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Easy Creamy White Chicken Enchiladas

Not all enchiladas are created equally! These mouthwatering chicken enchiladas are bathed in creamy bechamel sauce with a Tex-Mex twist!
White Chicken Enchiladas

These mouthwatering Tex-Mex chicken enchiladas are made with tender shredded chicken, vibrant red bell pepper, sweet corn, and a generous amount of gooey cheese, all wrapped in warm tortillas that are then bathed in a luscious creamy sauce with a hint of spice for balance.

White Chicken Enchiladas

What Goes Into White Chicken Enchiladas?

To make the filling for enchiladas you will need:

  • Cooked shredded chicken
  • Chopped red or green bell pepper
  • Frozen corn
  • Chopped jalapeno
  • Sliced green onions
  • Shredded pepper-jack cheese
  • Flour tortillas

White Chicken Enchiladas

To make the white sauce you will need:

  • Butter
  • Flour
  • Milk
  • Sour cream
  • Coriander, cumin, and paprika
  • Chopped jalapeno (optional)

How Are Enchiladas Different From Tacos?

Tex-Mex enchiladas are basically tacos that are rolled up, placed into a baking dish, smothered in sauce, and baked. Generally, they are topped with cheese. They can be bathed in either tomato or cream-based sauces.

What Is The Most Common Sauce For Enchiladas?

The most common enchilada sauce is made with a combination of red chiles, vinegar, onion, garlic, and spices. Sometimes though, green sauce or even bechamel (or white sauce) can be used.

White Chicken Enchiladas

Other Enchilada Recipes For You:

  • Sour Cream Chicken Enchiladas
  • Beef and Bean Enchiladas
White Chicken Enchiladas

Easy Creamy White Chicken Enchiladas

Not all enchiladas are created equally! These mouthwatering chicken enchiladas are bathed in creamy bechamel sauce with a Tex-Mex twist!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 832kcal
Author: Katherine - Yummfully


For the enchiladas:

  • 2 ½ cups cooked shredded chicken
  • 1 cup frozen corn
  • ½ cup red bell pepper finely chopped
  • 1 tbsp jalapeno pepper finely chopped (optional)
  • 3 green onions sliced
  • 3 cups pepper jack cheese shredded and divided
  • 8 flour tortillas

For the sauce:

  • 2 ½ tbsp of butter
  • 3 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup sour cream
  • 1 cup low-sodium chicken broth
  • ½ tsp each: cumin, coriander, and paprika
  • 1 tbsp jalapeno finely chopped
  • Salt and pepper to taste


  • Make the sauce: in a large skillet, melt the butter and add the flour. Cook the flour for about 2 minutes and whisk in the milk, sour cream, chicken broth, spices, jalapeno, salt and pepper to taste. Cook for about 3 minutes or until thickened. Preheat the oven to 350 F.
  • Make the enchiladas: in a large bowl combine the shredded chicken, corn, bell pepper, jalapenos, green onions, and 1 1/2 cups of shredded pepper jack cheese.
  • Wrap the flour tortillas in a damp cloth and microwave for 30 seconds.
  • Divide the filling equally between the 8 tortillas. Place the filling in the middle of the tortilla horizontally, cover with one half of the tortilla, and roll cigar-style.
  • Place the rolled tortillas into a 7x11-inch baking dish and pour the sauce over them.
  • Sprinkle with the remaining 1 1/2 cups shredded pepper jack cheese and bake for 20 minutes or until the cheese is melted and bubbly.


  1. Don’t simmer the sauce for too long, you don’t want it to get too thick. If you feel it’s becoming too thick, thin it out a little bit with milk or broth.
  2. If you don’t like spicy food or are feeding children, don’t add the jalapenos and use a milder cheese such as mozzarella.
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Calories: 832kcal | Carbohydrates: 60g | Protein: 40g | Fat: 41.7g
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