This white sauce version of Enchiladas gives the classic a serious run for its money!

Cook Time : 25 mins

White Sauce
  • 2 1/2 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1/2 cup light sour cream
  • 1 cup chicken broth
  • 1/2 tsp cumin powder
  • 2 tbsp finely chopped jalapeƱos OR canned green chilies (Note 2)
  • 1/2 tsp salt + pepper
  • 2 1/2 cups shredded cooked chicken (I used poached chicken breast)
  • 1 cup frozen corn
  • 1/2 cup sliced scallions
  • Salt and pepper
  • 2 cups grated cheese (Note 1)
  • 8 tortillas (flour or corn)

  1. Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
  2. Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeƱos, salt and pepper. Remove from heat and set aside.
  1. Preheat oven to 180C/350F.
  2. Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
  3. Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
  4. Divide filling between tortillas, and roll them up like a cigar.
  5. Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
  6. Bake for 25 minutes, until bubbly and golden. Serve hot!
  7. Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
Recipe Notes:
  • I use Monterey Jack - from Harris Farms in Australia. Cheddar and tasty cheese are also great. Any good melting cheese works well.
  • One of my regular readers who is a fantastic cook reported back that she loved this recipe and she added canned green chilies (7 oz can) to it. I would recommend using half in the chicken mixture and half in the White Sauce.
  • I really wanted to use them in this recipe but in Australia (as far as I am aware), we don't have canned green chilies!
  • Fridge - Roll up the Enchiladas (using the white sauce in the filling per recipe) and place them in the baking dish. Keep the White Sauce for the topping separate. Place in the refrigerator for up to 3 days. On the day off, add a small splash of milk to the White Sauce and mix to loosen it to a pourable consistency, then pour it over the Enchiladas. Scatter over cheese and bake, as per the recipe.
  • Freezer - Make the Enchiladas and top with cooled White Sauce then cheese. Cover, freeze. Defrost in the fridge then bake as per recipe.

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