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 |
- 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)
- 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.
- Drain cooked chicken and shred with 2 forks.
- To the chicken, add corn, onion and cheddar cheese. Combine.
- 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.
- In a small pot, melt butter over medium high heat. Stir in flour, to create a roux.
- Add 2 cups chicken broth to the roux and bring to a bubble. When sauce starts to thicken, remove from heat.
- Stir in green chiles and sour cream.
- Pour sauce over the dish of enchiladas and top with pepper jack cheese.
- Bake at 350° for 25-30 mins. You want the cheese to start to turn golden brown.
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Christina says
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.
Katie P. says
These are AMAZING.
Linda B says
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!!!!
Katie P. says
I made these with pork today, they were AWESOME!
Emily Lyon says
So glad you enjoyed them!
Linda Raby says
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