Texan Chicken Enchiladas with Creamy White Sauce

Photo byPatricia Baker

Everything's bigger in Texas, including the flavor! When it comes to Tex-Mex, one dish that always stands out is chicken enchiladas. However, this version brings a delightful twist—Chicken Enchiladas with White Sauce. Imagine biting into a soft tortilla filled with tender shredded chicken and melted cheese, all smothered in a creamy, slightly tangy white sauce. It’s a dish that feels like a comforting hug from the heart of Texas, and it's perfect for any occasion, from weeknight dinners to festive gatherings.

The Fusion of Creamy and Bold Flavors These Chicken Enchiladas with White Sauce are a delicious blend of classic Tex-Mex and rich, creamy goodness. Unlike traditional enchiladas, which often feature a red or green sauce, this recipe swaps in a white sauce made from sour cream and chicken soup, giving it a velvety texture and a milder, yet flavorful profile. The addition of green chiles adds just the right amount of heat, while the combination of Monterey Jack and cheddar cheese offers a gooey, satisfying bite in every mouthful.

The result? A harmonious dish that’s both comforting and exciting, packed with Texan flair. This recipe is ideal for those who love enchiladas but crave something a little more indulgent. Plus, it’s easy to make, using ingredients you probably already have on hand.

Recipe: Chicken Enchiladas with White Sauce, Texas Edition Ingredients:

• 10 flour tortillas
• 16 oz sour cream
• 10.5 oz can of chicken soup
• 4 oz canned diced green chiles
• 5 cups cooked chicken, shredded
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat your oven to 350°F. Warm the tortillas in the microwave or oven to make them more pliable for rolling.
2. In a medium bowl, combine the sour cream, chicken soup, and diced green chiles. Stir until smooth and well blended.
3. On each tortilla, add ½ cup of shredded chicken, 2 tablespoons of the creamy sauce, and a generous sprinkle of Monterey Jack cheese. Roll the tortillas and place them seam-side down in a baking dish.
4. Once all the enchiladas are arranged in the dish, pour the remaining sauce over the top, ensuring each enchilada is covered. Then, sprinkle with any leftover Monterey Jack cheese, and top with the shredded cheddar cheese.
5. Cover the dish with aluminum foil and bake for 30 minutes, or until the cheese is melted and bubbly.
6. Serve warm and enjoy the rich, comforting flavors of these Texan Chicken Enchiladas with White Sauce.

A Taste of Texas Comfort These enchiladas aren’t just a meal—they’re a love letter to Tex-Mex cuisine. The creamy white sauce perfectly balances the savory chicken and the gooey, melted cheeses, making each bite rich and satisfying. Whether you're hosting a family dinner or bringing a dish to a potluck, these enchiladas are sure to impress.

With simple ingredients and straightforward steps, this recipe is perfect for home cooks of all levels. Once you take a bite of these creamy, cheesy enchiladas, you'll understand why Texas is famous for its bold, flavorful food.

Here's an enticing Chicken Enchiladas with White Sauce recipe that brings the rich, creamy flavors of Tex-Mex cuisine to your table. This dish combines the warmth of tender chicken wrapped in soft tortillas with a velvety, flavorful white sauce, making it a hit for any dinner occasion.

Recipe: Chicken Enchiladas with White Sauce

Ingredients:

• 10 flour tortillas
• 16 oz sour cream
• 10.5 oz can of cream of chicken soup
• 4 oz can of diced green chiles
• 5 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat your oven to 350°F. Heat the tortillas until soft, either in the microwave or oven, to make rolling easier.
2. In a medium bowl, stir together the sour cream, cream of chicken soup, and green chiles to create the white sauce.
3. On each tortilla, add about ½ cup of shredded chicken, 2 tablespoons of the sauce, and a sprinkle of Monterey Jack cheese. Roll them up and place them in a baking dish, seam-side down.
4. Pour the remaining sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese and all the cheddar cheese.
5. Cover with foil and bake for 30 minutes, or until the cheese is melted and bubbly.
6. Serve hot and garnish with cilantro or jalapeños if desired.

This version of chicken enchiladas gets its creamy richness from sour cream and chicken soup, making it a comfort food favorite. The green chiles add a mild heat that balances out the richness of the sauce, while the combination of Monterey Jack and cheddar gives it a gooey, cheesy finish. If you want to add a touch of spice, consider mixing in a bit of hot sauce​(Isabel Eats)​(Jo Cooks)​(A Family Feast®).