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chicken enchilada recipe white sauce
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A creamy, hearty chicken enchilada recipe made with a homemade white sauce, a savory cheese topping, and a vibrant poblano crema drizzle.
Ingredients
Scale
- 500 g shredded cooked chicken breast
- 120 g cream cheese, softened
- 240 g shredded Monterey Jack cheese, divided
- 120 g canned diced green chilies, drained
- 180 ml sour cream, divided
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder, divided
- 0.75 teaspoon salt, divided
- 0.375 teaspoon black pepper, divided
- 12 corn tortillas (15 cm / 6-inch)
- 55 g unsalted butter
- 50 g all-purpose flour
- 720 ml vegetable broth
- 480 ml whole milk
- 2 large poblano peppers
- 1 tablespoon fresh lime juice
- 3 tablespoons fresh cilantro, chopped, divided
- 0.5 teaspoon lime zest, micro-grated
Instructions
- Roast Poblano Peppers: Preheat oven broiler. Place poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until skins are blackened and blistered. Transfer peppers to a bowl, cover, and steam for 10 minutes. Peel, core, deseed, and roughly chop the peppers.
- Prepare Chicken Filling: In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, 120 g of shredded Monterey Jack cheese, drained green chilies, 60 ml of sour cream, cumin, 0.25 teaspoon garlic powder, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Mix thoroughly until cream cheese is fully incorporated.
- Make Creamy White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in vegetable broth until smooth, then slowly whisk in whole milk. Bring to a simmer, stirring frequently, until thickened. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon garlic powder. Keep warm.
- Make Smoky Poblano Crema: In a food processor or blender, combine chopped roasted poblano peppers, remaining 120 ml of sour cream, lime juice, 1 tablespoon chopped cilantro, and 0.25 teaspoon salt. Process until mostly smooth. Set aside.
- Assemble Enchiladas: Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish. Warm corn tortillas briefly to make them pliable. Dip each tortilla into the warm white sauce to coat lightly. Spoon about 0.25 to 0.33 cup of chicken filling down the center of each tortilla, roll it up tightly, and place seam-side down in the prepared dish.
- Bake Enchiladas: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle remaining 120 g shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until bubbly and lightly golden. For extra browning, broil for 1-2 minutes at the end.
- Garnish and Serve: Let enchiladas rest for 5-10 minutes after baking. Drizzle with Smoky Poblano-Lime Crema. Garnish with remaining chopped fresh cilantro and micro-grated lime zest before serving.
Notes
To save time, use a store-bought rotisserie chicken. Warming corn tortillas before rolling makes them easier to work with. Dipping tortillas in the white sauce first prevents them from getting soggy during baking. If filling seems too dry, add a tablespoon of sour cream.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 640 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg