Chicken Enchiladas With White Sauce

Have you ever gotten a craving for Mexican food but didn’t feel like getting out? Make these easy chicken enchiladas with white sauce at home instead.

I live in a rural area and the nearest Mexican Restaurant is 30 minutes away. The hassle of getting ready to go out. And then the 30-minute drive. It is easier to just stay at home.

A few years ago a former co-worker told me about her recipe for beef enchiladas with a white sauce.  She browned ground beef with onion, mixed in some cream cheese, and rolled this mixture up into a flour tortilla covered them with a white sauce of cream of mushroom soup and sour cream, and added shredded cheese on top. I love chicken chimichangas so I wanted to try this recipe with chicken instead of ground beef.

I made them the first time and thought, okay these are not bad, but I wanted a more authentic Mexican taste.  So I tweaked the recipe adding some spices and green chilis to the chicken and changing up the white sauce and I came up with a winner.

The Chicken In Chicken Enchiladas with White Sauce

Most of the time I use rotisserie chicken but one day my local grocery store was out of rotisserie chicken so I bought a whole chicken and roasted it at home.

You can use either one.

If using a whole chicken, sprinkle with chicken seasoning (you can also use rotisserie chicken seasoning) and bake in a preheated 350-degree oven for 1 hour and 15 minutes. Let cool slightly and then shred. (My whole chicken was about 3 1/2 pounds).

But I have to tell you I prefer easy and the rotisserie chicken is the way to go. There is no shame in doing easy 🙂


Ingredients For Chicken Enchiladas with White Sauce


  • 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

Instructions For Making Chicken Enchiladas With White Sauce

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 white sauce.

Making the white sauce

Melt 3 tablespoons butter in a small saucepan.  Add the flour, stirring constantly, and cook for 1 minute.  Add the chicken broth and continue to stir until the 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.

 Alternative White Sauce

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



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

My husband does not care for Mexican food but he will eat it.  Especially when I get my cravings and make this dish.  Poor guy doesn’t have a choice

* You can also roast chicken breasts if you prefer just white meat.

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