Description
Chicken enchiladas with white sauce are a comforting and flavorful dish that will have your family coming back for seconds. Tender shredded chicken is wrapped in soft flour tortillas and topped with a creamy, rich white sauce, creating a deliciously satisfying meal. This recipe is ideal for busy weeknights and gatherings alike, making it a versatile addition to your dinner rotation.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 can (4 oz) green chiles, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cups low-sodium chicken broth
- Juice of 1 lime
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk or heavy cream
- 1 tsp cumin powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a pot, boil chicken breasts for about 15–20 minutes until cooked through. Remove, let cool slightly, then shred.
- In a bowl, combine shredded chicken with green chiles, half of the cheese, sour cream, lime juice, salt, and pepper.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth; gradually stir in milk or cream until thickened (8–10 minutes).
- Spread some white sauce in a baking dish. Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle with leftover cheese. Bake uncovered for 25–30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg