White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola 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), warmed; 1-1/2 cups shredded Monterey Jack cheese; Optional: Fresh cilantro leaves and sliced jalapeno

Total Time Prep: 20 min. Bake: 20 min.

Yield 5 servings

Test Kitchen Approved

These white chicken enchiladas are full of flavor thanks to cilantro, jalapeno and cumin. Want to make them even spicier? Keep the jalapeno seeds!

Ingredients

1 tablespoon canola 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), warmed
1-1/2 cups shredded Monterey Jack cheese
Optional: Fresh cilantro leaves and sliced jalapeno

Directions

Preheat oven to 350°. In a large skillet, heat oil over medium heat; add the onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from heat; set aside.
In a small saucepan, melt the 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 the sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese; bake until the cheese is melted, 5-10 minutes. If desired, garnish with cilantro and jalapeno slices.

Nutrition Facts

2 enchiladas: 1048 calories, 52g fat (23g saturated fat), 225mg cholesterol, 1979mg sodium, 76g carbohydrate (3g sugars, 5g fiber), 67g protein.

I adapted the recipe for these rich and creamy white chicken enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas

Recipe Creator