Description
Chicken Enchiladas with White Sauce are a comforting dish that combines tender shredded chicken, warm tortillas, and a creamy white sauce. With a blend of spices and gooey cheese, these enchiladas offer a delightful burst of flavors that will have everyone at the table asking for more. Perfect for family dinners or festive gatherings, this recipe is easy to follow and can be customized to suit your taste. Bring joy to your kitchen with this crowd-pleaser that turns every meal into a memorable occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 6 flour tortillas
- 2 cups milk
- 4 tbsp butter
- 4 tbsp flour
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 1 can (4 oz) green chiles, diced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and cumin. Bake for about 25 minutes until cooked through.
- Once cooled slightly, shred the chicken using two forks.
- In a skillet over medium heat, sauté chopped onions until translucent (about 5 minutes).
- In another saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk and whisk until thickened (about 5-7 minutes). Add green chiles and spices.
- Take a tortilla, fill it with shredded chicken and cheese mixture, roll tightly, and place seam side down in a greased baking dish.
- Pour white sauce over enchiladas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg