White Sauce Chicken Enchiladas
10-12
enchiladasPrep time
45
minutesCooking time
30
minutesI’ve been making this white sauce enchilada recipe for years – it’s Nick & I’s favorite! When it comes to enchiladas, I have always been a fan of white sauce. It’s light & flavorful, especially paired with chicken. This is a great week night recipe & tastes amazing as leftovers or for lunch the day after. Enjoy! xo
Ingredients
corn or flour tortillas
3 TB flour
2 cups low sodium chicken broth
1 cup light sour cream
2.5 cups shredded chicken
2.5 cups monterey jack cheese
3 TB butter
4 oz. can diced green chiles
green onion for garnish
Directions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
- In a medium saucepan, melt butter over low heat. Once melted, add flour & whisk until clumpy & golden brown
- Add in chicken broth & whisk mixture over low heat until thick.
- Once thickened, take off heat and add in sour cream & green chiles. Stir & set aside.
- In a large bowl, combine shredded chicken & 1 cup of cheese.
- Fill tortillas with the chicken/cheese mixture and roll up. Place the enchilada seam down onto greased baking dish.
- Once all enchiladas are laid, pour white sauce mixture over the top of the enchiladas. Bake for 20 minutes.
- Take out and add remaining 2 cups of cheese on top of enchiladas. Bake for another 10-15 minutes, or until the top of the enchiladas is golden brown.
- Let cool slightly. Garnish with chopped green onion & serve!
