baking) and reheat from frozen at 375°F for 30–35 minutes, adding 5 extra minutes if needed.