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
Ingredients
- 2 Tablespoons butter like this
- 1 cup white onion 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 black pepper
- 3 4.5-ounce cans green chiles
- 2 garlic clove minced
- 2 teaspoon crushed dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon granulated 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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!