So excited to share this dish with you guys! It is super easy to make and SO good!! I love this recipe because you get to make your sauce from scratch which is way better than buying pre-packaged enchilada sauce that has tons of preservatives and sodium in it.
I have a bladder condition which pretty much prohibits me from eating anything tomato based, which knocks out traditional enchiladas with red sauce. I was so excited to try this one my dad told me about because there is no tomatoes involved! This recipe does call for green chiles, but I only add a tiny bit in instead of the full can. If you don’t like green chiles you can always substitute with seasonings of your choice!
If you try this recipe and love it, leave a comment and let me know! Also, if you have any questions about the recipe, feel free to leave a comment or message me on the Contact Me page! You can also shoot me an email at sweetstyleofmineblog@gmail.com
P.S. There is a print button on the recipe in the top, right corner
Creamy White Sauce Chicken Enchiladas
Ingredients
- 2 cups shredded chicken
- 8 flour tortillas (I use the Mission carb balance, great flavor)
- 2 cups shredded cheese (I use mozzarella for inside and Mexican blend to top)
- 3 tbsp butter
- 3 tbsp flour
- 1 cup (or 8 oz container) sour cream
- 1 4 oz can diced green chiles
- salt, pepper, and other preferred seasonings for taste
Directions
- Preheat oven to 350 degrees F
- Spray your 9 x 13 baking dish with nonstick cooking spray (preferably glass dish)
- Bake / grill your chicken if necessary, then cut up / shred (you can easily shred chicken using two forks or a stand mixer using the paddle attachment)
- Place chicken in flour tortillas then sprinkle with cheese (this is where you will use your 1st cup of cheese. I prefer to put mozzarella inside the tortillas but you can use whatever cheese you want. Also, feel free to add more or less cheese!)
- Roll up tortillas and place them side-by-side in the baking dish
- In a medium sauce pan melt your butter
- Add chicken broth and whisk until mixed with butter
- Slowly whisk in flour and let it thicken for one minute (be sure to not let the mixture boil at any point)
- Stir in sour cream and green chiles, whisk until fully mixed / smooth
- Carefully pour sauce mixture from the pan over the enchiladas
- Add 2nd cup of shredded cheese over top of the enchiladas (I like to use Kraft Mexican blend)
- Bake for 20-25 minutes (check halfway through. If it looks like the tops of the enchiladas are not covered with sauce, gently press them down with a spatula to cover them)
