Description
These delicious White Chicken Enchiladas feature tender shredded chicken simmered in a creamy, savory sauce with green chilies and Monterey Jack cheese, all wrapped in soft, lightly fried corn tortillas and baked to bubbly perfection. A comforting Mexican-inspired casserole perfect for a flavorful weeknight dinner or holiday meal.
Ingredients
Tortillas
- 12 whole corn tortillas
- 3 Tbsp. canola oil, divided
Chicken Filling
- 2 1/2 cups cooked, shredded chicken
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 3 (4-oz.) cans whole green chiles, diced and divided
- 1 tsp. paprika, divided
- 2 cups reserved broth from chicken, divided
- 1/2 cup heavy cream
- Salt and pepper, to taste
White Sauce
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/2 cups chicken broth (from the reserved broth)
- 1 cup sour cream
- 1 1/2 cups grated Monterey Jack cheese (plus additional for topping)
- 1/2 tsp. paprika
Additional Cheese & Garnish
- 1 cup grated Monterey Jack cheese (for filling)
- Extra grated Monterey Jack cheese (optional, to top)
- Cilantro, chopped (for garnish)
- Picante sauce (optional, for serving)
Instructions
- Fry the Tortillas: In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Briefly fry each tortilla for about 15 to 20 seconds per side until softened but not crisp. Drain on a kitchen towel or paper towels and cover with another towel to keep warm and pliable.
- Prepare Chicken Filling: In a separate skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the diced onion and jalapeño and sauté for about 1 minute to soften slightly. Add the shredded chicken, half of the diced green chiles, 1/2 teaspoon of paprika, 1/2 cup reserved chicken broth, and heavy cream. Stir well and heat until bubbling and hot. Remove from heat and set aside.
- Make the White Sauce: In a large skillet, melt butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to make a roux. Gradually pour in the remaining 1 1/2 cups of chicken broth while whisking. Cook until sauce bubbles and thickens, about 1 to 2 minutes. Stir in the remaining half of the diced green chiles, sour cream, 1 1/2 cups Monterey Jack cheese, and 1/2 teaspoon paprika. Season with salt and pepper to taste. Keep warm.
- Preheat the Oven: Set oven to 350°F (175°C) to prepare for baking the assembled enchiladas.
- Assemble Enchiladas: Spoon a generous amount of the chicken mixture onto each softened tortilla, then top with cheese. Roll up each tortilla and place seam side down in a 13-by-9-inch casserole dish. Repeat for all tortillas, filling the dish.
- Add Sauce and Cheese: Pour the creamy white sauce evenly over the rolled tortillas. Sprinkle extra Monterey Jack cheese on top if desired.
- Bake: Place the casserole in the oven and bake for 30 minutes until the cheese is melted, bubbly, and edges of tortillas are slightly golden.
- Garnish and Serve: Remove from oven and sprinkle generously with freshly chopped cilantro. Serve warm with optional picante sauce on the side for extra tang and spice.
Notes
- For tortillas, corn is preferred for authentic texture and flavor, but flour tortillas can be used; if using flour tortillas, warm them without frying.
- You can use leftover cooked chicken or turkey as a substitute for freshly cooked chicken.
- Make sure not to fry tortillas too long to avoid crispiness; they should remain soft and pliable for rolling.
- Adjust the amount of jalapeño and paprika according to preferred spice level.
- Leftover sauce can be refrigerated for use in other dishes or as a dip.
- For a lighter version, substitute heavy cream with half-and-half and reduce cheese slightly.
- Roasted fresh green chilies enhance flavor, but canned diced chilies are a convenient and tasty alternative.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
