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10 June, 2014

Grilled Chicken White Enchiladas

Posted in : All, Dinner on by : hdcook


I told my husband that I will be making White enchiladas for dinner Sunday night for Mondays Dinner and he said ” why are you being racist ” LOL~I game a chuckle and then shake my head microscopically; yup that is my husbands wicked sense of humor which I love to death, but truly my husband loves enchiladas and he always complains that I don’t make enough of it, I make it once every few months~well because truthfully it makes alot. I hate having left overs in my kitchen and not have them be eaten the next few days but I decide that I should again.



What makes my Enchiladas white~well the sauce~its delicious and and creamy and has a spicy taste without the heat and its truly and alternative to the red sauce of the traditional enchiladas that is made~it has sour cream~jalapenos~and cilantro~ and it super easy to whip up~actually it would make a great sauce for anything really but I chose enchiladas and you will love it~my husband did.

White Enchiladas2

I use my old and go to enchilada recipe and with a lil tweak with the white sauce~it is practically the most easiest enchiladas EVER~grilled up a pound of chicken~season them with my Mexican style seasonings of Chili Powder, Ground Toasted Cumin, Ground Coriander and sweet Paprika~there you have it~spread the seasonings all over the chicken and there you have it~I also use yellow Corn tortilla but you can use any kind of tortilla you want. Bake it in the oven for 20 minutes and BAM Dinner is served. My Husband said it was very good~and he had seconds~my cousin who just got off from work had seconds~so I had no doubt about this Enchilada~ IT’S A HIT~ So make it in your house for dinner tonight.


Grilled Chicken White Enchiladas

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3-4


  • 1 Pound boneless/skinless chicken breast
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon ground pepper
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon ground toasted cumin
  • 1/4 Teaspoon ground coriander
  • 8 Corn tortillas
  • 2 Cups of shredded white or yellow cheese or a mixture of both
  • White Sauce
  • 2 Tablespoon unsalted butter
  • 2 Heaping tablespoons flour
  • 1 Teaspoon mince garlic
  • 3/4 Cup sour cream
  • 1 1/2 Cup Chicken Broth
  • 2 Jalapenos seeded, and mince
  • Salt and pepper to taste
  • chopped cilantro (3-4 Tablespoons)


  1. Preheat your grill and the oven to 400 degrees. In a small bowl mix all the spices together and rub the spices liberally on the chicken breast leaving a 1/2 teaspoon aside. Grill the chicken till juices run clear and cook through, set aside to rest, once cooled then shred, set aside. In a Sauce pan over medium high heat up two tablespoons of butter, add the mince garlic and cool for a minute till fragrant~add flour and whisk till flour turns to a sandy colored paste and slowly add chicken broth, whisking till flour has dissolve, mixing for a minute till incorporated, add sour cream, and whisk till incorporated and thicken, add jalapenos and cilantro, salt and pepper to taste. Set aside.
  2. Heat up the tortillas in the microwave for 30 seconds to a minute, take one tortilla and add an ample amount of shredded chicken, roll it up to a cigar and place it in an 8x8 inch baking pan seam side down, spread the white souce on top of the rolled up enchiladas, and top with 2 cups of shredded cheese, baking in 400 degree oven for 20 minutes till bubbly and brown on the sides. serve hot with sour cream on top and enjoy.
  3. Note: Double the recipe to make more

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