Chicken Enchiladas White Sauce Recipe
There are some dinners that just feel like a warm hug on a plate, and for me, this Chicken Enchiladas White Sauce Recipe is exactly that. Forget the classic red sauce for a moment and imagine tender, shredded chicken wrapped in soft tortillas, absolutely swimming in a luscious, creamy sauce that has a gentle warmth from green chillies and a final flourish of gloriously melty cheese. It’s the kind of meal that makes a normal Tuesday evening feel a bit special. My kids absolutely devour this every time I make it, and the clean plates are all the proof I need.
What makes this enchilada recipe stand out is the balance. The sauce is rich but not heavy, savoury but with a lovely tang from the sour cream that cuts through it all. It’s a departure from the more common tomato-based enchiladas and offers a completely different, yet equally satisfying, experience. This dish works beautifully for a relaxed weekend dinner with the family or when you have friends over and want to serve something that feels both comforting and a little bit impressive. It’s a true celebration of Tex-Mex comfort cooking, adapted for my British kitchen.
Recipe Overview
This recipe guides you through creating succulent chicken enchiladas smothered in a homemade, velvety white sauce. Expect a savoury chicken filling seasoned with cumin and oregano, rolled into soft tortillas, and baked in a rich sour cream and green chilli sauce until golden and bubbly. I’ve been making this for over 3 years, and it never disappoints; the key is getting the sauce consistency just right—thick enough to coat, but not so thick it becomes claggy.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4-6 people
- Difficulty: Medium
Why You’ll Love This Chicken Enchiladas White Sauce Recipe
- Genuine Flavour: The sauce isn’t just creamy; it has a gentle warmth from the mild green chillies and a tangy finish from the sour cream that beautifully complements the savoury chicken filling.
- Ready in Under an Hour: From the first chop of the onion to pulling the finished dish from the oven, this entire meal comes together in about 50 minutes.
- Flexible Recipe: This recipe is wonderfully adaptable. You can easily use leftover roast chicken, or add a tin of drained sweetcorn or black beans to the filling for extra texture and flavour.
- Great for a Family Dinner: This is an ideal main course for a Saturday night in. It feels a bit more involved than a weekday meal but is straightforward to assemble. If you fancy another satisfying baked dish, my recipe for Stuffed Peppers with Rice is also a winner.
- Family Tested: This is a staple in my house for a reason. It always gets compliments, and there are rarely any leftovers!
Ingredients You’ll Need
For this recipe, using good quality ingredients makes all the difference, especially the cheese. I always recommend buying a block of mature Cheddar and grating it yourself. The pre-grated bags often contain anti-caking agents that can prevent it from melting as smoothly. Full-fat sour cream is also a must for the creamiest sauce.
- For the Chicken Filling:
- 500g boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt and freshly ground black pepper to taste
- 100g mature Cheddar cheese, grated
- For the White Sauce:
- 60g unsalted butter
- 60g plain flour
- 500ml chicken stock, warm
- 250g full-fat sour cream
- 1 (120g) tin chopped mild green chillies, drained
- ½ tsp salt
- For Assembly:
- 8-10 medium flour tortillas
- 150g Monterey Jack cheese, grated (or more Cheddar)
- Fresh coriander and sliced spring onions, for garnish
Ashley’s Tip: Don’t be tempted to use a low-fat sour cream for the sauce. The full-fat version is absolutely essential for a creamy, rich texture that won’t split when heated. It makes all the difference to the final result.
How to Make Chicken Enchiladas with White Sauce
The process is broken down into three main parts: preparing the filling, making that gorgeous sauce, and assembling the enchiladas for baking. Follow these steps, and you’ll have a beautiful dinner on the table.
- Cook and Shred the Chicken: Place the chicken 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 from the water, let it cool slightly, then shred it using two forks. Set aside. (Alternatively, use leftover cooked chicken).
- Prepare the Filling: Heat the olive oil in a large frying pan over a 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.
- Combine Filling Ingredients: Add the shredded chicken, ground cumin, and dried oregano to the pan with the onions and garlic. Season with salt and pepper. Stir everything together until well combined and heated through. Remove from the heat and stir in the 100g of grated Cheddar cheese.
- Start the White Sauce: In a medium saucepan, melt the butter over a medium-low heat. Once melted, whisk in the plain flour to form a smooth paste (a roux). Cook the roux, stirring constantly, for about one minute. This step cooks out the raw flour taste.
- Build the Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent any lumps from forming. Continue to cook, whisking often, for 5-6 minutes until the sauce has thickened to the consistency of double cream. A good explanation of this technique can be found at BBC Good Food.
- Finish the Sauce: Remove the saucepan from the heat. This is an important step! Stir in the sour cream, drained green chillies, and salt. Whisk until the sauce is completely smooth and creamy. What works best for me is letting the sauce cool for a minute before adding the sour cream to ensure it doesn’t curdle.
- Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9×13 inch) baking dish. Spread a thin layer of the white sauce on the bottom of the dish. Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Fill and Roll: Spoon a portion of the chicken mixture down the centre of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Sauce and Bake: Pour the rest of the creamy white sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the 150g of grated Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up a little, making them easier to serve. Garnish generously with fresh coriander and sliced spring onions.
Tips From My Kitchen
- Temperature Control: When making the sauce, keep the heat on a medium-low setting. Whisking the stock in slowly while the pan is at a gentle heat is the secret to a perfectly smooth, lump-free sauce every single time.
- The Secret Step: I learned that lightly warming the tortillas before rolling makes a huge difference. A quick 20 seconds in the microwave makes them much more pliable and they are far less likely to split or crack as you fill them.
- Make-Ahead: You can prepare the chicken filling and the white sauce up to a day in advance. Store them in separate airtight containers in the fridge. This makes assembly on the day much faster, turning it into a 30-minute task.
- Storage: Leftovers keep remarkably well. Store them in an airtight container in the fridge for up to 3 days. I find they reheat best in the oven at 160°C for about 15 minutes, which helps the topping get crispy again.
Equipment You’ll Need
- Large frying pan or skillet
- Medium saucepan
- 23x33cm (9×13 inch) baking dish
- Whisk
- Mixing bowls
- Sharp knife and cutting board
- Cheese grater
What to Serve With Chicken Enchiladas in White Sauce
These creamy enchiladas are quite rich, so they pair best with fresh, zesty sides that provide a nice contrast. Here are a few of my favourite pairings:
- Coriander and Lime Rice: Simple boiled rice stirred through with fresh chopped coriander and a generous squeeze of lime juice. It’s perfect for soaking up any extra sauce on the plate.
- Simple Avocado Salad: A salad of diced avocado, cherry tomatoes, red onion, and a light vinaigrette provides a refreshing, crisp counterpoint to the creamy enchiladas.
- Mexican Corn Salad (Esquites): A vibrant side dish that adds texture and a smoky, tangy flavour. If you enjoy dips, a side of our Authentic Tzatziki Sauce also provides a cool, creamy contrast.
- Drink Pairing: A cold Mexican lager or a crisp, dry white wine like a Sauvignon Blanc cuts through the richness beautifully. For a non-alcoholic option, a sparkling limeade is wonderfully refreshing.
Frequently Asked Questions
Chicken Enchiladas White Sauce Recipe
Ingredients
Method
- Cook and Shred the Chicken: Place the chicken 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 from the water, let it cool slightly, then shred it using two forks. Set aside. (Alternatively, use leftover cooked chicken).
- Prepare the Filling: Heat the olive oil in a large frying pan over a 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.
- Combine Filling Ingredients: Add the shredded chicken, ground cumin, and dried oregano to the pan with the onions and garlic. Season with salt and pepper. Stir everything together until well combined and heated through. Remove from the heat and stir in the 100g of grated Cheddar cheese.
- Start the White Sauce: In a medium saucepan, melt the butter over a medium-low heat. Once melted, whisk in the plain flour to form a smooth paste (a roux). Cook the roux, stirring constantly, for about one minute. This step cooks out the raw flour taste.
- Build the Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent any lumps from forming. Continue to cook, whisking often, for 5-6 minutes until the sauce has thickened to the consistency of double cream. A good explanation of this technique can be found at BBC Good Food.
- Finish the Sauce: Remove the saucepan from the heat. This is an important step! Stir in the sour cream, drained green chillies, and salt. Whisk until the sauce is completely smooth and creamy. What works best for me is letting the sauce cool for a minute before adding the sour cream to ensure it doesn't curdle.
- Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish. Spread a thin layer of the white sauce on the bottom of the dish. Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Fill and Roll: Spoon a portion of the chicken mixture down the centre of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Sauce and Bake: Pour the rest of the creamy white sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the 150g of grated Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up a little, making them easier to serve. Garnish generously with fresh coriander and sliced spring onions.
Notes
This Chicken Enchiladas White Sauce recipe has become a true favourite in our home, bringing a little bit of indulgence to our dinner table. I really hope you and your family enjoy making and eating this dish as much as we do. If you try it, please let me know how it turned out in the comments below. I love hearing from you! – Ashley
