Chicken Enchiladas with White Sauce Recipe

Creamy chicken enchiladas with white sauce bring together tender chicken, soft tortillas, and a rich, velvety sauce baked until bubbly. You make this comforting dish when you want a reliable, crowd-pleasing dinner that feels cozy yet simple to prepare.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 Serving

Ingredients Method Notes

Ingredients

For the Chicken Filling

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh cilantro
8 medium flour tortillas

For the White Enchilada Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
½ teaspoon salt
¼ teaspoon ¼ teaspoon black pepper

For Topping

½ cup shredded Monterey Jack cheese
2 tablespoons chopped cilantro
2 tablespoons sliced green onions

Method

Mix shredded chicken, sour cream, cheeses, garlic powder, onion powder, salt, pepper, and cilantro in a bowl.
Spoon filling into tortillas, roll tightly, and place seam-side down in a baking dish.
Melt butter in a saucepan and whisk in flour to create a roux.
Slowly whisk in chicken broth and cook until slightly thickened.
Stir in sour cream, cheese, salt, and pepper to form a creamy white sauce.
Pour sauce over enchiladas, top with cheese, and bake at 375°F for 20–25 minutes.
Garnish with cilantro and green onions before serving.

Notes

Warm tortillas before filling so they roll easily.
Keep the sauce heat low when adding sour cream.
Use rotisserie chicken for faster prep.
Let the enchiladas rest before serving so the sauce thickens.
Add green chiles to the sauce for extra flavor.