chicken enchiladas with white sauce topped with sour cream on white plate with side of salad greens
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Chicken Enchiladas with White Sauce

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.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 303
Author Garnished Plate

Ingredients

  • 1/4 yellow onion
  • 1 jalapeno stem and seeds removed
  • 2 cloves garlic
  • 1 pound leftover shredded chicken
  • 1 tablespoon taco seasoning
  • 2 oz cream cheese softened
  • 8 tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 4 oz shredded cheese

Instructions

  • Preheat oven to 350 degrees
  • Peel onions and garlic and add to mini chopper along with jalapeƱo 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

Notes

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

Nutrition

Calories: 303kcal | Carbohydrates: 19g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 619mg | Potassium: 336mg | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 6.6mg | Calcium: 134mg | Iron: 1.5mg