Description
Discover the secret to incredibly delicious chicken enchiladas with a creamy, homemade white sauce. This recipe is a crowd-pleaser and surprisingly easy to make!
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- For the White Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine the shredded chicken, olive oil, onion, garlic, green chilies, chili powder, cumin, salt, and pepper. Mix well.
- Warm the corn tortillas slightly to make them pliable (microwave for 30 seconds or briefly warm in a dry skillet).
- Spoon about 1/4 cup of the chicken mixture onto each tortilla. Sprinkle with some cheese. Roll up the tortillas and place them seam-down in a 9×13 inch baking dish.
- Make the White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until lightly golden. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in salt, white pepper, and nutmeg.
- Pour the white sauce evenly over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes, or until bubbly and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- You can use rotisserie chicken for a quicker preparation.
- For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
- If the white sauce becomes too thick, you can thin it with a little more milk.
- Garnish with chopped cilantro or sliced jalapeños if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American