This enchilada recipe with white sauce is a favorite of mine. Tender chicken, black beans, and corn are tucked into soft tortillas and smothered in a homemade lime cream sauce! It’s a delicious twist on classic red sauce enchiladas
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This recipe is all about the sauce. I love how creamy, tangy, and slightly spicy it is when poured over the enchiladas before baking. I make it with simple ingredients, and it always turns out incredible. You’re going to love it!
This is one of my all-time favorite recipes on Cleverly Simple. The flavors are just out of this world! While the prep work for this recipe takes a bit of time, it is soooo worth it! To simplify that process, I usually make it ahead of time the night before, cover and store it in the refrigerator until I bake it the next night.
If you love this recipe, you’ll also love the Mexican casserole or chicken tetrazzini recipes to share with your family. All are made in a 9×13 pan, and all are delicious!
Why I Love This Recipe
Homemade White Sauce: I could eat this by the spoonful. It’s cheesy, tangy with lime, and absolutely packed with flavor.
Make Ahead: I know we all love quick recipes, but this one is worth the time. The good news? I can make it a day ahead, so a little planning means I never have to miss out.
Flavor Combinations: Once I tried this, I couldn’t stop making it. The mix of lime, black beans, and creamy sauce is just too good. It’s just as tasty as our chicken tetrazzini.
Share the Love: I love that I can freeze this before baking. It’s the perfect dish to share with friends or have ready for a busy day, like my Mexican casserole.
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Key Ingredients and Substitutions
- Flour or Whole Wheat Tortillas: I prefer flour tortillas, but whole wheat tortillas work great as well. Just make sure to get the 10-inch tortillas to help fit them perfectly into the pan.
- Monterey Jack Cheese: I don’t know what it is about the flavor of this cheese, but it gives this recipe great flavor. I would not substitute it with anything else. You can also use a spicy pepper jack cheese in the sauce for an extra kick.
- Lime: The liminess that comes through with the combination of cilantro is amazing.
- Green Chilis: I’m not too fond of super spice, but you can add the heat here if you do. I use the mild chilis, and they’re delish with this recipe.
- Chicken: I use shredded rotisserie chicken that is pre-cooked from Costco (keeping it real), but you can use whatever cooked chicken you enjoy including a combination of white and dark meat. While this recipe calls for shredded chicken, you can easily swap it out for cooked ground beef or turkey. For a vegetarian option, add extra black beans and omit the meat altogether.
- Butter: This will be used to sauté the onions, bell peppers, and garlic, giving them a rich, buttery flavor.
- Onion, Red and Green Bell Pepper: These will add a sweet and slightly tangy flavor, as well as a pop of color and a bit of crunch to the enchiladas.
- Garlic: It will bring a bold, savory flavor to the dish, complement the other ingredients.
- Black Beans: They will add a creamy texture and a deep, earthy flavor to the filling.
- Sweet Corn: It will add a sweet, juicy pop to the filling, balancing out the other flavors.
- Fresh Cilantro: This will add a bright, citrusy flavor and a pop of color to the enchiladas. We’ll use some of it for the filling and some for garnish.
- Salt: It will enhance the other flavors in the dish and bring everything together.
- Ground Cumin: It will add a warm, earthy flavor and a bit of depth to the filling. For a spicier version, consider adding a dash of cayenne pepper to the filling.
- Flour: It will be used to thicken the white sauce, giving it a creamy, silky texture.
- Ground Coriander: It will add a sweet, floral flavor and a bit of warmth to the white sauce.
- Chicken Broth: This will be the base of the white sauce, adding a savory, umami flavor.
How to Make Enchilada Recipe
Preparation
Chop bell peppers and onions, and gather all the rest of the ingredients to make this enchilada recipe. Next, preheat the oven to 350˚ F.
Step 1 – Prepare the Filling
Begin by sautéing the onion, peppers, and garlic in butter on medium heat for 5 minutes.
Step 2 – Mix Ingredients in a Bowl
Then, in a separate bowl, mix together the black beans, green chilies, cooked chicken, corn, and the sautéed vegetables. Add in the cilantro, cumin, salt, and lime juice.
Step 3 – Make the White Sauce
In the same saucepan used for the vegetables, melt butter and whisk in the flour, coriander and salt. Cook this mixture for a few minutes and then whisk in the chicken broth until smooth. Turn off the heat and whisk in the sour cream, cheese, and lime juice.
Step 4 – Roll up Tortillas
Add some of the white sauce to the filling mixture. Then, grease a casserole pan and fill each tortilla with the filling.
Step 5 – Assemble the Casserole
Roll up the tortillas and place them in the pan. Pour the remaining white sauce over the tortillas and top with cheese and cilantro.
Step 6 – Bake the Enchilada Casserole
Place the casserole pan in the oven and bake for 35-40 minutes, until the enchiladas are golden and bubbly. Your chicken enchiladas are ready to serve!
Lynette’s Tip
To make the best enchiladas, make sure to drain the black beans. We don’t want the extra liquid or flavors of the bean water in our enchiladas, so this step is crucial for the perfect result.
What to Serve With
For a complete meal, serve these delicious chicken enchiladas with a side of Mexican rice and refried beans. The classic flavors of the rice and beans complement the enchiladas perfectly.
If you’re hosting a party or a casual get-together, set out bowls of salsa, guacamole, jalapenos, and tortilla chips. This way, everyone can customize their enchiladas and add a bit of extra flavor and spice.
For a quick and easy lunch, simply serve this enchilada recipe with a side of fresh salad. The crisp, refreshing salad is a great contrast to the warm, cheesy enchiladas.
Make Ahead Instructions
You can easily make this enchilada recipe ahead of time. Simply seal it with plastic wrap once assembled, and store it in the refrigerator for up to two days. Then bake as directed when you’re ready to enjoy it.
Recipe FAQs
For this recipe, I recommend using cooked, shredded chicken. You can use a rotisserie chicken from the store, or you can quickly cook some chicken breasts or thighs.
Yes, you can use a different type of tortilla if you prefer. I like to use whole wheat tortillas for a nutty flavor and added fiber, but you could also use corn tortillas or flour tortillas. Just make sure they’re large enough to hold the filling and roll up easily.
Storing and Reheating
- Storing. Once baked, you can store leftovers in the refrigerator for up to 2 days in an airtight container.
- Freezing. After assembling the casserole, cover with plastic wrap and foil. Freeze for up to 3 months. Let the casserole thaw in the refrigerator before baking as directed.
More Chicken Casserole Recipes You’ll Enjoy
Chicken Enchiladas with White Sauce
Ingredients
Filling Ingredients
- 3 Tablespoons butter
- 1 1/4 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 3 cloves garlic minced
- 15 oz. black beans rinsed and drained
- 4 cups shredded chicken cooked and shredded
- 4 oz. diced green chilies
- 1/2 cup frozen sweet corn
- 1/2 cup cilantro chopped
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1 Tablespoons fresh lime juice
Enchilada White Sauce Ingredients
- 3 Tablespoons butter
- 1/4 cup flour
- 1 tsp. ground coriander
- 1 teaspoon salt
- 2 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cups Monterrey jack cheese divided
- 1 Tablespoon fresh lime juice
Final Ingredients
- 12 inch flour tortillas
- 1 Cup Monterrey Jack Cheese
- 1/4 Cup cilantro chopped
Instructions
Filling Instructions
- In a saucepan, saute the onion, peppers, and garlic in 3 T. butter on medium heat for 5 minutes. Meanwhile, rinse and drain black beans.
- In a large bowl, combine the beans, green chilies, chicken, and frozen corn.
- Stir in the sautéed vegetables, cilantro, cumin, salt, and lime juice.
Enchilada White Sauce Instructions
- In the same saucepan as you sautéed your vegetables, melt 3 T. butter. Whisk in flour, ground coriander, and salt. Cook this flour mixture for two minutes on low to medium heat or until thick.
- Whisk in chicken broth until smooth and bubbling. Then turn off the heat and whisk in sour cream, shredded Monterey jack cheese, and another fresh lime juice.
Assembly Instructions
- Stir in 1/2 cup of the white enchilada sauce into your bowl of filling.
- Grease a 13×9 casserole pan with either butter or a bit of the sauce. Fill 10-inch tortillas with a heaping 3/4 cup of filling. Roll the tortilla into the pan and tuck in the sides. Repeat until you have 8 filled tortillas.
- Pour the remaining white enchilada sauce on top of the filled tortillas and top with 1 cup of shredded cheese and 1/4 cup chopped cilantro.
- Bake in a 350˚ F oven for 35 – 40 minutes or until golden and bubbly.
Notes
My Favorite Variations
- Protein: While this recipe calls for shredded chicken, you can easily swap it out for cooked ground beef or turkey. For a vegetarian option, add extra black beans and omit the meat altogether.
- Spice: For a spicier version, consider adding a dash of cayenne pepper to the filling. You can also use a spicy pepper jack cheese in the sauce for an extra kick.
Nutrition
This recipe was originally shared in 2015. It was updated in 2021 with new photographs. Instructions were adjusted to be clearer in 2025. The recipe remains the same.
