Chicken Enchiladas in White Sauce

Chicken Enchiladas in White Sauce

Chicken Enchiladas in White Sauce

These chicken enchiladas are no ordinary enchiladas! They are addictive, cheesy, gooey, creamy and super indulgent! It is extremely simple to make. You can even make these using leftover rotis. No fancy tortillas, even though you can use them if you have them, but I simply used leftover chapattis from last night’s dinner.

The sauce is what makes this dish super delicious. The sauce is also super duper easy to make, you just need to have some chicken stock and cream. I boil the chicken and use the same stock for the recipe. So no need to make anything extra for the dish. So let’s see how make these.


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Ingredients for Chicken Enchiladas

  • 1 cup boiled shredded chicken
  • 1/2 cup mozzarella cheese
  • 1/2 cup cheddar/processed cheese
  • 4 to 5 whole wheat chapattis or tortillas


Ingredients for White Sauce

  • 2 tbsp butter
  • 1tbsp all purpose flour
  • 1 & 1/2 cups chicken stock
  • 1cup sour cream or fresh cream (Amul kind)
  • Salt to taste
  • 1 tsp black pepper crushed
  • 1/2 tsp white pepper
  • 2 tsp mixed dried herbs
  • 2 or as required green chillies finely chopped
  • 1/2 cup shredded mozzarella cheese



  1. In a large bowl mix together the cheese and the chicken
  2. Put a large scoop of the mixture along the diameter of the chapattis and roll them into logs
  3. Place these prepared enchiladas in a baking dish, seam portion down
  4. In a heavy bottom saucepan, heat butter , add flour and mix
  5. Once it thickens add the stock and mix
  6. Once it starts to thicken add the cream and continue to until it starts to boil
  7. Turn off the heat and add salt, peppers, herbs and chillies
  8. Pour the hot sauce over the enchiladas making sure they’re all covered well with the sauce
  9. Spread mozzarella cheese all over the top and bake this in a preheated oven@180 C for 20 minutes or until the top surface is golden and the sauce has thickened and bubbling
  10. Serve hot


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