White Chicken Enchiladas
Ingredients
- 3 tbsp. canola oil
divided
- 12 whole corn tortillas
- 1 large onion
diced
- 1 whole jalapeño
seeded and finely diced
- 2 1/2 c. cooked
shredded chicken
- 3 4-ounce cans whole green chiles
diced and divided
- 1 tsp. paprika
divided
- 2 c. reserved broth from chicken
divided
- 1/2 c. heavy cream
- 2 tbsp. butter
- 2 tbsp. flour
- 1 c. sour cream
- 2 1/2 c. monterey jack cheese
grated and divided
- to tasteSalt and pepper
- Cilantro
chopped
- Picante sauce
optional
Directions
- 1
Heat 2 tablespoons of canola oil in a small skillet over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place the tortillas on a large towel or stack of paper towels to drain.
- 2
Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
- 3
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in the remaining 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the remaining half of the chiles. Reduce heat, then stir in the sour cream. Add 1 1/2 cups cheese and stir to melt. Add the remaining 1/2 teaspoon paprika. Check the seasonings and add salt and pepper as needed.
- 4
To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9-by-13-inch casserole dish.
- 5
Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350°F for 30 minutes. Sprinkle generously with chopped cilantro.
- 6
Serve with picante sauce, if desired.
- 7
Faint. Repeat as needed.
White Chicken Enchiladas
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Ratings & Reviews
Based on 20 ratings
Rating Breakdown
About this Recipe
Craving a comforting, creamy, and savory dish that brings everyone to the table? These White Chicken Enchiladas deliver on classic flavors with a rich, inviting appeal that makes them perfect for any weeknight or gathering.
Why These Enchiladas Work
The magic in these enchiladas comes from a harmonious blend of creamy, cheesy goodness with savory chicken and subtle warmth. A generous amount of Monterey Jack cheese melts beautifully into the hearty filling, while the combination of heavy cream, butter, flour, and sour cream creates a luxuriously smooth sauce. Diced jalapeños and green chiles add just the right touch of gentle heat, balancing the richness without overwhelming the palate.
What to Expect
Prepare for a truly satisfying experience. Each bite offers tender, seasoned shredded chicken enveloped in soft corn tortillas, all generously coated in a decadent, velvety white sauce. The Monterey Jack cheese provides a delightful stretch and mild, buttery flavor, complementing the savory chicken and earthy corn tortillas. You'll find pockets of finely diced green chiles and a whisper of jalapeño, adding a nuanced depth to this wonderfully comforting dish. The finished enchiladas are rich and cheesy, promising a wholesome and flavorful meal.
Customization & Variations
Feel free to adjust the heat level by including more or less jalapeño, or even a pinch of cayenne pepper in the sauce if you like things spicier. While Monterey Jack is a fantastic choice, you could experiment with other melty cheeses like a mild white cheddar or a blend. For a vegetarian option, consider swapping the chicken for black beans and corn, or a mix of roasted vegetables. If you enjoy a zestier finish, a squeeze of fresh lime juice over the top before serving adds brightness.
Serving & Context
These creamy White Chicken Enchiladas are ideal for a family dinner, a potluck, or a casual get-together with friends. Garnish generously with fresh chopped cilantro for a pop of color and herbaceous flavor. A side of picante sauce is an optional but welcome addition for those who prefer an extra kick.