Chicken Enchiladas with White Sauce

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This chicken enchiladas with white sauce recipe is so good that you will smile when you think of eating it. Sautéd chicken thighs with shallots wrapped in soft flour tortillas and slathered with a delicious sauce makes for a great meal.

Some delicious guacamole and extra sour cream sauce on the enchiladasPin

Mexican food is my favorite cuisine.

I worked at a Mexican eatery many moons ago as everyone who’s been reading this blog for a while knows since I talk about it so often. This Mexican restaurant was the only one in our area and people flocked there.

I loved everything I tried there but the enchiladas. They were strictly made with corn tortillas and I always found it too rubbery to eat.

Then I realized, I can make them with flour tortillas. And so now we have enchiladas at least once a month.

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Helpful tips

  • You can use corn tortillas instead of flour tortillas.
  • You can use chicken breast meat instead of thigh meat, go for it.
  • You can use onions instead of shallots.
  • Whenever possible, I use organic because I like that they don’t have any added antibiotics in it and I believe there is a taste difference.
  • I don’t use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
  • You don’t have to use my sour cream sauce, but it is so worth trying these enchiladas smothered with it.
  • I do make my own refried beans but if you don’t want to, you can substitute it out with canned beans.
  • When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.

How to make chicken enchiladas

Pre-step

Get your wok or large sauté pan and a baking dish.

Cut up the chicken into a little bigger than bite sized pieces.

Step one

Gather the ingredients – shallots, cut up chicken and garlic.

Shallots, raw chicken and garlic in front of a red wokPin

Step two

Heat the wok on medium heat. Add olive oil and once that has heated up, add the cut up shallots and sauté them for 4 minutes.

Step three

Add the chicken, cumin, dried parsley, salt, pepper and garlic and sauté for 8 minutes.

Chicken, shallots, garlic sautéd in the wokPin

Assembling the enchiladas

Step four

Preheat oven to 350 degrees Fahrenheit.

Step five

Get out tortillas, refried beans and my sour cream sauce.

For this recipe, I alternated between white flour tortillas and whole wheat tortillas.

Step six

Slather a spoonful of beans in a strip on the tortillas and add a good dollop of the chicken mixture right on top.

Flour tortilla covered with chicken and shallots with the red wok with the chicken in itPin

Step seven

Roll the tortillas around the chicken mixture and line them up in the baking dish, seam side down.

Line up of enchiladas in a baking dish with the wok in the backgroundPin

As you can see, I have extra chicken mixture but that’s okay because it means left overs!

Step eight

Pour sour cream sauce over the enchiladas and then I add some Colby cheese over it all.

Baking dish with enchiladas lined up. Sour cream sauce is poured on along with sprinkles of cheesePin

Step nine

Bake the chicken enchiladas uncovered for 20 minutes.

Cheesy enchiladas fresh out of the oven and on a wooden tablePin

I plate some chicken enchiladas with refried beans and gather guacamole and salsa.

As I mentioned, the sauce gets a little dried out so I add a little more.

Plated easy chicken enchiladas with white sauce with refried beans and some extra sour cream sauce draped acrossPin

Hmmm. Not enough. I drape some more over the enchiladas along with some guacamole.

Guacamole and more sour cream sauce draped over the chicken enchiladas with white sauce ready to be eaten.Pin

I hope you enjoyed these chicken enchiladas with white sauce recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Guacamole and more sour cream sauce draped over the enchiladas with beans on the plate as wellPin

Chicken Enchiladas with White Sauce

These easy chicken enchiladas are a treat for your taste buds!
5 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: chicken enchiladas, chicken enchiladas with white sauce
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 9 echiladas
Calories: 300kcal

Ingredients

  • 4 shallots sliced in rings and chunks
  • 5 chicken thighs boneless and skinless, cut up to bite sized pieces (approximately 1.2 pounds)
  • 2 tablespoons olive oil
  • 3 teaspoons garlic paste or 3 cloves garlic, chopped
  • 1 teaspoon cumin ground
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 9 6 inch flour tortillas I used flour and whole wheat
  • 1 cup refried beans
  • 1 cup sour cream sauce homemade
  • 1/4 cup Colby cheese shredded

Instructions

  • Heat sauté pan or wok on medium and once that heats up, add oil
  • Once that heats up, add shallots and sauté for 4 minutes
  • Add chicken, cumin, parsley, salt, pepper and garlic and sauté for an additional 8 minutes
  • Spread refried beans on flour tortillas
  • Add chicken mixture on top and roll up the tortilla and place seam side down in the baking dish
  • Repeat until you fill the baking dish, I used 9 tortillas
  • Ladle sour cream sauce on top of enchiladas and sprinkle the cheese on top
  • Bake uncovered for 20 minutes
  • Serve
  • Smile
  • Enjoy

Equipment

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Notes

Make as many as you want or until chicken mixture is done. I only had room for 9 enchiladas.  I also alternated between white flour tortillas and whole wheat flour tortillas.  I’m not adding the extra sour cream sauce in the calorie count.
Helpful tips
  • You can use corn tortillas instead of flour tortillas.
  • You can use chicken breast meat instead of thigh meat, go for it.
  • You can use onions instead of shallots.
  • Whenever possible, I use organic because I like that they don’t have any added antibiotics in it and I believe there is a taste difference.
  • I don’t use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
  • You don’t have to use my sour cream sauce, but it is so worth trying these enchiladas smothered with it.
  • I do make my own refried beans but if you don’t want to, you can substitute it out with canned beans.
  • When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.

Nutrition

Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 8g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 600mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1.1mg
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27 Comments

  1. Fantastic Layneey 🙂 I’m going to give these a try when hubby is home next time! What a great blog girl!

  2. Recipes like this leave me weak in the knees. There’s nothing like comforting, Tex- Mex style Mexican food! I’ll use a dairy free sour cream substitute and cheddar to make these dairy free for my diet. They look so delicious.

  3. Chicken Enchiladas are a favorite around here and these sound so good. I have to go check out your sour cream sauce too. Yummy!

  4. This really is an easy recipe! Love the quick assembly — when I make enchiladas, it’s a production!

  5. Isn’t it funny how Mexican cuisine can vary so much from region to region? I’m sure it’s much different here in the Midwest as well! I love making enchiladas with flour tortillas as well and I am SO looking forward to trying these! 🙂

    1. Thank you Nicole and yes, very interesting about the variety of Mexican cuisine! I remember when I lived in CA, it was different even in the different regions there!

  6. I am with you about enchiladas with flour tortilla and organic chicken. That serving was for two? That is what Liam will have by himself. He loves enchiladas

    1. Thanks Laura!! I’ll have to check what I put for servings because we had it a few days as leftovers!! Still delicious!

  7. Chicken enchiladas are a big favourite in our household – these look especially delicious!

  8. I love enchiladas of any kind, but especially those made with flour tortillas. Your sour cream sauce sounds divine, especially paired with Colby on top. I think this will be dinner this upcoming week!

  9. I never get tired of these enchiladas. Between the chicken, the veggies, the soft tortilla, and the sauce, they’re always good eating!