Monday, June 25, 2012

Cheesy White Chicken Enchiladas

 
 
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 350ยบ for 25 - 30 minutes. Cheese should be bubbly and melted when done.


Serve with shredded lettuce, diced tomatoes, cilantro and/or additional sour cream, if desired.


Adapted from Joyful Momma's Kitchen.

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9 comments :

  1. Made these for dinner last night! Ive always used your condensed soup chicken enchilada recipe, but seen this recipe and thought id give it a try. I agree with you that this recipe is much better. 2 of the kiddos even had seconds (: thanks for sharing your delicious recipes...Dusti (p.s. the one u know (; haha)

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  2. Hi, Dusti (the one I know - ha!) ... your comment reminded me of this recipe and how much I love it! I'm sitting here making out my grocery list and think I'll be adding the ingredients for this to it! So glad you all enjoyed the dish! Thanks for your comment! :) Luvs!

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  3. I made this last night and it was so so so good! I did kick it up a bit by adding green tabasco inside the enchiladas, doubling the green chilis and using a mixture of mostly pepper jack with a little cheddar and it was fantastic. Thank you so much for such a great recipe!

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  4. I made this last night and while it was a bit of work.. (any good meal usually is) it was fabulous. I may try this with corn tortillas next time to give it a more traditional texture, but we all loved the flour tortillas... YUM!

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    1. After reading your comment, now I'm craving these! :) So glad you enjoyed them!

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  5. Angela, just happened upon your site and though I am a very amateur blogger, I love the inspiration from your site. Would love to have you visit me too at neenasnotes.me. Your recipes and pictures are wonderful. I appreciate your step by step instructions. This recipe looks awesome. Will have to try it soon. For now...pinning it.

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    1. Sorry that I missed responding to your comment. Thank you for your kind words. I will have to check out your blog. :)

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  6. This is amazing! Cannot thank you enough!

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    1. Thanks, Becky. Glad it was a hit for you! :)

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