Enchiladas with White Sauce
Prep time
Cook time
Total time
A great variation from standard taco night!
Recipe type: Entree
Cuisine: Mexican
Serves: 6-8
  • 12-16 8” flour tortillas (corn if you are Gluten-Free)
  • 1 pound of ground beef
  • 4oz tomato sauce
  • 1 packet taco seasoning (tip: make it yourself, I promise, it’s easy!)
  • 3 cups cooked white or brown rice
  • 2 cups shredded cheddar or Mexican cheese, plus 1-2 additional cups as topping.
White Sauce
  • 3T Flour (can sub in a 1 for 1 Gluten Free Blend)
  • 3T butter
  • 2 c chicken broth
  • 4oz can green chilis
  • 1 c plain greek yogurt or sour cream
  1. Brown ground beef in a skillet over medium-high heat, then add tomato sauce and taco seasoning. Cook until meat is no longer pink.
  2. Mix taco meat, rice, and shredded cheese in a large bowl, stirring to combine.
  3. Spoon meat evenly onto tortillas, rolling and placing side by side into a greased baking pan. I generally use one 9x13 and one 8x8 pan for this recipe.
  4. In a two-quart sauce pan, melt butter, then add flour and stir to combine to form a roux. Cook mixture for 1-2 minutes over medium-high heat.
  5. Add chicken broth, whisking to combine. Bring mixture to a slow boil.
  6. Allow to boil for one minute, then remove from heat, stirring in greek yogurt and drained chilis.
  7. Pour sauce evenly over enchiladas.
  8. Top with additional shredded cheese as desired.
  9. Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly.
Recipe by A Flexible Life at https://www.aflexiblelife.com/recipes/2016/07/29/enchiladas-white-sauce/