If you love comforting dishes that bring creamy, savory flavors to your table, you’re going to enjoy this Chicken Enchiladas with White Sauce recipe. This dish is a delicious twist on classic enchiladas, swapping the usual red sauce for a rich and velvety white sauce that perfectly complements the tender chicken filling.
Why You’ll Love This Chicken Enchiladas with White Sauce Recipe
There’s a lot to appreciate about this enchilada recipe. First, the creamy white sauce adds a smooth, mild flavor that balances the spiced chicken filling. Unlike traditional tomato-based sauces, the white sauce brings richness without overwhelming heat. This makes it a great option if you prefer a subtler taste.
Another reason you’ll want to try this dish is its ease and speed. With just a few basic steps—sautéing onions and garlic, simmering chicken with chilies and cream cheese, dipping tortillas, and baking—you’ll have a hot, satisfying meal in less than an hour. Plus, it’s very customizable. You can easily adjust the spice level by choosing mild or hotter diced chilies or add extra cheese for that melty, gooey texture everyone loves.
Finally, these enchiladas store well, making great leftovers or a convenient meal prep option. You can make them ahead, reheat in the oven, and enjoy all the creamy goodness anytime.
Ingredients You’ll Need for Chicken Enchiladas with White Sauce
Here’s the full list of what you need to make this creamy enchilada dish:
- 2 Tablespoons olive oil
- 1 white onion, diced
- 2 cloves garlic, diced
- 10-ounce can Rotel mild diced tomatoes and green chilies
- 2 cans (4 ounces each) diced green chilies
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces cream cheese
- 2 cups cooked chicken, shredded or cubed
- 2 cups heavy cream
- 2 teaspoons chicken bouillon paste or 2 bouillon cubes
- 12 tortillas (corn or flour)
- 4 cups shredded Monterey Jack cheese
How to Make Chicken Enchiladas with White Sauce
Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish to keep your enchiladas from sticking.
In a medium skillet over medium heat, warm the olive oil. Add diced onions and garlic, cooking gently until they become soft and release their aroma—about 5 minutes.
Next, stir in the can of Rotel tomatoes and both cans of diced green chilies, mixing well with the onion and garlic base. Add the shredded or cubed chicken to the skillet and season everything with salt and pepper. Stir to combine all ingredients evenly.
Now, add the cream cheese in chunks to the pan. Stir continuously as the cream cheese melts down, blending into a creamy mixture. Lower the heat and let the mixture simmer gently for about 10 minutes. This step allows all flavors to marry together into a rich filling.
Meanwhile, in a separate small saucepan, heat the heavy cream over medium heat. Once warm, whisk in the chicken bouillon paste or crushed bouillon cubes until dissolved. This savory cream will be used to dip the tortillas and drizzle on top, adding moisture and flavor.
To assemble, dip each tortilla briefly into the warm cream to soften it. Spoon a generous amount of the chicken mixture onto the tortilla, sprinkle a little shredded Monterey Jack cheese over the filling, and roll it up tightly. Place each filled tortilla seam-side down into the prepared baking dish. Repeat this process with all tortillas until the dish is full.
Once all enchiladas are arranged, sprinkle the remaining shredded Monterey Jack cheese evenly on top. Pour any leftover cream over the cheese and enchiladas to create a creamy blanket.
Bake uncovered for 30 minutes until the cheese on top is melted and bubbly, and the enchiladas are heated through.
How to Serve Your Chicken Enchiladas with White Sauce
Once out of the oven, let the enchiladas rest for a few minutes before serving to allow the sauce to set slightly. This helps each piece hold its shape and makes serving easier.
You can enjoy these enchiladas as they are, but they pair wonderfully with fresh sides. A simple green salad with a light vinaigrette adds brightness and crunch to balance the creamy dish. You might also serve some Mexican-style rice or refried beans to round out the meal.
For an extra touch, add sliced avocado or a dollop of sour cream on top of each serving. Fresh cilantro or chopped green onions sprinkled over the dish give a fresh, herbal note that complements the richness.
This dish is great for family dinners, casual gatherings, or meal prep. The leftovers reheat beautifully, making it an excellent choice for busy days.
Expert Tips to Make Perfect Chicken Enchiladas with White Sauce
- Use cooked chicken that’s shredded or chopped finely so it mixes well with the sauce and fills the tortillas evenly. Rotisserie chicken works perfectly for a quick shortcut.
- Be gentle when dipping tortillas in the cream. A quick dip softens them for rolling without making them soggy and prone to tearing.
- Don’t skip simmering the filling with cream cheese—it helps deepen the flavors and ensures the sauce is rich and creamy.
- If you like your enchiladas a little spicier, swap the mild Rotel for a hotter variety or add a pinch of cayenne pepper or chili powder to the filling.
- Monterey Jack cheese melts smoothly and has a mild flavor, but you can mix in some sharp cheddar or pepper jack for extra flavor complexity.
- Cover the baking dish loosely with foil if you want the enchiladas extra moist, removing the foil for the last 10 minutes to brown the cheese on top.
- Let the enchiladas cool for a few minutes after baking before slicing. This resting time helps the sauce thicken and the dish hold together better.
How to Store Leftover Chicken Enchiladas with White Sauce
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. Reheat gently in the oven at 350°F or in the microwave until warmed through.
For longer storage, you can freeze the enchiladas before baking. Assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to enjoy, bake them from frozen at 350°F for about 45-60 minutes until hot and bubbly.
Proper storage helps keep the creamy texture and rich flavors intact, so you can enjoy these enchiladas anytime you crave them.
Variations to Try with Chicken Enchiladas and White Sauce
- Vegetarian option: Replace chicken with sautéed mushrooms, zucchini, or black beans for a meat-free twist that still tastes hearty and satisfying.
- Different cheeses: Swap Monterey Jack for mozzarella, queso fresco, or a blend of your favorites to customize the flavor.
- Spicy version: Add chopped jalapeños or a few dashes of hot sauce into the filling or sauce for a kick.
- Healthy swap: Use low-fat cream cheese and light cream or half-and-half to reduce calories without losing too much creaminess.
- Corn tortillas only: For a gluten-free meal, be sure to use corn tortillas instead of flour.
- Add fresh herbs: Stir in chopped cilantro or parsley into the filling for added freshness and color.
These variations let you tailor the enchiladas to your taste and dietary needs while keeping the creamy white sauce base that makes this recipe so special.
Frequently Asked Questions About Chicken Enchiladas with White Sauce
Can I use leftover cooked chicken for this recipe?
Absolutely! Leftover chicken works great here. Just shred or chop it before mixing it into the filling.
What type of tortillas should I use?
Both corn and flour tortillas work well. Corn tortillas add a traditional touch and are gluten-free, while flour tortillas are softer and easier to roll.
Is it possible to make these enchiladas ahead of time?
Yes, you can prepare and assemble the enchiladas a day ahead, cover, and refrigerate. Bake them fresh when you’re ready to eat.
How spicy is the dish?
This recipe uses mild diced tomatoes and green chilies, so it’s not very spicy. You can easily increase the heat by using hotter chilies or adding spices.
Can I freeze these enchiladas?
Yes, freeze them before baking in a freezer-safe dish. When ready, bake from frozen, adding extra baking time.
What can I serve with chicken enchiladas and white sauce?
Serve them with a fresh green salad, rice, beans, or steamed vegetables for a complete meal.
Chicken Enchiladas with White Sauce
Equipment
- Skillet
- Oven
- 9×13 inch baking dish
Ingredients
- 2 Tbsp. olive oil
- 1 white onion diced
- 2 cloves garlic diced
- 10 oz. can Rotel mild diced tomatoes and green chilies
- 2 cans diced green chilies (4 ounces each)
- 1 tsp. salt
- 1 tsp. black pepper
- 8 oz. cream cheese
- 2 cups cooked chicken shredded or cubed
- 2 cups heavy cream
- 2 tsp. chicken bouillon paste or 2 bouillon cubes
- 12 tortillas (corn or flour)
- 4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a medium skillet over medium heat, warm the olive oil. Add diced onions and garlic, cooking until soft and fragrant, about 5 minutes.
- Stir in the can of Rotel tomatoes and both cans of diced green chilies. Add shredded or cubed chicken, seasoning with salt and pepper. Stir to combine.
- Add cream cheese in chunks and stir until melted and creamy. Allow to simmer gently for about 10 minutes.
- In a separate saucepan, heat the heavy cream and whisk in the chicken bouillon until dissolved.
- Dip each tortilla briefly into the warm cream to soften it. Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with cheese, and roll tightly.
- Place filled tortillas seam-side down in the baking dish. Repeat until all tortillas are filled.
- Sprinkle remaining cheese on top and pour any leftover cream over the enchiladas.
- Bake uncovered for 30 minutes until cheese is melted and bubbly.
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