Creamy White Chicken Enchiladas Recipe

Oi. This white sauce. I feel presumably these White Chicken Enchiladas have knocked the traditional off its pedestal!

It’s Sunday night time right here in Sydney and I swore I used to be going to be wholesome this week – ranging from tonight. I had salad for dinner and I’m munching on carrot sticks as I write this publish.

So I’ve to let you know, it’s absolute, full and utter torture writing up this recipe and these pictures. Describing to you ways scrumptious that is, attempting to not keep in mind each creamy chew, the golden bubbly cheese, the juicy chicken, that sauce….that white sauce….

Ugh. Somebody assist me. This “well being kick” isn’t going to final past tomorrow morning at this charge. I really feel my resolve weakening quickly.

Months and months and months in the past, a reader despatched me a recipe for White Chicken Enchiladas. I need to admit, I had my doubts. A sauce made with a bitter cream base? Actually?

The minute I made it, I fell in love. As I do, I turned obsessed and made it a number of instances inside a really quick house of time, including my very own contact.

The sauce. Critically. I’m obsessed! The bitter cream provides a refined tang to chop by way of what would in any other case be a really heavy sauce, akin to the white sauce in wealthy French gratins. I additionally like so as to add recent or canned jalapeños to it which provides a contact of zing and freshness.

I prefer to throw in corn and scallions for the filling. It fills it out extra so it’s not simply chicken, and in addition provides a contact of freshness into an in any other case very wealthy dish. Be happy to substitute it with no matter greens you had readily available – something diced works!

I’ve even made a vegetarian model of this (gasp, shock horror!). Common readers will know that meat-free isn’t actually my “factor”. However this White Sauce is so good, I knew {that a} vegetarian model would rock. And certainly it did! I used a mixture of black beans, corn and different diced greens, and oh boy. I promise you, I did NOT miss meat. 🙂

Nonetheless, having stated that, my favorite is that this chicken model. Therefore why I’m sharing this with you right this moment.

That is straightforward to make and it’s nice for make forward too! I like to organize the Enchiladas however maintain the sauce separate. Then on the night time of, I pour the sauce over, scatter over cheese and pop it within the oven.

Dinner’s up!

Creamy White Chicken Enchiladas Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 708 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 tbsp butter
• 3 tbsp flour
• 1 cup milk
• 1/2 cup light sour cream
• 1 cup chicken broth
• 1/2 tsp cumin powder
• 2 tbsp finely chopped jalapeños OR canned green chilies (Note 2)
• 1/2 tsp salt + pepper
• 2 1/2 cups shredded cooked chicken (I used poached chicken breast)
• 1 cup frozen corn
• 1/2 cup sliced scallions
• Salt and pepper
• 2 cups grated cheese (Note 1)
• 8 to rtillas (flour or corn)

Instructions

1. Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
2. Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
3. Preheat oven to 180C/350F.
4. Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
5. Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
6. Divide filling between tortillas, and roll them up like a cigar.
7. Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
8. Bake for 25 minutes, until bubbly and golden. Serve hot!
9. Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.

Notes

1. I use Monterey Jack - from Harris Farms in Australia. Cheddar and tasty cheese are also great. Any good melting cheese works well.
2. One of my regular readers who is a fantastic cook reported back that she loved this recipe and she added canned green chilies (7 oz can) to it. I would recommend using half in the chicken mixture and half in the White Sauce.
I really wanted to use them in this recipe but in Australia (as far as I am aware), we don't have canned green chilies!
3. MAKE AHEAD:
Fridge - Roll up the Enchiladas (using the white sauce in the filling per recipe) and place them in the baking dish. Keep the White Sauce for the topping separate. Place in the refrigerator for up to 3 days. On the day off, add a small splash of milk to the White Sauce and mix to loosen it to a pourable consistency, then pour it over the Enchiladas. Scatter over cheese and bake, as per the recipe.
Freezer - Make the Enchiladas and top with cooled White Sauce then cheese. Cover, freeze. Defrost in the fridge then bake as per recipe.
4. Nutrition per serving.