June 27, 2020

Chicken Enchiladas in White Sauce

Name: Chicken Enchiladas in White Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups Chicken (cooked and shereeded ); 4 tbsp Adobo Sauce; ¼ cup Poblano (chopped); ¼ cup Onion (chopped); ½ cup Monterey Jack Cheese; Salt & Pepper (to taste); 10 Flour Tortillas (taco size); 2 cups Monterey Jack Cheese (shredded); 2 cups Chicken Broth; 3 tbsp Butter; 3 tbsp Flour; 1 cup Sour Cream; ¼ cup Poblano (chopped); ¼ cup Onion (chopped); ¼ cup Tomatoes (chopped and drained); Salt & Pepper (to taste)

This Chicken Enchiladas recipe is easy to make and super creamy and cheesy to boot. It’s hands down my favorite chicken enchilada recipe. They are filled with chicken and covered in an amazing homemade sour cream white sauce. This dish will have everyone asking for more.

Let’s Make some Chicken Enchiladas

Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick cooking spray. In a medium-sized bowl, mix together shredded chicken, chopped poblano chilies, chopped onions, shredded cheese along with salt, pepper and Adobo seasoning. Place chicken mixture into each of the flour tortillas and place the enchiladas into the baking dish.

In a medium saucepan, melt butter and whisk in flour and let cook and thicken for 1 minute (don’t let it burn). Add chicken broth and whisk until smooth then stir in sour cream, chopped tomatoes, cheese, chopped poblanos, and chopped onions. Be sure not to let the mixture boil.

Take the sauce off the heat and pour it over the enchiladas and top with remaining shredded cheese. Bake for about 20-25 minutes, turn the broiler on for a minute or two until cheese is slightly browned and bubbly.

Chicken Enchiladas in White Cream Sauce

Pappy Kraft

These Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 10 Enchiladas

Ingredients

Chicken Mix

2 cups Chicken cooked and shereeded
4 tbsp Adobo Sauce
¼ cup Poblano chopped
¼ cup Onion chopped
½ cup Monterey Jack Cheese
Salt & Pepper to taste
10 Flour Tortillas taco size

White Cream Sauce

2 cups Monterey Jack Cheese shredded
2 cups Chicken Broth
3 tbsp Butter
3 tbsp Flour
1 cup Sour Cream
¼ cup Poblano chopped
¼ cup Onion chopped
¼ cup Tomatoes chopped and drained
Salt & Pepper to taste

Instructions

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.

Chicken Enchalads

In a medium-sized bowl, mix together shredded chicken, ¼ cup of chopped poblano chillies, ¼ cup chopped onions, ½ cup of shredded cheese along with salt, pepper and Adobo seasoning.
Place chicken mixture into each of the flour tortillas.
Roll them all up and place them in the prepared baking dish.

White Cream Sauce

In a medium sauce pan, melt butter.
Whisk in flour and let cook and thicken for 1 minute (don't let it burn).
Add chicken broth and whisk until smooth.
Stir in sour cream, chopped tomatoes, 1 cup cheese, ¼ cup of chopped poblanos, and ¼ cup of chopped onions. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas.
Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Keyword Chicken, Enchilada

Did You Know

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831

Chicken , Enchilada

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