Name: Chicken Enchiladas with White Sauce
Prep time: 20 min
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped yellow onion; 1 cup chopped poblano pepper; 1 teaspoon ground cumin; 0.125 teaspoon cayenne pepper; 2 tablespoons all-purpose flour; 2 cups unsalted chicken broth, divided; 0.75 cup sour cream; 2 cups shredded rotisserie chicken; 0.75 cup shredded pepper Jack cheese, divided; 8 (6 inch) corn tortillas; 2 tablespoons chopped fresh cilantro

Chicken Enchiladas with White Sauce

4.0

(2)

2 Reviews

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.

By Robin Bashinsky

Updated on June 23, 2020

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

8 enchiladas

Nutrition Profile:

Bone Health Egg Free Healthy Aging Healthy Immunity High Calcium High-Protein Low Sodium Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped poblano pepper
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
2 tablespoons all-purpose flour
2 cups unsalted chicken broth, divided
¾ cup sour cream
2 cups shredded rotisserie chicken
¾ cup shredded pepper Jack cheese, divided
8 (6 inch) corn tortillas
2 tablespoons chopped fresh cilantro

Directions

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 (per serving)

442	Calories
20g	Fat
36g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 enchiladas
Calories 442
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 32g	64%
Total Fat 20g	26%
Saturated Fat 9g	43%
Cholesterol 104mg	35%
Vitamin A 576IU	12%
Vitamin C 14mg	16%
Folate 125mcg	31%
Sodium 450mg	20%
Calcium 302mg	23%
Iron 2mg	12%
Magnesium 63mg	15%
Potassium 496mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.