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.

Robin Bashinsky
Source:, Febraury 2020


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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

442 calories; protein 31.9g 64% DV; carbohydrates 35.9g 12% DV; exchange other carbs 2.5; dietary fiber 4.1g 16% DV; sugars 4.2g; fat 20g 31% DV; saturated fat 8.6g 43% DV; cholesterol 104mg 35% DV; vitamin a iu 575.8IU 12% DV; vitamin c 14mg 23% DV; folate 124.9mcg 31% DV; calcium 302.2mg 30% DV; iron 2.2mg 12% DV; magnesium 63mg 23% DV; potassium 496.3mg 14% DV; sodium 450.2mg 18% DV; thiamin 0.2mg 15% DV.