These creamy, cheesy White Chicken Enchiladas are a family favorite, with a rich and flavorful white sauce that makes them extra special. Packed with tender chicken, corn, bell peppers, and a blend of spices, these enchiladas are perfect for any dinner occasion!
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 cups 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 cups 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 shredded chicken, bell pepper, corn, sliced green onions, chopped jalapenos, one cup of shredded pepper jack cheese, 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 each tortilla and roll them cigar-style.
- Spoon ¼ cup of the sauce into the bottom of a 7×11-inch baking dish. Place the rolled enchiladas on top of the sauce.
- Spoon the remaining sauce over the enchiladas and sprinkle the rest of the cheese evenly on top.
- Bake for 20-25 minutes or until the cheese is melted and golden.
What to Serve with White Chicken Enchiladas:
- For a complete Mexican-themed meal, consider serving these enchiladas with a side of Chicken Tortilla Soup or Slow Cooker Chicken Fajita Soup to start.
- You can also add Easy Taco Lettuce Wraps or a refreshing Shrimp Burrito to make it a buffet-style meal.
Storing and Freezing:
- To store: Place leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Allow the enchiladas to cool completely, then cover them with plastic wrap and foil. Freeze for up to 3 months.
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