Description
Chicken Enchiladas with White Sauce are the ultimate comfort food, combining tender shredded chicken and a creamy, dreamy sauce that’s sure to please everyone at the table. Bursting with flavor and topped with melty cheese, these enchiladas are perfect for weeknight dinners or special gatherings. Easy to make and endlessly customizable, this dish will bring warmth and joy to your family meals.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup green chiles (canned or fresh)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 1 lime
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a large pot of boiling salted water, cook chicken breasts for about 15-20 minutes until cooked through. Remove and shred into bite-sized pieces.
- In a medium saucepan over medium heat, melt butter. Whisk in flour until bubbly; gradually add chicken broth while whisking until thickened (about 5 minutes). Stir in sour cream, cumin, chili powder, and lime juice.
- Assemble enchiladas by placing shredded chicken and green chiles in tortillas; roll tightly and place seam side down in the baking dish.
- Pour white sauce over enchiladas and top with shredded cheese. Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: <0.01g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg