White Chicken Enchiladas
A delicious blend of creamy sauce, tender chicken, and gooey cheese wrapped in soft tortillas, perfect for family dinners and special occasions.
Ingredients
For the White Sauce
- 2.5 tbsp butter Unsalted butter recommended.
- 3 tbsp flour All-purpose flour.
- 1 cup milk Whole or low-fat milk works well.
- 0.5 cup light sour cream
- 1 cup chicken broth Low sodium preferred.
- 0.5 tsp cumin powder
- 0.5 tsp salt
- 0.5 tsp pepper Freshly ground recommended.
For the Filling
- 2.5 cups shredded cooked chicken Poached chicken breast works well.
- 1 cup frozen corn Can use fresh corn if desired.
- 0.5 cup sliced scallions
- 2 cups grated cheese Use your favorite cheese.
- 8 pieces tortillas Flour or corn tortillas.
- 2 tbsp finely chopped jalapeños or canned green chilies Adjust to taste for spice level.
Instructions
Make the White Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute.
- Gradually stir in the milk, chicken broth, and sour cream. Add cumin, salt, and pepper. Keep stirring until the sauce thickens.
Prepare the Enchiladas
- In a bowl, combine shredded chicken, frozen corn, sliced scallions, and some of the white sauce. Mix well.
Assemble
- Take a tortilla, add a few spoonfuls of the chicken mixture in the center, and sprinkle some cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese
- Pour the remaining white sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
Bake
- Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes until they are bubbly and golden brown on top.
Notes
Serve hot from the oven. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream. These enchiladas pair well with a side of rice or a simple salad.