There is something uniquely comforting about a dish of baked enchiladas, bubbling straight from the oven with its blanket of gloriously melty cheese. While red sauce enchiladas often get the spotlight, I’ve always had a soft spot for the creamy, savoury version. This Chicken Enchiladas with White Sauce recipe is the one I’ve perfected over the years, a dish that balances rich, tangy flavours with tender, spiced chicken. My kids absolutely devour this every time I make it, and the aroma that fills the kitchen as it bakes is simply wonderful.

Unlike the tomato-based versions, these white sauce enchiladas get their character from a velvety sauce made with chicken stock, sour cream, and mild green chillies. It’s a beautifully nuanced flavour that coats every part of the tender shredded chicken and soft flour tortillas. This isn’t just another dinner; it’s a dish that feels special enough for a weekend gathering but is straightforward enough to manage on a weeknight when you want something truly satisfying.

This recipe is ideal for anyone who loves Mexican-inspired flavours but prefers a milder, creamier profile. It’s a brilliant way to use up leftover roast chicken, and the final result is a generous, high-protein meal that always gets compliments. We’ll walk through every step, from shredding the chicken to getting that perfect, bubbly cheese topping.

Recipe Overview

This recipe guides you through creating deliciously creamy chicken enchiladas from scratch. The star is the homemade white sauce—a tangy, savoury blend of sour cream and green chillies thickened into a luscious, velvety coating. The filling is simple but flavourful, with shredded chicken seasoned with classic spices. I used to struggle with the sauce becoming too thick, but I’ve found that using a good quality chicken stock and taking it off the heat before adding the sour cream is the key to a perfect consistency.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Chicken Enchiladas with White Sauce Recipe

• Genuine Flavour: The homemade white sauce is the heart of this dish. It’s rich and tangy from the sour cream, with a subtle warmth from the green chillies and a deep savoury note from the chicken stock. It’s a truly satisfying flavour that’s completely different from red enchilada sauce.
• Ready in Under an Hour: With a little organisation, you can have this dish assembled and in the oven in about 25 minutes, making it a fantastic option for a fulfilling weeknight dinner that doesn’t take all evening.
• Flexible Recipe: This recipe is wonderfully adaptable. You can stir a tin of drained black beans or sweetcorn into the chicken filling for added texture and fibre. Don’t have chicken? It works beautifully with leftover shredded turkey or pork.
• Great for Family Dinners: This is one of those meals that brings everyone to the table. It works beautifully for a relaxed family dinner, a casual get-together with friends, or as part of a larger Mexican-inspired feast.
• Family Tested: This is a firm favourite in my house. The combination of creamy sauce, tender chicken, and melted cheese is something that everyone, from toddlers to grandparents, seems to love.

Chicken Enchiladas with White Sauce Recipe

⏱️ 25 min prep  •  🍳 60 min cook  •  👥 8 servings

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Ingredients You’ll Need

For the best results, I recommend grating your own cheese from a block. Pre-shredded cheeses often contain powders to prevent clumping, which can result in a slightly gritty texture when melted. A good, full-fat soured cream also makes a world of difference to the richness of the sauce.

• For the Chicken Filling:
• 600g boneless, skinless chicken breasts (or about 4 cups of cooked, shredded chicken)
• 1 tbsp olive oil
• 1 medium white onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Creamy White Sauce:
• 60g unsalted butter
• 60g plain flour
• 500ml chicken stock, preferably low-sodium
• 250g full-fat soured cream
• 120g can of chopped green chillies, drained
• 1/2 tsp salt (or to taste)
• For Assembly:
• 8 large flour tortillas
• 150g Monterey Jack cheese, grated
• 100g mature cheddar cheese, grated
• Fresh coriander and sliced spring onions, for garnish (optional)

Sara’s Tip: Don’t let the sauce boil after you’ve added the soured cream. High heat can cause dairy like soured cream to split or curdle, so gently warm it through off the heat for the smoothest, creamiest result.

How to Make Chicken Enchiladas with White Sauce

The process involves three main parts: preparing the filling, making the sauce, and assembling the dish. We’ll tackle them one by one for a smooth and enjoyable cooking experience. This is one of my go-to bakes when I need something comforting, and it’s just as good as my famous Cheeseburger Lasagna Recipe in the satisfaction stakes!

1. Prepare the Chicken: If using uncooked chicken, place the breasts in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until cooked through. Remove the chicken, let it cool slightly, then shred it using two forks. (You can skip this step if using pre-cooked chicken).
2. Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Create the Filling: Add the shredded chicken to the pan with the onions and garlic. Sprinkle over the cumin, oregano, salt, and pepper. Stir everything together until the chicken is well-coated and heated through. Set the filling aside.
4. Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to form a roux. This step cooks out the raw flour taste.
5. Thicken the Sauce: Gradually pour in the chicken stock while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue to cook for 3-5 minutes, until the sauce has thickened enough to coat the back of a spoon.
6. Finish the Creamy Sauce: Remove the saucepan from the heat. Let it cool for a minute, then stir in the soured cream, drained green chillies, and salt. Stir until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
7. Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Spread a thin layer of the white sauce (about 1/4 of it) over the bottom of a 23x33cm (9×13 inch) baking dish. What works best for me is to dip each tortilla briefly into the remaining sauce to soften it, which makes it easier to roll without cracking.
8. Fill and Roll: Place a line of the chicken filling down the centre of a sauce-coated tortilla. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer.
9. Top and Bake: Pour the rest of the white sauce evenly over the rolled enchiladas. Sprinkle the grated Monterey Jack and cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
10. Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh coriander and sliced spring onions, if desired.

Tips From My Kitchen

• Temperature Control is Key: When making the sauce, a gentle simmer is your friend. If the heat is too high when you add the stock to the roux, it can become lumpy. A steady, medium-low heat and constant whisking will give you a silky-smooth base.
• The Secret Step: I learned that warming the tortillas before rolling makes a huge difference. A few seconds in the microwave or a quick dip in the warm sauce makes them pliable and prevents them from tearing as you fill and roll them.
• Make-Ahead Magic: You can fully assemble the enchiladas (up to the baking step) a day in advance. Just cover the dish tightly with foil and pop it in the fridge. You might need to add an extra 10 minutes to the baking time when cooking from chilled.
• Storage and Reheating: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or cover the dish with foil and bake at 160°C until warmed through. The sauce soaks in overnight, making them even more flavourful.

Equipment You’ll Need

• Large frying pan or skillet
• Medium saucepan
• 23x33cm (9×13 inch) baking dish
• Whisk
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overfilling the Tortillas: It can be tempting to pack the tortillas with filling, but this makes them difficult to roll and more likely to burst during baking. A generous but not overflowing line of filling is all you need.
• Baking at Too High a Temperature: A scorching hot oven can cause the cheese to burn before the filling is properly heated through. A moderate 180°C (160°C fan) provides the perfect balance, ensuring everything is hot and bubbly without any burnt spots. According to the Food Standards Agency, ensuring food is steaming hot all the way through is crucial for safety.
• Skipping the Rest Time: I know it’s hard to wait when it smells so good, but letting the enchiladas rest for a few minutes after they come out of the oven is essential. It allows the sauce to thicken slightly, so they hold their shape much better when you serve them.

Delicious Variations to Try

One of the best things about this creamy enchilada recipe is how easily you can adapt it to your own tastes or what you have in the kitchen.

• Spicy Kick: For those who like more heat, add one finely diced jalapeño along with the onion, or a pinch of cayenne pepper to the white sauce. You could also use a spicier blend of cheese, like a chilli-infused cheddar.
• Vegetarian Option: Create a hearty vegetarian filling by swapping the chicken for a mixture of one tin of black beans (rinsed), 300g of sweetcorn, and sautéed peppers. Use a good quality vegetable stock for the sauce.
• Different Protein: These are fantastic with leftover pulled pork or shredded beef. It’s a brilliant way to give leftovers a completely new life. If you’re a fan of creative chicken recipes, you should also try my Bacon Brown Sugar Chicken Tenders.

What to Serve With Chicken Enchiladas with White Sauce

These enchiladas are quite a complete meal on their own, but a few simple sides can round everything out beautifully.

• Cilantro-Lime Rice: The fresh, zesty flavour of cilantro-lime rice is the perfect counterpoint to the rich, creamy sauce.
• A Simple Avocado Salad: A simple salad of diced avocado, tomato, red onion, and a squeeze of lime juice adds a fresh, vibrant element to the plate.
• Drink Pairing: A crisp, light-bodied beer like a Mexican lager cuts through the richness wonderfully. For wine lovers, a zesty Sauvignon Blanc is an excellent match.

Frequently Asked Questions

Chicken Enchiladas with White Sauce Recipe

Tender shredded chicken rolled in soft flour tortillas, smothered in a rich and creamy homemade white sauce with green chillies, and baked with a blanket of melted cheese.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 645

Ingredients Method Notes

Ingredients

  

For the Chicken Filling

• 600 g boneless skinless chicken breasts (or about 4 cups of cooked, shredded chicken)
• 1 tbsp olive oil
• 1 medium white onion finely chopped
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Creamy White Sauce

• 60 g unsalted butter
• 60 g plain flour
• 500 ml chicken stock preferably low-sodium
• 250 g full-fat soured cream
• 120 g can of chopped green chillies drained
• 1/2 tsp salt or to taste

For Assembly

• 8 large flour tortillas
• 150 g Monterey Jack cheese grated
• 100 g mature cheddar cheese grated
• Fresh coriander and sliced spring onions for garnish (optional)

Method

 

1. Prepare the Chicken: If using uncooked chicken, place the breasts in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until cooked through. Remove the chicken, let it cool slightly, then shred it using two forks. (You can skip this step if using pre-cooked chicken).
2. Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Create the Filling: Add the shredded chicken to the pan with the onions and garlic. Sprinkle over the cumin, oregano, salt, and pepper. Stir everything together until the chicken is well-coated and heated through. Set the filling aside.
4. Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to form a roux. This step cooks out the raw flour taste.
5. Thicken the Sauce: Gradually pour in the chicken stock while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue to cook for 3-5 minutes, until the sauce has thickened enough to coat the back of a spoon.
6. Finish the Creamy Sauce: Remove the saucepan from the heat. Let it cool for a minute, then stir in the soured cream, drained green chillies, and salt. Stir until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
7. Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Spread a thin layer of the white sauce (about 1/4 of it) over the bottom of a 23x33cm (9x13 inch) baking dish. What works best for me is to dip each tortilla briefly into the remaining sauce to soften it, which makes it easier to roll without cracking.
8. Fill and Roll: Place a line of the chicken filling down the centre of a sauce-coated tortilla. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer.
9. Top and Bake: Pour the rest of the white sauce evenly over the rolled enchiladas. Sprinkle the grated Monterey Jack and cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
10. Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh coriander and sliced spring onions, if desired.

Notes

For a make-ahead meal, assemble the enchiladas and store covered in the refrigerator for up to 24 hours. Add 10-15 minutes to the baking time.

I really hope you enjoy making this Chicken Enchiladas with White Sauce recipe. It’s a staple in our home for a reason, and I love sharing dishes that bring so much warmth and satisfaction to the dinner table. And for dessert, why not try my easy and delicious Biscoff Truffles? If you try this recipe, please leave a comment below and let me know how it turned out for you! From my kitchen to yours, Sara.