Creamy White Chicken Enchiladas with Corn
Shredded chicken, corn, and green onions rolled in tortillas and baked under a silky white sauce and melted Monterey Jack.
Equipment
- 9x13 inch baking dish
- Saucepan
- Whisk
- Two forks
Ingredients
Main Ingredients
- 2 ½ tbsp unsalted butter for the sauce
- 3 tbsp all purpose flour for the sauce
- 1 cup whole milk for the sauce
- ½ cup light sour cream for the sauce
- 1 cup low sodium chicken broth for the sauce
- ½ tsp ground cumin for the sauce
- ¼ tsp kosher salt for the sauce
- ½ tsp black pepper for the sauce
- 2 ½ cup shredded cooked chicken breast poached or leftover, for the filling
- 1 cup frozen corn for the filling
- ½ cup sliced green onions for the filling
- 2 tbsp chopped jalapenos or canned green chilies for the filling
- 2 cup shredded Monterey Jack cheese 1 cup for the filling and 1 cup for the top
- 8 flour tortillas 8 inch, corn tortillas also work
Instructions
Cooking
- Make the sauce. Whisk the flour into the melted butter for 1 minute, add the milk, broth, sour cream, cumin, salt, and pepper, and stir until thick and smooth, about 5 minutes.
- Mix the filling. Combine the chicken, corn, green onions, jalapenos, half of the cheese, and 1/2 cup of the sauce in a bowl.
- Roll. Heat the oven to 350 degrees F. Fill each tortilla, roll tightly, and place seam side down in a greased 9x13 inch dish.
- Top. Pour the remaining sauce over the rolls and sprinkle with the remaining cheese.
- Bake. Bake for 20 to 25 minutes until bubbling and golden, then rest for 5 minutes.
Notes
Substitutions: Plain Greek yogurt can replace the sour cream, and rotisserie chicken can replace the poached chicken.
Tips: Whisk the milk in slowly for a lump free sauce, and warm the tortillas so they roll without cracking.
Storage: Refrigerate for up to 3 days. Freezing is not recommended. Reheat to 165 degrees F.