ENCHILADAS WHITE SAUCE RECIPES

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WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUC…



White Chicken Enchiladas with Green Chile Sour Cream Sauc… image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Steps:

  • Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
  • Mix the chicken together with 1 cup of the cheese.
  • Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
  • In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
  • Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
  • Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
  • Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
  • Bake for 20 to 25 minutes or until golden and bubbly.
  • Sprinkle with cilantro just before serving.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

CHICKEN ENCHILADAS WITH WHITE SAUCE RECIPE | EATINGWELL



Chicken Enchiladas with White Sauce Recipe | EatingWell image

In this easy chicken enchiladas recipe, we make a white sauce from chicken broth and sour cream that coats corn tortillas rolled up with shredded chicken, onion, peppers and spices. Poblano peppers tend to be mild, but if you really want to cut the heat, use a green bell pepper instead.

Provided by Robin Bashinsky

Categories     Healthy Chicken Leftover Recipes

Total Time 45 minutes

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped poblano pepper
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
2 tablespoons all-purpose flour
2 cups unsalted chicken broth, divided
¾ cup sour cream
2 cups shredded rotisserie chicken
¾ cup shredded pepper Jack cheese, divided
8 (6 inch) corn tortillas
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and cayenne; cook, stirring constantly, for 30 seconds. Whisk flour and 1/4 cup broth in a small bowl; set aside.
  • Add the remaining 1 3/4 cups broth to the pan and bring to a boil over medium-high heat. Whisk in the flour mixture and simmer, whisking often, until thickened, 2 to 3 minutes. Remove from heat. Whisk in sour cream.
  • Coat a 7-by-11-inch (2-quart) baking dish with cooking spray. Combine chicken, 1/2 cup of the white sauce and 1/4 cup cheese in a medium bowl. Spoon 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place, seam-side down, in the prepared baking dish. Pour the remaining white sauce over the enchiladas and sprinkle evenly with the remaining 1/2 cup cheese.
  • Bake until the cheese is lightly browned and the edges are bubbly, 20 to 25 minutes. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 442.2 calories, CarbohydrateContent 35.9 g, CholesterolContent 104 mg, FatContent 20 g, FiberContent 4.1 g, ProteinContent 31.9 g, SaturatedFatContent 8.6 g, SodiumContent 450.2 mg, SugarContent 4.2 g

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