Mild, yet tasty, this Mexican dish hits a little different to the standard tomato-based enchiladas.
Utilising leftover roast chicken in a creamy cheese sauce, this flavourful dish is a definite crowd-pleaser.
Contents
Ingredients
Chicken
You can utilise leftover roast or rotisserie chicken meat if you have it, or fry off some breast or thigh fillets. We use this dish as a way to use up the leftover meat after having a roast chicken dinner a few nights prior. Nothing goes to waste in my kitchen, if I have any say in it.
Chicken Stock
My From Scratch Chicken Stock is my preferred option here, but when I somehow run myself out of it, I do utilise the Campbell’s Real Stock.
Jalapenos
Fresh or jarred, either is fine, or you can omit them completely if there will be people eating this dish who don’t like spice.
How To Make White Chicken Enchiladas
- Preheat your oven to 180 degrees Celsius.
- Melt the butter in a large pan over medium heat.
- Add in the flour and cook until bubbly.
- Whisk in the milk & cook until it begins to thicken.
- Stir in the sour cream & chicken stock and whisk until thickens.
- Sprinkle in the cumin, salt and pepper and jalapeños (if using) and combine well.
- Set aside.
- Add 1/4 cup sauce, chicken, corn, spring onions, 1 cup cheese & salt and pepper to a medium bowl.
- Spread 3 tablespoons of sauce on bottom of casserole dish.
- Place around 1/4 cup of filling onto a tortilla.
- Roll up tightly and place into the casserole dish, seam side down.
- Repeat with remaining tortillas until all filling & tortillas used.
- Top off the tortillas with remaining sauce & cheese.
- Bake until cheese is golden brown.
- Serve on its own (it’s that delicious) or with a side of Mexican Rice.
White Chicken Enchiladas
Equipment
- 1 Frying pan large
- 1 Casserole dish large
Ingredients
Sauce
- 2.5 tbsp Butter
- 1 cup Milk
- 1 cup Chicken stock
- 2 tbsp Jalapenos jarred (optional)
- 3 tbsp Plain flour
- .5 cup Sour cream
- .5 tsp Cumin
- Salt & pepper
Filling
- 2.5 cup Chicken shredded
- .5 cup Spring onions
- 1 cup Corn kernels tinned
- 2 cups Cheddar cheese shredded
- 8 Tortillas
Instructions
- Preheat oven to 180 degrees Celsius.
Make the sauce
- In a large frying pan, melt butter over a medium heat.
- Add flour & cook for about 1 minutes, until bubbles begin to form.
- Add in the milk & whisk until begins to thicken.
- Add sour cream & chicken stock. Whisk for 2 minutes or until slightly thickened.
- Stir through the cumin, japaneos (optional) and salt & pepper to taste.
- Remove from heat & set aside.
Fill tortillas
- In a large bowl, combine 1/4 cup sauce mixture, chicken, corn, spring onions, 1 cup shredded cheese and salt & pepper to taste.
- Spread 3 tbsp sauce mixture onto bottom of casserole dish.
- On to each tortillas, place about 1/4 cup of the filling & roll tightly, placing into the casserole dish seam side down.
- Repeat until all tortillas and filling used.
- Top the tortillas with the remaining sauce & shredded cheese.
- Bake for approximately 25 minutes, or until cheese is well melted.
- Serve on it's own or with a side of Mexican Rice.
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