Go Back

Cheesy Chicken Enchiladas with Creamy White Sauce

A delightful twist on a classic Mexican dish, these enchiladas are filled with shredded chicken and bathed in a creamy white sauce, making them the ultimate comfort food.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the White Sauce and Filling
  • 2 tbsp olive oil (extra virgin for flavor)
  • 1 medium onion, finely chopped
  • 1 jalapeño, finely chopped (remove the seeds for less heat)
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth (low-sodium for better control over salt)
  • 2 cups sour cream (use full-fat for a creamier texture)
  • 2 tsp kosher salt (or to taste)
  • 3 pieces chicken breasts (boneless and skinless; feel free to use rotisserie chicken for convenience)
For Assembly
  • 2 tbsp olive oil (for seasoning the chicken)
  • 1 tsp kosher salt (for seasoning chicken)
  • ¼ tsp freshly ground black pepper
  • 2 cups grated cheddar cheese (or a blend of your favorites like Monterey Jack)
  • 6 pieces flour tortillas (soft and pliable—homemade or store-bought works great)
  • Finely chopped green onion or cilantro (for garnishing)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large saucepan, heat 2 tbsp olive oil over medium heat. Sauté onion and jalapeño for 2-3 minutes, until translucent. Add garlic and sauté for another minute.
  3. Sprinkle in 2 tbsp of flour, stirring continuously for 1 minute.
  4. Gradually whisk in 3 cups of chicken broth, cooking until the sauce thickens (about 5-8 minutes). Stir in sour cream and salt, then remove from heat.
  5. In another pan, heat 2 tbsp olive oil, season chicken with salt and pepper. Cook for 6-7 minutes on each side until cooked through. Shred chicken.
Assembly
  1. Lay out flour tortillas, spread white sauce, add shredded chicken and sprinkle with cheese. Roll tortillas seam-side down in a greased baking dish.
  2. Pour remaining sauce over enchiladas and sprinkle with leftover cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until cheese is bubbly and golden.
Serving
  1. Garnish with chopped green onions or cilantro, serve hot.

Notes

Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. To save time, you can use poached or rotisserie chicken.