Chicken Enchiladas With White Sauce

Do you get hungry for Mexican food but just don’t feel like going out?  Make these chicken enchiladas with white sauce and satisfy your craving without having to leave the house.  This recipe is so easy and you will have them on the table in no time.

Several years ago a co-worker was telling me about her recipe for beef or chicken enchiladas with white sauce. I asked her to write it down for me. Although chicken chimichangas are my absolute favorite Mexican dish, chicken enchiladas would be my next choice. And this recipe sounded pretty easy so I thought, “Why not, I’ll give them a try”.

In her version, she just mixed the browned ground beef with cream cheese and onion and then filled the flour tortillas.  Her white sauce consisted of sour cream and condensed cream of mushroom soup.

I wanted to make them using chicken instead. I made them the first time and thought, okay these are pretty good. But I wanted a more authentic Mexican taste.  So I tweaked the recipe adding some spices to the chicken and darned if they didn’t turn out pretty good.

I prefer a white sauce to a red sauce and I tweaked the sauce substituting the condensed cream of mushroom soup for a basic white sauce using butter, flour, and chicken broth.  Added sour cream and some green chilies for a more authentic taste. And the dish turned out delicious.

The Chicken

I usually buy a rotisserie chicken at my local grocery store deli to use for this dish. But just the other day I was at work and decided I wanted to make chicken enchiladas the next day.

Well, the grocery store in the town that I work in does not sell rotisserie chicken. So I bought a whole chicken and roasted it instead.  You can use either one.  But for the purpose of this post, I will include the instructions for how I roasted the chicken.

But I have to tell you I prefer easy and the rotisserie chicken is the easiest way and there is no shame in doing easy 🙂




  • rotisserie chicken or a roasted whole chicken. 3 1/2 pounds*, shredded (3 cups of chicken)
  • 8 oz. Cream cheese at room temperature
  • 1 to 1 1/2  teaspoon cumin
  • 1 to 1 1/2 teaspoon cinnamon
  • 1 to 1 1/2  teaspoon chili powder
  • 1 teaspoon sugar (optional)
  • 8 flour tortillas ( medium size, for burritos)
  • 8 oz shredded Colby/jack cheese (for topping)


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 can (14.5 oz) chicken broth
  • 8 oz sour cream
  • 2-3 teaspoons mild green chiles



I sprinkled my whole chicken with chicken seasoning (you can also use rotisserie chicken seasoning) and baked in a preheated 350-degree oven for 1 hour and 15 min. Let the chicken cool slightly and then shred either by hand or watch the video below for a handy tip.


Add the cream cheese, cumin, cinnamon, chili powder and sugar(optional) to the chicken and mix well. Place 1/4 cup of the filling onto the flour tortillas and roll up.  Place the rolled tortillas into a 10×14 baking dish that has been sprayed with nonstick cooking spray. Set aside and make the sauce.

Making the white sauce

Place the 3 tablespoons butter into a small saucepan and melt.  Add the flour, stirring constantly and cook for 1 minute.  Add the chicken broth and continue to stir until mixture thickens.  Let cool slightly and then add the sour cream and green chiles.

Pour the sauce over the tortillas, cover them completely and make sure there is sauce in between the tortillas as well. Sprinkle the cheese on top and bake in a preheated 350 degree oven for 30 minutes or until cheese is melted and golden brown in color. You can serve with mexican rice for an authentic mexican meal.


 Aternative White Sauce

If you don’t want to go through all the steps for making the sauce above. Heres is an alternative white sauce you can make.  It is very simple.  1 can condensed cream of mushroom soup and 8 ounces sour cream.  Mix together until smooth and pour over the the tortillas.  That’s it.  2 ingredients.  Easy peasy.


When you get hungry for Mexican cusine and don’t feel like getting dressed up to go out. Make this easy chicken enchilada with white sauce dish.  If you don’t want to bake your chicken then by all means use a rotisserie chicken from your local grocery store deli.

I have to admit that my husband does not care for Mexican food all that much but he will eat it.  Especially when I get my cravings and make this dish.

* You can also cook chicken breasts on the stove if you prefer just white meat.  I use both white and dark so the whole chicken makes sense for me.

Please leave a comment below. As always I love hearing from you.

Have a Wonderful and Tasty day!

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