Chicken ENCHILADAS in a White Sauce

These delicious enchiladas will feed a crowd. They can be made ahead of time, and then baked just before serving. They are perfect for a family gathering or a potluck. I decided to make them for my book club and for my son, who was visiting. I thought I could share some of them with my neighbors, but we ate them all. If any survive, leftover enchiladas are real treat warmed up in the microwave.

I got carried away and cooked two chickens to make a homemade chicken broth. I separated the breast from the chicken (bone in). I added two sad looking leeks, a peeled and cut celeriac root, one carrot, two bay leaves, one head of garlic (halved), an onion, some shiitake mushrooms, and some parsley sprigs in a large pot. I added the chicken parts and enough water to cover the mess. I let it boil for 1 ½ hours, removing the the chicken breasts after 20 minutes. I ended up with a flavorful broth that I seasoned with salt and  pepper. I made the broth a day before I made the enchiladas.

Now, there are many alternatives for the cooked chicken. The easiest would be a rotisserie chicken you get in the store. Or you can roast or boil your favorite chicken parts. I have to say that my cubed chicken breast was succulent and flavorful. These enchiladas were full of flavor and creamy—the perfect comfort food. 

I am still working on improving my blog , it is not easy and very time consuming. I’m also starting to travel and volunteering again. Life is very full for me and I find the need to rest more than usual. I do enjoy blogging and testing recipes. The kitchen is my place to be creative—and very messy. And my husband always cleans it up. I am so happy to have him as my partner.

Print the Recipe

  The Recipe for Cheesy Chicken Enchiladas 
You will need one large or two smaller baking pans. I made 15 enchiladas  which will serve 6-8 people.
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Ingredients:
15 flour tortillas (taco size)
8 ounces shredded mozzarella cheese
12 ounces shredded Mexican blend cheese

The Sauce
7 TBS butter  
9 TBS flour
6 cups chicken broth 
1 (4-ounce) can diced chilis
½ cup salsa verde 
½  cup crème fraîche  
½ cup half and half  
a pinch of chipotle peppers
salt and pepper to taste
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The Filling
6-7 cups cooked, diced chicken 
1 cup slivered almonds 
1 (6 ounces ) Kalamata olives, chopped
1 cup shredded mozzarella
¾ cup of the sauce
salt and pepper to taste


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Directions:
The Sauce
Melt the butter over medium heat, stir in the flour and let it cook and thicken for one or two minutes (don’t let it brown or burn). Add the chicken broth (one cup at a time) and whisk it each time until it is smooth. You don’t want lumps in your sauce. Cook the sauce for 6-7 minutes until it thickens slightly. Add the can of chilis and salsa. Add the crème fraîche and the half and half and whip the mixture until smooth. Sometimes I add more crème fraîche to make the sauce thicker. The sauce can be made a day ahead, but heat it up before using it. 
The Filling
Mix the chicken, almonds, shredded mozzarella, and olives in a large bowl. Add the sauce and season it with salt, pepper and a pinch of dried chipotle peppers. 
The Enchiladas 
Preheat the oven to 350˙Fahrenheit
I had to use two dishes to bake the enchiladas: 
1 10” x15” and one 
1  8”x 11“ dish
Spray both dishes with a nonstick cooking spray. Add about ½ cup of sauce to the bottom of the pan. Place a large spoonful of filling on each tortilla. Roll it up and put them in a dish seam-side down. Once all the enchiladas are cuddling together, pour the sauce over them. The sauce should come up to about ⅓ of the pan. Sprinkle mozzarella and Mexican blend cheeses over the enchiladas. Cover the dishes with foil and bake for about 20 minutes. Remove the foil and bake an additional 20 minutes. The sauce should be bubbling and the cheese should be slightly browned. 
The Garnish
sour cream or crème fraîche 
cilantro 
your favorite salsa 
sliced avocados or guacamole 

Guten Appetit!
Recipe by ©Sunnycovechef.com
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Here are some of my other recipes you may like. Click on the photo to get the recipe.

Turkey Enchiladas in Red Sauce

Slow Roasted Cherry Tomatoes

Lemon Tea Bread