White Chicken Enchiladas

Course: Chicken, Entree

Cuisine: Mexican

Keyword: Chicken and Green Chili Enchiladas, chicken enchiladas, WHite CHicken Enchiladas

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 606kcal

Author: Colleen Kennedy

A rotisserie chicken helps make these White Chicken Enchiladas easy to make. My friends say these are better than what they've had out, I agree! Make these Chicken and Green Chili Enchiladas as spicy or as tame as you prefer.

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Ingredients

For White Enchilada Sauce

3 TBS butter
3 TBS flour
3 ¼ cups chicken stock
1 4 oz can green chilies
1 cup salsa verde I like spicy for this
1 ½ cups sour cream
½ teaspoon paprika
2 cups shredded Monterrey Jack or Pepper Jack cheese
Salt & pepper

Enchilada Filling

1 large Vidalia onion chopped small
1-2 Jalapenos chopped small (see notes)
4 oz can green chilies
½ cup salsa verde
4 cups shredded chicken
¾ cup chicken stock
1 teaspoon Paprika
Salt & pepper
¾ cup heavy cream

Assembly

2 cups shredded Monterey Jack or Pepperjack cheese
Tortillas I use 7-8 large flour tortillas

Instructions

For White Enchilada Sauce

In a medium pot, melt butter, add flour and whisk until combined. Slowly pour in chicken stock, whisking while you do.
Add a can (4oz) of chilies, salsa verde, sour cream, paprika and cheese and whisk until smooth (do not bring to a boil).
Add in black pepper, taste sauce and if necessary, add salt.
Set aside.

For Chicken Enchilada Filling

Heat 2 TBS grapeseed or olive oil in a medium pot, add onions and jalapeno and saute for 2 minutes.
Add chicken, a small 4 oz can of green chilies, salsa verde, stock, and paprika. Stir to combine.
Add cream, salt, and pepper (and cayenne if you choose for a kick of heat).
Heat until mixture begins to bubble, set aside.

Enchilada Assembly

Add a small amount of the sauce you set aside to the bottom of your baking dish. (preheat oven to 375 degrees)
Fill each tortilla with a couple of big spoonful's of the chicken mixture. Sprinkle shredded cheese over top and then roll up. Place enchilada in baking dish and repeat until all chicken mixture is used up.
Spoon sauce over top the enchiladas and bake for 20 minutes.
Remove from oven, sprinkle the top of the enchiladas with additional cheese and return to the oven until cheese is melted. About another 6-8 minutes.
Sprinkle with parsley, cilantro, pico de gallo and/or scallions and serve.

Notes

Make this as spicy as you like using extra jalapenos (and their seeds if you wish). You can also add cayenne pepper to both the filling and the sauce.

I use a spicy salsa verde for this (Mrs. Renfro's is my fav)

Add extra cheese inside the tortillas as well as on top of the dish if you like. No rules, make this as you wish!

Make about 7-8 large burrito tortilla enchiladas, more if your tortillas are smaller.

Nutrition