White Chicken Enchiladas

Enchilada night is always a hit with my family, and while I’ve tried different variations, their all-time favorite is white chicken enchiladas. The white enchilada sauce is not only simple to prepare but also incredibly creamy and delicious. The filling, made with red bell pepper, corn, shredded chicken, and cheese, held together with a touch of sauce, is equally delightful.

Ingredients You’ll Need For White Chicken Enchiladas :

• Butter and all-purpose flour: Form the roux base.

• Milk and Mexican crema (or sour cream): Add creaminess to the white sauce.

• Chicken broth: Forms the base of the sauce.

• Cumin, coriander, and paprika: Add flavor along with salt and pepper.

• Chopped jalapenos: Provide a bit of heat; omit if serving young kids. I use them in both the sauce and filling.

• Cooked shredded chicken: I use chicken breast, but thighs or rotisserie chicken work too.

• Corn and red bell pepper: Frozen or canned corn is fine. The bell pepper adds both flavor and color.

• Green onions: Enhance the filling’s flavor.

• Pepper Jack cheese: You can substitute with your favorite shredded cheese.

• Flour or corn tortillas: I prefer flour tortillas as they hold up better when rolled.

How to Make White Chicken Enchiladas?

 

First, Make the Sauce:

    1. In a medium skillet, melt butter and add flour. Cook for about 2 minutes until slightly golden.

    2. Pour in chicken broth, crema, milk, spices, salt, and pepper. Simmer for about 3 minutes until thickened.

    3. Stir in chopped jalapenos. Preheat the oven to 350°F.

Next, Make the Filling:

    1. In a large bowl, combine chicken, bell pepper, corn, sliced green onions, chopped jalapenos, one cup of shredded pepper jack, and ¼ cup of the white sauce.

    2. Divide the filling evenly among the 8 tortillas. Place the filling in the center and roll them up like cigars.

    3. Spoon ¼ cup of the sauce into the bottom of a 7×11-inch baking dish, and arrange the rolled enchiladas on top.

    4. Spoon the remaining sauce over the enchiladas and sprinkle the rest of the cheese evenly on top.

    5. Bake for 20-25 minutes until the cheese is melted and golden.

To Make the White Enchilada Sauce:

White sauce, or Béchamel, is made by combining a cooked butter and flour mixture with liquid until it thickens. Typically, the liquid is broth, milk, or a combination of both. In this recipe, we use milk, broth, and Mexican crema (or sour cream) to achieve an extra creamy texture. The sauce is seasoned with cumin, coriander, and paprika, which are staples in Mexican cuisine.

To Make the Filling:

One of the joys of enchiladas is the flexibility to change up the filling, creating a unique dish each time. While this recipe calls for chicken, you could substitute with ground beef, turkey, carne asada, or any shredded cooked meat like carnitas. The choice of vegetables is also versatile—corn and bell pepper work well, but black beans, sautéed onions, and black olives are excellent alternatives. Adding a bit of sauce to the filling helps it stick together, making the tortillas easier to roll.

To Assemble:

Warm the tortillas in the microwave for 30 seconds to make them easier to roll. Place about ¼ cup of filling in the center and spread it lengthwise. Fold one side over the filling and roll it up. Spoon about ¼ cup of sauce into the bottom of a baking dish, arrange the rolled enchiladas on top, pour the remaining sauce evenly over them, and sprinkle with cheese. Bake until golden and melted.

What to Serve with White Chicken Enchiladas:

For an all-Mexican-themed dinner, consider starting with a Chicken Tortilla Soup or a Slow Cooker Chicken Fajita Soup. You could also serve Easy Taco Lettuce Wraps or an Easy Shrimp Burrito for a buffet-style meal.

Storing, Freezing, and Make-Ahead Tips:

Store any leftover enchiladas in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months. To prepare in advance, make the sauce and filling ahead of time, refrigerate them separately, and assemble and bake on the day of serving.

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