chicken enchiladas with white sauce

Chicken

Chicken Enchiladas with White Sauce

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.

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.