Chicken Enchilada Recipe White Sauce

Chicken Enchilada Recipe White Sauce

Dig into these Chicken Enchiladas with White Sauce! If you love Mexican food, you will love these enchiladas! Tender, shredded chicken enveloped in a tortilla and then smothered in a creamy sour cream sauce and melted cheese. What’s not to love? Your total baking time is 60 minutes, so they make for a great family dinner or festive get together! I garnished my enchiladas with fresh cilantro!

Ingredients

• 2 cups cooked shredded chicken
• 1 cup flour tortillas (about 4 tortillas)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh cilantro (for garnish)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, add the olive oil. Add the diced onion and sauté for about 5 minutes or until they are translucent.
3. Add the minced garlic to the onions and cook for another minute or 2 until it is fragrant.
4. In a mixing bowl, combine the shredded chicken, sautéed onion, cumin, chili powder, salt, and pepper.
5. Take a tortilla (or two) and fill it with the chicken mixture, and roll up the tortilla. Place it seam-side down in the greased baking dish.
6. Continue with the remaining tortillas and chicken mixture.
7. In a mixing bowl, combine the sour cream and chicken broth. Mix with a whisk until blended and smooth. Pour the white sauce over the rolled enchiladas in the baking dish.
8. Sprinkle the shredded cheese over the enchiladas.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and golden.
10. Garnish with the chopped cilantro.