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Chicken Enchiladas

Delicious Chicken Enchiladas with Creamy White Sauce Magic

Experience the ultimate comfort food with these Chicken Enchiladas, featuring a creamy white sauce that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Chicken
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Shredded Cooked Chicken Use rotisserie chicken for convenience and serious flavor.
  • 6 pieces Flour Tortillas Consider corn tortillas for a gluten-free option.
  • 2 cups Monterey Jack Cheese Adds a creamy, melty texture.
  • 1 can Green Chiles Provides a mild kick, diced jalapeños can add more heat if desired.
For the White Sauce
  • 4 tablespoons Butter Creates a roux that thickens the sauce beautifully.
  • 1/4 cup Flour Essential for making the roux.
  • 2 cups Chicken Broth Adds depth and essential flavor.
  • 1 cup Sour Cream Brings a tangy richness to the sauce.
For Garnish
  • 1 cup Tomatoes Fresh and vibrant.
  • 1/2 cup Cilantro Offers a burst of freshness.

Equipment

  • oven
  • Medium saucepan
  • Large mixing bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, and green chiles. Stir well until evenly mixed and coated.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes until golden. Gradually add chicken broth, stirring constantly to prevent lumps. Simmer for 3-5 minutes until thickened, then stir in sour cream and any remaining green chiles.
  3. Spoon about 1/4 cup of the chicken filling onto the lower third of a flour tortilla. Roll the tortilla tightly around the filling, folding in the sides as you go, and place seam-side down in a greased 9x13 inch baking dish. Repeat the process until all tortillas and filling are used.
  4. Pour the creamy white sauce evenly over the top of the enchiladas, ensuring every enchilada is covered. Sprinkle with any remaining Monterey Jack cheese.
  5. Transfer the enchiladas to your preheated oven at 375°F (190°C) and bake uncovered for 20-25 minutes. For an even crispier top, broil for an additional 2-3 minutes.
  6. Once baked, remove from oven and let rest for a few minutes. Top with diced tomatoes and freshly chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 650mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas slightly before filling them to prevent tearing and help them roll tightly without cracking. Ensure the enchiladas are completely covered with sauce to prevent drying out during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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