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Cheesy Chicken Enchiladas with White Sauce

A comforting dish featuring tender chicken and gooey cheese wrapped in tortillas and smothered in a rich homemade white sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tbsp olive oil extra virgin for best flavor
  • 1 medium onion, finely chopped
  • 1 jalapeño, finely chopped, seeds removed for less heat
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour or gluten-free alternative if needed
  • 3 cups chicken broth homemade adds tons of flavor
  • 2 cups sour cream full-fat for creaminess
  • 2 tsp kosher salt or to taste, adjust based on broth saltiness
For the Chicken
  • 3 breasts chicken, cooked and shredded about 1.5 pounds
  • 2 tbsp olive oil for chicken seasoning
  • 1 tsp kosher salt for chicken seasoning
  • 1/4 tsp freshly ground black pepper for seasoning
For the Enchiladas
  • 2 cups grated cheddar sharp for extra flavor
  • 6 pieces flour tortillas 8-inch size, feel free to use corn for a gluten-free option
  • Finely chopped green onion or cilantro for serving and garnish

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. In a medium saucepan over medium heat, add 2 tbsp of olive oil. Sauté the onion and jalapeño until the onion turns translucent (about 3-5 minutes). Add minced garlic and cook for another minute.
  3. Sprinkle in the flour, stirring continuously until you form a roux (about 1 minute). Gradually whisk in the chicken broth, ensuring it stays lump-free. Bring the mixture to a simmer and allow it to thicken for about 3-5 minutes. Stir in the sour cream and kosher salt, mixing until smooth.
Cook Chicken
  1. Season the chicken breasts with 2 tbsp olive oil, 1 tsp kosher salt, and ¼ tsp black pepper. Pan-sear or bake until fully cooked (internal temperature should read 165°F), about 7-8 minutes per side if pan-frying or 20 minutes at 375°F if baking. Once done, shred the chicken using two forks.
Assemble the Enchiladas
  1. Spread a couple of tablespoons of the white sauce on the bottom of a 9x13 baking dish. Fill each tortilla with a generous portion of shredded chicken and a tablespoon of grated cheddar. Roll it tightly and place seam-side down in the pan. Repeat until all tortillas are filled.
  2. Pour the remaining white sauce over the enchiladas, sprinkling the last of the cheddar cheese on top.
Bake the Enchiladas
  1. Bake the assembled enchiladas in the preheated oven for about 20-25 minutes, or until heated through and bubbly. Let them cool for a few minutes, then garnish with finely chopped green onions or cilantro before serving.

Notes

Leftover enchiladas can be stored in the fridge for up to 3 days. They also freeze excellently for up to 3 months. Thaw overnight before reheating. Consider adding sliced avocados or diced tomatoes on top for an extra flair.