White Chicken Enchiladas
These White Chicken Enchiladas are rich, creamy, and packed with tender chicken, green chiles, and a homemade sauce that brings warmth and comfort to your table, all with a quick and easy process perfect for busy nights.
Equipment
- 1 Skillet for sautéing
- 1 Pan for sauce
- 1 9x13 inch baking dish greased
Ingredients
Main ingredients
- 3 tablespoon canola oil divided
- 12 corn tortillas whole
- 1 onion large, diced
- 1 jalapeño seeded and finely diced
- 2 ½ cups chicken cooked, shredded
- 3 cans whole green chiles 4-oz. each, diced and divided
- 1 teaspoon paprika divided
- 2 cups chicken broth reserved from cooked chicken, divided
- ½ cup heavy cream
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup sour cream
- 2 ½ cups monterey jack cheese grated, divided, plus more to top
- salt and pepper to taste
- cilantro chopped
- picante sauce optional
Instructions
Instructions
- Preheat oven to 375°F.
- Heat 1 tablespoon of canola oil in skillet over medium heat. Sauté diced onion and jalapeño until soft, about 5 minutes.
- Stir in shredded chicken, 2 cans of diced green chiles, and ½ teaspoon paprika. Cook 2-3 minutes. Add 1 cup broth and cook until most liquid absorbs. Remove from heat.
- In separate pan, melt butter. Add remaining green chiles, 1 tablespoon canola oil, remaining paprika, 1 cup broth and heavy cream. Cook 3-4 minutes until sauce thickens.
- In another skillet, heat remaining canola oil. Fry tortillas about 10 seconds each side. Drain on paper towels.
- Fill tortillas with chicken mixture, roll and place seam side down in greased 9x13 dish.
- Pour cream sauce over rolled tortillas.
- Cover with foil and bake 20 minutes. Remove foil and bake additional 10 minutes until top is golden and bubbly.
- Let rest 5 minutes before serving. Top with cheese, cilantro, and, if desired, picante sauce.
Notes
You can substitute rotisserie chicken to save time. Leftovers store well in fridge for 3 days or freeze up to 2 months. Reheat covered in oven or microwave for best texture.