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Cheesy Chicken Enchiladas with White Sauce

These comforting cheesy chicken enchiladas with white sauce feature tender shredded chicken wrapped in soft tortillas and coated with a creamy sour cream and chicken broth sauce, creating a nostalgic dish that feels like a warm hug.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tbsp olive oil California Olive Ranch for its rich flavor
  • 1 medium onion, finely chopped
  • 1 jalapeño, finely chopped Adjust based on your spice preference
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth Swanson's for its depth of flavor
  • 2 cups sour cream Full-fat provides the creamiest sauce
  • 2 tsp kosher salt or to taste, depending on how salty your chicken broth is
For the Filling
  • 3 pieces chicken breasts, shredded, cooked & seasoned Using rotisserie chicken is a fantastic substitute
  • 2 tbsp olive oil for cooking the chicken
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
For Assembly
  • 2 cups grated cheddar A sharp or aged cheddar works wonders
  • 6 pieces flour tortillas 10-inch for maximum filling
  • Finely chopped green onion or cilantro (for serving) Optional, but adds freshness

Method
 

Preparation
  1. Preheat your oven to 375ºF (190ºC).
  2. In a large skillet over medium heat, add 2 tbsp olive oil and sauté the finely chopped onion for about 3-4 minutes until translucent.
  3. Add the jalapeño and minced garlic, cooking for another one to two minutes until fragrant.
  4. Stir in 2 tbsp all-purpose flour, cooking for about a minute to eliminate the raw flour taste.
  5. Gradually whisk in 3 cups chicken broth, then add 2 cups sour cream and 2 tsp kosher salt. Allow to simmer until slightly thickened (about 5-7 minutes).
Cooking Chicken
  1. In another skillet, heat 2 tbsp olive oil over medium-high heat and cook 3 chicken breasts seasoned with 1 tsp kosher salt and ¼ tsp freshly ground black pepper for about 6-8 minutes per side, until no longer pink inside.
  2. Let the chicken rest for about 5 minutes then shred it using two forks or your hands.
Assembly
  1. On a large baking dish, spread a thin layer of the white sauce.
  2. Place 6 flour tortillas on a flat surface. Fill each tortilla with shredded chicken and a generous handful of grated cheddar, rolling tightly.
  3. Arrange the rolled enchiladas seam-side down in the baking dish. Pour the remaining white sauce over the top and sprinkle with any remaining cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.

Notes

These enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. You can assemble them a day ahead and store in the fridge or freeze them before baking.