Recipe Background
Creamy-Cheesy White Chicken Enchiladas are as delicious as they sound. Really. Get ready to make your own, made-from-scratch-from-top-to-bottom enchiladas! They're spicy, filled with tender chicken, and as the title suggests, are creamy and cheesy! Nothing beats a good, homemade enchilada, and you'll never want another version once you taste these Creamy-Cheesy White Chicken Enchiladas!
Creamy-Cheesy White Chicken Enchiladas are as delicious as they sound. Really. Get ready to make your own, made-from-scratch-from-top-to-bottom enchiladas! They're spicy, filled with tender chicken, and as the title suggests, are creamy and cheesy! Nothing beats a good, homemade enchilada, and you'll never want another version once you taste these Creamy-Cheesy White Chicken Enchiladas!
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 small green pepper chopped
- 1 jalapeño pepper seeded and chopped, plus more, to taste, sliced, for topping
- 5 1/2 cups chicken cooked and cubed
- 1/4 cup butter cubed
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup sour cream
- 12 flour tortillas
- 1 1/2 cups Monterey-Jack cheese shredded
- fresh cilantro leaves to taste, chopped, for topping
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a large skillet, heat the oil over medium heat.
- Add the onion, the green pepper, and 1 of the jalapeño peppers to the skillet and cook, stirring regularly, until they are tender, about 5-7 minutes.
- Add the chicken to the onion mixture, stir to combine, and then transfer the skillet from the heat.
- In a small saucepan, melt the butter over medium-high heat.
- Whisk the flour into the butter until smooth.
- Add the chicken broth, the cumin, the garlic powder, the salt, and the pepper to the flour mixture and stir to combine.
- Bring the broth mixture to a boil and cook, stirring regularly, until it thickens and is bubbly, about 1-2 minutes.
- Transfer the broth mixture from the heat, add the sour cream to the broth mixture, and stir to incorporate.
- Add 1 cup of the broth mixture to the chicken mixture and stir to combine.
- Spoon 1/2 cup of the chicken mixture down the center of the tortillas.
- Roll the tortillas up and place them, seam-side down, into the prepared baking dish.
- Pour the remaining broth mixture over the top of the enchiladas.
- Bake the enchiladas, uncovered, until the sauce is bubbly and the filling is heated through, about 15-20 minutes.
- Sprinkle the enchiladas with the Monterey-Jack cheese and bake until the cheese has melted, about 5-10 minutes.
- Garnish the enchiladas with the cilantro and the remaining jalapeño slices.
- Serve.
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