Description
Creamy chicken enchiladas with white sauce are a delightful comfort food, featuring tender chicken wrapped in soft tortillas and enveloped in a rich, creamy sauce. Ideal for family gatherings!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 1 can green chiles
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- cumin
- paprika
Instructions
- Preheat the oven to 375°F (190°C). Cook the chicken by boiling or poaching until fully cooked. Once cooled, shred the chicken.
- In a saucepan over medium heat, melt the butter. Stir in the flour to create a paste, then gradually whisk in the chicken broth until thickened.
- Mix in sour cream, cumin, and paprika until smooth.
- Lay each tortilla flat and fill with shredded chicken and green chiles; roll tightly.
- Place rolled tortillas seam side down in a greased baking dish. Pour remaining sauce over them and top with cheese.
- Bake for 25 minutes until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg