This chicken enchilada recipe is so saucy and flavorful. You won’t believe how simple and delicious it is. These enchiladas are loaded with chicken, corn, green chilies, cilantro, and lots of cheese. And of course, they are covered with a simple yet delicious homemade sauce.
Today’s recipe marks recipe number 200 on my blog! woohoo! I can’t believe how quickly the recipes added up in only 2 years. We are celebrating the 200th recipe with these cheesy, gooey, melt in your mouth white sauce enchiladas.
This post has Amazon affiliate links for tools we used to make this recipe.
How to make chicken enchiladas
- First off you want to make the sauce by combining melted butter, flour, and garlic in a saucepan. Then pour in chicken broth, sour cream, salt, and pepper.
- Next, sautee onion and garlic in a saucepan with melted butter. Then add the shredded rotisserie chicken, corn, green chilies, cilantro, cumin, chili powder, salt, pepper, and Monterey jack cheese. Then pour in 3/4 cup of the white sauce into the chicken mixture.
- scoop 1/4 cup of the chicken mixture into each flour tortilla and roll them up. Place them in a deep baking dish and add the rest of the white sauce along with extra Monterey jack cheese. Bake for 40-45 minutes at 370 degrees Fahrenheit.
If you love MEXICAN food be sure to also try these DELICIOUS Mexican recipes.
Red Sauce Enchiladas– made with an authentic red sauce, and rolled in corn tortillas.
Chicken quesadillas– with hatch chilies, corn, and rotisserie chicken.
Grilled steak tacos– The ultimate “street food” taco.
Tools used to make this chicken enchiladas recipe.
Pyrex prep bowls, T-fal non-stick frying pan
Ingredients for chicken enchiladas
- unsalted butter
- onion
- garlic
- shredded rotisserie chicken
- corn
- mild green chilies
- cilantro
- cumin
- chili powder
- salt
- black pepper
- Monterey Jack cheese, divided
- small flour tortillas
How to make enchilada sauce
Ingredients for enchilada sauce
- unsalted butter
- all-purpose flour
- garlic
- low sodium chicken stock
- sour cream
- salt
- black pepper
Note: This chicken enchilada recipe serves about 12 enchiladas. If you’re a small family, this might be too much for one dinner. Worry not, divide the recipe between 2 smaller baking dishes and freeze one for later. They taste just as amazing after being frozen. If you go about freezing them, make them up till the 11th step and freeze them unbaked. Make sure to cover them with foil or plastic wrap.
Cheesy, saucy, white sauce enchiladas that will become a family favorite.
- 3 tbsp unsalted butter
- 1/2 medium onion chopped
- 1 garlic clove minced
- 2 cups of shredded rotisserie chicken
- 1 cup corn
- 2 tbsp dived mild green chilies
- 1/4 cup cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups Monterey Jack cheese divided
- 12 small flour tortillas
- Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 garlic clove grated
- 2 cups low sodium chicken stock
- 1 cup sour cream
- Pinch of salt
- Pinch of black pepper
- Melt 3 tbsp butter in a skillet. Over medium heat, sauté the chopped onion and minced garlic for about 5 minutes.
- To the skillet, add shredded chicken, corn, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix to combine.
- Add 1 1/2 cup shredded Monterey Jack and mix once more.
- In a sauce pan, melt 3 tbsp butter and thoroughly mix in 3 tbsp flour. Stir for about 1 minute over medium heat. Then quickly stir in 1 grated garlic clove.
- Slowly pour in the chicken stock as you stir it into the butter and flour mixture. Then bring it to a simmer for 4-5 minutes or until it begins to thicken slightly.
- Add the sour cream to the sauce and continue to stir until the sour cream is well incorporated.
- Then stir in the salt and black pepper.
- Spread a thin layer of the white sauce onto the bottom of a 9 x 13 inch baking dish.
- Pour 3/4 cup of the sauce into the chicken filling mixture. Mix well.
- Scoop about 1/4 cup of the chicken filling into each flour tortilla. Roll them up and place them tightly next to eat other into the baking dish.
- Pour the remaining white sauce over the rolled up enchiladas, and top with the remaining 1/2 cup Monterey Jack cheese.
- Cover with foil and bake at 370 degrees Fahrenheit on the middle rack for 40-45 minutes or until bubbly. Then remove the foil and bake until the top is golden brown.
These look delicious, I will definitely giving them a try. Thanks for the recipe
No problem Loretta! Hope you enjoy them as much as I did!
Wow!!! Dina congratulations! That’s a lot of recipes in two years. Good job ???????? love your site.
Thank you Lena! ????????
Thanks for the inspiration, I made enchiladas for dinner yesterday. I used pork but used the white sauce similar to yours. They were yummy!! And congrats on your 200th recipe!
Thank you Katy! I’m so happy you enjoyed the enchiladas:)
The texture of the flour tortillas is off. The white sauce is very bland. The filling has good flavor and texture although I used shredded beef that I made. I may use the filling recipe again and substitute corn tortillas.
I wanted to rate this 2 stars but when you click on the stars, it automatically selects 5 stars, so I’ll leave it blank.
I appreciate the time you took in photographing and documenting this recipe. It just wasn’t to our liking.
Hi Tawnya, I’m sorry the recipe wasn’t to your liking. If you prefer corn tortillas you are welcome to substitute them for the flour tortillas. I have a red sauce enchilada recipe here on the blog. I think you might like the sauce in the recipe more 🙂
Tawnia, I never use low- sodium Chicken Stock. I like more flavor, and lets face it, salt adds more flavor. 🙂
These were delicious. Thank you for the great recipe.
Thank you Valentina, glad you enjoyed them!