White Chicken Enchiladas
Deliciously creamy white chicken enchiladas wrapped in soft tortillas, perfect for family dinners or cozy gatherings.
Ingredients
For the Sauce
- 3 tablespoons butter Unsalted for better flavor control.
- 3 tablespoons flour All-purpose flour works best.
- 3.25 cups chicken stock Homemade or store-bought.
- 1 can green chilies (4 oz) Canned green chilies for convenience.
- 1 cup salsa verde Choose a mild or spicy version based on preference.
- 1.5 cups sour cream Adds creaminess.
- 0.5 teaspoon paprika For added flavor.
- 0.75 cup heavy cream Optional for extra creaminess.
For the Filling
- 2 cups shredded cooked chicken Rotisserie chicken is a great choice.
- 1 large Vidalia onion, finely chopped Sweet onions are recommended.
- 1-2 pcs jalapeños, chopped small Adjust to taste.
For Assembly
- 7-8 large flour tortillas Warmed before filling.
- 2 cups shredded Monterrey Jack or Pepper Jack cheese For topping.
Instructions
Preparation
- Melt the butter in a large saucepan over medium heat, whisk in the flour and stir constantly for about a minute until it turns a pale golden color.
- Gradually add the chicken stock while whisking to avoid lumps, stirring until the sauce begins to thicken.
- Stir in the green chilies, salsa verde, sour cream, and paprika, then let it simmer gently.
Filling
- Mix the shredded chicken, chopped onion, and jalapeños in a bowl. Season with salt and pepper.
- Warm the tortillas to make them pliable.
Assembly and Baking
- Place a generous amount of the chicken mixture in the center of each tortilla, then roll it tightly and place seam-side down in a baking dish.
- Pour the creamy sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Drizzle remaining chicken stock and heavy cream over the dish. Bake until cheese is bubbly and edges are golden.
Notes
You can adjust the heat level of the dish by varying the amount of jalapeños. Make sure to let the enchiladas rest for a few minutes after baking for easier serving.