Easy Creamy White Chicken Enchiladas
Not all enchiladas are created equally! These mouthwatering chicken enchiladas are bathed in creamy bechamel sauce with a Tex-Mex twist!
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Servings: 4
Calories: 832kcal
Ingredients
For the enchiladas:
- 2 ½ cups cooked shredded chicken
- 1 cup frozen corn
- ½ cup red bell pepper finely chopped
- 1 tbsp jalapeno pepper finely chopped (optional)
- 3 green onions sliced
- 3 cups pepper jack cheese shredded and divided
- 8 flour tortillas
For the sauce:
- 2 ½ tbsp of butter
- 3 tbsp all-purpose flour
- 1 cup milk
- ½ cup sour cream
- 1 cup low-sodium chicken broth
- ½ tsp each: cumin, coriander, and paprika
- 1 tbsp jalapeno finely chopped
- Salt and pepper to taste
Instructions
- Make the sauce: in a large skillet, melt the butter and add the flour. Cook the flour for about 2 minutes and whisk in the milk, sour cream, chicken broth, spices, jalapeno, salt and pepper to taste. Cook for about 3 minutes or until thickened. Preheat the oven to 350 F.
- Make the enchiladas: in a large bowl combine the shredded chicken, corn, bell pepper, jalapenos, green onions, and 1 1/2 cups of shredded pepper jack cheese.
- Wrap the flour tortillas in a damp cloth and microwave for 30 seconds.
- Divide the filling equally between the 8 tortillas. Place the filling in the middle of the tortilla horizontally, cover with one half of the tortilla, and roll cigar-style.
- Place the rolled tortillas into a 7x11-inch baking dish and pour the sauce over them.
- Sprinkle with the remaining 1 1/2 cups shredded pepper jack cheese and bake for 20 minutes or until the cheese is melted and bubbly.
Notes
- Don’t simmer the sauce for too long, you don’t want it to get too thick. If you feel it’s becoming too thick, thin it out a little bit with milk or broth.
- If you don’t like spicy food or are feeding children, don’t add the jalapenos and use a milder cheese such as mozzarella.
Nutrition
Calories: 832kcal | Carbohydrates: 60g | Protein: 40g | Fat: 41.7g