CHICKEN ENCHILADAS IN WHITE SAUCE
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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 liked the creamy sauce of these Chicken Enchiladas for a change over the traditional red sauce.
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.
- Tortillas—I used flour tortillas. You can use corn if you like. Also, I found these good low-carb tortillas (and this brand is also good) that you may enjoy.
- Chicken – you can use rotisserie chicken to make this recipe even faster!
- Cream Cheese – I don’t recommend fat-free for this recipe, but low-fat is okay. I use this brand.
Can I freeze these enchiladas?
Yes. You can freeze the chile mixture separately from the filled tortillas for up to 4 weeks. Thaw in the refrigerator overnight. Prepare and bake as directed above after thawed.
While you’re here, check out these recipes. Click the photo for the recipe.
- 10 Minute Enchilada Sauce Recipe
- ENCHILADA BURGER RECIPE
- CHICKEN ENCHILADA DIP WITH ROTEL
- Lighter Salsa Verde Chicken Enchiladas with Avocado Mango Salsa
- CHILE RELLENO ENCHILADAS CASSEROLE
Chicken {in White Sauce} Enchiladas
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Save To Your Recipe BoxIngredients
- 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 13×9 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.
great recipe ! Pinning these too ! think i’ll have to call my next week’s menu plan Callmepmc Menu. ;-D
haha! I like that! 🙂 My family loves Mexican flavors. Thanks for stopping by!
I LOVE Mexican food and I prefer to make it at home. When I saw this post on BlogLovin’, I knew I had to come over and pin! YUM!!! This looks like my carb Sunday cheat meal!
It’s really tasty, I tried low carbs once and almost passed out after 3 days. True story.
Can not wait to try these. So craving some Mexican food after that pic:)
Thank you! I crave it almost daily 🙂
Mexican food is always a favorite at our house, Paula! Your enchiladas sound like a hit! Pinning!
Thank you Jamie!
Paula, these look great and I love Mexican food – pinned and FB share!
Thank you Deb
Oh goodness – my weakness!! Must have Mexican tomorrow. And I love enchiladas so much! These look great!!! Pinning! and buffering.
xoxo
HI Paula! I love Mexican food..tex-mex to be exact so I know I WILL love this. I’m so glad you shared this recipe as I’ve never heard of white sauce over enchiladas! I’m intrigued. Must. Try. And I’m with you. Love eating at home but the mess I can do without.
I really should make my boys start cleaning the kitchen! Mexican food is just the best, I bet I could eat it every single day. I love everything I’ve ever tried!
Paula, these look really yummy! Thanks for sharing your recipe with us! Pinning!
Thank you and thanks for pinning. I love Mexican food!
Love enchiladas! (And pretty much all Mexican food…) These look delish 🙂
Thank you! I’m the same way, love it!
These look tasty! Maybe I’ll give them a try!
Thank you, my husband is a very critical foodie and he liked them, I was shocked. They’re really not what he typically likes.
Looks delicious! I pinned this, with the note that I’ll use Food for Life tortillas to make it gluten free! thank you!
oh that’s a good idea, I do some gluten free things, but I really don’t know much about it.
I love Mexican food! Seriously every dish I think of making has some sort of Mexican flare to them. I love the sauce in these enchiladas!
Thank you Tanya. I about the same way. Thanks for coming by!
Yum Paula… I have been craving everything Mexican lately so these Chicken Enchiladas hit the spot! 🙂 Great picture… buffering! 🙂
Thank you Krista. There are only a handful of meals my whole family eats and Mexican is one, so we have it at least once a week. lol Thanks for sharing!