- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 5-1/2 cups cubed cooked chicken
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 to 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup sour cream
- 12 flour tortillas (8 inches)
- 1-1/2 cups shredded Monterey Jack cheese
- Optional: Fresh cilantro leaves and sliced jalapeno
- Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from the heat; set aside.
- In a small saucepan, melt butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
- Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
- Bake, uncovered, until sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10. If desired, garnish with cilantro and jalapeno slices.
White Chicken Enchiladas Tips
Can you use corn tortillas instead of flour?Flour tortillas make enchilada assembly easy because they are softer and more flexible. However, you can use corn tortillas to make white chicken enchiladas—just consider frying them lightly before filling and rolling them to keep them crispy.
How do you keep white chicken enchiladas from getting soggy?Soggy enchiladas are the result of the tortillas absorbing too much of the enchilada sauce while baking. If you’re using flour tortillas, pour a thin layer of sauce in the bottom of the dish before adding the enchiladas. Only lightly cover the enchiladas with sauce and leave the edges of the tortillas exposed, so they crisp up a bit while baking. If you’re using corn tortillas, quickly frying them in oil before assembling creates a moisture barrier that prevents them from becoming soggy and falling apart.
Can you make white chicken enchiladas in advance?White chicken enchiladas are a great make-ahead dish that can be refrigerated for up to 24 hours before baking. Although, we don’t recommend freezing the dish because it contains sour cream.
What side dishes go well with white chicken enchiladas?Round out the meal with black beans and rice, or make some homemade pico de gallo to put on top!
—Maggie Knoebel, Taste of Home Culinary Assistant
2 enchiladas: 1048 calories, 52g fat (23g saturated fat), 225mg cholesterol, 1979mg sodium, 76g carbohydrate (3g sugars, 5g fiber), 67g protein.