Go Back
–+ servings
an over head shot of chicken enchilada in white sauce in a baking dish garnished with cilantro leaves and diced red onion in the middle

Chicken Enchiladas With White Sauce

Julia
Chicken Enchiladas With White Sauce with an extra flavorful rich filling smothered with homemade green chile white enchilada sauce. This dish is perfect for making ahead which will cut your cooking time in half and serve dinner in less than 30 minutes.
4.63 from 8 votes
Print Save Pin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 580 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

INGREDIENTS
  

Green Chile White Enchilada Sauce

  • ¾ cup sour cream
  • ½ cup Monterey Jack cheese, grated, see notes
  • 1 ½ cup chicken broth
  • 2 tablespoon gluten-free if desired flour,, see notes
  • 2 tablespoon butter
  • ¼ cup warm water
  • 2 tablespoons pickled green chilies or jalapeno, see notes

Chicken Enchiladas

  • 10 tortillas, 8 inches
  • 1 ½ cup cooked chicken, shredded or dices, see notes
  • ½ teaspoon cumin
  • ½ small brown onion, finely diced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Black pepper to taste
  • ½ teaspoon kosher salt
  • 1 medium garlic clove, minced
  • ½ cup sweet corn or freshly cooked corn kernels
  • ¾ cup Monterey Cheese + ½ cup for the top layer

INSTRUCTIONS
 

  • Make white enchilada sauce. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
  • Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. 7-10 minutes, if it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
  • Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. Set aside.
  • Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  • Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
  • In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce. Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling!
  • Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas (see notes), a cutting board or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
  • In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish. One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
  • Fill each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly. For easier rolling, I place the mixture slightly to offset the middle of each tortilla. Transfer enchiladas seam side down in the prepared baking dish.
  • Pour the sauce over the enchiladas, top with the remaining ½ cup of cheese (or more if desired!).
  • Bake for 30 minutes at 350 degrees Fahrenheit. Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 2-5 minutes just until cheese is slightly browned.

VIDEO

NOTES

  • Cheese - Monterey Jack melts beautifully especially all over the top. Alternatively use a blend of favorite melty cheese such as Cheddar and Mozzarella cheese.
  • Baking dish - for enchiladas always use a deep and wider baking dish to hold up the sauce and fit the enchiladas snuggly inside.
  • Flour, gluten free flour or corn Tortillas - I recommend warming up the tortillas before handling and rolling. This makes the tortillas soft and flexible again (this may not be very important with regular wheat tortillas but with gluten-free tortillas, it is necessary as they can easily break). We then are going to dip each tortilla into warm white enchilada sauce and stuff it with the filling.
  • Chicken - a precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. 
  • Chiles - I like to use mild chiles (green) in this recipe but I use enough to get a spicy kick together with the smoky-peppery flavor that these chiles have. Alternatives: pickled or fresh jalapenos

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 580kcalProtein: 34.5gFat: 32.6gSaturated Fat: 18.5gCholesterol: 117mgSodium: 940mgPotassium: 505mgFiber: 4.8gSugar: 2.2gCalcium: 431mgIron: 5mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!