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Chicken Enchiladas with White Sauce

Cheesy, saucy, white sauce enchiladas that will become a family favorite.

Course Main Course
Cuisine Mexican
Keyword chicken enchiladas with white sauce
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 12 enchiladas
Calories 312 kcal
Author Dina from SimplyHomeCooked.com

Ingredients

  • 3 tbsp unsalted butter
  • 1/2 medium onion chopped
  • 1 garlic clove minced
  • 2 cups of shredded rotisserie chicken
  • 1 cup corn
  • 2 tbsp dived mild green chilies
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Monterey Jack cheese divided
  • 12 small flour tortillas
  • Sauce:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 garlic clove grated
  • 2 cups low sodium chicken stock
  • 1 cup sour cream
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Melt 3 tbsp butter in a skillet. Over medium heat, sauté the chopped onion and minced garlic for about 5 minutes.
  2. To the skillet, add shredded chicken, corn, diced green chilies, cilantro, cumin, chili powder, salt, and pepper. Mix to combine.
  3. Add 1 1/2 cup shredded Monterey Jack and mix once more.
  4. In a sauce pan, melt 3 tbsp butter and thoroughly mix in 3 tbsp flour. Stir for about 1 minute over medium heat. Then quickly stir in 1 grated garlic clove.
  5. Slowly pour in the chicken stock as you stir it into the butter and flour mixture. Then bring it to a simmer for 4-5 minutes or until it begins to thicken slightly. 
  6. Add the sour cream to the sauce and continue to stir until the sour cream is well incorporated.
  7. Then stir in the salt and black pepper.
  8. Spread a thin layer of the white sauce onto the bottom of a 9 x 13 inch baking dish.
  9. Pour 3/4 cup of the sauce into the chicken filling mixture. Mix well.
  10. Scoop about 1/4 cup of the chicken filling into each flour tortilla. Roll them up and place them tightly next to eat other into the baking dish.
  11. Pour the remaining white sauce over the rolled up enchiladas, and top with the remaining 1/2 cup Monterey Jack cheese.
  12. Cover with foil and bake at 370 degrees Fahrenheit on the middle rack for 40-45 minutes or until bubbly. Then remove the foil and bake until the top is golden brown.
Nutrition Facts
Chicken Enchiladas with White Sauce
Amount Per Serving (1 enchilada)
Calories 312 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 60mg20%
Sodium 534mg23%
Potassium 215mg6%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 570IU11%
Vitamin C 1.7mg2%
Calcium 201mg20%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.