Creamy Chicken Enchiladas

This recipe requires a double-batch of my Simple White Sauce. If desired, serve with Spanish rice, which is brown or white rice combined with sauteed onions, garlic, peppers, tomatoes, and more. Add avocados to the finished product for flair! The white sauce can also be used to make Family-Friendly Chicken Curry Over Rice and Homestyle Chicken Potpie.

Creamy Chicken Enchiladas
3.7/5 rating (21 votes)

  • Double batch of Simple White Sauce (see recipe link above)
  • 1 teaspoon cumin
  • 1 7-ounce can diced green chilies
  • ½ cup green chili sauce
  • ½ cup onions, chopped
  • 1-2 tablespoons olive oil
  • 1 cup mozzarella cheese (plus more for topping)
  • ½ cup sour cream
  • 1 rotisserie chicken, meat removed and chopped into bite size pieces
  • 8-12 8-inch flour tortillas
  • Optional garnishes: diced tomatos, sliced olives, chopped green onions (scallions); avocados.
  • Optional side dish: Spanish rice
  • Directions

    1. Make the double batch of white sauce, according to the recipe (above) for Simple White Sauce, and set aside.
    2. Saute the onions in the olive oil for 3-5 minutes.
    3. Remove onions from heat and add to the white sauce along with the cumin, chilies, and chili sauce. Reserve 1/3 of the white sauce and set aside.
    4. To the remaining white sauce, stir in 1 cup cheese and the chopped chicken.
    5. Coat a 9X13 pan or dish with nonstick cooking spray.
    6. Spread a few spoonfuls of the reserved sauce on the bottom of the pan.
    7. Using one tortilla, spread ¾ cup of chicken sauce on tortilla and then roll up. Place the rolled tortilla in the prepared pan.
    8. Repeat for remaining tortillas or until pan is filled.
    9. Spread the reserved white sauce over the enchiladas. Cover with foil.
    10. Bake at 350 degrees for 45 minutes.
    11. Remove from oven and top with extra mozzarella. If desired, garnish with diced tomato, sliced olives, and/or chopped green onions. Serve with Spanish Rice if desired.

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