Creamy Chicken Enchiladas  with White Sauce

This is our favorite creamy chicken enchilada recipe! Delicious and doesn't use cream of anything soup.

Soft tortillas stuffed with chicken and cheese then topped with an easy-to-make white sauce made with flour, butter, chicken broth, sour cream, and green chiles.

Creamy Chicken Enchiladas with White Sauce





45 minutes

5 Servings


– Soft flour tortillas  – Cooked chicken – Shredded cheese – Cream cheese – Garlic powder – Butter – Taco seasoning – Flour – Chicken broth – Sour cream – Canned diced green chilies

Cook chicken by preferred method or use a rotisserie chicken. Shred chicken. Add chicken, shredded cheese, garlic powder, cream cheese to a bowl. Mix well so everything is combined.

In each tortilla shell add in some chicken and cheese mixture. Roll up and place in the baking dish. Start your enchilada sauce by melting butter in a sauce pan, stir in flour and taco seasoning.

Add chicken broth and whisk until smooth.  Add shredded cheese and heat over medium heat until thick and bubbly. Stir in sour cream and chilies. DO NOT bring to a boil.  Remove the pot from the heat.

Pour the sauce over enchiladas. Top with remaining cheese. Bake for about 20 minutes and then broil for a few minutes to brown the cheese.

Serve with easy Mexican rice and some tortilla chips with homemade restaurant-style salsa or homemade guacamole. Or you could serve with a leafy green salad and Mexican cauliflower rice. Click the link for more sides & freezing tips!

Ready to  Make This?