Cheesy White Chicken Enchiladas

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.



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