Creamy Chicken Enchiladas Recipe with White Sauce

5 from 6 votes

Creamy Chicken Enchiladas Recipe with White Sauce

Soft tortillas filled with flavorful chicken and shredded cheese then topped with a velvety white sauce made with flour, butter, chicken broth, sour cream, and jalapeños to create a perfect balance of authentic flavors.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican

Diet: Low Salt

Servings: people

Calories: 778kcal

Author: Ayla Clulee

Equipment

Ingredients

White Enchilada Sauce

40 g butter (3 tablespoons)
40 g plain white flour / all-purpose flour (5 tablespoons)
150 ml sour cream (⅔ cups)
300 ml chicken stock (1 ¼ cups)
⅓ cup jalapenos (diced)
⅓ teaspoon cumin
¼ teaspoon freshly ground black pepper
½ teaspoon salt

Chicken Filling

400 g cooked and shredded chicken (3 cups)
150 g frozen or canned sweetcorn (1 cup)
4 green onions (sliced)
100 g grated cheddar cheese (⅞ cup)
½ teaspoon salt
¼ teaspoon pepper
8 flour tortillas (for wrapping)

For Topping

100 g shredded mozzarella (⅞ cup)
cilantro/coriander (chopped)

US Customary - Metric

Instructions

Preparing the White Sauce for Enchiladas

In a medium-sized saucepan, melt the unsalted butter over medium heat.
Once the butter has melted, add the all-purpose flour and whisk continuously for about a minute to create a roux.
Slowly and gradually pour in the chicken broth while whisking vigorously to prevent any lumps from forming. Continue cooking and whisking until the mixture thickens.
Stir in the diced jalapeños, and season with cumin, salt, and pepper.
Reduce the heat to low and stir in the sour cream.
Keep stirring until the sour cream is incorporated and the sauce is smooth and creamy.
Remove from the heat, and set it aside while preparing the chicken filling.

Preparing the Chicken Filling and Assembling the Dish

In a medium-sized bowl, mix together cooked and shredded chicken with sliced green onions, sweetcorn, ¼ of the creamy white sauce, and grated cheese along with salt, and freshly ground black pepper.
Preheat your oven to 180 °C (360° F).
Prepare your baking dish by spreading a generous spoonful of white sauce on the bottom to prevent the tortillas from sticking.
Take a tortilla and spoon a generous amount of the chicken filling onto the center of the tortilla.
Roll it up tightly and place it seam-side down in a prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is filled with enchiladas.

Baking and Serving the Enchiladas

Pour the prepared white sauce evenly over the enchiladas, making sure to cover them entirely. The creamy white sauce will add a velvety richness to the dish.
Sprinkle the 100 grams of shredded mozzarella or any other melty cheese such as Monterey Jack or Gruyère cheese on top, creating a deliciously gooey layer that will melt to perfection in the oven.
Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is golden and bubbling.
Once the enchiladas are baked to perfection, remove them from the oven and let them cool for a few minutes.
Garnish with freshly chopped cilantro, adding a burst of freshness and color to the dish. The vibrant green cilantro will beautifully complement the creamy white sauce and the enticing flavors of the chicken filling.

Notes

Opt for boneless, skinless chicken breast or thigh to ensure moist and tender meat. Overcooked or dry chicken can negatively impact the overall texture and taste of the enchiladas.
While store-bought sauces are convenient, making your own sour cream white sauce can take the dish to the next level. Use a combination of flour, butter, chicken broth, sour cream, and jalapeños or green chilis to create a creamy and flavorful sauce.
Soften the tortillas before filling them to prevent them from cracking. You can warm them up in a dry skillet or lightly heat them in the microwave wrapped in a damp towel.
When assembling the enchiladas, ensure that the chicken filling is evenly distributed throughout the center of each tortilla. This will ensure a consistent taste and texture in every bite.
Roll the filled tortillas tightly to secure the filling and prevent any leakage during baking. This will also help the enchiladas hold their shape.
Pour a generous amount of white sauce over the rolled enchiladas, making sure to cover them completely. Sprinkle an ample amount of shredded cheese on top for a golden and gooey finish.
Follow the recommended baking time and temperature in the recipe. This will allow the enchiladas to cook through, the cheese to melt, and the flavors to meld together.

Nutrition