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White enchilada sauce is a rich and velvety twist on the classic red sauce you might already know and love. Instead of tangy tomatoes, this sauce relies on savory aromatics and creamy dairy for its signature texture. Below, you’ll find a hearty enchilada recipe that calls on this smooth goodness to coat spinach-stuffed tortillas in a blanket of cheesy delight.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 2 cups fresh spinach, chopped
- 2 cups shredded cooked chicken (optional)
- 8 soft flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese, divided
Instructions
Begin by making the white enchilada sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a paste, letting it cook for a minute or so to remove any raw flour taste. Gradually pour in the broth, stirring constantly to avoid lumps. Allow the mixture to simmer until it thickens slightly, about 5 minutes. Reduce the heat to low, then whisk in the sour cream, garlic powder, salt, and pepper. Keep the sauce warm but do not let it boil.
Meanwhile, in a separate bowl, combine the chopped spinach with the optional shredded chicken (if you’re including it) and half a cup of the shredded cheese. Lightly warm the flour tortillas to make them more pliable. Lay out each tortilla and spoon a small amount of the spinach mixture in the center. Roll each tortilla into a tight bundle and arrange them seam-side down in a greased baking dish.
Pour the warm white enchilada sauce evenly over the rolled tortillas, making sure to nudge it into the edges and corners. Top with the remaining cheese, sprinkling it generously. Bake the enchiladas in a preheated 350°F (175°C) oven for about 20 minutes, or until the cheese is golden and the sauce is bubbling at the edges. Let the dish rest for a few minutes before serving.
Plate up the enchiladas while still warm, and if desired, garnish them with chopped cilantro, thinly sliced green onions, or a dollop of extra sour cream.
This Cheesy Spinach White Enchilada Bake is a fantastic dinner option for anyone craving a comforting, classic meal with a slightly indulgent twist. The creamy sauce takes center stage, making these enchiladas especially rich and rewarding. For those watching their dietary intake, swapping in low-fat Greek yogurt instead of sour cream or omitting the chicken are easy tweaks that lighten things up without losing flavor. Whether you’re cooking for a group of friends, a busy weeknight family dinner, or simply want to treat yourself, this recipe is sure to become a new go-to. Don’t be afraid to experiment with add-ins—roasted veggies, sautéed mushrooms, or black beans all work beautifully in this endlessly versatile dish.
