Chicken Enchiladas in Creamy White Sauce
Indulge in the ultimate comfort food with these Chicken Enchiladas in Creamy White Sauce—a hearty, flavor-packed dish that combines tender shredded chicken, warm flour tortillas, and a luscious homemade sauce. The creamy white sauce, infused with sour cream, diced green chilies, and a hint of garlic and onion powder, is the star of this recipe, delivering velvety richness in every bite. Topped with melted Monterey Jack cheese and optionally garnished with fresh cilantro, these enchiladas are baked to perfection in just 25 minutes for a satisfying, crowd-pleasing meal. Perfect for weeknight dinners or casual gatherings, this easy-to-make, oven-baked recipe is sure to become a family favorite. Keywords: chicken enchiladas, creamy white sauce, Monterey Jack cheese, easy dinner recipe, Mexican-inspired meals.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 ounces Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
Lay out a tortilla on a flat surface, and spoon about 1/3 cup of the chicken and cheese mixture down the center of the tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly to avoid burning.
Gradually whisk in the chicken broth, ensuring no lumps remain, and cook until the mixture begins to thicken, about 3-4 minutes.
Remove from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Pour the creamy white sauce evenly over the rolled tortillas in the baking dish, making sure each one is fully coated.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce-covered enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Optional: Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 645 mg | 50% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
