Chicken Enchiladas with White Sauce Recipe
Do you want a cozy dinner tonight? This Chicken Enchiladas with White Sauce Recipe is the best choice. It is creamy, cheesy, and very easy to make.
Equipment
- Large skillet.
- Saucepan
- Whisk
- 9x13 Baking Dish
- Mixing bowl
- Cheese grater.
Ingredients
- 2 cups SHREDDED CHICKEN
- 8 FLOUR TORTILLAS
- 2 cups MONTEREY JACK CHEESE
- 3 tbsp BUTTER
- 3 tbsp ALL-PURPOSE FLOUR
- 2 cups CHICKEN BROTH
- 1 cup SOUR CREAM
- 4 oz DICED GREEN CHILES
- 1 tsp CUMIN
- 1/2 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
Step 1:
- Preheat your oven to 350 degrees. Grease your large baking dish with cooking spray. This stops the tortillas from sticking.
Step 2:
- Mix the shredded chicken and half the cheese. Add the cumin and black pepper. Stir them well in your mixing bowl.
Step 3:
- Melt the butter in your saucepan. Whisk in the flour for one minute. Slowly add the chicken broth while whisking.
Step 4:
- Cook the sauce until it gets thick. Remove it from the heat source. Stir in the sour cream and chiles.
Step 5:
- Lay a tortilla on a flat surface. Put the chicken mixture in the center. Roll it up very tightly.
Step 6:
- Place the roll in the baking dish. Repeat this for all the tortillas. Line them up in a single row.
Step 7:
- Pour the white sauce over the rolls. Spread it evenly with a large spoon. Sprinkle the remaining cheese on top.
Step 8:
- Bake the dish for 20 minutes. The cheese should be bubbly and brown. Serve it while it is hot.
Notes
Use corn tortillas if you want a gluten-free meal.
Warm the tortillas first so they do not crack.
Add fresh cilantro on top for a bright look.
Rotisserie chicken makes this recipe much faster to finish.
Do not boil the sauce after adding sour cream.
Use full-fat sour cream for the best creamy texture.
Add jalapeños if you want the dish very spicy.
Check the oven often to avoid burning the cheese.