White Enchilada Sauce Recipe

I’ve spent years searching for a homemade version of the creamy white enchilada sauce that rivals my favorite restaurant’s recipe. This white enchilada sauce recipe creates a flavor experience that feels like it came from your favorite Mexican restaurant, with its rich, smoky depth from roasted poblano peppers. We’re adding a creamy chipotle swirl that makes a stunning visual presentation. It’s creamy, savory, and perfectly balanced, elevating simple chicken enchiladas into a showstopping family meal. We’ll walk you through making a perfect roux base and adding our signature flavorful swirl for a truly unique dish. This recipe is designed for home cooks who want maximum flavor payoff for minimal extra effort. My kids love a little spice, so I often make this for quick meals on weeknights, knowing I can dial back the chipotle heat just for them by removing the seeds.

Ingredients

• 2 large poblano peppers (approx. 200g)
  Roasting them adds a sweet, smoky depth to the sauce. Look for firm, deep green peppers without blemishes.
• 30 ml (2 tbsp) neutral cooking oil, divided
  Used for roasting the poblanos and warming the tortillas. Can use canola, vegetable, or grapeseed oil.
• 60 g (4 tbsp) unsalted butter
  The base of a traditional roux for a rich, creamy sauce. Unsalted butter allows you to control the final salt level.
• 45 g (⅓ cup) all-purpose flour
  This creates the base (roux) for the creamy white sauce. Standard all-purpose flour is key for proper thickening. (Use a gluten-free flour blend for a gluten-free option.)
• 500 ml (2 cups) chicken broth (or vegetable broth)
  Adds a deep, savory flavor to the sauce base. Low-sodium broth allows for better control of seasoning.
• 250 ml (1 cup) whole milk
  Provides essential creaminess and balances the rich roux. Whole milk is preferred for the best texture and flavor. (For a low-fat option, I’ve used 2% milk with good results, but the sauce won’t be quite as rich.)
• 1 tsp garlic powder
  Adds a foundational aromatic note to the white sauce.
• ½ tsp onion powder
  Complements the garlic powder for a rounded flavor profile.
• ½ tsp ground cumin
  Provides classic Tex-Mex flavor to the white sauce base.
• Salt, to taste
  Use to balance the sauce; start small and adjust later.
• Freshly ground black pepper, to taste
  Adds a touch of warmth and enhances overall flavor.
• 1-2 chipotle peppers in adobo sauce
  Adjust quantity based on desired heat level (1 for mild, 2 for medium). For less heat, remove the seeds before blending.
• 15 ml (1 tbsp) adobo sauce from can
  Provides smokiness and depth without overpowering heat.
• 60 ml (¼ cup) heavy cream
  Used in the swirl to create a smooth, rich contrast to the main sauce.
• 450 g (3 cups) cooked shredded chicken
  The protein filling for the enchiladas. Use rotisserie chicken for an easy shortcut.
• 280 g (2.5 cups) shredded Monterey Jack cheese, divided
  A mild, creamy cheese that melts perfectly. Use a good melting cheese like Monterey Jack or a similar blend.
• 8-10 corn tortillas (6-inch / 15 cm)
  The foundation of the enchiladas. Ensure they are pliable to prevent cracking when rolling.
• Fresh cilantro, chopped, for garnish
  Adds a fresh, bright finish to the final dish. Do not omit for the best presentation and flavor contrast.

Instructions

1. Prep the Poblanos: Preheat oven to 200°C (400°F). Line a baking sheet with foil. Place poblano peppers on the prepared baking sheet and roast for 20-25 minutes, turning once, until the skin is blistered and charred. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes to easily remove the skin. Once cool enough to handle, peel, core, and seed before roughly chopping the flesh; reserve about 30g (2 tbsp) for garnish.
2. Make the Poblano-Chipotle Cream Swirl: In a blender, combine the remaining chopped poblano peppers, chipotle pepper(s), adobo sauce, and heavy cream. Blend until smooth and set aside; this is your Chipotle Poblano Cream Swirl.
3. Prepare the White Sauce Base: Melt unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let the roux brown; keep its color light.
4. Finish the Sauce: Gradually whisk in the chicken broth, then the milk, ensuring no lumps. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens, about 5-7 minutes. Stir in the garlic powder, onion powder, ground cumin, salt, and black pepper. Remove from heat. If your sauce base seems too thick, whisk in an additional splash of warm milk or broth to reach the desired consistency.
5. Warm the Tortillas: Reduce oven temperature to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Warm corn tortillas by quickly dipping them in the remaining 15 ml (1 tbsp) neutral cooking oil in a skillet over medium heat for 15-20 seconds per side, until pliable. This prevents cracking during assembly; alternatively, wrap them in damp paper towels and microwave for 30-60 seconds.
6. Assemble the Enchiladas: Fill each warm tortilla with about 2-3 tablespoons of shredded chicken and 2 tablespoons of shredded Monterey Jack cheese. Roll tightly and place seam-side down in the prepared baking dish.
7. Swirl and Bake: Pour the plain white enchilada sauce evenly over the rolled tortillas. Dollop spoonfuls of the reserved Chipotle Poblano Cream Swirl over the white sauce. Use a butter knife or skewer to gently swirl the cream into the white sauce, creating distinct ribbons and patterns. Sprinkle the remaining shredded Monterey Jack cheese over the top and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
8. Rest and Serve: Remove from oven and let rest for 5 minutes before serving. Garnish generously with fresh chopped cilantro and the reserved chopped poblano peppers.

Make-Ahead & Storage Tips for White Enchilada Sauce

This white enchilada sauce recipe is ideal for meal prepping and making ahead. The sauce itself stores beautifully, and you can prepare the enchiladas in advance to minimize stress on a busy weeknight.

• Meal Prep Note: Assemble the enchiladas entirely in the baking dish up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking to let the dish come close to room temperature, then bake as directed.
• Freezing the Sauce: The white enchilada sauce base (without the chipotle swirl added yet) can be made ahead and frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then whisk vigorously over low heat to restore consistency. You may need to add a splash of milk or broth to bring it back to a smooth finish.
• Reheating Instructions: To reheat leftover enchiladas, cover the dish with foil to prevent drying out and bake at 180°C (350°F) for 15-20 minutes, or microwave individual portions in 60-second intervals until warmed through.

Tips for a Lumpy-Free Creamy Sauce

The key to a silky, smooth sauce lies in how you handle the roux and liquid additions. This method ensures a restaurant-quality texture without lumps, which is essential for a great white enchilada sauce recipe.

• Roux Technique: When making the roux (the mixture of butter and flour), cook it for at least 1-2 minutes over medium heat. This step eliminates the raw flour taste and ensures the roux fully coats the butter. Do not let it turn brown; keep it pale.
• Gradual Liquid Addition: The most common mistake is adding cold liquid too quickly. Gradually add the broth and milk, whisking constantly and thoroughly as you pour. Adding room-temperature liquid makes this process much easier and reduces the chance of lumps forming.
• Continuous Whisking: Use a good wire whisk and keep moving constantly during the thickening stage. Scrape the bottom and edges of the pot to prevent scorching and ensure the sauce cooks evenly.

FAQs

Can I make this white enchilada sauce without flour?

Yes, you can easily create a gluten-free version by replacing the flour with a cornstarch slurry. In a separate small bowl, dissolve 1-2 tablespoons of cornstarch in a small amount of cold water or milk, then whisk this slurry into the simmering sauce instead of making the flour roux. Cook until thickened.

What if I don’t like spicy food?

For a milder flavor, you can omit the chipotle peppers entirely and increase the roasted poblanos in the base sauce for a subtle smoky note. To reduce heat significantly while keeping the smoky flavor, simply remove all the seeds from the chipotle pepper before blending for the swirl.

Can I use sour cream instead of heavy cream?

Absolutely. You can substitute sour cream for the heavy cream in the swirl, though the flavor will be tangier. If you are adding sour cream directly to the main white enchilada sauce, stir it in only after removing the pan from the heat to prevent curdling.

Can I use this white enchilada sauce for other dishes?

This versatile sauce is fantastic for more than just enchiladas. Use it as a base for a creamy chicken tortilla casserole, pour it over chicken fajitas, or add it to a rice bowl for an easy and flavorful weeknight meal.

How do I keep the corn tortillas from breaking when I roll them?

To keep corn tortillas pliable, warming them first is essential. A quick dip in oil (as instructed) or heating them in damp paper towels makes them flexible and less prone to cracking during assembly. I prefer the oil dip because it adds a little extra flavor and ensures they hold together during baking.

Why did my white enchilada sauce recipe turn out too thick?

The sauce will naturally thicken further as it cools. If it feels too thick when serving, simply whisk in a splash of additional warm broth or milk until you reach the desired consistency. A well-made sauce should coat the back of a spoon.

Conclusion

This homemade white enchilada sauce recipe transforms a family favorite into an unforgettable meal with layers of smoky poblano flavor and a creamy chipotle finish. Pin this easy family-friendly recipe now and plan to make these incredible enchiladas for your next gathering.

Print