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
Equipment
Ingredients
- 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
Nutrition
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