Chicken Enchiladas...white!

"From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!"
photo by vrvrvr photo by vrvrvr
photo by vrvrvr
photo by vrvrvr photo by vrvrvr
photo by reachkimo photo by reachkimo
Ready In:
1hr 10mins




  • In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
  • Add sour cream, green chilies and cayenne. Remove from heat.
  • In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
  • Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
  • Pour remaining sauce on top.
  • Bake at 350 for 30 minutes, covered.
  • Remove from oven, take off foil and sprinkle cheese over top.
  • Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

Questions & Replies

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  1. In making a roux, the 1st step in this recipe, forgo margarine. There is no good reason to use it. Use unsalted butter if avoiding sodium. Roux must always be mixed then cooked for 3 minutes or more to remove the raw flour taste. Cook longer if you wish to develop a nuttier flavor. Whisk during cooking to avoid burning. Then add your stock, in small amounts, and mixture will quickly thicken. This comment is more for people who aren't familiar working with roux.
  2. I usually like recipes I find here. I’m sorry to say this was bland no flavor and had no seasoning really. Real Enchiladas are not made with flour tortillas. I wanted to just try something different and was disappointed with this recipe.
  3. Very good!!! When I boiled my chicken to use in this recipe, I added to the water salt, pepper, dried onions and cayenne pepper. Used 2 cups of the broth from the chicken that I had just cooked. I also added a heaping teaspoon of pureed chipotle pepper w/adobe sauce to the sauce. We like it spicy.
  4. This was yummy!! We are gluten free, so it was so easy to make the sauce with Better Batter gluten free flour. I used taco flavored cheese to add a little kick to it in the mix and on top. I used corn tortillas to keep it gluten free. I added sliced avocado and lettuce on top. Awesome!!
  5. This is so good. The white sauce amazing. I did add a little white wine and some of the jack cheese...just my preference. I used corn tortillas because I dont like flour that much. I also added cheese to the chicken and onion I put in tortilla....
    • Review photo by reachkimo


  1. Mixed up the Dry Enchilada Seasoning Mix Substitute found on and added in a can of Rotel diced tomatoes & green chilies to the shredded chicken along with some diced onion and a little Mexican cheese. When I made the sauce I left out the cayenne pepper and just added in some more Dry Enchilada Seasoning Mix Substitute.
  2. This was delicious! I used turkey instead of chicken, but don't feel that that altered the turn out. I would salt and pepper the sauce and the filling, along with garlic either added to the sauce or the filling. I put cheese inside and outside. Next time and there will be a next time :) I will add cilantro to the filling along with some sliced olives. I'm thinking you could sub the green chilies with a green salsa in a pinch. This was a wonderful dinner for a Saturday night. Thank you vivmom for posting this delightful recipe. Shirl


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