White Chicken Enchiladas
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.97 out of 5 stars
(55)
Ingredients
4 servings
- 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 jalapeños 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 to rtillas (flour or corn)
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Preparation
Step 1
White Sauce
Step 2
Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
Step 3
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, jalapeños, salt and pepper. Remove from heat and set aside.
Step 4
Enchiladas
Step 5
Preheat oven to 180C/350F.
Step 6
Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
Step 7
Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
Step 8
Divide filling between tortillas, and roll them up like a cigar.
Step 9
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.
Step 10
Bake for 25 minutes, until bubbly and golden. Serve hot!
Step 11
Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.
Step 12
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