Chicken Enchiladas With White Sauce

These creamy chicken enchiladas are pure comfort food magic that will make your whole family gather around the dinner table with big smiles. Anyone who loves rich, cheesy Mexican flavors will absolutely fall in love with this dish, plus it’s packed with protein to keep everyone satisfied. The best part is how that silky white sauce brings everything together in the most delicious way!

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 25 minutes, Total Time: 45 minutes, Serves: 4 people, Yield: 8 enchiladas.

Nutrition Profile: High-Calcium, Bone Health, Nut-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 442 Calories, 20g Fat, 36g Carbs, 32g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: Just 1 tablespoon to get everything started. This adds a lovely flavor base and helps our veggies cook perfectly.

Yellow onion: You’ll need 1 cup chopped up, which is about one medium onion. The sweetness really balances out all the spices beautifully!

Poblano pepper: 1 cup chopped gives you that perfect mild pepper flavor. Don’t worry – poblanos are pretty gentle, but you can swap in a green bell pepper if you want it even milder!

Ground cumin: 1 teaspoon brings that warm, earthy taste that makes these enchiladas taste authentic. It’s such a game-changer spice!

Cayenne pepper: Just ⅛ teaspoon adds a tiny kick without making things too spicy. You can skip this if you’re feeding little ones.

All-purpose flour: 2 tablespoons help thicken our amazing white sauce. This is what makes it so creamy and perfect!

Unsalted chicken broth: 2 cups total, but we’ll divide it up during cooking. This creates the base for our dreamy sauce.

Sour cream: ¾ cup makes everything rich and tangy. Room temperature sour cream mixes in much easier!

Rotisserie chicken: 2 cups shredded saves you so much time. Feel free to use leftover chicken or even cook your own if you prefer!

How to Make Chicken Enchiladas with White Sauce

Step 1: Preheat your oven to 350°F. Heat the oil in a medium saucepan over medium-high heat. Add the chopped onion and poblano pepper. Cook them, stirring every now and then, until they get nice and soft, about 4 to 5 minutes.

Step 2: Add the cumin and cayenne to the pan. Cook everything together, stirring constantly, for just 30 seconds until it smells amazing. In a small bowl, whisk together the flour and ¼ cup of the chicken broth until smooth, then set it aside.

Step 3: Pour the remaining 1¾ cups of broth into your pan. Bring it to a boil over medium-high heat. Whisk in that flour mixture you made earlier. Keep whisking often and let it simmer until it gets thick and creamy, about 2 to 3 minutes.

Step 4: Take the pan off the heat and whisk in the sour cream until everything is smooth and beautiful. Spray your 7-by-11-inch baking dish with cooking spray.

Step 5: In a medium bowl, mix together the shredded chicken, ½ cup of your white sauce, and ¼ cup of the cheese. Spoon about ¼ cup of this chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in your prepared baking dish.

Step 6: Pour all the remaining white sauce over the enchiladas. Sprinkle the rest of the cheese evenly on top. Bake until the cheese turns golden and the edges start bubbling, about 20 to 25 minutes. Sprinkle with fresh cilantro and serve hot!

Easy and Quick Chicken Enchiladas Version

Want to make this even faster? You can totally use a jar of good-quality white enchilada sauce instead of making your own! Just use about 2 cups of store-bought sauce and skip steps 1 through 4. Mix your chicken with ½ cup of the jarred sauce and ¼ cup cheese, then follow the rest of the recipe exactly the same way. You’ll save about 15 minutes and still get delicious results!

Serving Ideas

These enchiladas are pretty much a complete meal on their own, but they’re amazing with some simple sides. Try serving them with fluffy Mexican rice, creamy refried beans, or a crisp green salad with lime dressing. A dollop of guacamole or some sliced avocado on the side makes everything even better!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes until heated through. The sauce might look a little separated when cold, but it comes back together perfectly when you reheat it!

Substitutions

No poblano peppers? Green bell peppers work great and are even milder. You can swap the pepper Jack cheese for Monterey Jack or even sharp cheddar if that’s what you have. Greek yogurt can replace the sour cream if you want to lighten things up a bit. Turkey or pork would be delicious instead of chicken too!

Pro Tips

Warm your tortillas first: Heat them in the microwave for 30 seconds wrapped in damp paper towels. This makes them way easier to roll without cracking!
Don’t overfill: Less is more when it comes to the filling. Too much and they’ll burst open while baking.
Let the sour cream come to room temperature: Cold sour cream can make your sauce look lumpy, so take it out about 30 minutes before cooking.
Save some sauce: Keep a little extra white sauce on the side for anyone who wants to drizzle more on their plate!

FAQs

Can I make these enchiladas ahead of time?

You bet! You can assemble the whole dish up to 24 hours before baking. Just cover it tightly with foil and keep it in the fridge. Add about 5-10 extra minutes to the baking time since you’re starting with a cold dish.

Why did my white sauce turn out lumpy?

No worries – this usually happens when the sour cream is too cold or gets added to sauce that’s too hot! Make sure your sour cream is at room temperature and take the pan completely off the heat before whisking it in. If it does get lumpy, just strain it through a fine mesh strainer.

Can I freeze these enchiladas?

Sure! They freeze beautifully for up to 3 months. Wrap the whole dish tightly in plastic wrap and foil, or freeze individual portions. Thaw overnight in the fridge before reheating in the oven at 350°F until hot and bubbly.

What if I can’t find poblano peppers?

Green bell peppers are your best substitute – they’re milder and easier to find. You could also try Anaheim peppers if your store carries them. Really, any mild green pepper will work great in this recipe!

I hope you love these creamy, comforting enchiladas as much as my family does! Let me know how yours turn out – I always love hearing about your cooking adventures and any fun twists you add to the recipe.