• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Dishes Delish
  • Home
  • Recipes
  • Resources
    • Shop | Kitchen Tools
    • Free Downloads Delish
  • About
    • About Elaine Benoit
    • About Christopher Benoit
    • Website Terms and Conditions
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Mexican » Chicken Enchiladas with White Sauce

    Chicken Enchiladas with White Sauce

    Last updated on December 10, 2020. Originally posted on November 1, 2017 By Elaine 27 Comments

    446 shares
    Jump to Recipe
    Chicken Enchiladas in Sour Cream Sauce for Pinterest 3
    Chicken Enchiladas in Sour Cream Sauce for Pinterest 4
    Chicken Enchiladas in Sour Cream Sauce for Pinterest 2
    Chicken Enchiladas for Pinterest 1

    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 enchiladas

    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.

    This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.

    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 wok

    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 wok

    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 it

    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 background

    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 cheese

    Step nine

    Bake the chicken enchiladas uncovered for 20 minutes.

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

    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 across

    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.

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

    Other popular Mexican food

    • Beef enchiladas
    • Pork enchiladas
    • Spinach and mushroom quesadillas

    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 FACEBOOK, TWITTER, INSTAGRAM 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 well

    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
    Author: Elaine Benoit

    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
    • ½ teaspoon salt
    • ⅛ teaspoon pepper
    • 9 6 inch flour tortillas I used flour and whole wheat
    • 1 cup refried beans
    • 1 cup sour cream sauce homemade
    • ¼ 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

    wok
    baking dish
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    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
    Get new recipes in your inbox!Click here! to sign up for our newsletter
    « Tomato and Eggplant Polenta
    Crabmeat Bisque »
    446 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

    Caring is Sharing

    Liked this recipe?  Pin it for later, share it on Facebook, tweet about it and Yum it to Yummly!  I greatly appreciate it!!  Tag me @dishesdelish!!

    If you like my recipes!  How about following me on Pinterest, Instagram, Twitter and Facebook I would love to connect with you!

    Reader Interactions

    Comments

    1. Sherri Nuttall Olsen

      September 28, 2015 at 2:46 pm

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

      Reply
      • Elaine

        September 28, 2015 at 4:19 pm

        Thanks so much Sadee 🙂 (or should I say Sherri?) I appreciate you looking at my blog.

        Lainey

        Reply
    2. Amy at Cooking1handed.com

      November 01, 2017 at 11:12 am

      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.

      Reply
      • Elaine

        November 01, 2017 at 11:40 am

        Thanks Amy. I’m sure your substitutes will be delicious! I sometimes make things dairy free too!!

        Reply
    3. Pam

      November 01, 2017 at 12:19 pm

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

      Reply
      • Elaine

        November 01, 2017 at 1:43 pm

        Thank you Pam!!

        Reply
    4. Sandi

      November 01, 2017 at 12:25 pm

      My kids would be all over this dish. I would have to use corn tortillas, hoping that won’t change it too much.

      Reply
      • Elaine

        November 01, 2017 at 1:43 pm

        Sandi, I don’t think it will change it. I just like flour tortillas better. 🙂 Thanks for commenting.

        Reply
    5. Lisa | Garlic + Zest

      November 01, 2017 at 12:28 pm

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

      Reply
      • Elaine

        November 01, 2017 at 12:33 pm

        Thanks Lisa!

        Reply
    6. Nichole

      November 01, 2017 at 12:34 pm

      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! 🙂

      Reply
      • Elaine

        November 01, 2017 at 1:26 pm

        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!

        Reply
    7. Patty

      November 02, 2017 at 5:52 am

      Your enchiladas look so good Lainey, I really must give a try at your recipe! I also prefer flour tortillas!

      Reply
      • Elaine

        November 02, 2017 at 2:52 pm

        Thanks Patty! I knew I liked you for some reason!! 😉

        Reply
    8. lisa

      November 04, 2017 at 9:00 pm

      Love chicken enchiladas – they’re the perfect comfort food for this time of year!

      Reply
      • Elaine

        November 05, 2017 at 7:47 am

        I agree Lisa!!

        Reply
    9. Matt @ Plating Pixels

      November 04, 2017 at 9:07 pm

      I agree on that organic is better. I totally need to make homemade enchiladas!

      Reply
      • Elaine

        November 05, 2017 at 1:05 pm

        Thanks Matt!

        Reply
    10. Laura

      November 05, 2017 at 1:36 am

      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

      Reply
      • Elaine

        November 05, 2017 at 1:06 pm

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

        Reply
    11. Bintu | Recipes From A Pantry

      November 05, 2017 at 5:20 am

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

      Reply
      • Elaine

        November 05, 2017 at 7:47 am

        Thanks so much Bintu!

        Reply
    12. Amanda

      November 05, 2017 at 7:19 am

      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!

      Reply
      • Elaine

        November 05, 2017 at 1:04 pm

        Amanda, me too! Thanks so much! And also thank you for commenting again for the rating! I appreciate it.

        Reply
    13. Amanda

      November 05, 2017 at 7:20 am

      My rating didn’t stick on the last comment, but 5 stars all the way! 🙂

      Reply
    14. Chris

      November 05, 2017 at 11:12 am

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

      Reply
      • Elaine

        November 05, 2017 at 1:03 pm

        Hehe, thanks Chris!

        Reply

    Tell me what you think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elaine Benoit headshot

    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

    More about me →

    Summer Food

    • Lobster Casserole | Lobster Dip
    • Black Bean Salad with Corn
    • Bourbon Baby Back Ribs | Slow Cooker
    • Cherry Rhubarb Crisp

    Summer Drinks

    • Rum Swizzle Cocktail
    • New York Sour Cocktail
    • Mai Tai Cocktail | Merry Merry
    • Classic Daiquiri Cocktail | Simple Elegance

    Footer

    As Seen In

    Brand logos banner

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Dishes Delish

    446 shares