White Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
708 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
White Chicken Enchiladas
Description
This recipe features a smooth white sauce made by cooking butter and flour into a roux, then whisking in milk, sour cream, chicken broth, and seasonings including cumin and jalapeños. The sauce combines richness with a mild spicy tang.
The filling blends shredded, cooked chicken with corn, scallions, cheese, salt, and pepper, mixed with some of the white sauce for moisture. Tortillas are briefly warmed to prevent cracking, then filled and rolled tightly.
The assembled enchiladas are placed seam-side down in a baking dish coated with white sauce, topped with remaining sauce and cheese, and baked until the surface is golden and bubbling. Serving with pico de gallo or avocado adds fresh contrast.
Cheese choices such as Monterey Jack, cheddar, or tasty cheese work well. The dish can be made ahead, refrigerated or frozen, then baked fresh, making it convenient for planning meals.
Ingredients
White Sauce
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup sour cream light
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 2 tbsp jalapeño Note 2, finely chopped; or canned green chilies
- 1/2 tsp salt
- 1/2 tsp black pepper
Enchiladas
- 2 1/2 cups chicken I used poached chicken breast, shredded, cooked
- 1 cup corn frozen
- 1/2 cup scallions sliced
- salt
- black pepper
- 2 cups cheese Note 1, grated
- 8 to rtillas (flour or corn)
Instructions
White Sauce
- Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
- Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
Enchiladas
- Preheat oven to 180C/350F.
- Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
- Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
- Divide filling between tortillas, and roll them up like a cigar.
- Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
- Bake for 25 minutes, until bubbly and golden. Serve hot!
- Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
Notes
- Use a good melting cheese like Monterey Jack, cheddar, or tasty cheese for best results.
- Jalapeños or canned green chilies can be added both to the white sauce and the filling for mild heat.
- Prepare ahead by assembling enchiladas and storing covered in the fridge up to 3 days before baking.
- Enchiladas freeze well; bake from thawed state in the refrigerator after defrosting overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 414g | |
| Calories | 708cal | 35% |
| Carbohydrates | 39.5g | 13% |
| Protein | 53g | 106% |
| Fat | 38.6g | 59% |
| Saturated Fat | 21.4g | 107% |
| Cholesterol | 176mg | 59% |
| Sodium | 769mg | 32% |
| Potassium | 643mg | 14% |
| Fiber | 4.4g | 18% |
| Sugar | 5.2g | 10% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 580mg | 58% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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