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Spicy Chicken Enchiladas with White Sauce

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Chicken Enchilada in White Sauce

Spicy Chicken Enchiladas with White Sauce

These are spicy chicken enchiladas baked in a creamy, flavorful white sauce, layered with cheese and rolled in soft tortillas for a rich, comforting Mexican-inspired dish.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 2 Cups Cooked, shredded chicken
  • 1 1/2 Cups Shredded cheese Pepper jack + Monterey Jack mix works great
  • 8 Flour or corn tortillas warm to keep pliable
  • 2 Tbsp Butter
  • 2 Tbsp Flour White, enriched
  • 2 Cups Chicken broth
  • 1 Cup Sour cream or half sour cream + half cream cheese for extra richness
  • 1 4oz Can Diced green chiles
  • 1 Fresh jalapeño, finely diced or 2 if you like it hotter
  • 1/2 Tsp Cumin
  • 1/2 Tsp Smoked paprika or chili powder
  • 1/4 Tsp Cayenne optional for extra kick
  • Salt & pepper to taste

Method
 

  1. Make the filling – Mix shredded chicken with ½ cup cheese, a spoonful of sour cream, and half the diced jalapeño. Season with cumin and chili powder.
  2. Roll the enchiladas – Fill tortillas, roll them up, and place seam-side down in a greased baking dish.
  3. Make the spicy white sauce – Melt butter in a saucepan, whisk in flour, cook 1 minute. Slowly whisk in chicken broth until smooth. Remove from heat, stir in sour cream, green chiles, and remaining jalapeño. Add cayenne if you want it fiery.
  4. Assemble – Pour sauce over enchiladas, top with remaining cheese.
  5. Bake – 350°F for 20–25 minutes until bubbly and slightly browned.
  6. Finish – Top with cilantro, sliced jalapeños, and hot sauce drizzle.

Notes

These come out creamy, cheesy, and with a jalapeño kick—pepper jack gives it a melty spiciness that balances the tang of the sour cream.

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