Chicken Enchiladas with White Sauce

Here is the recipe for the casserole I made last night.  It exists on the Internet in myriad forms.  I tweaked it to my own tastes.  It’s reasonably healthy because you make your own sauce and don’t used canned soups.

Chicken Enchiladas with White Sauce

2 ½ c. cooked, shredded (or diced) chicken

8 tortillas

¼ c butter

¼ c flour

1 can (15 oz) chicken broth

1 cup sour cream

1 can (4 0z) chopped green chiles

2 cups shredded cheese (Mexican blend, whatever you wish)

  • Divide the chicken evenly between the tortillas
  • Sprinkle 1-1 1/2 T of cheese over the chicken
  • Roll the tortilla and place in a baking dish (seam side down) that has been sprayed with cooking spray.
  • Make a roux with the butter and flour.  Heat the butter in a saucepan and add the flour gradually.  Heat until bubbly, stirring often.
  • Whisk the chicken broth in gradually.  Let the mixture boil while stirring frequently.  Take it off the heat.
  • Add the sour cream and green chiles (be careful the mixture isn’t still boiling as the sour cream will curdle).  Mix thoroughly.
  • Pour the sauce over the tortillas in the baking dish.
  • Top with remaining cheese.
  • Bake for 20 minutes or until sauce is bubbling and cheese is brown.

Makes 8 servings.

My substitutions:

  • I poached my chicken in chicken broth.  One could also dice a boneless chicken breast and saute it with chopped onion instead or use rotisserie chicken.
  • I used reduced fat sour cream and 2% Mexican blend cheese.
  • I added freshly ground black pepper to the sauce.
  • I used a 13 x 9 baking dish.

I think this recipe could be modified to suit anyone’s tastes.  Next time I might use smaller tortillas, cut down on the amount of sauce and use a smaller baking dish.  I’ve read the entire recipe can be made ahead (except for adding the top cheese) and the baking dish could be wrapped and frozen.

I plan to freeze some of these and will let you know how they re-heat.


About thequarryschild

A self-described forensic junkie, Beth Anderson spends her days shaping young minds to ask critical questions and wonder “whodunit.” Beth resides in the Capital District of New York and spends her free time reading and solving the great mysteries. Her love of swimming, tennis and sports provides the basis for one of the lead characters in her new book The Quarry’s Child. Beth is one of the founding members of the Upper Hudson Valley Chapter of Sisters in Crime (aka Mavens of Mayhem), a graduate of the FBI Citizens Academy, a survivor of a visit to an active aircraft carrier while it was at sea, and a published poet in Soundings, a literary journal. Beth continues to instill a love for mystery fiction in her students as she has for over twenty years. Photo credit: Quinn Mulvey
This entry was posted in chicken dishes, cooking, easy meals, enchiladas, Food. Bookmark the permalink.

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