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White Chicken Enchiladas

White Chicken Enchiladas

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Prep Time 15 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • For the white sauce:
  • 2 ½ Tbsp butter
  • 3 Tbsp flour
  • 1 cup milk
  • ½ cup sour cream
  • 1 cup chicken broth
  • ½ tsp cumin
  • 1 small can diced green chiles
  • ½ tsp salt
  • ½ tsp pepper
  • For the chicken filling:
  • 2 ½ cups shredded cooked chicken rotisserie chicken works like a charm
  • 1 cup frozen corn no need to thaw
  • ½ cup diced green onions
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 8 flour tortillas
  • 1 can diced green chiles

Method
 

  1. Instructions
  2. Preheat your oven to 375°F. Lightly grease a 9x13 baking dish.
  3. Make the white sauce:
  4. In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about a minute to make a roux. Slowly add milk and chicken broth, continuing to whisk until it thickens (about 5 minutes).
  5. Remove from heat. Stir in sour cream, green chiles, cumin, salt, and pepper. Set aside.
  6. Mix the filling:
  7. In a large bowl, combine the shredded chicken, corn, green onions, 1/3 cup of the white sauce, and 1 cup of the shredded cheese.
  8. Assemble the enchiladas:
  9. Spoon about ½ cup of the chicken mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
  10. Top it off:
  11. Pour the white sauce over the enchiladas, then sprinkle the remaining cup of cheese on top.
  12. Bake for 20–25 minutes or until bubbly and golden around the edges.
  13. Let them cool for 10 minutes.
    Optional: Top with fresh cilantro or green onions.