Shredded Chicken Enchiladas Topped With Creamy White Sauce

Chicken Enchiladas


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If you're looking for a new way to cook up enchiladas, then you'll love this simple recipe! Topped with a creamy cheese sauce and tomato avocado salsa, this is a meal we guarantee your whole family will love.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

5 servings


  • For the enchiladas:
  • 1/2 a teaspoon of sea salt, to coat the chicken
  • 1/4 teaspoon of ground black pepper, to coat the chicken
  • 2 large boneless skinless chicken breasts
  • 1/2 a cup of cheddar cheese, shredded, divided
  • 1/2 a cup of Monterrey jack cheese, shredded, divided
  • 12 6-inch corn tortillas
  • optional: Sour cream for Garnish
  • Fresh Diced tomatoes
  • 2 avocados, diced
  • For the Sauce:
  • 3 tablespoons of butter
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 1 4 oz can of green chiles
  • 3 tablespoons of flour
  • 1 cup of chihuahua cheese

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First, add the chicken to a skillet. Sprinkle the chicken with salt and pepper. Cover and cook the chicken until the it is cooked all the way through, about 15-20 minutes. Remove the chicken from the sauce and set it aside. Let the chicken and the sauce cool.
Use two forks to shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.
Put the chicken in a large bowl. Add half the Monterrey jack and half the cheddar cheeses to the shredded chicken. Stir everything well to combine.
Wrap the corn tortillas in a damp paper towel and microwave it on high for 15-20 seconds until it is warm.
Grease a casserole dish with olive oil. Spoon about a 1/3 cup of the chicken mixture along the center of a tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish. Make sure that the seam-side is down. Repeat this step with the remaining tortillas.
Lightly add olive oil to the exposed tortillas. This will help the tortillas turn golden in the oven and will also help keep them from cracking. Put a casserole dish in the oven. Leave the dish uncovered and cook them until they are a golden color.
Reduce the oven to 400 degrees. Remove the dish from the oven. Sprinkle the remaining cheese over the sauce along with the tomatoes and the avocados.
Place the enchiladas back into the oven until the cheese is melted. Then remove and add a spoonful of sour cream to each enchilada.
Making the Sauce:
In a medium sauce pan, melt the butter.
Then add the flour and let it cook and thicken for 1 minute.
Add the chicken broth and whisk it until it is smooth.
Then add the sour cream, cheese and green chiles. Be sure not to let the mixture boil.
Finally, remove the sauce off the heat and pour it over the enchiladas.

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