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
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- Chef Knife
- Large skillet
- Bamboo cutting board
- Meat cutting board
- Mixing bowls
- Oven mitts
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: