Tips To Prepare Chicken Enchiladas With White Sauce The Best

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These chicken enchiladas with white sauce are a guaranteed crowd-pleaser. They’re packed with flavor, incredibly easy to make, and perfect for feeding a hungry family or gathering with friends. The creamy white sauce adds a touch of elegance, while the shredded chicken and melty cheese provide a satisfying heartiness.

This recipe is a fantastic option for busy weeknights, as it can be prepped ahead of time and baked just before serving. Plus, it’s a great way to use up leftover chicken!

White Chicken Enchiladas
White Chicken Enchiladas


1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (4.5-ounce) can chopped green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 1/2 cups shredded cheddar cheese, divided
  • 12 corn tortillas
  • 2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

  • Directions:

    1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

    2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.

    3. Add shredded chicken, diced tomatoes with their juices, green chiles, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Cook for 5 minutes, stirring occasionally.

    4. In a separate bowl, whisk together chicken broth and flour until smooth. Slowly whisk the mixture into the simmering sauce in the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes, or until sauce thickens slightly.

    5. Remove from heat and stir in 1 cup each of Monterey Jack and cheddar cheese.

    6. Spread about 1/4 cup of the sauce in the bottom of the prepared baking dish. Warm tortillas according to package instructions (usually by microwaving or wrapping in a damp cloth and heating in the oven).

    7. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up the tortillas and place them seam-side down in the baking dish.

    8. Pour remaining sauce over the enchiladas. Sprinkle with remaining Monterey Jack and cheddar cheese.

    9. Bake for 20-25 minutes, or until golden brown and bubbly.

    10. Let cool slightly before serving. Garnish with fresh cilantro, if desired.

    Nutrition Facts:

    (Serving size: 1 enchilada)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 600mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients used.


    Chicken enchiladas with white sauce are a delicious and comforting dish that’s sure to become a family favorite. With their easy preparation and crowd-pleasing flavor, they’re a perfect option for any occasion. So next time you’re looking for a satisfying and budget-friendly meal, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cheese? Absolutely! You can substitute any type of shredded cheese you like, such as pepper jack, colby jack, or queso fresco.

    2. Can I make this recipe vegetarian? Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add in your favorite cooked vegetables, such as black beans, corn, or bell peppers.

    3. How can I make this recipe spicier? If you prefer a spicier dish, you can add a pinch of cayenne pepper to the sauce or use diced jalapenos instead of green chiles.

    4. Can I freeze these enchiladas? Yes, you can definitely freeze these enchiladas! Assemble the enchiladas in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.