Print Recipe
5 from 1 vote

Cheesy Chicken Enchiladas with White Sauce

Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

For Sauce

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 jalapeño finely chopped
  • 4 cloves garlic minced
  • 2 tbsp all purpose flour
  • 3 cups chicken broth
  • 2 cups sour cream
  • 2 tsp kosher salt or to taste (depending on how salty your chicken broth is)

For Enchiladas

  • 2 medium zucchini sliced crosswise in ½” thick pieces
  • 3 chicken breasts
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 cups grated Cheddar made from 100% Canadian milk
  • 6 flour tortillas
  • finely chopped green onion or cilantro for serving

Instructions

  • Preheat oven to 375ºF. To make sauce, heat oil in a large saucepan over medium heat. Add onion and jalapeño and cook until softened, but not browned. Add garlic and cook a minute longer. Stir in flour and cook a minute more, then gradually whisk in chicken broth. Cook, stirring occasionally, until sauce simmers and thickens. Remove from heat and slowly whisk in the sour cream. Season to taste with salt.
  • Preheat grill (or grill pan) on medium heat. Brush zucchini and chicken breasts with oil and season with salt and pepper. Grill zucchini for 6 minutes, until grill-marked and crisp-tender, and cook chicken until no longer pink inside (or registers 160º F - it’ll rise another 5º as it rests), 8-12 minutes, flipping once. Chop chicken and zucchini into bite-sized pieces.
  • Spread 1 cup of the sauce in bottom of a 9x13” baking pan.
  • Lay the tortillas on a flat work surface and divide the chicken and zucchini equally among them, positioning the filling in a line along the centre. Set aside 1 cup of cheese for topping, then divide the remaining cheese among tortillas. Drizzle 12 tbsp of the sauce on top of the filling (2 tbsp per tortilla), then fold in the edges and roll them up. Nestle them into the baking pan, seam side down, as you roll them. Pour the rest of the sauce over top of the enchiladas, sprinkle with reserved cheese, and then bake for about 30 minutes, until sauce is bubbling and filling is heated through.