Spicy chicken and jalapeno enchiladas covered in a savory white sauce. These chicken enchiladas are perfect for any night of the week!

When I was growing up, my mom used to make these amazing chicken enchiladas with white sauce. I would eat them until I felt sick, they were so delicious. I remember the filling was shredded chicken and green chilies, and the sauce was a savory white sauce made with sour cream. I requested it for my birthday for years. It’s about time I had a white enchilada recipe here on the blog, so I hope you enjoy this version!

What you’ll need to make Chicken and Jalapeno Enchiladas

Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs Zen and Spice participates in.

How to make Chicken Jalapeno Enchiladas

First, poach the chicken and sautee the jalapenos

What you’ll need to do first is poach the chicken until cooked through, then shred. This will form the basis of the filling. While the chicken is poaching, sautee the onion and jalapeno until soft. Then you’ll combine the shredded chicken and veggies in a bowl and set aside.

Make the white sauce

You’ll need to make a roux by melting butter and adding flour, sauteeing for a few minutes, then add the broth. I like to use Better than Boullion chicken broth as it has a great flavor. Once the liquid has thickened, you’ll remove it from the heat and let it cool for a few minutes. Then, add the yogurt. You want the sauce to cool first, or else it’ll curdle when you add the yogurt.

Build the enchiladas

Finally, you’ll build the enchiladas. Stuff the flour tortillas with filling and tightly roll, placing seam-side down in the baking dish. Pour the sauce over and top with remaining cheese. Broil until cheese is melted and bubbly!

Here’s the recipe for Chicken & Jalapeño Enchiladas with Creamy White Sauce:

Chicken & Jalapeño Enchiladas with Creamy White Sauce

★★★★★

5 from 2 reviews

Author: Emily Weeks, RDN, LD

Print Recipe

Scale

Ingredients

Instructions

Place chicken in a medium saucepan; cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and let simmer until chicken is cooked through, 8-12 minutes. Remove chicken from the saucepan and place on a plate; discard cooking liquid.
Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and set aside.
Heat a small saucepan over medium heat. Peel and small dice onion. Peel and mince garlic.
Once the saucepan is hot, add oil and swirl to coat the bottom.
Add the jalapeños, onion, garlic, chili powder, and salt to the saucepan. Cook, stirring occasionally, until vegetables have softened, 4-5 minutes.
Transfer cooked vegetables from the saucepan to a medium bowl. Shred the chicken and add to the bowl with the vegetables. Stir to combine and set aside.
Return small saucepan to stove over medium heat. Melt the butter, then add the flour. Whisk for 1 minute.
Add the broth and salt to the saucepan; whisk until thickened, 2-3 minutes. Remove from the heat and let cool, 3-5 minutes.
Preheat oven to broil.
Grease the bottom of a baking dish with oil. Place ⅓ cup of chicken filling in the center of each tortilla. Top chicken with 1 tbsp of cheese. Roll tightly and place seam-side down in the baking dish.
Add yogurt to the pan with the sauce and whisk until smooth. Pour the sauce over the tortillas in the baking dish. Top with the remaining cheese. Place baking dish in the oven and broil until cheese is melted and bubbly, 3-4 minutes.
Divide the enchiladas between plates and top with tomato and green onion.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Comments

Malissa says

November 4, 2019 at 9:03 pm

This recipe was really good I absolutely loved it. I made no changes just didnt add jalapenos because I didnt have any and it still came out delicious.

★★★★★
Sophie Anderson says

November 4, 2019 at 9:22 pm

It’s so simple and delicious!! I give the recipe to all of my friends. I make this about every other week as well! Very easy to make it “light” too… YUMMY!!!

★★★★★