Description
Chicken enchiladas with white sauce are a creamy, flavor-packed delight that makes any meal feel like a celebration. Perfect for busy weeknights or family gatherings!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Flour tortillas
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 2 cups low-sodium chicken broth
- 1 can green chilies
- Seasonings: garlic powder, onion powder, cumin, paprika
- Butter or olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Season chicken breasts with salt, pepper, garlic powder, onion powder, cumin, and paprika. Cook in a skillet with butter or olive oil for 7-8 minutes per side until golden brown. Shred when cooled.
- In a saucepan, melt butter and whisk in flour until golden. Gradually add chicken broth until smooth. Stir in sour cream and green chilies until heated through.
- Spread some sauce in a greased baking dish. Fill tortillas with shredded chicken and cheese, roll tightly, and place seam-side down in the dish. Pour remaining sauce over enchiladas and top with more cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg