Chicken Enchiladas with White Sauce

If you’re so sick of cheese, please cover your eyes!

Thee Best Chicken Enchiladas with White Sauce |

I love Mexican food. I love easy recipes. I love CHEESE (as if you didn’t already know that). I love recipes with chicken. And this Mexican food fit the bill.┬áThese 30-minute chicken enchiladas are so easy to make. They are made with white chicken, delicious melted cheeses, smothered in a white sauce, and so easily devoured!

Thee Best Chicken Enchilada Recipe with White Sauce |

Adios for now while I go devour me some enchiladas…

You Might Also Want To Try These Enchiladas:

4.8 from 6 reviews
Chicken Enchiladas with White Sauce
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Mexican
Serves: 5
  • 10 soft flour taco shells, medium size
  • 1 rotisserie chicken, shredded (about 2 cups)
  • 2 cups Mexican cheese blend, shredded
  • 1 cup (8 ounces) chunky salsa, medium heat
  • 1 can (4 ounces) green chilies, diced
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  1. Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan by lightly spraying with cooking oil. Set aside.
  2. In a large mixing bowl, mix together the shredded chicken, cheese, salsa, chilies, and salt. Spread one large heaping spoonful onto one end of the taco shell. Roll up the taco shell and place it seam side down in the baking pan. Repeat for remaining shells.
  3. In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesn't burn. Add chicken broth and whisk until smooth. Stir in the sour cream and remove from heat.
  4. Pour sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. Top with the remaining cup of cheese.
  5. Bake for 22 minutes. Turn the broiler on to high and broil for an additional 3 minutes or until cheese is lightly browned.
  6. Remove from oven. Serve warm with refried beans, Spanish rice, and salad.
To cut calories, substitute plain Greek yogurt instead of sour cream, or use half yogurt and half sour cream. You can also use low-fat cheese to replace the Mexican cheese blend.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Awesome my family loved it thank you….

  2. These are definitely the best Chicken Enchiladas I’ve ever made. Thanks for sharing your recipe.

  3. Does this freeze well? I’d like to make it for friends that just had their first baby and wanted to bring over something that would freeze since they’re not sure when they’ll eat it.

    • I apologize for the delay in answering your question Kayla. I have been overwhelmed with emails and haven’t been able to get to them all. For the future, yes, you can freeze this.

  4. These sound great! But I have a couple of questions.
    1. Should the green chilis be drained?
    2 Can I make in advance, refrigerate and heat before serving?

  5. This recipe was absolutely delicious! I’ve never made enchiladas before so I was a bit nervous, but they turned out amazing! Would definitely recommend this!

  6. Carrie Schafer says:

    By far, the BEST enchiladas…….no joking. I always double the recipe, and add Zatarain’s yellow rice to the mixture, and/or black beans. A must serve meal in my household. I’m always being asked to make them. Thanks for the AWESOME recipe.

    • Yay! That’s so great to hear Carrie. You made my day. I appreciate the feedback, as I’m sure the readers do too. Thanks for taking the time to comment.

      • Step 2 did not say to use only 1 cup of the cheese. Ugh :(. Well I guess I will have an extra cup of cheese in my recipe! Lol

  7. You say to top with remaining cup of cheese??? Am i only supposed to use 1 cup for the filling and then one cup on tops?

  8. This looks so good. But I think I’ll have to go with dark meat chicken. I just can’t form a relationship with the breasts. Haven’t been able to since I was a kid and didn’t even know how to cook. The thighs may be a little more trouble to fool with but I think they add more flavor to any chicken dish.

    Thank you for this recipe. It’s the most appealing that I’ve seen.

  9. This is a recipe that has become a family favorite. The white sauce with the Sour Cream is absolutely perfect on this! Thanks for sharing!

    • I’m glad it i a hit and has become a family favorite! I appreciate you taking the time to stop by and give feedback for Bakerette readers.

      • made this tonight for my grown children and grandchildren everybody loved it :-) :-) thanks always looking for a good recipe that is quick :-)

        • You’re welcome Sandy. So glad the whole family enjoyed it. Thank you for your feedback and taking the time to comment.

  10. I loved this recipe. I used white cheese in a tube with Jalapeno peppers in it from Sam’s Club instead of sour cream. I melted some then put on the top before I put it in the oven YUMMMMM!

  11. Reba Thomas says:

    Our house (& guests!) love it! Great job, thank you for posting!

  12. I made these the other day, only I used chicken breast and seasoned them with taco seasoning. I have to say that these are outstanding in taste and easy to make. They even taste better reheated! Thanks for such an awesome recipe…

  13. What kind of flour do you use? All purpose or self rising?

  14. I have been making this recipe for many years (minus the salsa). Got it from an ex in-law. The kids LOVE it.

    • I agree. It’s a delicious recipe!

      • Jeanne Oas says:

        I’ve made these for almost 40 years and one suggestion…. use fresh jalape├▒o dice (seeds and white parts removed) very fine and saute in the butter before adding flour, until they start bubbling. I like mild heat and only use 1/4 of the pepper. I freeze the rest so I always have some on hand. You could also use the pepper you like best. After plating a serving i top with chopped tomato & lettuce and use the salsa on top. The combination of hot food with chilled veggies hits the spot.

  15. what could i substitute for sour cream? or could i leave it out completely?

  16. Love it!!!used pineapple salsa. Will make again and again!!!

  17. This is making me hungry. I love creamy recipes like this. Thanks Jen.

%d bloggers like this: