White Chicken Enchiladas

White Chicken Enchiladas - This gives classic enchiladas serious competition! The white sauce is fantastic - not too rich. Great midweek meal!

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4.97 from 51 votes

This white sauce version of Enchiladas gives the classic a serious run for its money!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Chicken, Dinner

Cuisine: Mexican

Servings:

Calories: 708cal

Author: Nagi | RecipeTin Eats

Ingredients

White Sauce

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

Enchiladas

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

White Sauce

Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
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.

Enchiladas

Preheat oven to 180C/350F.
Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
Divide filling between tortillas, and roll them up like a cigar.
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.
Bake for 25 minutes, until bubbly and golden. Serve hot!
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.

Nutrition