White Chicken Enchiladas
Recipe GLPRb68c408c12b5b6
Tender corn tortillas filled with shredded chicken, onions, and roasted green chiles, then baked in a creamy white sauce made from chicken broth, sour cream, and melted Monterey Jack cheese. This comforting main course is finished with a sprinkle of fresh cilantro.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 1/2 cups cooked, shredded chicken
2 cups reserved chicken broth
3 tablespoons canola oil, divided
12 corn tortillas
1 large onion, diced
3 (4-ounce) cans whole green chiles, diced
1 jalapeño, seeded and finely diced
1 teaspoon paprika, divided
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup sour cream
2 1/2 cups shredded Monterey Jack cheese, divided
Salt and pepper to taste
Fresh cilantro, chopped
Picante sauce, optional for serving
Directions
Heat 2 tablespoons of canola oil in a small skillet over medium-high heat. Working with one tortilla at a time, briefly fry each tortilla for about 20 seconds, just until it becomes pliable—do not allow it to crisp. Transfer the softened tortillas to a paper towel-lined plate to drain.
Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the diced onion and jalapeño, and sauté for 1 minute to begin softening. Stir in the shredded chicken, half of the diced green chiles, and 1/2 teaspoon of the paprika. Add 1/2 cup of the chicken broth and stir well. Pour in the heavy cream, stir to combine, and let the mixture heat through and bubble gently. Remove from heat and set aside.
In a large skillet, melt the butter over medium heat and sprinkle the flour over it. Whisk constantly to create a smooth paste and cook for 1 minute. Gradually pour in the remaining 1 1/2 cups of chicken broth, whisking continuously to prevent lumps. Continue cooking for 1 to 2 minutes until the mixture begins to bubble and thicken slightly. Stir in the remaining half of the diced green chiles and reduce the heat to low. Add the sour cream and whisk until smooth. Add 1 1/2 cups of the Monterey Jack cheese and stir until melted. Season with the remaining 1/2 teaspoon of paprika. Taste and adjust the seasonings with salt and pepper as needed.
Preheat the oven to 350°F.
To assemble the enchiladas, spoon approximately 3 tablespoons of the chicken mixture down the center of each softened tortilla. Sprinkle a generous amount of the remaining Monterey Jack cheese on top of each filling. Roll each tortilla up tightly and place it seam-side down in a lightly oiled 13-by-9-inch baking dish, arranging them snugly in a single layer.
Pour the creamy cheese sauce evenly over all the rolled enchiladas. Top with additional shredded Monterey Jack cheese if desired. Bake uncovered for 30 minutes, until the sauce is bubbling around the edges and the top is golden.
Remove the baking dish from the oven and generously garnish with fresh chopped cilantro. Serve hot, with picante sauce on the side if desired.
