For years I made a white chicken enchilada recipe using condensed soup. It was pretty good … but this is even better and doesn’t require any canned soup! Green chiles make an appearance in this recipe … I have come to adore using green chiles in Mexican-style recipes. This dish is perfect served with spanish rice and/or refried beans. Drained and rinsed black beans can be added to the chicken mixture, if desired, as can corn.
Begin by lightly cooking a half of an onion (chopped) or 6 or 7 green onions (sliced) in some olive oil in a sauté pan set on low heat.
Once softened, add in a teaspoon of cumin, a teaspoon of garlic powder and some salt and pepper. Stir, allow to cook about two more minutes and then shut off the heat. Set aside.
You’ll then need 2 – 3 cups of shredded, cooked chicken. Add in 2 cups of shredded cheddar, colby-jack or fiesta-blend cheese in a mixing bowl. Once the onion mixture is almost cooled, add it into the chicken and cheese mixture.
Combine, then spoon into 8 – 10 (depending on how full you like your enchiladas) soft taco shells and roll each one tightly.
Line them up in a greased casserole dish (9″ x 13″).
In the same sauté pan (wiped out with a paper towel) used to cook the onion, add 4 tablespoons of butter and melt on medium heat. Add in 3 tablespoons of flour.
Whisk to combine and allow to cook for 1 – 2 minutes. Whisk in 3 cups of chicken stock or broth until very smooth. Allow to simmer until bubbly and slightly thickened. At this point, you’ve, basically, made a chicken pan gravy.
Add in 1 cup of sour cream and a 4 oz. can of diced green chiles.
As soon as the sour cream and chiles are blended into the sauce, turn off heat. I add in a little black pepper.
Pour over the enchiladas. Top enchiladas with about 2 cups of shredded cheese.
Bake uncovered at 350º for 25 – 30 minutes. Cheese should be bubbly and melted when done.
Serve with shredded lettuce, diced tomatoes, cilantro and/or additional sour cream, if desired.
Adapted from Joyful Momma’s Kitchen.