Creamy Chicken Enchiladas Recipe with White Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
778 kcal
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Course
Main Course
Creamy Chicken Enchiladas Recipe with White Sauce
Description
This Creamy Chicken Enchiladas recipe uses a homemade white sauce made from a roux of butter and flour, gradually combined with chicken stock, jalapeños, cumin, salt, pepper, and sour cream for a smooth, mildly spicy sauce. The filling combines cooked shredded chicken, sweetcorn, sliced green onions, cheddar cheese, and some of the white sauce, seasoned with salt and pepper. After assembling the filled flour tortillas rolled tightly, they are placed in a baking dish, topped with the remaining white sauce and shredded mozzarella cheese. Baking at 180 °C (360 °F) melts the cheese and heats the enchiladas through. The dish balances creamy texture and gentle heat from jalapeños, suitable for a flavorful main course.
Use boneless, skinless chicken breasts or thighs to maintain moist filling. Softening tortillas before filling prevents cracking. Even filling distribution and tight rolling protect against leakage during baking. Pouring ample white sauce over the rolled enchiladas and topping with cheese ensures a creamy topping. Following baking time and temperature recommendations helps meld flavors and achieve a golden finish.
Ingredients
White Enchilada Sauce
- 40 g butter (3 tablespoons)
- 40 g all-purpose flour 5 tablespoons, plain white flour
- 150 ml sour cream (⅔ cups)
- 300 ml chicken stock (1 ¼ cups)
- ⅓ cup jalapeños (diced)
- ⅓ teaspoon cumin
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon salt
Chicken Filling
- 400 g chicken 3 cups, cooked and shredded
- 150 g sweetcorn 1 cup, frozen or canned
- 4 green onions (sliced)
- 100 g cheddar cheese ⅞ cup, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 flour tortillas (for wrapping)
For Topping
- 100 g mozzarella cheese ⅞ cup, shredded
- cilantro chopped, or coriander
Instructions
Preparing the White Sauce for Enchiladas
- In a medium-sized saucepan, melt the unsalted butter over medium heat.
- Once the butter has melted, add the all-purpose flour and whisk continuously for about a minute to create a roux.
- Slowly and gradually pour in the chicken broth while whisking vigorously to prevent any lumps from forming. Continue cooking and whisking until the mixture thickens.
- Stir in the diced jalapeños, and season with cumin, salt, and pepper.
- Reduce the heat to low and stir in the sour cream.
- Keep stirring until the sour cream is incorporated and the sauce is smooth and creamy.
- Remove from the heat, and set it aside while preparing the chicken filling.
Preparing the Chicken Filling and Assembling the Dish
- In a medium-sized bowl, mix together cooked and shredded chicken with sliced green onions, sweetcorn, ¼ of the creamy white sauce, and grated cheese along with salt, and freshly ground black pepper.
- Preheat your oven to 180 °C (360° F).
- Prepare your baking dish by spreading a generous spoonful of white sauce on the bottom to prevent the tortillas from sticking.
- Take a tortilla and spoon a generous amount of the chicken filling onto the center of the tortilla.
- Roll it up tightly and place it seam-side down in a prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is filled with enchiladas.
Baking and Serving the Enchiladas
- Pour the prepared white sauce evenly over the enchiladas, making sure to cover them entirely. The creamy white sauce will add a velvety richness to the dish.
- Sprinkle the 100 grams of shredded mozzarella or any other melty cheese such as Monterey Jack or Gruyère cheese on top, creating a deliciously gooey layer that will melt to perfection in the oven.
- Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is golden and bubbling.
- Once the enchiladas are baked to perfection, remove them from the oven and let them cool for a few minutes.
- Garnish with freshly chopped cilantro, adding a burst of freshness and color to the dish. The vibrant green cilantro will beautifully complement the creamy white sauce and the enticing flavors of the chicken filling.
Notes
- Use boneless, skinless chicken breast or thigh for tender meat to avoid dry filling.
- Prepare the white sauce with flour, butter, chicken broth, sour cream, and jalapeños to enhance creaminess and flavor.
- Soften tortillas in a skillet or microwave with a damp towel to prevent cracking when rolling.
- Distribute filling evenly in each tortilla and roll tightly to avoid leakage during baking.
- Cover enchiladas well with white sauce and cheese for a creamy, golden topping after baking.
- Follow recommended baking temperature and time to allow flavors to meld and cheese to melt thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 778 kcal
% Daily Value*
| Calories | 778kcal | 39% |
| Carbohydrates | 52g | 17% |
| Protein | 47g | 94% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 165mg | 55% |
| Sodium | 1606mg | 67% |
| Potassium | 620mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1243IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 459mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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