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A photo of two chicken enchiladas on a plate with tomato and green onions.

Easy Chicken Enchiladas with Jalapeno White Sauce

A delicious variation of the traditional enchiladas. These are perfect for a busy weeknight meal, or to take to a party.
5 from 5 votes
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Course: Main dish
Cuisine: Mexican
Keyword: baked dish, chicken enchilada recipe, easy enchiladas, queso sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 336kcal
Author: Analida Braeger

Ingredients

Enchilada filling:

White sauce:

Toppings:

  • ½ cup queso fresco crumbled
  • ¼ tsp paprika sweet
  • 1 Green onion chopped into ¼ circles
  • 1 Roma tomato cored and diced

Tortillas for rolling enchiladas

Instructions

Prepare the chicken filling:

  • In a small bowl mix together salt, oregano, cumin, and pepper.
  • Heat olive oil in a skillet on medium heat and sauté the onion and the garlic until translucent. Add the butterflied chicken breast.
  • Sprinkle with the spice mixture on both sides of the chicken. Brown the chicken slightly on both sides.
  • Pour in the water, cover and allow it to simmer on medium heat for about 20 minutes. Add more water if needed to keep it simmering while covered. Flip over half way through cooking.
  • Cook until the chicken is completely done and has and internal temperature of 165°F.
  • Remove from the skillet and place on a cutting board. Allow to rest and cool for 10 minutes. Shred using two forks.
  • Preheat oven to 350°F.

Prepare the jalapeño white sauce:

  • Melt butter in a sauce pan over medium heat. Quickly add the flour and stir quickly using a whisk. Begin adding the milk slowly while stirring and breaking down the lumps using a whisk. Sprinkle in the salt and stir. Slowly blend in the Gruyere cheese.
  • Toss in the jalapeño and the nutmeg. Whisk and reduce until the mixture is slightly thick or nappe consistency. Taste for salt level and add as needed.
  • Remove from heat, and set aside.

Fill the enchiladas and bake:

  • Pour ½ of the sauce evenly on the bottom of a baking dish.
  • To assemble the enchiladas, place about 2 ounces of shredded chicken down the center of each tortilla shell. Roll tightly and then place on top of the sauce in the baking dish.
  • Fill the baking dish with filled rolled tortillas.
  • Pour the remaining sauce on top of the enchiladas and bake for 15 minutes. Broil for an additional 3 minutes if a bit of brownness is desired.
  • Finally, sprinkle with paprika, queso fresco, green onions, and tomato.

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 670mg | Potassium: 448mg | Fiber: 2g | Sugar: 6g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 404mg | Iron: 1mg