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chicken enchiladas on a plate with a red cloth
5 from 1 vote

Easy Chicken Enchiladas with Jalapeno White Sauce

A delicious variation of the traditional enchiladas. These are perfect for a busy weeknight meal, or to take to a party.
Course Main dish
Cuisine Mexican
Keyword baked dish, chicken enchilada recipe, easy enchiladas, queso sauce
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings: Change to adjust-> 6 servings
Calories 336 kcal


Enchilada filling:

White sauce:


  • ½ cup queso fresco crumbled
  • ¼ tsp paprika sweet
  • 1 Green onion chopped into ¼ circles
  • 1 Roma tomato cored and diced

Tortillas for rolling enchiladas


Prepare the chicken filling:

  1. In a small bowl mix together salt, oregano, cumin, and pepper.
  2. Heat olive oil in a skillet on medium heat and sauté the onion and the garlic until translucent. Add the butterflied chicken breast.

  3. Sprinkle with the spice mixture on both sides of the chicken. Brown the chicken slightly on both sides.

  4. Pour in the water, cover and allow it to simmer on medium heat for about 20 minutes. Add more water if needed to keep it simmering while covered. Flip over half way through cooking.

  5. Cook until the chicken is completely done and has and internal temperature of 165°F.

  6. Remove from the skillet and place on a cutting board. Allow to rest and cool for 10 minutes. Shred using two forks.

  7. Preheat oven to 350°F.

Prepare the jalapeño white sauce:

  1. Melt butter in a sauce pan over medium heat. Quickly add the flour and stir quickly using a whisk. Begin adding the milk slowly while stirring and breaking down the lumps using a whisk. Sprinkle in the salt and stir. Slowly blend in the Gruyere cheese.

  2. Toss in the jalapeño and the nutmeg. Whisk and reduce until the mixture is slightly thick or nappe consistency. Taste for salt level and add as needed.

  3. Remove from heat, and set aside.

Fill the enchiladas and bake:

  1. Pour ½ of the sauce evenly on the bottom of a baking dish.

  2. To assemble the enchiladas, place about 2 ounces of shredded chicken down the center of each tortilla shell. Roll tightly and then place on top of the sauce in the baking dish.
  3. Fill the baking dish with filled rolled tortillas.

  4. Pour the remaining sauce on top of the enchiladas and bake for 15 minutes. Broil for an additional 3 minutes if a bit of brownness is desired.
  5. Finally, sprinkle with paprika, queso fresco, green onions, and tomato.
Nutrition Facts
Easy Chicken Enchiladas with Jalapeno White Sauce
Amount Per Serving
Calories 336 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 81mg27%
Sodium 670mg29%
Potassium 448mg13%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 25g50%
Vitamin A 671IU13%
Vitamin C 7mg8%
Calcium 404mg40%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.