There’s nothing like warm, healthy, and comforting food to satisfy your hunger and keep you cozy. These Chicken Enchiladas with White Sauce are the perfect meal to embrace the season, blending rich flavors and a creamy sauce that will warm you up from the inside out.
This recipe uses a white sauce made from chicken broth and sour cream, enveloping corn tortillas filled with shredded chicken, onions, and peppers. While poblano peppers provide a mild kick, feel free to substitute with green bell peppers if you prefer a more subtle heat.
Here’s how to make this fall-inspired comfort food:
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
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 7-by-11-inch (2-quart) baking dish with cooking spray.
- Cook the veggies: Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion and poblano peppers, stirring occasionally, until softened (about 4 to 5 minutes). Stir in cumin and cayenne, cooking for an additional 30 seconds.
- Make the white sauce: Whisk together 2 tablespoons of flour and 1/4 cup of chicken broth in a small bowl. Add the remaining 1 3/4 cups of broth to the pan with the cooked vegetables, bringing it to a boil. Slowly whisk in the flour mixture and let it simmer until thickened, about 2 to 3 minutes. Remove from heat and whisk in the sour cream.
- Assemble the enchiladas: In a medium bowl, combine shredded rotisserie chicken, 1/2 cup of the white sauce, and 1/4 cup of the shredded cheese. Place 1/4 cup of the chicken mixture in the center of each tortilla, rolling them up and placing them seam-side down in the prepared baking dish.
- Top and bake: Pour the remaining white sauce over the enchiladas, sprinkle with the remaining 1/2 cup of cheese, and bake for 20 to 25 minutes, or until the cheese is lightly browned and the edges are bubbly.
- Garnish and serve: Once out of the oven, sprinkle the enchiladas with fresh cilantro and enjoy this creamy, satisfying dish.
These enchiladas strike the perfect balance between indulgent comfort and wholesome nutrition, providing a high-protein, low-sodium meal with plenty of bone-health and immune-boosting benefits. Enjoy this cozy dish as part of your fall routine and share with family and friends for an extra layer of warmth during the season.
Originally appeared: EatingWell.com