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

Cook Time 25

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

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.
Roll the enchiladas – Fill tortillas, roll them up, and place seam-side down in a greased baking dish.
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.
Assemble – Pour sauce over enchiladas, top with remaining cheese.
Bake – 350°F for 20–25 minutes until bubbly and slightly browned.
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.

Major Grubbage

Spicy Chicken Enchiladas with White Sauce

Ingredients

Method

Notes

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