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slice of chicken enchiladas out of pan
Created by: Lynette Rice

Chicken Enchiladas with White Sauce


Course Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12
12
This is the BEST chicken enchiladas with white sauce recipe! It's made with tortillas wrapped around a hefty portion of tender chicken, black beans, and corn filling and then smothered in an amazing homemade lime cream sauce.

Ingredients
  

  • 6 Tablespoons butter divided
  • 1 1/4 cup onion chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup green bell pepper chopped
  • 3 cloves garlic minced
  • 15 oz. black beans rinsed and drained
  • 4 cups shredded chicken cooked
  • 4 oz. diced green chilies
  • 1/2 cup frozen sweet corn
  • 3/4 cup cilantro chopped, divided
  • 1 1/2 tsp. salt divided
  • 1/2 tsp. cumin
  • 2 Tablespoons fresh lime juice divided
  • 1/4 cup flour
  • 1 tsp. ground coriander
  • 2 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 1/2 cups Monterrey jack cheese divided
  • 12 inch whole wheat tortillas

Instructions

FILLING:

  • In a saucepan, saute the onion, peppers, and garlic in 3 T. butter on medium heat for 5 minutes. Meanwhile, rinse and drain 1 - 15 oz. can of black beans.
  • In a large bowl, combine the beans, 1- 4oz. can of chopped green chilies, 4 cups of cooked, shredded chicken, and 1/2 cup frozen corn.
  • Stir in the sautéed vegetables, 1/2 cup chopped cilantro, 1/2 tsp. cumin, 1/2 tsp. salt, and 1 T. fresh lime juice.

SAUCE:

  • In the same saucepan as you saute your vegetables, melt 3 T.  butter.  Whisk in 1/4 cup white flour, 1 tsp. ground coriander and 1 tsp salt. Cook this flour mixture for two minutes on low to medium heat or until thick.
  • Whisk in 2 1/2 cups chicken broth until smooth and bubbling. Then turn off the heat and whisk in 1 cup sour cream, 1/2 cup shredded Monterey jack cheese, and another T. of fresh lime juice.

ASSEMBLE

  • Stir in 1/2 cup of the cream sauce into your bowl of filling.
  • Grease a 13x9 casserole pan with either butter or a bit of the sauce. Fill 1 - 10 inch tortilla with a heaping 3/4 cup of filling. Roll the tortilla into the pan and tuck in the sides. Repeat this 7 more times until you have 8 filled tortillas.
  • Pour the remaining cream sauce on top of the filled tortillas and top with 1 cup of shredded cheese and 1/4 cup chopped cilantro.
  • Bake in a 350˚ F oven for 35 - 40 minutes or until golden and bubbly.

Nutrition

Serving: 1Cup | Calories: 420kcal | Carbohydrates: 37g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 721mg | Potassium: 763mg | Fiber: 8g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 17mg | Calcium: 210mg | Iron: 3mg

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