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Cheesy Chicken Enchiladas with White Sauce

Warm and cheesy enchiladas filled with seasoned shredded chicken and enveloped in a creamy white sauce, making them the ultimate comfort food.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 tbsp olive oil Extra virgin is recommended for a richer flavor.
  • 1 medium onion, finely chopped For sweetness and depth.
  • 1 jalapeño, finely chopped Can be omitted or replaced with bell pepper if heat isn’t your thing.
  • 4 cloves garlic, minced Because garlic is life!
  • 2 tbsp all-purpose flour Gluten-free flour can be a substitute if needed.
  • 3 cups chicken broth Homemade is best, but low-sodium store-bought works too.
  • 2 cups sour cream Full-fat gives the best creaminess, but Greek yogurt is a fantastic, lighter alternative.
  • 2 tsp kosher salt Adjust according to your broth’s saltiness.
  • 3 pieces chicken breasts You can use rotisserie chicken to save time!
  • 2 tbsp olive oil (for cooking chicken) Coat your pan generously.
  • 1 tsp kosher salt A little sprinkle for the chicken.
  • ¼ tsp freshly ground black pepper For a touch of warmth.
  • 2 cups grated cheddar Sharp cheddar brings out a wonderful flavor.
  • 6 pieces flour tortillas Use large ones for easy rolling.
  • to taste finely chopped green onion or cilantro (for serving) A refreshing touch to finish your dish.

Method
 

Preparation
  1. Preheat the Oven to 375ºF to ensure even baking.
  2. Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the chopped onion and jalapeño. Sauté for about 5 minutes until the onion becomes translucent.
  3. Add the minced garlic and cook for an additional minute.
  4. Sprinkle in the 2 tbsp of flour, stirring constantly for about 1 minute to create a roux.
  5. Gradually whisk in the 3 cups of chicken broth, bringing it to a simmer.
  6. Mix in 2 cups of sour cream and 2 tsp of kosher salt. Allow the sauce to thicken for approximately 5-7 minutes.
  7. In another pan, heat 2 tbsp of olive oil. Season the chicken breasts with 1 tsp of kosher salt and ¼ tsp of freshly ground black pepper.
  8. Cook each breast for about 6-7 minutes per side until browned and cooked through. Allow cooling slightly before shredding.
Assembly
  1. Spread some of the creamy sauce on the bottom of your baking dish.
  2. Spoon shredded chicken down the center of each tortilla, sprinkle with cheddar, and roll them up. Place them seam-side down in the dish.
  3. Pour the remaining sauce over the top and sprinkle with extra cheese.
Baking
  1. Cover the dish with foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Serving
  1. Top with finely chopped green onions or cilantro. Serve warm and enjoy!

Notes

These enchiladas can be assembled ahead of time and baked when ready to serve. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.