Creamy Chicken Enchiladas with White Sauce & Peppers

These creamy chicken enchiladas are one of those meals that instantly make a house feel more like home. The kind where the oven hums softly, the air smells buttery and warm, and everyone suddenly appears in the kitchen asking what’s for dinner.

What makes this version extra special is the mix of tender chicken and sautéed bell peppers, wrapped in soft tortillas and smothered in a rich white sauce that bubbles and turns lightly golden as it bakes. It’s cozy, comforting, and just a little colorful—perfect for weeknights when you want something filling, or weekends when you’re craving a slow, satisfying dinner.

Ingredients

For the Chicken Filling:

• 2 ½ cups cooked chicken breast, shredded

• 1 tablespoon olive oil

• 1 small onion, thinly sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon chili powder

• Salt and black pepper, to taste

For the Creamy White Sauce:

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1/2 cup sour cream

• 1 cup shredded Monterey Jack or mozzarella cheese

• Salt and white pepper, to taste

For Assembly:

• 8 flour tortillas

• 1 ½ cups shredded Monterey Jack or mozzarella cheese, for topping

• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Cook the vegetables.
   Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and sauté until softened and slightly glossy, about 4–5 minutes. Stir in the garlic and let it cook just until fragrant.

2. Season the chicken.
   Add the shredded chicken to the skillet. Sprinkle in the cumin, paprika, chili powder, salt, and pepper. Stir until everything is well mixed and warmed through. Remove from heat.

3. Prepare the white sauce.
   In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute, just until smooth. Slowly add the milk, whisking constantly, and simmer until the sauce thickens. Remove from heat and stir in the sour cream and cheese until silky and creamy. Season to taste.

4. Assemble the enchiladas.
   Warm the tortillas slightly so they’re easy to roll. Spoon the chicken and pepper mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.

5. Add sauce and cheese.
   Pour the white sauce evenly over the enchiladas, making sure every corner is covered. Sprinkle generously with shredded cheese.

6. Bake until bubbly.
   Bake at 375°F (190°C) for 25–30 minutes, until the sauce is bubbling and the top is lightly golden.

7. Serve and enjoy.
   Garnish with fresh parsley or cilantro and serve hot.

Presentation Tips

Bring the baking dish straight to the table for that comforting, family-style feel. A sprinkle of fresh herbs adds a pop of color, and a spoonful of extra sauce on the plate never hurts. Serve alongside fluffy rice, seasoned beans, or a simple salad for a balanced, inviting meal.

Nutritional Information:

• ⏰ Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

• 🔥 Kcal: ~470 kcal per serving

• 🍽️ Servings: 4 servings

Conclusion

These creamy chicken enchiladas with peppers are rich, comforting, and full of flavor without feeling heavy. The soft tortillas, tender chicken, and velvety white sauce come together in a way that feels familiar and special all at once.

If you’re craving something warm, cheesy, and satisfying, this is one of those recipes you’ll want to make again and again. Give it a try soon—your kitchen will smell amazing, and dinner will feel like a little celebration. 💛