These easy chicken enchiladas with white sauce use leftover shredded chicken and a simple homemade white sauce for a quick and easy weeknight dinner your family will love.
Preheat oven to 350 degrees
Peel onions and garlic and add to mini chopper along with jalapeño and chop until finely diced (or chop finely with knife), set aside
Spray 9x13 casserole dish with nonstick spray
In a small bowl mix together chicken, cream cheese and taco seasoning
Add about 1/4 cup of filling to each tortilla and roll and place seam side down in casserole dish
In saucepan over medium high heat melt butter
Whisk flour into melted butter and then very slowly start whisking broth into flour mixture until smooth and fully incorporated
Let simmer for 3-4 minutes until thickened, then remove from heat and stir in sour cream until smooth and add chopped veggies
Pour sauce over enchiladas and top with shredded cheese
Bake for 20-25 minutes until heated through and cheese is melted
Baked covered with foil for melty cheese or uncovered for crispier cheese.
Use a mini chopper to make easy work of finely dicing the veggies