Creamy White Sauce Chicken Enchiladas
These creamy white sauce chicken enchiladas are the ultimate comfort food—stuffed with tender chicken and rice, wrapped in soft tortillas, and smothered in rich homemade sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American Fusion
Ingredients
For the Enchiladas:
2 cups cooked chicken breast, shredded
2 cups cooked white rice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
2 cups shredded mozzarella or Monterey Jack cheese, divided
8 large flour tortillas
For the White Cream Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
Salt and white pepper, to taste
Optional Garnish:
Diced tomatoes
Fresh parsley or cilantro, finely chopped
Instructions
Make Filling:
In a large bowl, combine shredded chicken, cooked rice, garlic powder, onion powder, paprika, salt, pepper, and 1 cup cheese. Mix well.
Assemble Enchiladas:
Lay tortillas flat, spoon filling evenly across each, roll tightly, and place seam-side down in a greased baking dish.
Make White Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly until thickened.
Add Cheese & Seasoning:
Stir in garlic powder, salt, white pepper, and 1 cup shredded cheese until melted and smooth.
Bake:
Pour sauce generously over enchiladas. Bake at 375°F (190°C) for 25–30 minutes, until bubbling and lightly golden on top.
Serve:
Garnish with diced tomatoes and chopped parsley or cilantro. Serve hot.
Notes
Rotisserie chicken works well as a shortcut.
You can substitute mozzarella with Monterey Jack or a Mexican cheese blend.
Add a pinch of cayenne or green chiles for a spicy twist.
