Entree Recipes

Cheesy White Chicken Enchiladas

Cheesy White Chicken Enchiladas

 

My parents were just coming back into town yesterday, after a trip to a Shakespeare Festival in Oregon. I wanted to treat them to dinner, and use up some flour tortillas that I had. I decided some enchiladas would do the trick. It had been a little while since I made enchiladas, and they’re always a big hit. I did a little experimenting and decided to try something new with my enchiladas. I really wanted to try corn inside my enchiladas, and I am happy to report that I quite enjoyed the addition.

There are so many things you can add to enchiladas so feel free to change it up a bit. These Cheesy White Chicken Enchiladas were a big hit and I think everyone went for seconds, including the kids! I want to add that my kids decided to rate the meal, and one of the twins gave these babies a 10, while the other gave them a 25. They’re a crackup!

This recipe calls for Pepper Jack Cheese, which really isn’t spicy, and adds just the right amount of flavor as nothing else is really seasoned.

Cheesy White Chicken Enchiladas
Recipe Type: Entree
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 8
Ingredients
  • 3 large boneless, skinless chicken breasts
  • 4 cups chicken broth, divided
  • 1/3 cup corn
  • 1/3 cup diced red onion
  • 1/2 cup mild shredded cheddar cheese (any variety will work)
  • 12 flour tortillas
  • 3 Tbs butter
  • 3 Tbs flour
  • 1 cup sour cream
  • 1 4 oz can diced green chiles, drained
  • 1 1/2 cups shredded pepper jack cheese (monterey jack will work)
Instructions
  1. In a large pot, boil chicken breasts in 2 cups (1 can) chicken broth, and remaining pot filled with water. Cook until chicken is no longer pink in the middle – approximately 20 minutes.
  2. Drain cooked chicken and shred with 2 forks.
  3. To the chicken, add corn, onion and cheddar cheese. Combine.
  4. Fill flour tortillas with a port of the chicken mixture and roll up. Place in a greased casserole dish or pan, with the seam side down. 12 tortillas should fit into a 9×13 dish and an 8×8 dish. I used both since I was cooking for 8.
  5. In a small pot, melt butter over medium high heat. Stir in flour, to create a roux.
  6. Add 2 cups chicken broth to the roux and bring to a bubble. When sauce starts to thicken, remove from heat.
  7. Stir in green chiles and sour cream.
  8. Pour sauce over the dish of enchiladas and top with pepper jack cheese.
  9. Bake at 350° for 25-30 mins. You want the cheese to start to turn golden brown.

 

About the author

Emily Buys

6 Comments

  • Yum!!! I used to make a version of these but my recipe was so long and involved, it took 2 hours to make and left the kitchen a disaster lol. This looks so much easier! I am going to try it soon.

  • I just made these enchiladas. So easy & affordable & probably the best I’ve ever made!!!!! I’ll always make this version from now on. Low on money so i used frozen corn & frozen white onions we had here. Everyone loves! Thank you soooooo much!!!!

  • I love enchiladas and these with chicken look wonderful. I really don’t use much beef anymore and using corn too. Have to make them, we all love fast and tasty meals. Thanks for the post

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