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 love simple so I will definitely have to try this!!
You had me at Sour Cream. My family is Hungarian and we’ll eat anything that has sour cream in it. Chicken Paprikas anyone?
Hmmmm, sounds interesting. I make some chicken and black bean enchiladas with the red sauce that everyone loves. These look and sound super yummy too, might have to try something different. Pinned this and will be trying.
I made these (with a few changes) tonight for dinner, and they were a huge hit! I didn’t have canned chilies. Instead I diced and sauteed half an onion, half a red pepper and an Anaheim chili pepper in olive oil. I added 1 T minced garlic and 1 t cumin, because we love those flavors in this house. Then I added shredded cheddar to the sour cream sauce. DEEEEEELISH!
Love the adjustments you made to the recipe and am so glad to hear it was a hit!
Oh i have never use white sauce on my enchiladas, just red sauce. And now i feel stupid because of it lol But will try it with the white sauce now. Enchiladas are our 3rd Thursday dinner.
Who cares whether you think this looks good? Did you make the recipe? That is what matters.
Barbara, my thought precisely every time I visit a recipe blog, see one that looks interesting, check the reviews to see what people who’ve made it think of it: if they had problems, if they have helpful suggestions or intelligent questions…..and all the comments are “Wow, that looks SOOOOOOOO YUMMY!”/”I’m going to make this!”/”I love your recipes, Blogger!”/etc. etc.
I scroll & scroll & scroll, trying to find a real review of the recipe – even a real “thought”.
I guess people think they’re being kind to the blogger, but all they’re doing for me is make me give up on the recipes in that blog. I’m giving the recipe three stars to show I’m not as grumpy as I sound.
I so agree with you.
This looks yummy!
Sounds really good! Could I use tortillas instead of “taco shells”?
Made this tonight for dinner with no changes . We loved them ! Will definitely make again and there’s plenty left for lunch tomorrow !
very good I’d give these an A plus!!!!!!!!!!!!!