For years I made a white chicken enchilada recipe using condensed soup. It was pretty good ... but this is even better and doesn't require any canned soup! Green chiles make an appearance in this recipe ... I have come to adore using green chiles in Mexican-style recipes. This dish is perfect served with Spanish rice and/or refried beans. Drained and rinsed black beans can be added to the chicken mixture, if desired, as can corn.
Begin by lightly cooking a half of an onion (chopped) or 6 or 7 green onions (sliced) in some olive oil in a saute pan set on low heat.
Once softened, add in a teaspoon of cumin, a teaspoon of garlic powder and some salt and pepper. Stir, allow to cook about two more minutes and then shut off the heat. Set aside.
You'll then need 2 - 3 cups of shredded, cooked chicken. Add in 2 cups of shredded cheddar, Colby-jack or fiesta-blend cheese in a mixing bowl. Once the onion mixture is almost cooled, add it into the chicken and cheese mixture.
Combine, then spoon into 8 - 10 (depending on how full you like your enchiladas) soft taco shells and roll each one tightly.
Line them up in a greased casserole dish (9" x 13").
In the same saute pan (wiped out with a paper towel) used to cook the onion, add 4 tablespoons of butter and melt on medium heat. Add in 3 tablespoons of flour.
Whisk to combine and allow to cook for 1 - 2 minutes. Whisk in 3 cups of chicken stock or broth until very smooth. Allow to simmer until bubbly and slightly thickened. At this point, you've, basically, made a chicken pan gravy.
Add in 1 cup of sour cream and a 4 oz. can of diced green chiles.
As soon as the sour cream and chiles are blended into the sauce, turn off heat. I add in a little black pepper.
Pour over the enchiladas. Top enchiladas with about 2 cups of shredded cheese.
Bake uncovered at 350º for 25 - 30 minutes. Cheese should be bubbly and melted when done.
Adapted from Joyful Momma's Kitchen.