February 22, 2013

Chicken Enchiladas with a Cream of Jalapeño Sauce

updated: 3-8-13

I have been wanting to post this recipe for a while, but I just have not got around to it until now! Ready for the recipe? Well, here it is!

Chicken Enchiladas with a Cream of Jalapeno Sauce

You will need:
3 boneless skinless chicken breast
1 cup chicken broth
1 1/2 stick butter
1/2 cup
+ 1 TBS all purpose flour
1 1/2 cups milk
2 cups chicken broth (additional broth may be needed)
1/4 cup sour cream
3 jalapenos
(small/medium size) finely chopped, ribs and seeds removed for milder flavor
4 garlic cloves, minced
2 TBPS chopped fresh cilantro
1 tsp oregano
3/4 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
olive oil for sautéing
14 white corn tortillas
Shredded Colby Jack Cheese

First, Place chicken in a slow cooker and add 1 cup of chicken broth. Cook on high for 3-4 hours.

Next, finely chop jalapenos (don't forget to wear gloves when chopping jalapenos) and garlic cloves. In a small sauté pan heat olive oil or butter, add jalapenos and garlic. Sauté over medium heat for about 3-4 minutes and then set aside.

Then in a medium sauce pan melt butter over medium-low heat. Once butter is melted add flour and whisk until creamy. Next, slowly whisk in milk and chicken broth and increase heat to medium, stir until thickened (about 7 minutes). Remove from heat and add sour cream, jalapeños, garlic, chopped cilantro, 1 tsp oregano, 3/4 tsp chili powder, 1/2 tsp cumin, and 1 tsp salt. Mix well, if the sauce is too thick add more chicken broth as needed. If the sauce is too thin add 1 TBS of flour until thickened.

Now shred chicken and in a medium sized mixing bowl add 3
cups of shredded chicken, 3/4 cup cream of jalapeño sauce, 1/2 tsp chili powder, and 1/4 tsp cumin and mix well.

It is time to start making the enchiladas. Preheat oven to 350 degrees.

Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 60 seconds or until soft.

a 9X13 baking dish with cooking spray.

Place 2 tablespoons of the chicken filling across the middle of one tortilla.
Roll the tortilla around the filling and place seam-side down on the prepared baking dish. Repeat with the remaining tortillas until all filling has been used.

Evenly pour the remaining cream of jalapeño sauce over the enchiladas. Top with shredded cheese and cover with foil and bake for 20-25 minutes at 350 degrees.

Chicken Enchiladas with a Cream of Jalapeno Sauce Right Out of the Oven

This meal pairs well with Mexican Rice, click here for the recipe!

Mexican Rice



  1. Yum, I was just thinking this morning I wanted to make enchiladas with some leftover chicken! I usually just use the canned sauce, but I love the idea of a cream of jalapeño sauce.

  2. I love making and eating Mexican food! This enchilada recipe looks so cheesy, flavorful and delicious!!

  3. Oh my goodness these look amazing! I love enchilada's!

  4. Cream of jalapeno sauce? Count me in! This looks so good. Thank you for sharing with See Ya in the Gumbo this week.

  5. oh wow that looks so good! I wish I could have some for breakfast :)

  6. Audra, these enchiladas look incredible! I love chicken enchiladas, and I want to try them like this!! PINNED!

    I am now following you on Facebook (as Yesterfood and as Joy) and on Pinterest! :)

    Thanks for a great recipe!

    Joy @ Yesterfood.blogspot.com

  7. doing these tonight. thanks.


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