Description
This White Chicken Enchiladas recipe features tender shredded chicken enveloped in warm tortillas, smothered in a creamy white sauce with hints of cumin and jalapeños. Topped with melted cheese and baked to perfection, these enchiladas offer a comforting and flavorful twist on a classic Mexican dish.
Ingredients
Scale
White Sauce
- 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
- 1/2 tsp salt
- Pepper, to taste
Filling
- 2 1/2 cups shredded cooked chicken (poached chicken breast recommended)
- 1 cup frozen corn
- 1/2 cup sliced scallions
- Salt and pepper, to taste
Assembly
- 2 cups grated cheese (e.g., Monterey Jack, cheddar, or a blend)
- 8 tortillas (flour or corn)
Instructions
- Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, stirring constantly until it turns a light golden color. Gradually add the milk and chicken broth whisking continuously to prevent lumps. Stir in the light sour cream, cumin powder, chopped jalapeños (or canned green chilies), salt, and pepper. Simmer the sauce for 5-7 minutes until it thickens smoothly, then remove from heat.
- Mix the Filling: In a large bowl, combine the shredded cooked chicken, frozen corn, and sliced scallions. Season with salt and pepper to taste. Stir together to ensure an even mixture.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Soften the tortillas by warming them briefly in a microwave or on a skillet to prevent cracking. Spoon a generous amount of the chicken filling into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the prepared white sauce evenly over the rolled enchiladas, making sure each is well coated. Sprinkle the grated cheese generously on top of the sauced enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove the enchiladas from the oven and let them cool slightly for 5 minutes before serving. Garnish as desired with extra scallions or cilantro.
Notes
- Use either jalapeños or canned green chilies depending on your preferred heat level.
- Poached chicken breast works best for tender shredded chicken, but rotisserie chicken can also be used.
- Flour or corn tortillas can be used, but flour tortillas tend to be more pliable for rolling.
- For a richer flavor, use full-fat sour cream instead of light.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
