Go Back

Creamy Chicken Enchiladas with White Sauce

Creamy Chicken Enchiladas with White Sauce are a delicious blend of tender chicken and a luxurious white sauce, making this dish perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 8 medium flour tortillas
  • 2 cups white sauce Homemade or store-bought.
  • 1 cup shredded cheese Cheddar or Monterey Jack works well.
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 cup corn kernels Can be frozen or fresh.
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, add olive oil and diced onion. Sauté until translucent, about 3-4 minutes.
  3. Add the shredded chicken, corn, salt, and pepper, stirring to combine. Cook for an additional 2-3 minutes until heated through.
  4. If your tortillas are stiff, microwave them for about 30 seconds to make them pliable.
Assembly and Baking
  1. Spoon approximately 1/4 cup of the chicken mixture into each tortilla, sprinkle a bit of cheese, then roll them up tightly and place them seam-side down in a baking dish.
  2. Pour the white sauce generously over the top and sprinkle the remaining cheese evenly.
  3. Bake for about 25-30 minutes or until the cheese is bubbly and golden.
  4. Garnish with fresh cilantro if desired, and enjoy your creamy chicken enchiladas!

Notes

Feel free to substitute chicken for shredded turkey or black beans for a vegetarian option. These enchiladas freeze well; cover tightly with foil before freezing. Leftovers can be stored in an airtight container for up to 3 days.