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white enchilada sauce recipe
- Total Time: 100 minutes
- Yield: 8 enchiladas (4-5 servings) 1x
- Diet: General
Description
A rich, creamy white enchilada sauce featuring roasted poblano peppers and a smoky chipotle swirl, elevating chicken enchiladas for a showstopping family meal.
Ingredients
- 2 large poblano peppers (approx. 200g)
- 2 tbsp neutral cooking oil, divided
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce from can
- 1/4 cup heavy cream
- 3 cups cooked shredded chicken
- 2.5 cups shredded Monterey Jack cheese, divided
- 8–10 corn tortillas (6-inch)
- Fresh cilantro, chopped, for garnish
Instructions
- Prep the Poblanos: Preheat oven to 400°F (200°C). Roast poblano peppers for 20-25 minutes until blistered, turning once. Transfer to a bowl, cover, and let steam for 10-15 minutes. Once cool, peel, core, and seed before roughly chopping; reserve 2 tablespoons for garnish.
- Make the Chipotle Cream Swirl: In a blender, combine the remaining chopped poblano peppers, chipotle pepper(s), adobo sauce, and heavy cream. Blend until smooth and set aside.
- Prepare the White Sauce Base: Melt unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to create a light roux.
- Finish the Sauce: Gradually whisk in the chicken broth, then the milk, ensuring no lumps. Bring to a gentle simmer, whisking occasionally, until thickened (about 5-7 minutes). Stir in garlic powder, onion powder, cumin, salt, and black pepper. Remove from heat.
- Warm the Tortillas: Reduce oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Warm corn tortillas by dipping them in remaining oil in a skillet for 15-20 seconds per side, or by microwaving between damp paper towels for 30-60 seconds.
- Assemble the Enchiladas: Fill each warm tortilla with 2-3 tablespoons shredded chicken and 2 tablespoons shredded Monterey Jack cheese. Roll tightly and place seam-side down in the prepared baking dish.
- Swirl and Bake: Pour the plain white sauce evenly over the enchiladas. Dollop spoonfuls of the reserved chipotle cream swirl over the top and gently swirl with a knife. Sprinkle with remaining Monterey Jack cheese and bake for 20-25 minutes, or until bubbly and lightly golden brown.
- Rest and Serve: Let rest for 5 minutes before serving. Garnish generously with fresh cilantro and reserved chopped poblano peppers.
Notes
To reduce heat, remove seeds from chipotle peppers before blending. Use a gluten-free flour blend for a gluten-free option. For a richer sauce, use whole milk; 2% milk is suitable for a low-fat alternative. To prevent tortillas from cracking, warm them in oil or microwave them before assembly.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Enchiladas, White Enchilada Sauce, Creamy, Poblano Peppers, Chipotle Swirl, Tex-Mex, Mexican, Family Dinner
