Chicken Enchiladas with White Sauce
These creamy Chicken Enchiladas with White Sauce bring tender chicken, melty cheese, and a luscious white sauce together in a comforting, family-friendly meal. Perfect for weeknights or gatherings, they’re rich, cozy, and customizable with your favorite add-ins and spice levels.
Equipment
- Mixing Bowl
- Baking dish
- Oven
- Whisk
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese cheddar or Monterey Jack
- 8 small tortillas
- ½ cup diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
- Spoon a portion of the mixture into each tortilla and roll tightly. Place seam-side down in a baking dish.
- Spread any remaining filling or sauce over the rolled tortillas.
- Sprinkle shredded cheese evenly over the top.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro or a squeeze of lime, if desired.
Notes
To make ahead, assemble the enchiladas, cover, and refrigerate up to 24 hours before baking. For extra spice, add jalapeños or use pepper jack cheese. Serve with Spanish rice, refried beans, or a fresh avocado salad.