This is our family's go-to enchilada night: creamy white chicken enchiladas that always disappear fast. I first put this combination together on a chilly evening when I had leftover roasted chicken and a pantry full of staples. The white sauce — a quick bechamel brightened with Mexican crema and warm spices — turned ordinary leftovers into something I now consider irresistible. The texture is what sold everyone: a smooth, slightly tangy sauce that clings to tender shredded chicken, sweet corn kernels, and crisp red pepper. My kids love the gooey pepper jack topping while my partner can't resist the little heat from chopped jalapeño folded into the filling.

I discovered the beauty of this dish when I swapped the usual red sauce for a white one during a busy week when I wanted something different but simple. It felt elegant without being fussy. The sauce comes together in minutes and uses basic ingredients like butter, flour, milk and chicken broth, with Mexican crema (or sour cream) to make it luxuriously creamy. We often serve these with a bright salad or a simple broth-based soup for a full Mexican-American comfort meal. This version uses flour tortillas because they roll without cracking and deliver a soft, satisfying bite after baking.

Ingredients

• Butter and all-purpose flour: These form the roux base for the white sauce; use unsalted butter if you want tighter salt control. Cook the roux briefly until it smells nutty but isn’t browned to keep the sauce pale and smooth.
• Milk and Mexican crema (or sour cream): Milk thins and lightens the sauce while crema adds tang and silkiness. If you can find Mexican crema, use it; full-fat sour cream is an acceptable substitute.
• Chicken broth: Use low-sodium broth so you can season to taste; broth adds savory depth that milk alone can’t provide.
• Cumin, coriander, and paprika: These warm spices bring a subtle Mexican-inspired flavor to the white sauce without making it spicy.
• Chopped jalapeños: Adds a bright, spicy note. Omit for children or substitute with canned mild green chiles for less heat.
• Cooked shredded chicken: I prefer breast for leaner pieces, but thighs or rotisserie chicken add more flavor. Aim for 2 to 3 cups shredded.
• Corn and red bell pepper: Sweet corn (frozen or canned) and diced red pepper give texture and color; they balance richness and add freshness.
• Green onions and pepper jack cheese: Green onions add a sharp, fresh finish; pepper jack melts beautifully and contributes a gentle peppery kick. Substitute Monterey Jack or cheddar if preferred.
• Flour tortillas: I recommend flour for rolling stability and a soft interior after baking; corn tortillas are fine if you prefer but handle them with care when rolling.

Instructions

Make the white sauce: In a medium skillet over medium heat, melt 2 1/2 tablespoons unsalted butter. Sprinkle in 3 tablespoons all-purpose flour and whisk continuously for about 2 minutes until the mixture becomes slightly golden and fragrant. Slowly whisk in 1 cup low-sodium chicken broth, then 1 cup 2% milk and 1/2 cup Mexican crema (or sour cream). Add 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, and salt and freshly ground black pepper to taste. Simmer gently, whisking, for about 3 minutes until the sauce thickens to a pourable but clingy consistency. Stir in 1 tablespoon finely chopped jalapeño. Remove from heat and set aside. Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly grease a 7x11-inch baking dish and spoon in about 1/4 cup of the white sauce to coat the bottom; this prevents sticking and creates a saucy base. Make the filling: In a large mixing bowl combine 2 1/2 cups shredded cooked chicken, 1 cup frozen corn (thawed or drained), 1/2 cup finely chopped red bell pepper, 1 tablespoon finely chopped jalapeño (optional), 3 sliced green onions, and 1 cup shredded pepper jack cheese. Add 1/4 cup of the white sauce to help everything bind. Season lightly with salt and pepper and toss to combine. Assemble the rolls: Warm 8 flour tortillas in the microwave for 30 seconds to make them pliable. Divide the filling into eight portions (about 1/4 cup each), place each portion down the center of a tortilla, fold one side over the filling and roll into a cigar-shaped enchilada. Arrange the rolled tortillas seam-side down in the prepared baking dish on top of the thin layer of white sauce. Top and bake: Spoon the remaining white sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup of shredded pepper jack over the top. Bake in the preheated 350°F oven for 20–25 minutes or until the cheese is melted and starting to turn golden at the edges. Let rest 5 minutes before serving so the sauce slightly firms and the enchiladas hold their shape.

Storage Tips

Store leftovers in a shallow airtight container to cool quickly and keep the sauce from thinning from condensation. Refrigerate for up to 4 days; when reheating in the oven, cover with foil to prevent the cheese from over-browning and bake at 350°F until hot. For freezing, tightly wrap the baking dish with plastic wrap and foil or transfer enchiladas to a freezer-safe container; they keep their texture for about 3 months. Thaw overnight in the refrigerator before baking for best results. Reheat single portions in the microwave for quick lunches, adding a sprinkle of water and covering with a damp paper towel to retain moisture.

Ingredient Substitutions

If you don’t have Mexican crema, substitute full-fat sour cream or a mix of Greek yogurt and a tablespoon of milk to thin it. Swap pepper jack for Monterey Jack or a mild cheddar for less heat. For a gluten-free version use warmed corn tortillas — dip each tortilla in warm water or briefly char on a skillet to make them pliable before rolling. Replace shredded chicken with shredded pork carnitas, ground turkey, or black beans for a vegetarian twist (add an extra cup of corn or sautéed mushrooms for body). Use low-fat dairy if calorie control is a concern but expect a slightly thinner sauce.

Serving Suggestions

Serve alongside a crisp, citrusy slaw or a simple mixed greens salad with lime vinaigrette to cut the creaminess. A small bowl of pico de gallo, sliced avocado or guacamole, and lime wedges brighten each plate. For a heartier spread, offer a light tortilla soup or Mexican rice and refried beans. Garnish with chopped cilantro, extra sliced green onions, and a drizzle of crema for a restaurant-style finish. These enchiladas also pair well with a chilled glass of fruity rosé or a light Mexican lager.

Cultural Background

Enchiladas have deep roots in Mexican cuisine, traditionally featuring corn tortillas filled with various meats, cheese, or beans and bathed in chile-based sauces. The white sauce version is a modern adaptation that borrows the idea of sauced, filled tortillas but uses a bechamel-style base and Mexican crema for a creamier feel. Many regional Mexican-American kitchens have evolved such variations, blending techniques like roux-thickened sauces with classic garnishes such as crema, onion, and cheese to create comforting dishes with cross-cultural appeal.

Seasonal Adaptations

In summer, swap in fresh grilled corn and roasted poblano peppers for extra depth and a smoky note. For winter, fold in sautéed mushrooms, canned green chiles, or kale for earthier flavors and a vitamin boost. Holiday variations can include swapping chicken for leftover turkey and adding a touch of smoked paprika and roasted butternut squash for autumnal warmth. Small ingredient swaps like these keep the core technique intact while allowing the dish to feel seasonal and fresh.

Meal Prep Tips

To prep ahead, make the white sauce and filling up to 2 days before serving and store them separately in airtight containers. Warm tortillas briefly before assembling to prevent cracking. Assemble the baking dish, cover tightly, and keep refrigerated the night before; on the day, bring to room temperature for 20 minutes and bake as directed. For freezing, assemble but do not bake; wrap tightly and freeze. When ready to serve, bake from frozen adding an extra 10–15 minutes, or thaw overnight then bake at 350°F until heated through.

These enchiladas combine simple technique with big flavor and flexible options, making them a reliable favorite. Whether you’re cooking for a crowd or prepping weeknight dinners, the creamy white sauce and melty cheese make this an enduring dish worth keeping in your repertoire. Share it with friends and tweak it to match your pantry — it always welcomes improvisation.