Chicken Enchiladas Creamy White Sauce

READY IN: 1hr 15mins
Recipe by kzbhansen

This is too good!!! LOVE this!! Does not use Red or Green enchilada sauce but is quite a winner!!! If my kids know Im making this I have to make 2 pans and they invite friends for dinner

Top Review by Dave-a-flav

I used over a pound of chicken because that's what was thawed. I added half a white onion diced because enchiladas need onions of at least one sort. I absolutely love green chiles but they're not enough to flavor that much yogurt and sour cream, so I added a few sprinkles of chili powder and cayenne powder. A bit of garlic might not have been bad either. I also added a bit more cheese blend at the end. My only problem was that I let the cheese cook too long and it formed a casing rather than a golden brown topping. I ended up really liking this dish.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Dice chicken and brown in a large skillet, remove from heat.
  3. Add soup, sour cream, yogurt, and chilis and stir til well combined.
  4. Place about 1/4 Cup of the chicken mixture into tortilla and roll up.
  5. Place evenly into a 9X13 pan.
  6. Spread the remaining chicken mixture over the top of the rolled tortillas in the pan making sure to completely cover the top of them.
  7. Bake for 30 minutes, covered.
  8. Remove from oven, sprinkle with shredded cheese and put back into the oven to bake for 10 minutes more or until the cheese melts.

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