Chicken Enchilada Recipe White Sauce

I think a creamy, hearty enchilada is the definition of comfort food, especially for a busy weeknight dinner. This chicken enchilada recipe white sauce delivers on comfort, with crispy edges and a savory, bubbling cheese topping. It’s a family-friendly meal that feels special enough for guests, thanks to the rich homemade sauce and vibrant poblano crema. When I serve this, my family always asks for seconds, and it’s a great high-protein option for a hearty meal prep.

Ingredients for Our Creamy Chicken Enchilada Recipe White Sauce

• Shredded Cooked Chicken Breast: About 500 g (1.1 lb). Use a store-bought rotisserie chicken for an easy dinner idea; it saves significant time. If cooking chicken yourself, poach or roast two large chicken breasts and shred.
• Cream Cheese: 120 g (4 oz) cream cheese, softened to room temperature. Full-fat cream cheese provides the best creaminess for the filling. Make sure it’s fully softened for easy mixing with the chicken.
• Monterey Jack Cheese: 240 g (8 oz) total, shredded, divided. We’ll use half (120 g/4 oz) in the filling and half (120 g/4 oz) for the topping. For the best melt, use pre-shredded or shred from a block.
• Canned Diced Green Chilies: 120 g (4 oz) canned diced green chilies, drained. Use mild green chilies for a mild flavor that complements the chicken and sauce. Thoroughly drain the liquid from the can before adding to the filling.
• Sour Cream: 180 ml (3/4 cup) total, divided. Use 60 ml (1/4 cup) in the chicken filling for added moisture. Reserve 120 ml (1/2 cup) for the smoky poblano-lime crema topping. (I’ve also used plain Greek yogurt in the crema when looking for a slightly healthier option.)
• Ground Cumin: 1/2 teaspoon.
• Garlic Powder: 1/2 teaspoon total (1/4 tsp for filling, 1/4 tsp for white sauce).
• Salt and Black Pepper: To taste (1/4 tsp salt for filling, 1/2 tsp salt for white sauce, 1/4 tsp salt for crema, 1/8 tsp black pepper for filling, 1/4 tsp black pepper for white sauce).
• Corn Tortillas: 12 (15 cm / 6-inch). Corn tortillas hold up best under the sauce and filling, providing a better structure. Warm them briefly before rolling to prevent tearing.
• Unsalted Butter: 55 g (4 tablespoons).
• All-Purpose Flour: 50 g (1/4 cup). These two form the roux for the creamy white sauce; adjust quantity slightly if using different ratios.
• Vegetable Broth: 720 ml (3 cups).
• Whole Milk: 480 ml (2 cups). This combination creates the liquid base for the white sauce. Use whole milk for richness.
• Large Poblano Peppers: 2. These are roasted to create the smoky flavor for the topping. Look for firm, large peppers without blemishes.
• Fresh Lime Juice: 1 tablespoon.
• Fresh Cilantro: 3 tablespoons total (1 tbsp for crema, 2 tbsp for garnish).
• Lime Zest: 1/2 teaspoon, micro-grated for garnish.

Instructions for Making a Delicious Chicken Enchilada Recipe White Sauce

1. Prepare the Poblano Crema components first. Preheat your oven broiler. Place the two poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally with tongs, until the skins are blackened and blistered all over. Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10 minutes; this helps release the skin. Once cool enough to handle, peel the skin, core, deseed, and roughly chop the peppers.
2. Make the creamy chicken enchilada recipe white sauce filling. In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, 120 g (4 oz) of the shredded Monterey Jack cheese, the drained green chilies, 60 ml (1/4 cup) of sour cream, cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix all ingredients together thoroughly until the cream cheese is fully incorporated and distributed evenly. Set the filling aside while you prepare the sauce.
3. Prepare the creamy white sauce from scratch. In a medium saucepan, melt 55 g (4 tablespoons) of unsalted butter over medium heat. Whisk in 50 g (1/4 cup) of all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux; don’t let it brown. Gradually whisk in the vegetable broth until smooth, then slowly whisk in the whole milk. Bring to a simmer, stirring frequently, until the sauce thickens and coats the back of a spoon; season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Reduce heat to low and keep warm.
4. Finish the Smoky Poblano Crema topping. In a small food processor or blender, combine the chopped roasted poblano peppers, the remaining 120 ml (1/2 cup) of sour cream, the fresh lime juice, 1 tablespoon of chopped fresh cilantro, and 1/4 teaspoon salt. Process until mostly smooth, but a slight texture from the poblano is desirable. Set the crema aside; it will be used for drizzling after baking.
5. Assemble the enchiladas. Preheat the oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13-inch) baking dish. Warm the 12 corn tortillas briefly (microwave for 30 seconds or quickly dip in hot oil for 5-10 seconds per side); this makes them pliable and prevents them from tearing. I always warm the tortillas in the microwave first; it makes them so much easier to roll without cracking. Dip each warm tortilla into the warm white sauce to lightly coat both sides; this prevents the tortillas from getting soggy during baking. Spoon about 60-75 ml (1/4 to 1/3 cup) of the chicken enchilada recipe white sauce filling down the center of each tortilla, then roll it up tightly and place seam-side down in the prepared baking dish. If your filling feels too dry, add another tablespoon or two of sour cream to ensure a moist result.
6. Bake and finish the chicken enchilada recipe white sauce. Pour the remaining creamy white sauce evenly over the rolled enchiladas. Sprinkle the remaining 120 g (4 oz) shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning.
7. Rest, garnish, and serve. Let the enchiladas rest for 5-10 minutes after baking to allow the sauce to set slightly. Drizzle the vibrant green Smoky Poblano-Lime Crema artfully over the center of the enchiladas. Garnish immediately with a sprinkle of finely chopped fresh cilantro and a light dusting of micro-grated lime zest for a fresh finish.

Make-Ahead Tips for Easy Weeknight Dinners

This chicken enchilada recipe white sauce is a fantastic option for meal prep. You can prepare it ahead in several ways, making weeknight dinners stress-free.

• Assemble ahead of time: Prepare the enchiladas (filling and rolling) and place them in the baking dish. Cover tightly with plastic wrap and store in the refrigerator for up to 24 hours. When ready to bake, add 5-10 minutes to the total baking time to ensure they heat through completely.
• Freeze for later: For longer storage, assemble the unbaked enchiladas in a disposable foil pan. Cover tightly in plastic wrap, then wrap in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add 20-30 minutes to the baking time if baking from frozen (check internal temperature and ensure sauce is bubbly throughout).
• Prepare components separately: Make the chicken filling and white sauce a day ahead and store them in separate airtight containers in the refrigerator. Assemble and bake when ready to serve.

How to Customize Your Creamy Chicken Enchiladas

This creamy chicken enchilada recipe can easily be customized to fit your family’s preferences or dietary needs.

• Vary the protein: Easily swap shredded chicken for shredded pork carnitas, ground beef, or even shredded turkey (especially after Thanksgiving). For a vegetarian option, use black beans or refried beans combined with a small amount of cheese and corn.
• Adjust the heat: If you prefer more spice, include the seeds and veins of the roasted poblano peppers in the crema. For less heat, omit the green chilies in the filling or swap them for mild canned corn.
• Add extra vegetables: Stir in a cup of canned corn or black beans to the chicken filling for added color and nutrients. Sautéed onions and bell peppers can also be added to the filling mixture for extra flavor.

FAQs: Your Questions About White Sauce Enchiladas Answered

What is the difference between red and white enchilada sauce?

Red sauce (salsa roja) often uses chiles like New Mexico, ancho, or guajillo, giving it a deeper, spicier, and often earthier flavor. White sauce (creamy enchilada sauce) typically uses a roux base with milk, broth, and cheese, resulting in a milder, richer, and creamier texture for your white sauce enchiladas.

Why did my white sauce get lumpy?

Lumpy white sauce usually happens if the milk or broth is added too quickly to the hot roux. Ensure you add the liquid slowly while whisking continuously to keep it smooth. Using room temperature liquid also helps prevent lumps in this creamy white sauce.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well for rolling and are less prone to breaking. If using flour tortillas, you may not need to warm them first, but a quick dip in the white sauce (step 5) will still prevent them from drying out during baking.

What can I serve with these creamy enchiladas?

These rich creamy enchiladas pair well with a crisp, acidic side to cut through the creaminess. Consider a simple green salad with vinaigrette dressing, pico de gallo, or Mexican rice.

How do I prevent the tortillas from getting soggy?

The quick dip in the warm white sauce (step 5) is key. Don’t let them soak. The warming step (step 5) also helps prevent the tortillas from absorbing too much liquid during baking.

How long can I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven until warmed through. The crema can be stored separately and added after reheating.

Can I make the poblano crema ahead of time?

Yes, the crema can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir well before serving, as it may separate slightly. When I make this crema ahead for meal prep, I find it sometimes loses a bit of its brightness; I like to add a final squeeze of lime juice right before serving to refresh the flavor.

Conclusion: The Best Chicken Enchilada Recipe White Sauce for Your Table

This chicken enchilada recipe white sauce provides a truly satisfying and memorable meal. Save this family-friendly chicken enchilada recipe to your Pinterest board for quick access to easy dinner ideas.

chicken enchilada recipe white sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A creamy, hearty chicken enchilada recipe made with a homemade white sauce, a savory cheese topping, and a vibrant poblano crema drizzle.

---

Ingredients

Scale 1x2x3x

• 500 g shredded cooked chicken breast
• 120 g cream cheese, softened
• 240 g shredded Monterey Jack cheese, divided
• 120 g canned diced green chilies, drained
• 180 ml sour cream, divided
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder, divided
• 0.75 teaspoon salt, divided
• 0.375 teaspoon black pepper, divided
• 12 corn tortillas (15 cm / 6-inch)
• 55 g unsalted butter
• 50 g all-purpose flour
• 720 ml vegetable broth
• 480 ml whole milk
• 2 large poblano peppers
• 1 tablespoon fresh lime juice
• 3 tablespoons fresh cilantro, chopped, divided
• 0.5 teaspoon lime zest, micro-grated

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast Poblano Peppers: Preheat oven broiler. Place poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until skins are blackened and blistered. Transfer peppers to a bowl, cover, and steam for 10 minutes. Peel, core, deseed, and roughly chop the peppers.
2. Prepare Chicken Filling: In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, 120 g of shredded Monterey Jack cheese, drained green chilies, 60 ml of sour cream, cumin, 0.25 teaspoon garlic powder, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Mix thoroughly until cream cheese is fully incorporated.
3. Make Creamy White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in vegetable broth until smooth, then slowly whisk in whole milk. Bring to a simmer, stirring frequently, until thickened. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon garlic powder. Keep warm.
4. Make Smoky Poblano Crema: In a food processor or blender, combine chopped roasted poblano peppers, remaining 120 ml of sour cream, lime juice, 1 tablespoon chopped cilantro, and 0.25 teaspoon salt. Process until mostly smooth. Set aside.
5. Assemble Enchiladas: Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish. Warm corn tortillas briefly to make them pliable. Dip each tortilla into the warm white sauce to coat lightly. Spoon about 0.25 to 0.33 cup of chicken filling down the center of each tortilla, roll it up tightly, and place seam-side down in the prepared dish.
6. Bake Enchiladas: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle remaining 120 g shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until bubbly and lightly golden. For extra browning, broil for 1-2 minutes at the end.
7. Garnish and Serve: Let enchiladas rest for 5-10 minutes after baking. Drizzle with Smoky Poblano-Lime Crema. Garnish with remaining chopped fresh cilantro and micro-grated lime zest before serving.

Notes

To save time, use a store-bought rotisserie chicken. Warming corn tortillas before rolling makes them easier to work with. Dipping tortillas in the white sauce first prevents them from getting soggy during baking. If filling seems too dry, add a tablespoon of sour cream.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 2 enchiladas
• Calories: 640 calories
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 100 mg