Description
Chicken enchiladas with white sauce are the ultimate comfort food, perfect for any occasion. These tender enchiladas feature shredded chicken wrapped in soft tortillas and drenched in a rich, creamy white sauce that strikes the perfect balance between savory and tangy. Whether you’re hosting a family gathering or enjoying a cozy night in, this dish will impress everyone at the table. With minimal prep time and simple ingredients, you’ll create a restaurant-quality meal that will have your guests asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F (175°C). Boil chicken until cooked through, about 15-20 minutes; let cool before shredding.
- In a large bowl, combine shredded chicken, half of the cheese, green chiles, and cream of chicken soup.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- In a saucepan over medium heat, melt butter and whisk in flour until smooth. Gradually add heavy cream while stirring until thickened (about 5 minutes).
- Pour white sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (about 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg