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!

Q. Do you like this Creamy White Sauce Chicken Enchiladas Recipe?

Let me know in the comments below, I would love to hear from you!

Chicken Enchiladas

Love Keil

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, EASY

Cuisine Mexican

Servings 4 -6

Calories

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 1 medium onion chopped
• 2 tablespoons all-purpose flour
• 1 1/2 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
• 1/2 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
• 1/2 - 1 cup any cheese to sprinkle over the top
• 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 1/2 cup of chicken broth. Then add 1 cup of chopped green chile peppers, 3 chopped garlic cloves, 1 teaspoon of Kosher salt and 1/2 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 1/4 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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