Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

2 Comments / Dinner / By

I was scrolling through Instagram and came across these creamy chicken enchiladas from Life Made Simple that looked absolutely fantastic! Enchiladas are one of my favorite dishes to make, but I usually make red sauce, so I was interested in coming up with a spin on a white sauce. For the chicken, feel free to use a rotisserie chicken, roast up some chicken breasts, or do what I do and poach boneless skinless chicken breast.

Check out my chicken mole enchiladas if you prefer a red sauce.

Prep Time 15 minutes

Cook Time 30 minutes

Serves 5-6

Ingredients

Sauce

3 tbsp butter

3 tbsp all-purpose flour

2 c chicken broth

1 c sour cream

4 oz can diced green chiles, drained

1/4 tsp each ground cumin, garlic powder, paprika

Filling

1 1/2 – 2 lbs cooked, shredded chicken breast

15.25 oz can whole kernel southwest corn with poblano and red peppers, drained

2 cups shredded cheddar cheese, divided

Putting It All Together

10 ct soft taco flour tortillas

Preparation

Sauce

In a small saucepan over medium heat melt your butter, then add your flour. Cook through for 2-3 minutes, then when it begins to smell nutty slowly stream in your chicken stock. I find that if I continue to stir as I add the stock, I minimize lumps and get a nice, smooth sauce. Cook through until slightly thickened, 3-5 minutes, then turn off the heat. Add in sour cream, green chiles, and spices and mix until well combined. Set aside while you prepare your filling.

Filling

In a fairly large bowl combine the shredded chicken, corn, one cup of shredded cheddar cheese, and a half cup of your enchilada sauce. Mix until thoroughly combined.

Putting It All Together

Preheat oven to 400 F, then spray a 9 x 13 pyrex baking dish with cooking spray. Add 1/2 of the remaining enchilada sauce on the bottom of your dish and place it to the side. Next, begin creating your assembly line: layout your tortillas, then distribute your filling among your tortillas. Roll each one up and place seam side down in your prepared dish. Pour the rest of your enchilada sauce over top, sprinkle with 1 cup of shredded cheese, then bake for 30-35 minutes, or until golden and bubbly. 

Serve your creamy chicken enchiladas by themselves, or with a little Spanish rice, and whatever add-ons (salsa, sour cream, shredded lettuce) you desire.