My family loves Mexican food, so in addition to our fairly regular taco night I often whip up a batch of these simple Chicken Enchiladas with White Sauce.
We also enjoy the more traditional chicken enchiladas with red sauce, but lately this cheesy sour cream version has been our favorite. I don’t recall where I first found this recipe. It’s simple enough that after you make it once or twice you won’t need the recipe, and trust me when I say you’ll be making this more than once.
Chicken Enchiladas with White Sauce
This dish is what I call perfection, really. The simplicity of the dish and the ooey gooey white sauce is comfort food at it’s finest. I recommend serving these enchiladas with this easy bean dip appetizer and some cilantro lime rice and a salad.
This recipe serves 6-8 people. For your convenience, a printable recipe card is available at the bottom of this page.
Chicken Enchilada Ingredients
- 10 soft flour taco shells, medium size
- 1 rotisserie chicken, shredded (about 2 cups)
- 2 cups shredded Mexican cheese blend
- 1 cup chunky salsa (mild)
- 1 can (4 ounces) diced green chilies
- 1/2 teaspoon salt
White Sauce Ingredients
- 3 tablespoons butter
- 2 cups chicken broth
- 3 tablespoons flour
- 1 cup sour cream
How to Make Chicken Enchiladas with Sour Cream Sauce
- Preheat oven to 350 degrees F. Prepare pan by lightly spraying with cooking oil. Set aside.
- In a large bowl, mix together shredded chicken, 1 1/2 cups of the cheese, salsa, green chilies, and salt.
- Spread one large heaping spoonful of the chicken mixture onto the end of a taco shell. Roll up the taco shell, and place it seam down into the prepared pan. Repeat for the remaining shells.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for one minute. Add the chicken broth and continue to whisk until smooth. Stir in the sour cream and remove from heat.
- Pour the sauce evenly over the enchiladas, completely coating in between each enchilada and down the sides. Top with the reserved 1/2 cup of cheese.
- Bake for 20 – 23 minutes. Turn the broiler onto high and broil for 2 – 3 minutes, until the cheese is slightly browned and completely melted.
- Remove from the oven and serve warm.
Chicken Enchiladas with White Sauce
Ingredients
- 10 soft flour taco shells, medium size
- 2 cups shredded chicken
- 2 cups Mexican cheese blend, shredded
- 1 cup salsa
- 4.5 oz. diced green chilies
- 1/2 tsp salt
- 3 tbsp butter
- 2 cups chicken broth
- 3 tbsp all-purpose flour
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Prepare pan by lightly spraying with cooking oil. Set aside.
- In a large bowl, mix together shredded chicken, 1 1/2 cups of the cheese, salsa, green chilies, and salt.
- Spread one large heaping spoonful of the chicken mixture onto the end of a taco shell. Roll up the taco shell, and place it seam down into the prepared pan. Repeat for the remaining shells.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for one minute. Add the chicken broth and continue to whisk until smooth. Stir in the sour cream and remove from heat.
- Pour the sauce evenly over the enchiladas, completely coating in between each enchilada and down the sides. Top with the reserved 1/2 cup of cheese.
- Bake for 20 – 23 minutes. Turn the broiler onto high and broil for 2 – 3 minutes, until the cheese is slightly browned and completely melted.
- Remove from the oven and serve warm.
Nutrition
Dig in and enjoy! What’s your family’s favorite Mexican dish?
You might also like these Mexican recipes:
Taco Stuffed Zucchini Boats
Slow Cooker Salsa Verde Beef Enchiladas
Creamy Baked Chicken Fajitas Casserole
I would like to make this recipe the night before, but I am not sure if flour taco shells will hold up over night? Has anyone done this before?
I love enchiladas!! I have never made them at home but I am now!! Thank you for the recipe!!
made these tonight, absolutely delicious! I would recommend putting some rice in side the tortilla shell!?
I made this tonight with a few adjustments. I used white corn tortillas and rice flour (hubby is gf) and added shredded Fresca queso(I didn’t use as much shredded Mexican cheese) . I also topped it with chopped green onions. Served it with shredded spinach and greens and tomatoes and black olives. It was simple and good! Very filling, have lots leftover!
So glad you enjoyed it!
I’ve made these a couple of times now and I’m going to make them again tonight. They are delicious!
Can this be made with light sour cream?
Yes, I have done that before and it was just as tasty.
Made this for supper last night and it was amazing!! My boyfriend always gets too much on his plate and then doesn’t finish what he gets. Well, he finished these enchiladas! Warming up the last 2 in the oven for him now for when he gets off work in a few mins. Thank you so much for this recipe! I’ve never tried anything like this but it was so easy and so delicious!
I’m so glad you enjoyed!