Creamy White Sauce Chicken Enchiladas Recipe

Satisfy YOUR cravings with this delicious Mexican Recipe called Creamy White Sauce Chicken Enchiladas.  It contains the best homemade Salsa Verde sauce, chicken breast meat, about 3 cups of cheese and creamy white sauce.  Serve these Juicy Enchiladas with lettuce, salsa of your choice or crowd's favorite Homemade Guacamole, oh and a HOT SAUCE for that extra kick.  Your man will love them!

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Ingredients YOU will need to make Creamy White Sauce Chicken Enchiladas:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth, I used homemade
• 1 cup chopped green chile peppers, I used mild fire roasted green chile peppers in the jar from Fred Meyer
• 3 clove garlic, finely chopped, more if desired
• 1 teaspoon Kosher salt, or season to taste
• ½ teaspoon ground cumin, more if desired
• 6 flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mild Cheddar cheese
• 2 cups shredded, cooked chicken breast meat
• 1 cup heavy cream
• ½ - 1 cup any cheese to sprinkle over the top
• green onion & cilantro, chopped for garnish

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How to make Salsa Verde:

Step One

Using a pot, over medium heat, melt 2 tablespoons of butter then add 1 chopped onion, cook until soft about 3-5 minutes.

Step Two

Stir in 2 tablespoons of all-purpose flour, cook for 1 minute, stirring continuously.Step Three

Pour in 1½ cup of chicken broth. Then add 1 cup of chopped green chile peppers, 3 chopped garlic cloves, 1 teaspoon of Kosher salt and ½ teaspoon of ground cumin, simmer over medium/low heat for 5 minutes, stirring few times.

How to make Chicken Enchiladas:

Step One

Preheat your oven to 350F.

Dip 1 flour tortilla in the salsa Verde sauce, dip both sides. Put ¼ cup of chicken breast in the center of the tortilla. Sprinkle about 2 tablespoons of Monterey Jack cheese & 2 tablespoons of mild Cheddar cheese. Roll the tortilla into a roll, and place it in a baking dish. Repeat step #1 5 more times.

Step Two

Spread the rest of Salsa Verde sauce over the top of the enchiladas. Pour 1 cup of heavy whipping cream and sprinkle 1 cup of cheese. Place enchiladas in the oven & bake uncovered for 20 minutes.

Step Three

Garnish with chopped green onion & cilantro. Serve with green lettuce & salsa. Enjoy!

Chicken Enchiladas

Love Keil

Creamy White Sauce Chicken Enchiladas - It contains the best homemade Salsa Verde sauce, chicken breast meat, about 3 cups of cheese and creamy white sauce.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Mexican

Servings 4

Calories 783 kcal

Equipment

• ▢
  baking dish

Ingredients

  

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 1 medium onion chopped
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 ½ cups chicken broth I used homemade
• ▢ 1 cup green chile peppers chopped, I used mild fire roasted green chile peppers in the jar from Fred Meyer
• ▢ 3 clove garlic finely chopped, more if desired
• ▢ 1 teaspoon Kosher salt or season to taste
• ▢ ½ teaspoon ground cumin more if desired
• ▢ 6 flour tortillas
• ▢ 1 cup Monterey Jack cheese shredded
• ▢ 1 cup mild Cheddar cheese shredded
• ▢ 2 cups chicken breast shredded cooked chicken breast meat
• ▢ 1 cup heavy cream
• ▢ ½ - 1 cup mozzarella cheese
• ▢ green onion & cilantro chopped for garnish

Instructions

 

How to make Salsa Verde:

• Using a pot, over medium heat, melt 2 tablespoons of butter then add 1 chopped onion, cook until soft about 3-5 minutes.
• Stir in 2 tablespoons of all-purpose flour, cook for 1 minute, stirring continuously.
• Pour in 1 ½ cup of chicken broth. Then add 1 cup of chopped green chile peppers, 3 chopped garlic cloves, 1 teaspoon of Kosher salt and ½ teaspoon of ground cumin, simmer over medium/low heat for 5 minutes, stirring few times.

How to make Chicken Enchiladas:

• Preheat your oven to 350F.
• Dip 1 flour tortilla in the salsa Verde sauce, dip both sides. Put ¼ cup of chicken breast in the center of the tortilla. Sprinkle about 2 tablespoons of Monterey Jack cheese & 2 tablespoons of mild Cheddar cheese. Roll the tortilla into a roll, and place it in a baking dish. Repeat step #1 5 more times.
• Spread the rest of Salsa Verde sauce over the top of the enchiladas. Pour 1 cup of heavy whipping cream and sprinkle 1 cup of cheese. Place enchiladas in the oven & bake uncovered for 20 minutes.
• Garnish with chopped green onion & cilantro. Serve with green lettuce & salsa. Enjoy!

Notes

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Nutrition

Calories: 783kcalCarbohydrates: 34gProtein: 39gFat: 54gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 197mgSodium: 1956mgPotassium: 521mgFiber: 3gSugar: 7gVitamin A: 1673IUVitamin C: 9mgCalcium: 609mgIron: 3mg

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