Can enchiladas actually taste better with a white sauce instead of red?
I was skeptical the first time someone served me these, mostly because I’d only ever known enchiladas with a tomato-based sauce. One bite in, and I understood the hype completely.
Tender shredded chicken, melty cheese, and a rich sour cream sauce baked until bubbly and golden on top. This is the enchilada recipe that turns into everyone’s favorite the moment it hits the table. 🧀
Let’s make a batch.
What You’ll Need
Here’s everything going into this dish:
For the filling:
- 3 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green chiles
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup diced green chiles
For assembly:
- 8-10 flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
That’s the full ingredient list. Simple pantry staples building into something genuinely rich and comforting.
Tools You’ll Need
- A large baking dish
- A saucepan
- A whisk
- A mixing bowl
- A spatula
How to Make It
Step 1: Preheat your oven.
Preheat your oven to 350°F.
Step 2: Mix the filling.
In a mixing bowl, combine the shredded chicken, cheese, green chiles, cumin, garlic powder, salt, and pepper.
Step 3: Make the roux.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
Step 4: Add the broth.
Slowly whisk in the chicken broth, continuing to stir until the mixture thickens, about 3-4 minutes.
Step 5: Add the sour cream and chiles.
Remove the saucepan from heat and stir in the sour cream and remaining green chiles until smooth.
Step 6: Fill the tortillas.
Spoon a portion of the chicken filling onto each tortilla and roll it up tightly.
Step 7: Arrange in the dish.
Place the rolled tortillas seam-side down in a large baking dish.
Step 8: Add the sauce.
Pour the sour cream sauce evenly over the enchiladas, making sure they’re well covered.
Step 9: Top with cheese.
Sprinkle the remaining shredded cheese over the top.
Step 10: Bake.
Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges start to turn golden.
Step 11: Garnish and serve.
Top with fresh cilantro before serving hot.
Pro Tips
- Don’t overfill the tortillas. Too much filling makes them hard to roll and can cause everything to spill out in the baking dish.
- Warm your tortillas before rolling. A few seconds in the microwave keeps them from cracking when you fold them.
- Whisk the roux constantly. This prevents lumps and keeps the sauce silky smooth.
- Take the sauce off heat before adding sour cream. Adding it while the sauce is still boiling can cause it to curdle instead of blending in smoothly.
- Use rotisserie chicken to save time. It’s already cooked and shredded, which cuts a big chunk of prep time out of this recipe.
Substitutions and Variations
- Protein swap: Shredded turkey or cooked ground beef both work well in place of chicken.
- Spicier version: Use hot green chiles or add a diced jalapeño to the filling.
- Cheese swap: Pepper jack adds an extra kick if you want more heat throughout.
- Corn tortillas: These work too, just warm them well first so they don’t tear while rolling.
- Lighter version: Use light sour cream and reduced-fat cheese to cut down on richness slightly.
Make Ahead Tips
Assemble the entire dish up to a day ahead and store covered in the fridge, unbaked, until you’re ready to cook.
The sauce can also be made 2 days in advance and stored separately, then reheated gently before pouring over the assembled enchiladas.
Add about 10 extra minutes to the bake time if going straight from the fridge.
Additional Details
Nutritional Breakdown (Per Enchilada)
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | 20g |
| Carbs | 22g |
| Fat | 20g |
| Sodium | 480mg |
Note: Values are estimates based on a 9-enchilada batch and will vary depending on exact ingredients used.
Meal Pairing Ideas
- Serve with Mexican rice and black beans for a full dinner.
- Pair with a simple side salad for something lighter.
- Add guacamole and chips as a starter for a bigger spread.
Cooking Time Efficiency Tips
- Use rotisserie chicken to skip cooking and shredding your own.
- Make the sauce while the chicken filling comes together to save time.
- Assemble the whole dish ahead of time so all you have to do on a busy night is bake.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for about 15 minutes to keep the tortillas from getting too soft. The microwave works in a pinch, but the texture won’t be quite the same.
This dish also freezes well before baking. Wrap tightly and thaw overnight in the fridge before baking as directed.
FAQ
Can I make this dish ahead of a party? Yes. Assemble it a day ahead and store covered in the fridge, then bake fresh the day of your event.
Why did my sauce turn out lumpy? This usually happens from not whisking the roux constantly, or adding the broth too quickly. Add it slowly while whisking for the smoothest sauce.
Can I use corn tortillas instead of flour? Yes, just warm them first so they’re more pliable and less likely to tear when rolling.
Can I freeze these enchiladas? Yes, before baking. Wrap tightly and freeze for up to 3 months, then thaw overnight before baking.
What’s the best way to shred chicken quickly? Two forks work well, or you can shred warm cooked chicken in a stand mixer with the paddle attachment for an even faster method.
Wrapping Up
These enchiladas prove that a creamy white sauce can be just as crave-worthy as any red sauce version.
Cheesy, comforting, and loaded with tender chicken, this is the kind of dinner that gets requested again and again.
Make a batch this week and let me know how it turned out in the comments below. And if you tried a different filling or spice level, I’d love to hear what you made.