CHICKEN ENCHILADAS IN WHITE SAUCE

This post may contain affiliate links that won’t change your price but will share some commission.

These Chicken Enchiladas in White Sauce are packed full of authentic Mexican flavors and are quick enough to make for a weeknight meal!

I love traditional enchiladas, but sometimes you just need a little change. This white sauce gives these enchiladas a decadent, rich flare that I just love! I really liked the creamy sauce of these Chicken Enchiladas for change over the traditional red sauce.

 

These Chicken Enchiladas

I’ll be honest, I’ve loved Mexican food since I first tried it. I adore spicy food! For a long time, the only Mexican food I made was tacos or taco salad. After I had children and started being at home more, I really started cooking more and experimenting in the kitchen. I had more time on my hands, it’s so much easier to stay home with little ones than load them up and go anywhere!

Besides, when I eat at home, I eat less and I know exactly what’s in the food. We enjoy spending time together cooking, eating, and talking.

Chicken Enchiladas in White Sauce

You’re going to love this recipe. It’s delicious and super easy to make.

  1. Tortillas – I used flour tortillas. You can use corn if you like. Also, I found these really good low carb tortillas (and this brand is also good) that you may enjoy.
  2. Chicken – you can use rotisserie chicken to make this recipe even faster!
  3. Cream Cheese – I don’t recommend fat-free for this recipe, but low-fat is okay. I use this brand.

 Chicken Enchiladas

Can I freeze these enchiladas?

Yes. You can freeze the chile mixture separate from the filled tortillas for up to 4 weeks. Thaw in the refrigerator overnight. Prepare and bake as directed above after thawed.

 Chicken Enchiladas

While you’re here, check out these recipes. Click the photo for the recipe.

These Chicken Enchiladas

Chicken {in White Sauce} Enchiladas

These Chicken Enchiladas in White Sauce are packed full of authentic Mexican flavors and are quick enough to make for a weeknight meal!

Author: Paula
4.67 from 3 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings

Ingredients

  • 2 Tablespoons butter like this
  • 1 cup onions thinly sliced
  • 2 cups chicken cooked and chopped
  • ½ cup roasted red bell pepper diced, I use this brand
  • 6 -ounces cream cheese cubed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 4.5-ounce cans diced green chiles
  • 2 garlic cloves minced
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon sugar
  • 14.5 -ounce can chicken broth
  • 10 7-inch flour tortillas corn tortillas or low-carb can be used
  • 4 cups cheddar cheese shredded

Instructions

  • Melt butter in a large skillet over medium heat; add onions and cook 20 minutes or until caramelized. Reduce heat to low and add chopped chicken, roasted red bell pepper, cream cheese, salt and pepper. Stir until combined. Reduce heat to simmer.
  • Pulse diced green chiles, garlic, oregano, cumin, and sugar in a blender or food processor until combined. Pour this mixture into a saucepan. Add chicken broth and boil over high heat. Cook 5 minutes or until slightly thickened. Remove from heat. Spread 1/3 of this chile mixture evenly on the bottom of a lightly greased 13x9 inch baking dish.
  • Spoon cream cheese chicken mixture down the center of each tortilla; roll up and place, seam side down on chile mixture in casserole dish. Repeat with all tortillas and chicken mixture.
  • Top with remaining chile mixture; sprinkle with cheese.
  • Bake at 375 degrees 20 to 25 minutes or until bubbly and cheese is melted.
  • Allow to cool 5 minutes before serving.

Nutrition

Calories: 558kcal | Carbohydrates: 34g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 1264mg | Potassium: 405mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1004IU | Vitamin C: 10mg | Calcium: 514mg | Iron: 3mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes at Recipe Index  

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

34 Comments

  1. 5 stars
    So, so good!! Have always wished for a delicious creamy chicken enchiladas recipe, and this is it!! Thank you. Served with fresh guacamole, retried black beans and Spanish rice. A keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!