White Chicken Enchiladas
A creamy twist on a delicious Mexican dish that can be enjoyed by the entire family.
Servings 6 people
Cost $18.00
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.
Notes
Shredded chicken - I prefer to use leftover roast chicken meat pulled from the bone for this dish. You could cook up some chicken specifically for this dish & dice into small chunks if this is all you have available.
Jalapenos - I use jarred jalapenos, but fresh would give a nice crisp punch to this dish, or they can be omitted completely if there will be people who don't like spice eating the dish.
Chicken stock - I like to use my Homemade Chicken Stock where possible, but if I am out, I use the Campbells Real Stock.