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Easy Chicken Enchiladas with Jalapeno White Sauce
A delicious variation of the traditional enchiladas. These are perfect for a busy weeknight meal, or to take to a party.
Prep Time
20 mins
Cook Time
20 mins
Resting time:
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 336 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Enchilada filling:
- 12 oz chicken breast cut butterflied
- ½ tbsp olive oil
- 1 onion small, diced
- 2 tsp garlic minced
- ½ tsp kosher salt
- ½ tsp oregano
- ½ tsp cumin
- ⅛ tsp white pepper
- ½ cup water
White sauce:
- 1 Tbsp butter
- 2 tsp flour
- 2 cups milk
- ½ tsp kosher salt
- 1 cup gruyere
- 1 Jalapeño cored, seeded, and minced
- 1 dash nutmeg
Toppings:
- ½ cup queso fresco crumbled
- ¼ tsp paprika sweet
- 1 green onion chopped into ¼ circles
- 1 Roma tomato cored and diced
Tortillas for rolling enchiladas
- 6 corn tortillas
Instructions
Prepare the chicken filling:
- In a small bowl mix together salt, oregano, cumin, and pepper.
- Heat olive oil in a skillet on medium heat and sauté the onion and the garlic until translucent. Add the butterflied chicken breast.
- Sprinkle with the spice mixture on both sides of the chicken. Brown the chicken slightly on both sides.
- Pour in the water, cover and allow it to simmer on medium heat for about 20 minutes. Add more water if needed to keep it simmering while covered. Flip over half way through cooking.
- Cook until the chicken is completely done and has and internal temperature of 165°F.
- Remove from the skillet and place on a cutting board. Allow to rest and cool for 10 minutes. Shred using two forks.
- Preheat oven to 350°F.
Cup of Yum
Prepare the jalapeño white sauce:
- Melt butter in a sauce pan over medium heat. Quickly add the flour and stir quickly using a whisk. Begin adding the milk slowly while stirring and breaking down the lumps using a whisk. Sprinkle in the salt and stir. Slowly blend in the Gruyere cheese.
- Toss in the jalapeño and the nutmeg. Whisk and reduce until the mixture is slightly thick or nappe consistency. Taste for salt level and add as needed.
- Remove from heat, and set aside.
Fill the enchiladas and bake:
- Pour ½ of the sauce evenly on the bottom of a baking dish.
- To assemble the enchiladas, place about 2 ounces of shredded chicken down the center of each tortilla shell. Roll tightly and then place on top of the sauce in the baking dish.
- Fill the baking dish with filled rolled tortillas.
- Pour the remaining sauce on top of the enchiladas and bake for 15 minutes. Broil for an additional 3 minutes if a bit of brownness is desired.
- Finally, sprinkle with paprika, queso fresco, green onions, and tomato.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
81mg
(27%)
Sodium
670mg
(28%)
Potassium
448mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
671IU
(13%)
Vitamin C
7mg
(8%)
Calcium
404mg
(40%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 670mg | 28% |
| Potassium | 448mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 404mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.