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Simple Chicken Enchiladas with White Sauce

Simple Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce

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.

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 Sour Cream Sauce

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.

Ingredients for Chicken Enchiladas with White Sauce

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

This simple Chicken Enchiladas with White Sauce recipe is Mexican comfort food at it's best and is perfect for Cinco de Mayo celebrations.

See Also
Peanut Butter Chocolate Chip Cookies

How to Make Chicken Enchiladas with Sour Cream Sauce

  1. Preheat oven to 350 degrees F. Prepare pan by lightly spraying with cooking oil. Set aside.
  2. In a large bowl, mix together shredded chicken, 1 1/2 cups of the cheese, salsa, green chilies, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the oven and serve warm.

Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce

About a Mom
Simple and delicious cheesy chicken enchiladas with a sour cream sauce.
No ratings yet
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 314 kcal

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

Calories: 314kcalCarbohydrates: 16gProtein: 18gFat: 20gSaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 878mgPotassium: 360mgFiber: 2gSugar: 3gVitamin A: 566IUVitamin C: 6mgCalcium: 260mgIron: 1mg
Keyword chicken enchiladas, chicken enchiladas with white sauce, enchiladas, enchiladas with sour cream sauce, enchiladas with white sauce
Tried this recipe?Let us know how it was!

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

View Comments (43)
  • 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?

  • 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!

  • 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!

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