What is white enchilada sauce made of in a white chicken enchilada recipe?

In a classic white chicken enchilada recipe , the creamy white enchilada sauce is typically made from butter, flour, chicken broth, and sour cream. This sauce starts with a roux (butter and flour cooked together), which is then thinned out with chicken broth and enriched with sour cream for creaminess. Diced green chiles are usually added for mild heat and flavor. Some variations of the white chicken enchilada recipe include cream cheese or shredded Monterey Jack cheese stirred into the sauce for an extra smooth texture and rich flavor. This white sauce is what makes the white chicken enchilada recipe stand apart from traditional red enchiladas.

Can I use corn tortillas in a white chicken enchilada recipe?

Yes, absolutely! While many people prefer flour tortillas in their white chicken enchilada recipe because of their soft texture and ease of rolling, corn tortillas can be used as well. Corn tortillas give a slightly more traditional, earthy flavor. However, it’s important to warm them before rolling to prevent cracking or breaking. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, or lightly pan-fry them before using in your white chicken enchilada recipe. Whether you choose flour or corn, both options work beautifully with the creamy sauce in a white chicken enchilada recipe.

How do you keep white chicken enchiladas from becoming soggy?

Preventing soggy enchiladas comes down to smart prep work. First, be careful not to overload the tortillas with sauce before baking. Instead, spread a thin layer of sauce on the bottom of your baking dish, and avoid soaking the tortillas before rolling them up. Next, gently warm or pan-sear the tortillas before filling—this step helps form a barrier that keeps them from falling apart. Another key tip: avoid overbaking. Stick to 20–25 minutes at 350°F , which is just enough to heat everything through without breaking the sauce. Too much time in the oven can cause separation, which leads to watery bottoms. Lastly, let your enchiladas sit for a few minutes after baking. Resting allows the sauce to thicken and settle, helping it cling to the enchiladas instead of being absorbed by the tortillas.

White Chicken Enchilada – Delicious & Ready in 40 Mins

Name: White Chicken Enchilada Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican Inspired
Ingredients: 2 cups shredded cooked chicken; 10 flour tortillas (soft taco size); 2 cups shredded Monterey Jack cheese; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles (undrained); 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley or green onions for garnish (optional)

Description

This White Chicken Enchilada Recipe is a rich, creamy, and crowd-pleasing dinner that features tender shredded chicken, melty Monterey Jack cheese, and a luscious sour cream white sauce all wrapped in soft tortillas. Ready in 40 minutes, it’s the ultimate comfort food perfect for family dinners or easy entertaining.

Ingredients

2 cups shredded cooked chicken
10 flour tortillas (soft taco size)
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles (undrained)
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley or green onions for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Prepare Chicken Filling: In a bowl, mix shredded chicken, 1 cup cheese, salt, and pepper.
Roll Tortillas: Spoon filling into tortillas, roll them up, and place seam-side down in the dish.
Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth. Stir in sour cream, green chiles, garlic powder, salt, and pepper. Heat until warm (do not boil).
Assemble: Pour sauce over enchiladas and top with remaining cheese.
Bake: Bake uncovered for 20–25 minutes until bubbly. Broil for 1–2 minutes to brown the cheese, if desired.
Serve: Let rest 5–10 minutes before serving. Garnish if desired.

Notes

Warm tortillas before rolling to prevent cracking. For a bolder flavor, add a pinch of cumin or mix Pepper Jack into the cheese. Leftovers can be refrigerated for up to 3 days or frozen before baking for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican Inspired