chicken enchiladas with white sauce topped with sour cream on white plate with side of salad greens

Chicken Enchiladas with White Sauce

These easy chicken enchiladas with white sauce use leftover shredded chicken and a simple homemade white sauce for a quick and easy weeknight dinner your family will love.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 303
Author Garnished Plate


  • 1/4 yellow onion
  • 1 jalapeno stem and seeds removed
  • 2 cloves garlic
  • 1 pound leftover shredded chicken
  • 1 tablespoon taco seasoning
  • 2 oz cream cheese softened
  • 8 tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 4 oz shredded cheese


  • Preheat oven to 350 degrees
  • Peel onions and garlic and add to mini chopper along with jalapeƱo and chop until finely diced (or chop finely with knife), set aside
  • Spray 9x13 casserole dish with nonstick spray
  • In a small bowl mix together chicken, cream cheese and taco seasoning
  • Add about 1/4 cup of filling to each tortilla and roll and place seam side down in casserole dish
  • In saucepan over medium high heat melt butter
  • Whisk flour into melted butter and then very slowly start whisking broth into flour mixture until smooth and fully incorporated 
  • Let simmer for 3-4 minutes until thickened, then remove from heat and stir in sour cream until smooth and add chopped veggies
  • Pour sauce over enchiladas and top with shredded cheese
  • Bake for 20-25 minutes until heated through and cheese is melted


Baked covered with foil for melty cheese or uncovered for crispier cheese.
Use a mini chopper to make easy work of finely dicing the veggies


Calories: 303kcal | Carbohydrates: 19g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 619mg | Potassium: 336mg | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 6.6mg | Calcium: 134mg | Iron: 1.5mg