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Chicken Enchiladas with White Sauce

A delicious recipe for Chicken Enchiladas with a creamy White Sauce.

We’re getting our menu ready for Cinco de Mayo, and these Chicken Enchiladas with White Sauce are up first!  This easy to prepare meal is always a hit with our family and we’re sure your family will love this too!

This recipe for chicken enchiladas with a creamy white sauce uses our popular Mexican pulled chicken recipe – a versatile, easy and delicious way to prepare chicken for many Mexican-inspired recipes such as this one.  The Mexican pulled chicken is perfectly flavored with a spicy blend of tomato and peppers as well as other seasonings, and it’s cooked until fork-tender and then shredded.

And, as you can tell by the name of this recipe, our version of chicken enchiladas uses a white sauce that has the perfect hint of heat rather than the more traditional red enchilada sauce. But while our family prefers a creamy white sauce for this dish, you can easily substitute red sauce instead and these chicken enchiladas will still be delicious!

A delicious recipe for Chicken Enchiladas with a creamy White Sauce.


Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce - A Family Feast

This dish is delicious served with our Mexican Rice and Refried Beans.

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings


  • ¼ cup butter (4 tablespoons)
  • ¼ cup flour
  • 2 cups chicken stock, heated
  • ¼ teaspoon cayenne powder
  • 8 ounces sour cream
  • ¼ teaspoon salt
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
  • 1 cup vegetable oil, for frying
  • 6 corn tortillas
  • 1 pound Mexican Pulled Chicken, heated
  • 6 ounces Pepper Jack cheese, shredded
  • 6 ounces Monterey Jack cheese, shredded


  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone.
  3. Add heated chicken stock 1/3 at a time, stirring with a wire whisk for each third. (This step will ensure no lumps in your white sauce.) Add cayenne and stir again.
  4. Add sour cream, salt, chilies and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat and hold.
  5. In an 8×10-inch casserole dish or glass baking dish, coat the bottom with a ladle full of white sauce.
  6. Heat oil in large fry pan to hot. With a pair of tongs, place one tortilla in at a time and fry for only 5 seconds on each side and drain on paper towels. Repeat with remaining 5 corn tortillas. (This step is necessary so that the tortillas don’t get soggy and fall apart when the dish is cooked; it also makes them more pliable to roll.)
  7. Lay tortillas flat on your cutting board or counter and divide the Mexican Pulled Chicken and Pepper Jack cheese between all six and roll each one tight.
  8. Place each roll, seam side down, in the sauce lying side by side.
  9. Cover with all the remaining sauce and sprinkle all of the Monterey Jack cheese on top. (If this seems like a lot of sauce and cheese, it isn’t. The finished dish will come out with the perfect amount of sauce.)
  10. Bake for 40 minutes. Let set for 10 minutes before serving.

You may also like these other recipes for your Cinco de Mayo menu:

25+ Fantastic Recipes for Cinco de Mayo

Cinco de Mayo Recipes - A Family Feast

Mexican Pulled Chicken

Mexican Pulled Chicken - A Family Feast

Mexican Lasagna with White Sauce

Mexican Lasagna with White Sauce - A Family Feast

Mexican Rice

Mexican Rice - A Family Feast

Rocket Fuel (Homemade Hot Sauce)

Rocket Fuel - Homemade Hot Sauce - A Family Feast


    Leave a Comment


  1. These were excellent! Do you think these will freeze well all prepared or should I freeze the sauce separately? Thanks for a great recipe!

    • Hi Mechele – Glad you liked the recipe! Since the sauce is made with milk, it might crystallize a bit if you freeze it and the tortillas might also get a little soggy…it will probably taste OK either way but it won’t be quite the same consistency as it was freshly made. We usually don’t freeze this dish ourselves…but let us know how it works out for you if you decide to freeze some! Thanks for visiting our site! Martha

  2. This was awesome! And easy to make!

  3. These are AMAZING!! Especially if you have your favorite hot sauce to compliment this recipe. By far my favorite find on Pinterest!! Well this and your Mexican Chicken. I’ll be cooking a lot of your recipes in the future.

  4. If I use flour tortillas will I still need to fry them beforehand?

  5. These were simply awesome. The taste of the Mexican Pulled Chicken was fabulous and the sauce was so authentically Mexican. It was a wonderful dinner. I did use flour tortillas since that is what I had on hand and still fried–they were great. Can’t wait to try some of your other recipes. They all sound do good!!! Thanks so much–Ah, I think I am ready for a nap after that wonderful meal!

  6. I just made this and it was so delicious! I cut the butter and flour qty in half for the sauce. I also used a flour/corn tortilla – the best of both worlds! The results were fantastic! Thank you for your recipes. I’m so glad I stumbled upon your website.

  7. We made this last week and I’ve been craving them since then, so we made them tonight again. Fairly simple, yet delicious! Totally a keeper! Thanks for sharing Martha!

  8. I’d love to make this gluten free. Any idea how much cornstarch I should use in place of the flour?

  9. Just made this recipe last night! We made one red (sub a can of red enchi sauce in place of sour cream), and one white. Delicious!! Perfect amount of spice, so caution if you think you want more 🙂 We thought we needed more (adding some habanero cheese and half chopped jalapenos), and the red dish was super spicy, good, but oh boy was it spicy. Thank you so much for the great recipe!!! This is going to be a regular dish for us. (This was also the first time I’ve ever made enchiladas)

  10. just wanted to let you know that we are making these enchiladas for the third time tonight. It is a sophisticated and modern take on classic enchiladas. Whoever came up with the pulled chicken recipe deserves a medal.

    • Thank you so much! All of the credit for that pulled chicken recipe should go to my husband Jack (I agree – he deserves a medal!). We’re glad you are enjoying the recipes! Thanks for writing to us!

  11. Martha – If I’m using your pulled chicken recipe for this enchilada dish (and making both recipes at the same time), is the cooking time different for the Enchilada dish. I’m worried about cooking the chicken at 275 for three hours (pulled chicken directions) and then turning around and cooking again at 350 for 40 minutes as called for in this enchilada recipe…

    • Hi Marlen – Great question. If you are cooking the enchiladas immediately after making the pulled chicken (while it is still hot) you might be able to get by with less cooking time. Just cook until the enchiladas are heated through and the cheese is slightly browned. Hope that helps!

      • Just an update on this meal. I made the pulled chicken recipe as written with the exception that I slow cooked it at 275 degrees in the oven in convection mode. I checked the chicken at 2.5 hours and took a temperature check. It was 160 degrees. I removed it from the oven – and let it sit for about 10 minutes and then shredded it with two forks.

        I then followed the enchilada as written except I went with 325 degrees in convection mode. Let it cook for 25 minutes and took it out the oven. Results were outstanding! Wife claimed best ever enchiladas…and that says something! The white sauce rocked with a little help from Frank’s original Hot sauce. Left overs were just as good the next day.

        Will be making this one again soon!

  12. Wow, this is some of the best food I’ve ever eaten … but I guess I can say that about most of your recipes we’ve tried! Thanks!

    • Awww…thank you so much Rick! We’re very glad you’re enjoying this and all of the other recipes! Thanks for taking the time to write to us today!

  13. It is our family tradition to have enchiladas on Christmas Eve. This year I used your recipe for both the shredded chicken and enchiladas; and everyone LOVED it! I’ve never fried the tortillas before rolling, but the technique worked perfectly for easy tight rolling. Definitely our new go-to enchilada recipe- the white sauce and chicken combo are my favorite! Thanks so much for the recipe!

    • Wow Lindsey – you sound like an enchiladas expert 🙂 and we are hugely flattered that our recipe has made the list. Thank you for taking the time to write to us – you’ve made our day!

  14. Hi Martha, I currently have the mexican pulled chicken in the oven. I do not plan on making these enchiladas until Thursday night. The recipe says that I need to have one pound “heated,” how would you reccomend that I reheat the refrigerated mexican pulled chicekn before putting the meat in the tortillas

  15. I need you to put out a book or is there one and I missed it? So many recipes to try and so little time!

  16. I’ve got this on the oven right now. We’re very eager to try it! I noticed that there’s a step missing in the directions. At step 8, you say to lay the rolled up tortilla in the sauce, but you never mentioned putting the sauce in the baking dish (or how much). Otherwise, this was a very easy recipe to follow and I can’t wait to try it!

    • Hi Leila – Hope you love the enchiladas. See Step #5 – we suggest placing about a ladle full of sauce in the bottom of the casserole dish. 🙂 Hope that helps!