White Sauce Enchiladas
By: Ravina Nakum
Enchiladas are a versatile, authentic Mexican staple dish. Traditionally, they are made with a red or green sauce. After tiring of red sauce enchiladas, I wanted to find a cream-based sauce without all of the calories that it usually comes with.
The result of that quest is these White Sauce Enchiladas with a mild kick. This recipe can be modified to consist of a shredded chicken filling or made vegetarian with just a bean filling. Regardless of the filling, I promise you this recipe will be a hit! The best part is that you do not have to feel guilty like you normally would with traditional cheese sauces.
½ cup of canned diced green chilies
1 tsp black pepper
½ tsp salt
1 cup sour cream
2 cups chicken or vegetable broth
3 tbsp butter
3 tbsp flour
1 tbsp smoked paprika
2 tbsp taco seasoning
1 tbsp margarine
1 can refried beans
1 chicken breast (skip if making vegetarian enchiladas)
3 tbsp chicken or vegetable broth
1 tsp red chili powder (optional)
1 pack of corn tortillas
Shredded Monterey Jack cheese
Chicken Filling Instructions
Boil one chicken breast in a pot of water for about 15 minutes. Check with a meat thermometer to make sure it is cooked all the way through.
Once the breast has cooled, use two forks to shred the meat into small pieces. Add 3 tablespoons of broth to keep the chicken moist.
Bean Filling Instructions
Empty the can of refried beans in a pot and add a splash of water to get a more workable consistency.
Add in the margarine, taco seasoning, and chili powder if using. Cook for 5 minutes.
Melt the butter on low heat in a large pot (do not brown). Add in the flour and use a whisk to stir it, forming a roux.
Slowly add in the broth while continuing to whisk, until everything is even throughout.
Whisk in the sour cream and green chilis. The key here is to keep whisking to avoid clumps while letting the sauce thicken.
Cook for another 10 minutes, while whisking on and off. Add in the salt, black pepper, and smoked paprika.
Building the enchiladas
Slightly warm each corn tortilla on a nonstick ungreased pan.
Spread a little bit of the sauce in the baking pan to coat the bottom.
Fill each corn tortilla with the filling (you can use them together as well). Top off with cheese and roll it up. Continue doing this with all of the enchiladas until you fill the pan.
Top off the pan of enchiladas with the sauce and sprinkle a handful of the shredded cheese. Sprinkle a dash of smoked paprika on top for color.
Bake in the oven at 350F for 20 minutes or until the sauce bubbles.
These White Sauce Enchiladas are best enjoyed right out of the oven rather than the next day. The chances of there being any leftovers are slim, so enjoy!