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By MegaCoolHealthyMom

Creamy White Chicken Enchiladas

13 steps
Prep:20minCook:25min
Chicken enchiladas in a creamy white sauce with green chilies, onions, and garlic. Chicken is poached in chicken broth with fresh thyme and oregano to infuse flavor and moisture.
Updated at: Sun, 19 Oct 2025 08:54:57 GMT

Nutrition balance score

Unbalanced
Glycemic Index
32
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories791.5 kcal (40%)
Total Fat46.6 g (67%)
Carbs50.9 g (20%)
Sugars6.3 g (7%)
Protein42.4 g (85%)
Sodium2385 mg (119%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet

Instructions

SHREDDED CHICKEN

Step 1
Rinse chicken breasts and pat dry. Salt and pepper both sides.
Step 2
Place chicken breasts in a saucepan. Add 4 cups of chicken broth to the pan, or enough to cover the chicken by 1 inch. Add thyme, oregano, and bay leaves to the broth.
Step 3
Bring broth to a boil. As soon as it starts to boil, reduce the temperature until the liquid is gently simmering.
Step 4
Cook until the internal temperature of the chicken is 160°F, about 8 - 10 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes. The chicken will continue to cook to 165°F while resting.
Step 5
Shred chicken and place in a medium bowl.
Step 6
Add 1 cup of shredded cheese to the shredded chicken. Add salt, pepper, and Adobo seasoning to taste to the shredded chicken. Mix and set aside.

SAUCE

Step 7
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 8
In a medium saucepan, heat olive oil on medium heat. Once the olive oil is heated, add onions. Cook and stir until onions are translucent. Add minced garlic. Cook and stir 1 minute longer.
Step 9
Melt butter in a saucepan with the onion mixture. Whisk in flour. Let this cook and thicken while whisking for 1 minute.
Step 10
Add 2 cups of chicken broth to the saucepan and whisk until smooth. Stir in green chilis and sour cream. DO NOT LET THE SAUCE BOIL. Continue cooking for 3 minutes to allow the sauce to thicken. Remove the sauce from the heat.
Step 11
Divide chicken mixture and place into each of the flour tortillas. Roll them up and place them in the prepared baking dish in one row.
Step 12
Pour sauce over the enchiladas in the baking dish. Top with remaining shredded cheese.
Step 13
Bake for about 20-25 minutes, until it is slightly bubbly. If you want to brown the cheese, broil for 1 - 2 minutes.

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