Name: Cheesy Chicken Enchiladas with White Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 1 jalapeño, finely chopped; 4 cloves garlic, minced; 2 tbsp all-purpose flour; 3 cups chicken broth; 2 cups sour cream; 2 tsp kosher salt (adjust to taste); 3 chicken breasts; 2 tbsp olive oil; 1 tsp kosher salt; ¼ tsp freshly ground black pepper; 2 cups grated cheddar cheese (divided); 6 flour tortillas; Finely chopped green onion or cilantro for serving

Ingredients

White Sauce:

2 tbsp olive oil
1 medium onion, finely chopped
1 jalapeño, finely chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
3 cups chicken broth
2 cups sour cream
2 tsp kosher salt (adjust to taste)

Chicken:

3 chicken breasts
2 tbsp olive oil
1 tsp kosher salt
¼ tsp freshly ground black pepper

Assembly:

2 cups grated cheddar cheese (divided)
6 flour tortillas
Finely chopped green onion or cilantro for serving

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Instructions

Preheat Oven: Preheat your oven to 375ºF to prepare for baking the enchiladas.
Prepare the White Sauce: In a large saucepan over medium heat, heat 2 tablespoons olive oil. Add the finely chopped onion and jalapeño and cook until softened but not browned. Stir in minced garlic and cook another minute. Sprinkle in 2 tablespoons flour and cook, stirring constantly, for 2 minutes to form a roux. Gradually whisk in 3 cups chicken broth and cook, stirring occasionally, until the sauce comes to a simmer and thickens. Remove from heat and slowly whisk in 2 cups sour cream, taking care not to boil after adding sour cream. Season with 2 teaspoons kosher salt, adjusting to your taste depending on the saltiness of your broth.
Cook the Chicken: Heat a large pan over medium heat. Season 3 chicken breasts with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Add 2 tablespoons olive oil to the pan and once shimmering hot, cook the chicken breasts for 8-12 minutes total, flipping once, until no longer pink inside or internal temperature reaches 160ºF (the temperature will rise later in the oven). Remove from heat and chop the chicken into bite-sized pieces.
Assemble Enchiladas: Spread 1 cup of the prepared white sauce evenly in the bottom of a 9x13 inch baking dish. Lay out 6 flour tortillas on a flat surface. Divide the chopped chicken evenly among the tortillas, placing the filling in a line along the center of each. Set aside 1 cup of the grated cheddar cheese for topping, then sprinkle the remaining 1 cup of cheese evenly over the chicken filling. Drizzle about 12 tablespoons of the white sauce (about 2 tablespoons per tortilla) over the filling.
Roll and Bake: Fold in the edges of each tortilla and roll tightly to enclose the filling. Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining white sauce over the top and sprinkle with the reserved 1 cup cheddar cheese. Cover the pan with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for another 15 minutes or until the cheese is bubbly and golden brown.
Serve: Garnish the enchiladas with finely chopped green onions or cilantro before serving for a fresh finish.

Notes

Do not boil the sauce after adding sour cream to prevent curdling.
Adjust the amount of salt in the sauce based on the saltiness of your chicken broth.
Ensure chicken is cooked to an internal temperature of 160ºF for safety and juiciness as it will continue to cook in the oven.
Flour tortillas work best for rolling, but you may substitute with corn tortillas if preferred; soften them before rolling to prevent cracking.
Make sure to cover the baking dish with foil during the first part of baking to retain moisture.

Author: Chef
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican