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Chicken Enchiladas with White Sauce - A Family Feast

Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce have tender chicken-stuffed tortillas topped with a zesty creamy white sauce and cheese.

Yield: 6 servings 1x
Prep: 30 minsCook: 40 minsTotal: 1 hour 10 minutes


1 pound prepared Mexican Pulled Chicken (one pound is 1/4 of the entire Mexican Pulled Chicken recipe)

4 tablespoons butter

1/4 cup all-purpose flour

2 cups chicken stock, heated

1/4 teaspoon kosher salt

1/4 teaspoon cayenne pepper

8 ounces full fat sour cream

1 teaspoon of your favorite hot sauce (less if you like your food mild). We used our homemade Rocket Fuel hot sauce.

1 4-ounce can mild chopped green chilies, not drained

Vegetable oil – To fry the tortillas

12 six-inch corn tortillas

6 ounces Pepper Jack cheese, shredded on large holes of a box grater

6 ounces Monterey Jack cheese, shredded on large holes of a box grater


  1. Make the Mexican Pulled Chicken recipe. (You’ll be using one quarter of the cooked chicken in this recipe – see notes below for other recipes that call for the cooked chicken.)
  2. In a medium to large sauce pan, melt butter over medium heat and add the flour. Stir with a wooden spoon for three minutes.
  3. Add heated chicken stock one third at a time, whisking at each addition.
  4. Whisk in the salt, cayenne, sour cream, and hot sauce. Then stir in the chilies and remove the white sauce from heat and set aside.
  5. Spread a cup of the sauce into the bottom of a 9×13-inch casserole dish.
  6. Heat the oven to 350 degrees F.
  7. Place a skillet over medium high heat and add a few tablespoons of vegetable oil. Have a plate covered with paper towels next to the pan.
  8. Place in one tortilla at a time and heat to soften, about 5-10 seconds per side. Use tongs to flip and remove to the paper towel lined plate, then stack off to the side. Continue until all the tortillas have been cooked, using more oil as needed.
  9. Lay all twelve tortillas on your counter and divide the pulled chicken between them in a strip in the center left to right.
  10. Divide the Pepper Jack cheese over each strip of pulled chicken.
  11. Fold into a roll and place seam side down into your casserole dish.
  12. Pour all the white sauce over each tortilla, using all the sauce.
  13. Sprinkle the Monterey Jack cheese over each tortilla, being careful to keep the cheese on the top of each roll. Once baked, this will help define where each one starts and stops to make it easier to serve.
  14. Bake uncovered for 40 minutes. Let rest for ten minutes.
  15. Serve two per portion.

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Use the extra Mexican Pulled Chicken in some of these recipes:

© Author: A Family Feast
Cuisine: Mexican Method: baked