Introduction

Ghostly Chicken Enchiladas with White Sauce are a spooky yet comforting twist on the beloved Mexican classic. Instead of the usual red or green enchilada sauce, this version uses a creamy, cheesy white sauce that gives the dish an eerie, ghost-like appearance—perfect for Halloween festivities or themed family dinners. The tender tortillas are stuffed with juicy shredded chicken, cheese, and seasonings, then baked until bubbling and golden.

This dish brings together the richness of comfort food with a playful Halloween presentation, making it a centerpiece that is both fun and irresistibly tasty.

Why I Love This Recipe

I love this recipe because it’s a fun way to reimagine enchiladas while still keeping all the rich, comforting flavors intact. The creamy white sauce is not only delicious, but it also transforms the dish into something spooky and festive without needing complicated decorations.

It’s also versatile—you can use rotisserie chicken for convenience, spice it up with jalapeños, or keep it mild for a family-friendly dinner. It’s the kind of recipe that makes Halloween dinner feel special, cozy, and a little magical.

Why It’s a Must-Try Dish

A Halloween-ready twist on a Mexican favorite.
Creamy, cheesy, and ultra comforting.
Family-friendly but easily customizable for spice-lovers.
Great for feeding a crowd or bringing to potlucks.
Freezer-friendly and perfect for make-ahead meal prep.

Preparation & Cooking Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 (about 2 enchiladas each)
Calories: ~420 per serving

Cuisine & Course

Cuisine: Mexican-Inspired / Halloween
Course: Main Course

Ingredients

For the Enchiladas:

2 cups cooked shredded chicken (rotisserie works great)
1 ½ cups shredded Monterey Jack cheese (divided)
½ cup sour cream
1 small onion, finely diced
1 tsp garlic powder
½ tsp cumin
Salt & pepper to taste
10 small flour tortillas (or corn, if preferred)

For the “Ghostly” White Sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack or mozzarella cheese
½ tsp paprika (optional, for subtle flavor without color)
Salt & pepper to taste

Simple Cooking Directions

Mix chicken filling.
Roll filling in tortillas.
Make white sauce.
Pour sauce over tortillas, top with cheese.
Bake until bubbly and slightly golden.

Step-by-Step Recipe Preparation

Step 1: Prepare the Filling

In a mixing bowl, combine shredded chicken, 1 cup Monterey Jack cheese, sour cream, diced onion, garlic powder, cumin, salt, and pepper.
Mix until well combined.

Step 2: Fill the Tortillas

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spoon about 3 tablespoons of filling into each tortilla.
Roll tightly and place seam-side down in the baking dish.

Step 3: Make the White Sauce

In a saucepan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in chicken broth until smooth.
Stir in sour cream and cheese until melted and creamy.
Season with salt, pepper, and a touch of paprika.

Step 4: Assemble and Bake

Pour the white sauce evenly over the rolled tortillas.
Sprinkle with remaining ½ cup cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10 minutes until bubbly and golden.

How to Serve

Garnish with black olive “eyes” or sour cream ghost faces for Halloween flair.
Serve hot with Spanish rice, refried beans, or a green salad.
Drizzle with extra sour cream for added creaminess.

Additional Recipe Tips

Warm tortillas slightly before rolling to prevent tearing.
Add chopped jalapeños or green chiles to the filling for spice.
Use rotisserie chicken for a quick and easy shortcut.

Variations

Vegetarian: Swap chicken for black beans, corn, and sautéed peppers.
Spicy: Use pepper jack cheese and add hot sauce to the filling.
Seafood Twist: Substitute shrimp or crab for chicken.
Gluten-Free: Use corn tortillas and gluten-free flour for the roux.

Freezing & Storage

Storage: Refrigerate leftovers for up to 3 days.
Freezing: Assemble enchiladas (without baking), cover tightly, and freeze for up to 3 months.
Reheating: Thaw overnight and bake at 350°F (175°C) until heated through.

Special Equipment Needed

9×13-inch baking dish
Medium saucepan
Whisk for sauce

FAQ

Q1: Can I make these ahead of time?
Yes, you can assemble the enchiladas up to 24 hours ahead and refrigerate before baking.

Q2: Do I need to use flour tortillas?
No—corn tortillas work too, but they may be more fragile.

Q3: How can I make the sauce extra creamy?
Add a little cream cheese to the white sauce for richer flavor.

Q4: Can I make this dish kid-friendly?
Absolutely! Keep spices mild and add fun ghost decorations on top with sour cream or olive slices.

Conclusion

These Ghostly Chicken Enchiladas with White Sauce are a hauntingly delicious way to bring Halloween spirit to the dinner table. With their creamy, cheesy filling and eerie ghostly topping, they’re as fun to look at as they are to eat. Perfect for family dinners, potlucks, or Halloween parties, this recipe delivers comfort food with a spooky twist.