White Chicken Enchiladas
The white sauce makes white chicken enchiladas creamy, cheesy, and delicious!
Ingredients
For the white sauce:
- 2 ½ tbsp butter
- 3 tbsp all-purpose flour
- 1 cup 2 % milk
- ½ cup Mexican crema (or sour cream)
- 1 cup chicken broth
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp jalapeno pepper, finely chopped
For the enchiladas:
- 2 ½ cup shredded cooked chicken (or leftover rotisserie chicken)
- 1 cup frozen corn
- ½ cup red bell pepper, finely chopped
- 1 tbsp jalapeno, finely chopped
- 3 green onions, sliced
- 2 cup pepper jack cheese, shredded (or your favorite cheese)
- 8 flour tortillas, warmed in the microwave for 30 seconds
Instructions
Make the sauce:
- In a medium-sized skillet, melt the butter and add the flour. Cook for about 2 minutes until slightly golden.
- Whisk in the chicken broth, crema, milk, spices, salt, and pepper. Simmer until thickened, about 3 minutes.
- Stir in the chopped jalapenos. Preheat the oven to 350 F
Make the enchiladas:
- In a large bowl, combine the chicken, bell pepper, corn, sliced green onions, chopped jalapenos, one cup of shredded pepper jack, and ¼ cup of white sauce. Season with salt and pepper to taste
- Divide the filling evenly between the 8 tortillas. Place the filling in the center of the tortilla and roll them cigar-style.
- Spoon ¼ cup of the sauce into the bottom of a 7x11-inch baking dish and place the rolled enchiladas on top of the sauce. Spoon the remaining sauce on top and sprinkle the rest of the cheese evenly over the sauce. Bake for 20-25 minutes or until the cheese is melted and golden.
Nutrition
Calories: 832kcalCarbohydrates: 60gProtein: 40gFat: 41.7g