Description
Chicken Enchiladas with White Sauce offer a creamy, flavorful twist on the classic enchilada. Instead of the traditional red enchilada sauce, these enchiladas are smothered in a rich, creamy white sauce made with sour cream, green chilies, and a blend of cheeses. The tender shredded chicken wrapped in soft tortillas, combined with the velvety sauce, makes for an irresistible dish perfect for family dinners or special occasions.
Ingredients
Scale
For the White Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Enchiladas:
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 8 small flour tortillas (or corn tortillas for a gluten-free option)
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1/2 cup sliced green onions (optional, for garnish)
Instructions
- Make the White Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a smooth paste.
- Gradually whisk in the chicken broth and cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Stir in the sour cream, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Let it simmer for another 2 minutes, then remove from heat.
- Prepare the Enchiladas:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a small amount of the white sauce to cover the bottom.
- Lightly warm the tortillas in the microwave or on a skillet for about 10 seconds on each side to make them pliable.
- Place about 1/3 cup of shredded chicken on each tortilla, then sprinkle with a little bit of the shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Assemble the Enchiladas:
- Pour the remaining white sauce evenly over the rolled-up tortillas.
- Sprinkle the rest of the shredded Monterey Jack and cheddar cheeses over the top of the sauce.
- Bake:
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Garnish with chopped cilantro and sliced green onions before serving. Serve hot with a side of rice, beans, or a simple salad.
Notes
- For added heat, you can include diced jalapeños or a few dashes of hot sauce in the white sauce.
- For a vegetarian version, substitute the chicken with sautéed mushrooms or beans.
- You can make this dish ahead of time by assembling the enchiladas and refrigerating them until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American