Chicken Enchiladas with White Sauce Recipe
These Chicken Enchiladas with White Sauce are creamy, cheesy, and so easy to make! Packed with chicken, black beans, corn, and two kinds of cheese, they come together in about 45 minutes using simple ingredients. Perfect for busy weeknights or whenever you’re craving comfort food with a little Tex-Mex flair.
Servings: 10 enchiladas
Calories: 385kcal
Ingredients
- 2 cups cooked shredded chicken
- ½ cup corn
- ½ cup black beans rinsed and drained
- 1 cup grated pepper jack cheese
- 10 flour tortillas 8 inch
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 can chicken broth 14.5 ounces
- 1 can mild green chiles 4 ounces
- 1 cup sour cream
- 2 cups grated Mexican cheese blend
- Green onions for garnish
- nonstick cooking spray
Instructions
- Preheat oven to 350° and spray a 9" X 13" casserole dish with nonstick cooking spray.nonstick cooking spray
- In a mixing bowl combine the chicken, corn, black beans, and pepper jack cheese. Divide between flour tortillas, roll up and place into a 9" X 13" baking dish sprayed with cooking spray.2 cups cooked shredded chicken, ½ cup corn, ½ cup black beans, 1 cup grated pepper jack cheese, 10 flour tortillas
- Melt butter in a 10" skillet over medium heat, whisk in flour and cook for 1 minute. Add chicken broth stirring constantly with a whisk, cook until thickened, about 4-5 minutes. Remove from the heat and let stand for about 3 minutes. Stir in green chilies and sour cream.3 tablespoons butter or margarine, 3 tablespoons flour, 1 can chicken broth, 1 can mild green chiles, 1 cup sour cream
- Pour sauce over enchiladas and top with the Mexican cheese blend.2 cups grated Mexican cheese blend
- Bake for 20–23 minutes, then broil until the cheese is golden and bubbly. Garnish with green onions, if desired.Green onions
Video
Notes
Plan on a little less than ½ cup of filling per tortilla. I usually line them all up on the counter and fill them at the same time — that way it’s easy to adjust if I need to.
Watch the enchiladas closely while under the broiler because they can burn quickly.
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Nutritional information is for 1 enchilada and is approximate.
See ingredient notes and substitutions in the post above.
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Nutrition
Serving: 1enchilada | Calories: 385kcal | Carbohydrates: 24g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 703mg | Potassium: 213mg | Fiber: 3g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 320mg | Iron: 2mg