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Cheesy Chicken Enchiladas with White Sauce Recipe

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4 from 12 reviews

These Cheesy Chicken Enchiladas with White Sauce combine tender grilled chicken and zucchini wrapped in soft flour tortillas, smothered in a creamy, tangy white sauce made with sour cream and chicken broth, then baked to bubbly perfection with melted cheddar cheese. A comforting, flavorful Mexican-inspired casserole perfect for a family dinner.

Ingredients

For the White Sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 jalapeño, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth
  • 2 cups sour cream
  • 2 tsp kosher salt (adjust to taste)

For the Filling

  • 2 medium zucchini, sliced crosswise into ½-inch thick pieces
  • 3 chicken breasts
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

Other Ingredients

  • 2 cups grated cheddar cheese (divided)
  • 6 flour tortillas
  • Finely chopped green onion or cilantro (for serving)

Instructions

  1. Make the White Sauce: Preheat the oven to 375ºF. In a large saucepan over medium heat, heat the olive oil and add the chopped onion and jalapeño. Cook until softened but not browned, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the flour and cook for one more minute to form a roux. Gradually whisk in the chicken broth, stirring occasionally until the sauce begins to simmer and thickens. Remove from heat and slowly whisk in the sour cream. Season with kosher salt, adjusting to taste based on the saltiness of the broth.
  2. Grill the Chicken and Zucchini: Preheat a grill or grill pan over medium heat. Brush the zucchini slices and chicken breasts with olive oil and season with kosher salt and freshly ground black pepper. Grill the zucchini for about 6 minutes, until crisp-tender with grill marks. Grill chicken breasts for 8-12 minutes, flipping once, until cooked through and internal temperature reaches 160ºF. Remove from grill and chop both the chicken and zucchini into bite-sized pieces.
  3. Prepare the Baking Dish: Spread 1 cup of the prepared white sauce evenly in the bottom of a 9x13-inch baking pan, creating a base layer to prevent sticking and add moisture.
  4. Assemble the Enchiladas: Lay out the flour tortillas on a flat surface. Divide the chopped chicken and zucchini evenly down the center of each tortilla. Reserve 1 cup of the grated cheddar cheese for topping, then sprinkle the remaining cheese over the filling inside each tortilla. Drizzle 2 tablespoons of the white sauce over the filling on each tortilla. Fold in the edges and roll up the tortillas tightly. Place the rolled enchiladas seam side down into the baking pan on top of the sauce.
  5. Bake the Enchiladas: Pour the remaining white sauce over the top of the arranged enchiladas and then sprinkle the reserved 1 cup of cheddar cheese evenly over the sauce. Bake in the preheated oven for approximately 30 minutes, until the sauce is bubbling and the cheese is melted and slightly golden. Ensure the filling is heated through.
  6. Serve: Remove from the oven and garnish with finely chopped green onion or cilantro. Serve hot for a deliciously satisfying meal.

Notes

  • Adjust the jalapeño quantity or remove seeds for less heat.
  • Use homemade or low-sodium chicken broth to better control saltiness.
  • The chicken can be substituted with rotisserie chicken for a quicker meal.
  • For a gluten-free version, substitute flour tortillas and use gluten-free all-purpose flour.
  • Ensure the chicken reaches 160ºF for safety; it will continue to cook slightly while resting.

Find it online: https://dishcooks.com/cheesy-chicken-enchiladas-with-white-sauce-recipe/